Details

Format: Paperback
ISBN: 9782911053153
Collection: Cuisine et mémoire
14 x 22.3 cm
Weight: 583 gr
Pages: 364
First publication: 10/12/1995
Last printing: 08-2020

Cuisine des juifs de Grèce

Translation: Mireille Florent-Saül, Marianne Leloir-Grange

Over more than 2,000 years, the Jewish communities in Greece have developed a unique culture formed through successive contributions, notably that of the Sephardic Jews, welcomed into the Ottoman Empire at the end of the fifteenth century. Until the Shoah, which took a heavy toll on the Jews in Greece, the richness of the culture was expressed in the daily routine as well as during religious holidays. Nicholas Stavroulakis takes us back into the history of these communities, and through his illustrations and descriptions, he elegantly evokes the vibrancy of their customs and traditions. The 287 recipes in this book are more than just delicious meals – they are a testimonial to a rich and beautiful culture. The cookbook contains numerous black and white illustrations.

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TABLE OF CONTENTS

Avant-propos
Introduction

Histoire  des Juifs de Grèce
Avant 1453
Après 1453
Introduction à la cuisine juive
Communautés juives et traditions culinaires
Note sur la transcription
Note sur les recettes
La cuisine des jours de fête
Chabbat
Les fêtes de famille
Les fêtes de pèlerinage
Pessah
Chavouoth
Souccoth
Les grandes fêtes : Roch Hachana et Yom Kippour
Hanoukka
Tou Bichevat
Pourim
La cuisine de tous les jours
Salades
Potages
Riz
Poisson
Viandes et volailles
Légumes farcis
Légumes
Fritadas, sfongatos et autres plats à base d’œuf
Bourekia y pasteles / chaussons et tourtes
Pain et fila
Friandises et conserves
Turchi / condiments et olives
Index