Aromas of Aleppo: The Legendary Cuisine of Syrian Jews

Dweck, Poopa;Cohen, Michael J.

Verlag: Ecco Press, 2007
ISBN 10: 0060888180 / ISBN 13: 9780060888183
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Large quarto, plum colored paper covered boards. 388 pp. including, index, bibliography and glossary. Illustrated with color photographs. A very clean, bright, fresh, unmarked and unread volume in a crisp, sharp, bright, unblemished dust jacket. BRAND NEW. Buchnummer des Verkäufers

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Inhaltsangabe: When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian-Jewish American, has devoted much of her life to preserving and celebrating her community's centuries-old legacy. Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalising photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are: Bazargan-Tangy Tamarind Bulgur Salad; Shurbat Addes-Hearty Red Lentil Soup with Garlic and Coriander; Kibbeh-Stuffed Syrian Meatballs with Ground Rice; Samak b'Batata-Baked Middle Eastern Whole Fish with Potatoes; Sambousak-Buttery Cheese-Filled Sesame Pastries; Eras bi'Ajweh-Date-Filled Crescents; and, Chai Na'na-Refreshing Mint Tea. Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavour and healthful ingredients-featuring whole grains, vegetables, legumes, and olive oil-but with their own distinct cultural influences. In "Aromas of Aleppo", cooks will discover the best of Poopa Dweck's recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts - such as the twelve-course Passover seder.

Rezension: ?The intriguing recipes inspired me to head for my kitchen, but the story kept me in my chair, riveted.? (New York Times)

?Poopa Dweck has put together such a wonderful collection of delicious recipes.? (Claudia Roden, author of The New Book of Middle Eastern Food and The Book of Jewish Food)

?Aromas of Aleppo is as enticing to read through as to cook from.? (San Francisco Chronicle)

?[Poopa Dweck] has made it her task to preserve their venerable cuisine in its fullness.? (Los Angeles Times)

?The large-format book could be relegated to the coffee table but won?t be.? (Chicago Tribune)

?Tinged with the bittersweet memories of a community that lovingly upholds table traditions of the city that evicted all its members.? (New York Sun)

WINNER OF THE JEWISH NATIONAL BOOK AWARD (No Source)

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Bibliografische Details

Titel: Aromas of Aleppo: The Legendary Cuisine of ...
Verlag: Ecco Press
Erscheinungsdatum: 2007
Einband: Hardcover
Zustand: As New
Auflage: First Edition

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Buchbeschreibung HarperCollins Publishers Inc, United States, 2007. Hardback. Buchzustand: New. 284 x 254 mm. Language: English . Brand New Book. When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian-Jewish American, has devoted much of her life to preserving and celebrating her community s centuries-old legacy. Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalising photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are: Bazargan-Tangy Tamarind Bulgur Salad; Shurbat Addes-Hearty Red Lentil Soup with Garlic and Coriander; Kibbeh-Stuffed Syrian Meatballs with Ground Rice; Samak b Batata-Baked Middle Eastern Whole Fish with Potatoes; Sambousak-Buttery Cheese-Filled Sesame Pastries; Eras bi Ajweh-Date-Filled Crescents; and, Chai Na na-Refreshing Mint Tea.Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavour and healthful ingredients-featuring whole grains, vegetables, legumes, and olive oil-but with their own distinct cultural influences. In Aromas of Aleppo , cooks will discover the best of Poopa Dweck s recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts - such as the twelve-course Passover seder. Buchnummer des Verkäufers AA89780060888183

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Poopa Dweck, Michael J. Cohen
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ISBN 10: 0060888180 ISBN 13: 9780060888183
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Buchbeschreibung HarperCollins Publishers Inc, United States, 2007. Hardback. Buchzustand: New. 284 x 254 mm. Language: English . Brand New Book. When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian-Jewish American, has devoted much of her life to preserving and celebrating her community s centuries-old legacy. Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalising photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are: Bazargan-Tangy Tamarind Bulgur Salad; Shurbat Addes-Hearty Red Lentil Soup with Garlic and Coriander; Kibbeh-Stuffed Syrian Meatballs with Ground Rice; Samak b Batata-Baked Middle Eastern Whole Fish with Potatoes; Sambousak-Buttery Cheese-Filled Sesame Pastries; Eras bi Ajweh-Date-Filled Crescents; and, Chai Na na-Refreshing Mint Tea. Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavour and healthful ingredients-featuring whole grains, vegetables, legumes, and olive oil-but with their own distinct cultural influences. In Aromas of Aleppo , cooks will discover the best of Poopa Dweck s recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts - such as the twelve-course Passover seder. Buchnummer des Verkäufers AA89780060888183

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Poopa Dweck; Michael J. Cohen; Quentin Bacon [Photographer]
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