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 world.

Formato	Tapa suave
Número de Páginas	222
Lenguaje	Inglés
Editorial	Tamarind Tree Books Inc.
Fecha de Publicación	2022-09-30
Dimensiones	9.0" x 6.0" x 0.51" pulgadas
Letra Grande	No
Con Ilustraciones	No

Salem, Kenny

Kenny Salem is well-versed in Sephardic customs and lore. Born in Mattancherry, he is scion of the illustrious Salem Family of Cochin, Kerala. Kenny is a graduate in Mechanical Engineering from India; he made Aliyah in 1987 and came to Canada in 1990. In India, he was active in motorsports and today runs an engineering and transpiration business.

Menon, Bala

Bala Menonis a Journalist-artist-historian-storyteller: He has worked for newspapers in India/Middle East and is Editor-in-Chief of the Voice Media Group in Toronto. He co-authored Spice & Kosher: Exotic Cuisine of the Cochin Jews and The Jewish Gandhi of Cochin: A Biography of A.B. Salem. He also co-edited Rhapsody Lane: A Collection by Flower City Writers. He is a member of the Canadian Journalists' Association, Courtney Park Writers' Group, Brampton Writers' Guild and others.

Sassoon, Essie

Dr. Essie Sassoon retired in 2013 as Deputy Head of Department at the Barzilai Medical Centre in Ashkelon. Born in the erstwhile Kingdom of Cochin, she graduated from the Trivandrum Medical College and specialized in Obstetrics and Gynaecology in Madras (now Chennai). She volunteered for duty in Israel during the Yom Kippur War and worked at the Telashomer Hospital in Ramat Gan, staying on Israel after the war.