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The Sephardic kitchen
the healthful food and rich culture of the Mediterranean Jews
By Sternberg, Robert J.
- ISBN
- 978-0-06017-691-4
- Publisher
- New York : HarperCollins Publishers, c1996.
REVIEWS
Library Journal
Reviewed on September 15, 1996
The two major divisions of the Jewish community are the Ashkenazim, whose ancestors are from eastern Europe, and the Sephardim, originally from the Iberian Peninsula. Marks, a rabbi and former editor of Kosher Gourmet, includes recipes from both communities in The World of Jewish Cooking, while Rabbi Sternberg, the author of Yiddish Cuisine (Jason Aronson, 1993), focuses on the cooking...Log In or Sign Up to Read More
