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Sephardic Cuisine [Paperback]

Yvette Anavi


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Book Description

Feb. 9 2000
"Sephardic Cuisine: Traditional Recipes of the Bulgarian Jews" contains over 200 authentic, easy-to-follow recipes and 16 color photographs. The book is translated from Bulgarian by Mariana Raykov. The lengthy introduction by author Yvette Anavi is in essence a memoir of the culinary and family traditions of the Bulgarian Sephardic Jews dating back to the 1920s. Another attractive feature of this book is the selection of food-associated proverbs, whose folk wisdom adds to the original flavor of the recipes. The book concludes with a section devoted to recipes prepared and served on specific Jewish holidays.

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Amazon.com: 4.0 out of 5 stars  2 reviews
0 of 1 people found the following review helpful
3.0 out of 5 stars Good but lacking Sept. 14 2011
By quintanaroo - Published on Amazon.com
I was looking forward to this cookbook with great anticipation based on the description of history plus recipes to recollect memories of my grandmother's kitchen. While the inclusion of color pictures in a paperback book was a nice touch, the absence of oven temperatures for many main dish recipes calling for baking and the use of such inauthentic ingredients such as cheddar cheese left me cold. The history was hardly that - a brief foreword, not what the review led me to expect. I found a much better bet for Sephardic Bulgarian recipes almost identical to my grandmother's to be Suzy David's Sephardic Kosher Kitchen (included salads, not included in Anavi's book).
0 of 1 people found the following review helpful
5.0 out of 5 stars Beautiful Dec 11 2010
By Ekaterina - Published on Amazon.com
This cookbook is beautiful because it opens the door to really amazing and complex flavors achieved through traditional, AUTHENTIC recipes-- the way my Eastern European grandmother used to do it (and I know these recipes). The recipes are not complicated, and the richness of flavor that is produced is astounding, but one of my favorite parts of the book is thinking about the history that's behind them. In some ways, the Jews were early masters of modern "fusion" cuisine, bringing together flavors from Eastern Europe, the Mediterranean, and the Middle East, and if you're interested in learning about a way to combine those flavors seamlessly into a delicious and traditional meal, then look no further than "Sephardic Cuisine: The Traditional Recipes of the Bulgarian Jews."

A couple of sidenotes: one of my favorite recipes is the stuffed peppers. You've got to check it out! Also, the recipes are not specifically kosher, but some of them might work as such.

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