Edda servi machlin (9 Ergebnisse)

Hardback. Zustand: Good. Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo (Dress like a Turk and eat like a Jew). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years.Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes.Here you'll find recipes for the quintessential Italian Jewish dishes -- from Goose Ham, Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel); from Creamed Baccala, Red Snapper Jewish Style, and Artichokes Jewish Style to Creamed Fennel and Fried Squash Flowers; from Couscous Salad and Sourdough Challah Bread to Haman's Ears, Honey Cake, and Passover Almond Biscotti.Selected from Edda Servi Machlin's three widely admired books on Italian Jewish cuisine and filled with beautifully rendered memories from her birthplace, this rare collection of more than three hundred recipes is a powerful tribute to a rich cultural heritage and a rare gift to food lovers. With a special section on Jewish holiday menus, Classic Italian Jewish Cooking is a volume to treasure for generations.…

Hardcover. Zustand: Fair. First Edition. With dust jacket. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Zustand: Good. Zustand des Schutzumschlags: Good. See photos. Edge wear and scuffing. Lou Myers (illustrator).

Zustand: Very Good. Zustand des Schutzumschlags: Very Good. Croton-on-Hudson, NY: Giro Press, 1995. First Edition. Octavo (24cm). Unclipped pictorial dust jacket with publisher's cloth over boards. Red endpapers. 312 pp. Dust jacket has some rubbing and minor edge wear. Small tear on top edge of spine. Price sticker on interior DJ flap. Binding sound. Top corner bumped. Pages clean and unmarked. Overall, a very good copy in like jacket. Signed on front free endpaper by the author.…

Zustand: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Hardcover. Zustand: Very good. Zustand des Schutzumschlags: Good. Second printing [stated]. The format is approximately 7.75 inches by 9.5 inches. 254 pages. Some pages in multi-column format. Footnotes. Illustrations. Index of Text and Photographs. Index of Recipes and Menus. Index of Dairy, Meats, and Pareve Recipes. Decorative dust jacket. The dust jacket has some wear and soiling. This combines kosher recipes used by the Italian Jews with a loving description of Jewish life in Pitigliano, the "little Jerusalem of Italy". Edda Servi Machlin (1926-2019), who came from a vibrant Italian Jewish community that was shattered by World War II, introduced her cuisine to Americans when Jewish food was thought to be something else. Ms. Machlin described the village of her childhood as marked by tolerance and cooperation between Jewish and Christian residents, but that began to change in 1936 when Benito Mussolini entered into a pact with Germany. In 1943, her parents and youngest brother were sent to a concentration camp in northern Italy and she, two brothers and a sister fled into the hills of Tuscany. "We found safety in the ranks of the partisans," she wrote, "and with those generous farmers who risked their own lives to shelter us." The family reunited after the war. In 1958 Ms. Machlin moved to New York, In 1960 she married Eugene Machlin. Her cookbook-writing career was set in motion by friends who would take her to the city's Italian restaurants. "âItalian' food was mediocre, to put it mildly," she wrote. She started inviting these friends to dine at her home instead, preparing recipes for them that she remembered from Italy. She began writing the recipes down. From a 2019 NYT obituary by Neil Genzlinger. Friends urged her to write down her recipes, and in 1981 she brought a little-known side of Jewish food to the public. Edda Servi Machlin, who survived the harrowing World War II years in Italy by hiding out with anti-Fascist partisans, then immigrated to the United States and wrote a definitive cookbook on Italian Jewish food, died on Aug. 16 at her home in the Riverdale section of the Bronx. She was 93. In 1981, when Ms. Machlin published "The Classic Cuisine of the Italian Jews," few people were aware of the distinctive Jewish culinary traditions of that part of the world, or of the centuries-long history behind them. Especially in the United States, where dishes from Central and Eastern Europe dominated Jewish cuisine, many Jewish readers were surprised to learn that instead of hamantaschen, the triangular pastries associated with Purim, her book offered a fried pastry known as Haman's ears. The book did more than just offer recipes; it recounted her memories of growing up in Pitigliano, a town in Tuscany that was known as the little Jerusalem because â" at least until World War II â" it had a vibrant Jewish community and culture, one that had been there for centuries. She told of an underground communal oven that, when she was young, was used only for baking matzo at Passover. Edda Debora Rafaella Servi was born on Feb. 22, 1926, in Pitigliano. Her father, Azeglio, was the village rabbi. Her mother, Sara (DiCapua) Servi, provided the example and knowledge that later turned up in her cookbooks. From the Publisher: This book started a genre and created a sensation in the media. It has become a classic; its recipes have inspired the establishment of new restaurants, its pages have been quoted in Judith Rossner's novel "Olivia", and many of its recipes have been inserted into a host of cookbooks. Extracted from a review by Anthony Dias Blue, Sausalito Revue: When you think of the term "Jewish food" the immediate image is of massive beef flanden, potato latkes, stuffed derma, and chicken fat. But there other Jewish foods - cuisines from wherever Jews who observed dietary laws happened to settle. Edda Servi Machlin was born in Pitigliano in Italy's Tuscan hills. A Jewish population had thrived in that ancient town for more than two thousand years. The continuity of this community was broken tragically by the Naz. Susan Gray (Illustrations) and Deborah B. Siegel ( (illustrator). …

Hard cover. Sewn binding. Paper over boards. Contains: Illustrations. Classic Cuisine of the Italian Jews, II. Audience: General/trade. Very good in very good dust jacket. Servi, Samuele, and Romani, G (illustrator).

Zustand: Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.