A sephardic celebration

Article Abstract:

Nine recipes that originated from Jewish people who moved to the Middle East, Mediterranean and Asia are presented. The recipes evolved over time as local flavors were added to traditional recipes. Recipes for five types of vegetables, two salads and two deserts are given.

Author: Roden, Claudia
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1996
Excerpt, Cookery, Jewish, Jewish cooking, The Book of Jewish Food: An Odyssey from Samarkand to New York (Book)

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Turkish food

Article Abstract:

Turkish cuisine is very highly developed, and includes everything from the high-style saray dishes to the home-style Anatolian cuisine. Recipes are provided for several representative dishes, highlighted by fried eggplant with yogurt and tomato.

Author: Roden, Claudia
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1992
Cooking, Vegetables, Cookery (Rice), Rice, Cookery (Vegetables), Cookery, Turkish, Turkish cooking

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A menu from Emilia-Romagna

Article Abstract:

Emilia-Romagna is considered as the best food center of Italy due to the richness of its cuisine. Recipes for a dinner for six featuring the region's specialities are presented.

Author: Roden, Claudia
Publisher: Conde Nast Publications, Inc.
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1997
Food and nutrition, Cookery, Italian, Italian cooking, Emilia-Romagna, Italy

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