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The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews-A Personal Collection of Recipes from the Middle East, North Africa and India, by Pamela Grau Twena
Download The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews-A Personal Collection of Recipes from the Middle East, North Africa and India, by Pamela Grau Twena
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Amazon.com Review
Sephardic Jews include those who left Spain during the Inquisition in 1492 and the people in Jewish communities where the Babylonian Talmud is followed. These communities, found mainly in the Middle East, tend to be exclusive, insular, and to eat very well. From Morocco and Italy east to Iran and India, Sephardic cooking is a rich blend of herbs and spices, of sweet and savory flavors. Hummus, stuffed grape leaves, and pilafs made with rice or bulgur are a few Sephardic dishes you may recognize. Author Pamela Grau Twena's introduction to Sephardic cooking was unexpected. A nonobservant Jew from Hollywood, she met her husband, whose Orthodox family had emigrated from Iraq to Israel, on a blind date. After they married, they lived with his parents in Israel for one challenging year. The Sephardic Table grew, in part, from Twena's efforts to bond with her conservative mother-in-law, who guarded her territory so jealously that it took Twena months just to be allowed in the kitchen. Obtaining recipes was difficult, even outside the family, because most Sephardic women cook by habit and feel, not following written instructions. Asked how many eggs she puts in a dish, a woman sputtered, "How can I tell you? It depends on the chickens that day, it depends on the freshness of the flour." When she returned to the U.S., Twena continued her research in Sephardic cooking. Her collection of recipes, punctuated with moving personal stories, encompasses Italian Roasted Tomatoes generously seasoned with garlic, Indian Cardamom Chicken braised with six spices, and dishes from Sephardim living in countries everywhere in between. While Twena felt challenged by this ritualized way of cooking, where you are supposed to stir the pot in a particular way and are only allowed combine certain foods, even timid cooks can manage most of the recipes in The Sephardic Table. --Dana Jacobi
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About the Author
Pamela Grau Tewna spent nearly a year in Isreal, where she learned Sephardic traditions from he Iraqi in-laws. Returning to California, she spent years collectiong Sephardic recipes, successfully self-publishing a book on the subject. She lives in Newport Beach, California.
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Product details
Paperback: 288 pages
Publisher: Houghton Mifflin Harcourt; 1st edition (August 1, 1998)
Language: English
ISBN-10: 0395892600
ISBN-13: 978-0395892602
Product Dimensions:
8 x 1 x 8.2 inches
Shipping Weight: 15.4 ounces
Average Customer Review:
4.1 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#660,121 in Books (See Top 100 in Books)
After much deliberation about a Jewish cookbook for a wedding present, I decided on this one: every single one of the savory recipes that I have tried have worked out and inspired praise from all of my friends, and many have become part of my regular repetoire. While I enjoy Gil Marks's books, these recipes are consistently simpler and less time-consuming, so I'm more likely to cook them on a regular basis. Every single recipe looks delicious to me.This book has a real strength in the meat department. Particularly good are the Yemenite chicken soup which my friend says tasted just like my friend's Yemenite grandmother's soup, the myriad meatballs, and the tabeet (Iraqi sabbath stew). Out of the 30 recipes from this book that I've tried, the only one which hasn't worked was the halva, and I tried it twice, so it's still a mystery to me how halva gets that incredible texture.I'm extremely disappointed to see that this book is out of print, and all the used copies that I could find are so expensive. I'm posting this review in hopes to stimulate demand for this book again.
The cover of this book is indicative of the recipes contained within it.The introduction, although a synopsis of the authors personal journey and decent into the world of Sephardic Jews and cuisine, also gives you a view of the roots of Sephardi cooking, the countries these recipes originate from, as well as an overview of the types of ingredients you can expect to find throughout the book. Following the introduction, you will find is almost a 20,000 foot view and beginners guide to the history of Sephardim. This coupled with the authors introduction helps shape a wonderful foundation for appreciation for the recipes to follow.The recipes are well organized, allowing you to effectively pick and choose what type of dish or dishes you'd like to prepare. The chapters are laid out as courses of a meal would be, appetizers (Mezze), breads, soups, fish, chicken, beef & lamp, vegetables, rice and grains, sweets, and then a chapter on sauces and condiments. At the beginning of each chapter is a listing of the recipes contained within, including both the English name for the recipe as well as the regional name (ex. "Stuffed Grape Leaves" (Dolmas), pg.42). This is quite helpful if you are familiar with ingredients of a dish, but unsure of what the authentic name is or vice versa.Each individual recipe contains some background information on the recipe, perhaps some variations, or even the authors first experience with the dish. You will also find the region from where this dish originated. The ingredients list is simple to follow and the actual directions are well written in a way that even the novice cook would not be intimidated to try them. When necessary, there are also step by step drawings if a technique is needed. Serving size is also noted on each dish.Following the recipes, there is helpful section in menu planning by occasion that is true to Sephardic traditions. This is very helpful in a pinch to have a complete menu planned out for you. Whether you are hosting a Shabbat meal, Moroccan guests, vegetarians, or if you'd like to try your hand at an Indian meal, the menu suggestions are a great road map to guide you on your way.There is a short, but succinct section on Jewish Holidays to follow the menu planning. Though the holidays section does not reference any foods that are typically served for the holiday, you will find references to the holidays in the recipes section, as they tend to vary per region.There is a reference to a website in the back of the book that is no longer relevant, and redirects you to somewhere entirely different.The index is very thorough. You will find a reference to the dish type, ingredients, regional name, English name, and even region. Bravo.Asthetically, the pages inside were pleasing in a rustic sort of way. There are simple page borders on each page, and decorative tonal drawings at the beginning of the chapters. The print of the book is a comfortable reading size and there appears to be two different fonts utilized throughout the book (one for the recipe text and the other for headings).There is not much I personally didn't love about the book. I did mark off one star since I am a fan of pictures of recipes, however, by no means let that be a deterrent. This is an excellent place to start if you are interested in Sephardic cooking.
Many recipes were handed down in the author's family. I appreciate the family connection to the recipes and history.
I've tried many a recipe in this cookbook and have used them judiciously. I have had to change many of the recipes but the cookbook gave me a jumping off point to create many of my family's favorites.
Nice book,can't wait to try recipes out
good quality
THE SEPHARDIC TABLE by Pamela Grau TwenaThe Vibrant Cooking of the Mediterranean Jews~ A personal Collection of Recipes from the Middle East, North Africa, and IndiaISBN: 0-395-89260-0 Softcover, published in 1998This is a very easy to use cookery book. I really like the way to lays flat as I use it, and the visual is great: nothing to distract me from the ingredients or instructions. I really enjoyed reading the author's personal story, as it made her choice of recipes even more meaningful to me.The book is laid out by food categories, not countries. I find that is most helpful, unless I am looking to learn about a specific country or region. Since these Jews traveled all over after being expelled from Spain, their cuisine going with them, I found this method most handy. I did learn about each area, as I investigated the food groups. Such fun, if only it had photos!Choosing a recipe was easily determined by my hunger for my favorite candy, Marzipan. This is expensive to buy in stores and yet not a holiday goes by, that I simply must have it. Here is the recipe, in Pamela's own words:From TurkeyROSA'S MARZIPAN (Masapan)"The mother of my sister-in-law Chaya, Rosa Behor Levy, makes exquisite marzipan. Rosa is originally from Turkey, but traces her lineage back to the Sephardic expulsion from Spain. Every time Chaya and her husband visit us in the United States, her mother sends a large box of marzipan for my family. This is her recipe.3 cups whole blanched almonds2 large egg whites2 cups sugar1 cup water½ cup light corn syrupJuice from 1/2 lemon1 teaspoon vanilla extract or almond extractGrind the nuts in a food processor fitted with the metal blade until they are as fine as powder. Transfer to a large mixing bowl. Beat the egg whites with an electric mixer until they are still but not dry and fold them into the ground almonds.In a medium saucepan, combine all the remaining ingredients. Bring the mixture to a boil, stirring, then reducing the heat to low and simmer, without stirring, for 20 minutes, or until it is thick and golden in color. Pour the syrup into the almond mixture and return it to the food processor. Blend until it becomes a smooth paste. Refrigerate the marzipan overnight.The next day, roll the marzipan into walnut-sized balls. Allow to air-dry for several days before storing in an air-tight container."Simple, right? And yummy! Great recipes, easy to do, easy to use. All in all, a fine cookbook.
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