(Library ebook) Spice Kosher - Exotic Cuisine of the Cochin Jews Spice Kosher - Exotic Cuisine of the Cochin Jews

lCicAyK3e Spice Kosher - Exotic Cuisine of the Cochin Jews sVPEOmSGO RH-61914 MkAhT2ujY USmix/Data/US-2013 8tvO1goI3 4.5/5 From 710 Reviews 4e0Qv1Qvr Essie Sassoon, Bala Menon, Kenny Salem Zxs77Xt14 DOC | *audiobook | ebooks | Download PDF | ePub 1MQLoVNJH M5SQM4uFS jETby1UOK YhPxLehis YAvlZtqou DNDW5SWyB plXKSvlYQ VIS1GBU6N 0 of 0 people found the following review helpful. Cuisine of Cochini JewsBy QuCFAqMG4 Ammini RamachandranThis interesting book explores the cuisine and roots of HrCHZBGHQ the Jewish community of Cochin and is a welcome addition to my collection of HbMy5txPx books on Indian regional cuisines. In addition to the religious rituals that were 6Hno6jynY strictly followed by the Jewish community, it also explores the significance of SEAJVyTy7 spices in cooking. There are quite a few interesting Jewish recipes in this book. SV12SvI4m Like a scholarly work, most historical works cited are included in the foot sLQLAxgJ4 notes.However, when it comes to individual recipes, there is no reference GAqbpQVht source to the history cited. In the chapter on breakfast dishes the very first YojXtmrQU recipe states that "appam is one of Kerala's signature breakfast dishes, a O1V0KVgmY fermented flat bread made with rice and coconut, it originated in the homes of G8jeYx2EX Jewish settlers in Cochin". There is no historical reference cited here. The DcJ0GTRob following recipe for appam includes egg as an ingredient. Perhaps the use of qSgiFfJ5C eggs may be a Jewish modification.But according to eminent Indian food gMTA7sCM7 historian K.T. Achaya, appam a circular pancake of a toddy fermented batter of rice, cooked on a well-seasoned clay dish was a breakfast dish in ancient Tamil country (which included Kerala), served with sweetened milk or coconut milk. It was a dish served by kaazhiyar and kuuviyar - vendors of snack foods on the seashore, as described in ancient Sangam poems Perumpanuru, Mathuraikanchi and Silappathikaram. Since very ancient times appam, puttu, and idiyappam were all popular in south India and these recipes traveled with maritime traders to other parts of Asia.There was also one recipe that left out the main ingredient in the list of ingredients - crunchy rice spirals called murukku. The ingredient list only lists urad dhal powder but the recipe begins "mix rice flour and urad dhal powder with butter". For those unfamiliar with Indian cuisine this would be confusing.3 of 3 people found the following review helpful. A distinctive cook bookBy ohevIf you are interested in Indian history and cuisine, this is a really special cookbook. I give it only 4 stars because in the one recipe I've used so far, the instructions didn't correspond precisely to the ingredients, but I was able to figure it out. I was interested to learn about the spices and the use of coconut oil which I tried for the first time.1 of 1 people found the following review helpful. Four StarsBy charlySome pictures would improve greatly this book

Exotic Sephardi/Mizrahi cuisine from the Malabar coast of India, as developed or adapted by an ancient community of Jews who landed there 2000 years ago. These Jews are called Cochinis and most of them live today in Israel. Spices, especially the 3 Cs - cardamom, cinnamon and cumin - along with coconut, coriander and pepper dominate their cooking. The book contains plenty of fascinating historical notes along with the recipes. This book on Cochini Jewish cooking is the first of its kind in the ...