Type d'article
Etat
Reliure
Particularités
Pays
Evaluation du vendeur
Edité par Kardes Yayincilik, 1990
Vendeur : Berryville Old Book Shop, Berryville, VA, Etats-Unis
Hardcover. 115 pgs. Illustrations. Many recipes in both English and Turkish. Very good hardcover copy.
Edité par Gözlem Gazetecilik, 2012
ISBN 10 : 994499460XISBN 13 : 9789944994606
Vendeur : Zoom Books Company, Lynden, WA, Etats-Unis
Livre
paperback. Etat : Good. Book is in good condition and may contain underlining or highlighting and minimal wear. The book can also include library labels. May not contain miscellaneous items (toys, dvds, etc). We offer 100% money back guarantee and fast customer support.
Edité par Istanbul: Gozlem Gazetecilik Basin ve Yayin A.S. 2019., Istanbul:, 2019
ISBN 10 : 994499460XISBN 13 : 9789944994606
Vendeur : BOSPHORUS BOOKS, Istanbul, Turquie
Livre
Hardcover. Etat : New. KORONYO, VIKI - SIMA OVADYA Sephardic cooking book = Sefarad yemekleri. Istanbul: Gozlem Gazetecilik Basin ve Yayin A.S. 2019. Enlarged 6th ed., 4to., 128 p., color ills. In Turkish and English. Original binding. New ISBN: 9789944994606 CATALOG: Cookery KEYWORDS: Kitchen Cookery Recipes Jewish Sephardim Five centuries ago, the Jews who emigrated from Spain to Turkish territories brought along their culinary traditions as well as their religious and social traditions. These traditions have passed on generation after generation and have become our heritage Due to changes in lifestyles and life circumstances, we risk losing some of these traditions. Our people spend less and less time in their kitchens and they tend to prefer more practical meals. The recipes of the main Sephardic dishes that are cooked in Turkey are compiled in this book, in order to somehow preserve the disappearing Sephardic culinary traditions. General Characteristics of Sephardic Dishes In general, the preparation of Sephardic dishes requires a detailed and long preparation. Some of these dishes require the boiling, then frying, and then consequently cooking of the vegetables. In Sephardic cuisine, vegetable dishes outnumber the meat ones. Probably, this is a direct result of the desire to adhere to the kasherut principles which are the tenants of the Jewish culinary traditions. Some of the characteristics of the Sephardic cuisine are: - Usually, more than one kind of vegetable is used in any one dish. - Onions, tomatoes, parsley and lemon are used very often to enhance the taste of the dishes. The main modes of cooking are: - Cooking with tomatoes, lemon and parsley (Huevo i Limon, Agristada, Papeyada) - Frying (Albondigas, Kavakadas etc.) - Baking in the oven (Takayyut, Fritada etc.) - Stuffed with meat or rice (Reynadas etc.) - Combining different styles The Dezayuno (breakfast) that takes place on Sabbath (Saturdays) and holidays is an important part of the Sephardic culinary traditions. The Dezayuno starts with Borekas, Boyos, Bulemas and continues with Fritadas, hard-boiled eggs, olives and cheese. It concludes with fruits like melons, watermelon and grapes. The different styles of preparing fish are: - Uevo i Limon ? lemon and eggs (Tempered) - Agristada (Sour, with flour) - Avramila ? (With plums) - Cooking with tomatoes, lemons and parsley - Baking with tomatoes, lemon and parsley - Frying with sunflower oil.
Edité par Gözlem Gazetecilik, 2012
ISBN 10 : 994499460XISBN 13 : 9789944994606
Vendeur : GF Books, Inc., Hawthorne, CA, Etats-Unis
Livre
Etat : New. Book is in NEW condition.
Date d'édition : 1990
Vendeur : Masalai Press, Oakland, CA, Etats-Unis
Hardcover. Etat : Very Good. 128 p. Includes illustrations. 0.0.