Articles liés à Portico: Cooking and Feasting in Rome's Jewish...

Portico: Cooking and Feasting in Rome's Jewish Kitchen - Couverture rigide

Koenig, Leah

 
9780393868012: Portico: Cooking and Feasting in Rome's Jewish Kitchen
Couverture rigide
ISBN 10 : 039386801X ISBN 13 : 9780393868012
Editeur : WW Norton & Co, 2023

Synopsis

A captivating tour through Rome’s centuries-old Jewish community with more than 100 simple, deeply flavourful, vegetable-forward recipes. “Naming the book Portico is my way of saying, ‘Welcome. I’m glad you are here.’”

A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome’s Jewish Kitchen features over 100 deeply flavourful recipes and beautiful photographs of Rome’s Jewish community, the oldest in Europe. The city’s Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d’Ottavia (the main road in Rome’s Ghetto)―and beyond.

Leah Koenig’s recipes showcase the cuisine’s elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies) and of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters―showcasing the unique gift Roman Jews have for delicate frying―includes sweet honey-soaked matzo fritters, fried salt cod and savoury potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and ’70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavour and integrity of tradition. Suggested menus for feasts round out the usability and flexibility of these dishes.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

Leah Koenig is the author of six cookbooks, including The Jewish Cookbook and Modern Jewish Cooking. Her work has appeared in the New York Times, Food & Wine, Epicurious, Food52 and more.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
WW Norton & Co
Date d'édition
2023
Langue
anglais
ISBN 10 
039386801X
ISBN 13 
9780393868012
Reliure
Relié
Nombre de pages
336
Coordonnées du fabricant
Walk
n.pederzini@terminaldistribuzione.com

Via Bruno Buozzi, 24/26,
Granarolo dell'Emilia BO,
40057
Italie