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With Hanukkah on the holiday horizon and our mushrooming interest in mediterranean cuisine, The Sephardic Kitchen: The Healthful Food and Rich Culture of the Mediterranean Jews by Rabbi Robert Sternberg is especially welcome. As the title suggests, Rabbi Sternberg has combined recipes and menus with Sephardic history, lore, customs, and folk tales.
You won't find chicken schmaltz, matzoh balls or borscht here, but you will find couscous, kebabs, olivada, stuffed vine leaves, arroz con pollo, bulgar soup, marinated artichokes, pilafs aplenty, wine biscuits, and many more savory dishes redolent of sweet herbs and heady spices and filled with fresh fruits and vegetables.
Sybil Pratt is an avid cook who lives in New York City.
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