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In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing…mehr
In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes.
Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies.
Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.
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Autorenporträt
Hélène Jawhara Piñer holds a doctoral degree in Medieval History and the History of Food. In 2018, she was awarded the Broome & Allen Fellowship of the American Sephardi Federation (asf), dedicated to recognizing outstanding academic accomplishments and services to the Sephardic community, as well as encouraging continued excellence in the field of Sephardi studies. As a research associate of the Centre for Advanced Studies in the Renaissance(CESR) and of the Cooking of Recipes of the Middle Ages (CoReMa) research program in Tours, Dr. Jawhara-Piñer's main research interest is the medieval culinary history of Spain through inter- and multiculturalism, with a special focus on the Jewish culinary heritage in Arabic. Her recipes have appeared in Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central's Newsletter. She attended The Great Big Jewish Food Fest (May 2020) as a presenter for an historical-cooking demonstration. With the collaboration of the ASF, she gives live historical cooking classes for the show "Sephardic Culinary History with Chef Hélène Jawhara Piñer," available on Chaiflix.
Inhaltsangabe
Table of Contents Preface by David Gitlitz Introduction Bread and Snacks El Pan de los Siete Cielos: The Bread of the Seven Heavens Mufakhkhar: The bagel from Syria Empanaditas with spinach and cheese Empanaditas with eggplant The making of peot: The challah of Spain in the thirteenth century Baked müabbana: Cheese pies Falafel: Simple chickpea croquettes Matza: Unleavened bread Calentita: Chickpea flour cake Corn tortillas: A Passover Mexican crypto-Jewish dish Vegetables and Eggs Güesmo: A Swiss chard dish Huebos hammados: Red hard-boiled eggs Eggplant almodrote: Eggplant, garlic and cheese dip Acelgas con garbanzos: Swiss chard stew with chickpeas Eggplants Eggplant isf riy croquettes Almoronía: Eggplant and meatballs Sweet fried eggplants to break the fast Caçuelas: Eggplants with saffron and Swiss chard for a converso wedding The Explicitly Jewish Dishes "A Jewish dish of chicken" with stuffing "A Jewish dish of chicken" "Jewish partridge," stuffed "A Jewish dish of partridge" "A stuffed buried Jewish dish" "A Jewish dish of eggplants stuffed with meat" Mak b b la'n h al-yah d: Meatballs cursed by the Jews Meat and Fish Adefina: The iconic slow-cooked chickpea and beef stew Cecina and namkas d: Dried meat Thar d: Thick soup with unleavened bread and chicken Oriza: Wheat grain and chicken stew Meat pie of the Fernandes conversos from Bahia Converso fish stew Converso fish pie The Yom Kippur "Menu" of the Conversos from Mexico Gaspar Váez, 1640 Salomón Machorro, 1650 Soups Fid w sh: Short vermicelli noodles with tuna, saffron, and mint Puchero: Maimonides' Chicken Soup Maimonides' Regimen of Health Menu Green vegetables sauté Gazpachuelo: Lemon broth Quince, Pear, Apple and Pomegranate Juice Desserts and Pastries Murakkaba: The Moroccan mufleta Muhallabiyye: Almond rice pudding Nuegados: Orange and honey fried dough Isfen : The Andalusian donut Maqr : Fried diamonds with dates and walnuts Hojuelas, fazuelos or fijuelas Rice and honey pudding Berenjenas confitadas con canela: Candied eggplants with cinnamon Neulas encanonadas: Brik pastry rolls with almonds and honey Maimonides Cake Own Creations Based on Historical Sources Manioc cheese balls with candied pimentas biquinho vermelhas Cottage cheesecake Batbot: Flat and chewy Moroccan bread Tortitas de acelga: Chickpea flour croquettes with Swiss chard Pão de queijo: Tapioca cheese balls Rose apple tart Spinach mina Acknowledgements Bibliography Index List of Illustrations
Table of Contents Preface by David Gitlitz Introduction Bread and Snacks El Pan de los Siete Cielos: The Bread of the Seven Heavens Mufakhkhar: The bagel from Syria Empanaditas with spinach and cheese Empanaditas with eggplant The making of peot: The challah of Spain in the thirteenth century Baked müabbana: Cheese pies Falafel: Simple chickpea croquettes Matza: Unleavened bread Calentita: Chickpea flour cake Corn tortillas: A Passover Mexican crypto-Jewish dish Vegetables and Eggs Güesmo: A Swiss chard dish Huebos hammados: Red hard-boiled eggs Eggplant almodrote: Eggplant, garlic and cheese dip Acelgas con garbanzos: Swiss chard stew with chickpeas Eggplants Eggplant isf riy croquettes Almoronía: Eggplant and meatballs Sweet fried eggplants to break the fast Caçuelas: Eggplants with saffron and Swiss chard for a converso wedding The Explicitly Jewish Dishes "A Jewish dish of chicken" with stuffing "A Jewish dish of chicken" "Jewish partridge," stuffed "A Jewish dish of partridge" "A stuffed buried Jewish dish" "A Jewish dish of eggplants stuffed with meat" Mak b b la'n h al-yah d: Meatballs cursed by the Jews Meat and Fish Adefina: The iconic slow-cooked chickpea and beef stew Cecina and namkas d: Dried meat Thar d: Thick soup with unleavened bread and chicken Oriza: Wheat grain and chicken stew Meat pie of the Fernandes conversos from Bahia Converso fish stew Converso fish pie The Yom Kippur "Menu" of the Conversos from Mexico Gaspar Váez, 1640 Salomón Machorro, 1650 Soups Fid w sh: Short vermicelli noodles with tuna, saffron, and mint Puchero: Maimonides' Chicken Soup Maimonides' Regimen of Health Menu Green vegetables sauté Gazpachuelo: Lemon broth Quince, Pear, Apple and Pomegranate Juice Desserts and Pastries Murakkaba: The Moroccan mufleta Muhallabiyye: Almond rice pudding Nuegados: Orange and honey fried dough Isfen : The Andalusian donut Maqr : Fried diamonds with dates and walnuts Hojuelas, fazuelos or fijuelas Rice and honey pudding Berenjenas confitadas con canela: Candied eggplants with cinnamon Neulas encanonadas: Brik pastry rolls with almonds and honey Maimonides Cake Own Creations Based on Historical Sources Manioc cheese balls with candied pimentas biquinho vermelhas Cottage cheesecake Batbot: Flat and chewy Moroccan bread Tortitas de acelga: Chickpea flour croquettes with Swiss chard Pão de queijo: Tapioca cheese balls Rose apple tart Spinach mina Acknowledgements Bibliography Index List of Illustrations
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