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BOOK SUMMARY :

In the early days sephardic cuisine was influenced by the local cuisines of spain and portugal both under catholic and islamic regimes a particular affinity to exotic foods from outside of spain became apparent under muslim rule as evidenced even today with ingredients brought in by the muslimssephardic cuisine refers to the foods eaten by a large and diverse group of jews that bear the unique stamp of their regions of origin which include spain north africa the middle east egypt and turkeyitalian indian and other non european jewish foods are also sometimes included in this mixsarinas sephardic cuisine is a collection of kosher family recipes derived from esther cohen salem sarinas grandmother and renee salem missry her mother the authentic recipes in the cooking app were handed down from mother to daughter with love and are traditional foods found in the levantafter being expelled in the 15th century most of the sephardi settled in warmer areas of the mediterranean morocco turkey italy because of the sunny climate they had easier access to fresh vegetables fish fruits spices and olive oil therefore sephardic cuisine tends to be lighter healthier and more colorfulsephardic cuisine yvette anavi on amazoncom free shipping on qualifying offers sephardic cuisine traditional recipes of the bulgarian jews contains over 200 authentic easy to follow recipes and 16 color photographs the book is translated from bulgarian by mariana raykov the lengthy introduction by author yvette anavi is in essence a memoir of the culinary and family traditions of

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