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Sabor Judío
The Jewish Mexican Cookbook
Buch von Ilan Stavans (u. a.)
Sprache: Englisch

39,00 €*

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Beschreibung
"Sabor Judâio celebrates the delicious fusion of two culinary traditions: Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect the Jewish-Mexicans across places and generations. Featuring one hundred deeply personal recipes enjoyed by Mexican Jews around the world, the book is organized by meal -desayuno (breakfast), almuerzo (lunch), and cena (dinner)- and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays. Sabor Judâio isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record"--
"Sabor Judâio celebrates the delicious fusion of two culinary traditions: Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect the Jewish-Mexicans across places and generations. Featuring one hundred deeply personal recipes enjoyed by Mexican Jews around the world, the book is organized by meal -desayuno (breakfast), almuerzo (lunch), and cena (dinner)- and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays. Sabor Judâio isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record"--
Über den Autor
Ilan Stavans, a leading Jewish Mexican scholar and critic, is Lewis-Sebring Professor of Humanities and Latin American and Latino Culture at Amherst College.
Details
Erscheinungsjahr: 2024
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Buch
Inhalt: Einband - fest (Hardcover)
ISBN-13: 9781469682921
ISBN-10: 1469682923
Sprache: Englisch
Einband: Gebunden
Autor: Stavans, Ilan
Boyle, Margaret E
Fotograph: Rabchinskey, Ilan
Hersteller: University of North Carolina Press
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 259 x 198 x 41 mm
Von/Mit: Ilan Stavans (u. a.)
Erscheinungsdatum: 08.10.2024
Gewicht: 0,907 kg
Artikel-ID: 128904898
Über den Autor
Ilan Stavans, a leading Jewish Mexican scholar and critic, is Lewis-Sebring Professor of Humanities and Latin American and Latino Culture at Amherst College.
Details
Erscheinungsjahr: 2024
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Buch
Inhalt: Einband - fest (Hardcover)
ISBN-13: 9781469682921
ISBN-10: 1469682923
Sprache: Englisch
Einband: Gebunden
Autor: Stavans, Ilan
Boyle, Margaret E
Fotograph: Rabchinskey, Ilan
Hersteller: University of North Carolina Press
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 259 x 198 x 41 mm
Von/Mit: Ilan Stavans (u. a.)
Erscheinungsdatum: 08.10.2024
Gewicht: 0,907 kg
Artikel-ID: 128904898
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