Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India [Hardcover]

Copeland Marks (Author)

Book Description

Publication Date: March 24, 1992

Writer and food historian Copeland Marks uses his unique mix of talents to make exotic Sephardic cuisines accessible to the American cook. The hundreds of recipes offer both daily fare and ceremonial dishes for holidays; and all ingredients used are readily available in the U.S.

--This text refers to an out of print or unavailable edition of this title.

Editorial Reviews

From Kirkus Reviews

Marks, whose earlier cookbooks have featured such cuisines as Guatemalan, Burmese, and Indonesian, has ranged far and wide for this hefty collection, marking the 500th anniversary of the Jews' expulsion from Spain, that is held together by its focus on Sephardic Jewish and other related Jewish communities. With bits of sketchy capsule history introducing each place of settlement, Marks presents recipes from the community of 6000 Jews in Greece, the 50 or fewer (down from 6000 just decades ago) in Calcutta, the 38,000 from Libya (now completely transplanted to Israel), and several others. Some of the recipes, such as the ``Jewish eggs'' cooked in their shells for hours, he found in Jewish communities in Calcutta, Greece, Turkey, Tunisia, and Morocco; others, such as the walnut sauces of Georgia in the Caucasus, the injeera bread of Ethiopia, and the Moroccan bestila (``pigeon'' pie made here with chicken), are characteristic of the country of settlement but, as in other Marks collections, are considerably adapted here for American convenience. An interesting collection of dishes, many of them new to Americans, from a cuisine family that is becoming increasingly popular with American Jews raised on more stolid Eastern European fare. (Photographs.) -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.

Product Details

• Hardcover: 541 pages
• Publisher: Dutton Adult; First Edition edition (March 24, 1992)
• Language: English
• ISBN-10: 1556113188
• ISBN-13: 978-1556113185
• Product Dimensions: 9.4 x 6.2 x 1.5 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #974,009 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

14 of 18 people found the following review helpful:

5.0 out of 5 stars A necessary cookbook, July 26, 1999

By 

[e-mail], Sheila Michaels (St. Louis) - See all my reviews

This review is from: Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India (Paperback)

Copeland Marks' collected most of these recipes from Sephardic members of senior citizens groups in Israel. The dishes are central to women's participation in the religious life of their communities. Women's worship, as Susan Sered has pointed out, is partially carried out in the home sphere. The recipes are remarkable. Two of my favorites are the Persian fesenjean & the Yemenite samak. Neither are for rank beginners, but both are divine.

1 of 1 people found the following review helpful:

4.0 out of 5 stars A Separdic Must!!!, August 19, 2007

By 

Mrs. Sarah L. Shalom "Sarah Leah" (USA) - See all my reviews
(REAL NAME)   

This review is from: Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India (Paperback)

I borrowed this from the library and fell in love with it.I have been looking for homemade old world recipes from the middle east and this book has it. I love how it is broken up into countries. Some of the recipes have a lot of steps but it is worth the effort. The tastes that this book has to offer is far from "American cuisine" and that's okay with me. Not all the recipes follow the laws of kashrus but it has plenty that do. I still think its an asset to any cookbook collection.

1 of 1 people found the following review helpful:

5.0 out of 5 stars a great cookbook, May 18, 2007

By 

Dr. J. J. Kregarman (Denver, Colorado United States) - See all my reviews
(VINE VOICE)    (REAL NAME)   

Amazon Verified Purchase

This review is from: Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India (Hardcover)

I keep kosher. Not every recipe in this book is, as for example chicken with yogurt, so if you don't understand the laws of kashrut and are depending on this book to teach you, then you're in for trouble. However, if you know how to manage a Jewish kitchen, then magnificent tastes await you here. There are dishes from 16 different countries. My favorites are Georgia and Iran. PS I just ordered a hardcover copy as my paperback one is quite worn.