Sephardic Flavors
Jewish Cooking of the Mediterranean
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Author
Contributions
- Beatriz Da Costa (Photographer) - Contributor
Publication
2000-09-01 - Chronicle Books
Language
English
Word Count
52,000 words, Guess
Page Count
208 pages
Physical Format
Hardcover
Identifiers
- Internet Archivesephardicflavors0000gold
- ISBN-100811826627
- ISBN-139780811826624
- Goodreads1050798
- LibraryThing106702
and 4 more
- Library of Congress Control Number00047484
- OCLC Control Number45131450
- Better World Books9780811826624
- Open LibraryOL8001828M
Classifications
- LCCTX724.G65724 2000
Description
Introduces a collection of recipes that combine the cooking traditions of Judaism with the traditions from Spain, Portugal, Italy, Greece, and Turkey.
First Sentence
Although the Hebrew place name Sefarad originally may have referred to the city of Sardis, in Asia Minor, it has come to be associated with the Iberian Peninsula.
Subjects
Topics
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