9780393868012 - portico: cooking and feasting in rome's jewish kitchen di koenig, leah (35 risultati)
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Da: Better World Books, Mishawaka, IN, U.S.A.Better World Books
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Condizione: 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.
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Da: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
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Condizione: 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.
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Hardback or Cased Book. Condizione: New. Portico: Cooking and Feasting in Rome's Jewish Kitchen. Book.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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Hardcover. Condizione: new. Hardcover. A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome's Jewish Kitchen features over 100 deeply flavorful recipes and beautiful photographs of Rome's Jewish community, the oldest in Eur…ope. The city's Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community, and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d'Ottavia (the main road in Rome's Ghetto neighborhood)-and beyond. Leah Koenig's recipes showcase the cuisine's elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oilfried foods, and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and, of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters-showcasing the unique gift Roman Jews have for delicate frying-includes sweet honey-soaked matzo fritters, fried salt cod, and savory potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and '70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavor and integrity of tradition. Suggested menus for holiday planning round out the usability and flexibility of these dishes. A cookbook for anyone who wants to dive more deeply into Jewish foodways, or gain new insight into Rome, Portico features the makers and creators who are keeping Roman Jewish food alive today, transporting us to the bustling streets of the Eternal City while also making us feel-as we cook and eat-very much at home. A captivating tour through Romes centuries-old Jewish community with more than 100 simple, deeply flavourful, vegetable-forward recipes.Naming the book Portico is my way of saying, Welcome. Im glad you are here. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: Rarewaves USA, OSWEGO, IL, U.S.A.Rarewaves USA
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Hardback. Condizione: New. A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome's Jewish Kitchen features over 100 deeply flavourful recipes and beautiful photographs of Rome's Jewish community, the oldest in Europe. The ci…ty's Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d'Ottavia (the main road in Rome's Ghetto)-and beyond.Leah Koenig's recipes showcase the cuisine's elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil-fried foods and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies) and of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters-showcasing the unique gift Roman Jews have for delicate frying-includes sweet honey-soaked matzo fritters, fried salt cod and savoury potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and '70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavour and integrity of tradition. Suggested menus for feasts round out the usability and flexibility of these dishes.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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Editore: WW Norton Publishers
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Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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Hardback. Condizione: New. A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome's Jewish Kitchen features over 100 deeply flavourful recipes and beautiful photographs of Rome's Jewish community, the oldest in Europe. The ci…ty's Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d'Ottavia (the main road in Rome's Ghetto)-and beyond.Leah Koenig's recipes showcase the cuisine's elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil-fried foods and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies) and of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters-showcasing the unique gift Roman Jews have for delicate frying-includes sweet honey-soaked matzo fritters, fried salt cod and savoury potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and '70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavour and integrity of tradition. Suggested menus for feasts round out the usability and flexibility of these dishes.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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Condizione: New. 2023. Hardcover. . . . . . Books ship from the US and Ireland.
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Da: Revaluation Books, Exeter, , Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. 336 pages. 10.25x8.25x1.00 inches. In Stock.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , GermaniaBuchWeltWeit Ludwig Meier e.K.
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Buch. Condizione: Neu. Neuware -A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome's Jewish Kitchen features over 100 deeply flavourful recipes and beautiful photographs of Rome's Jewish community, the oldest in Europe. T…he city's Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d'Ottavia (the main road in Rome's Ghetto)-and beyond. 336 pp. Englisch.
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Da: Wegmann1855, Zwiesel, , GermaniaWegmann1855
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Buch. Condizione: Neu. Neuware -A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome's Jewish Kitchen features over 100 deeply flavourful recipes and beautiful photographs of Rome's Jewish community, the oldest in Europe. T…he city's Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d'Ottavia (the main road in Rome's Ghetto)-and beyond.
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Da: Revaluation Books, Exeter, , Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. 336 pages. 10.25x8.25x1.00 inches. In Stock.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: NEW.
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Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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Hardcover. Condizione: new. Hardcover. A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome's Jewish Kitchen features over 100 deeply flavorful recipes and beautiful photographs of Rome's Jewish community, the oldest in Eur…ope. The city's Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community, and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d'Ottavia (the main road in Rome's Ghetto neighborhood)-and beyond. Leah Koenig's recipes showcase the cuisine's elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oilfried foods, and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and, of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters-showcasing the unique gift Roman Jews have for delicate frying-includes sweet honey-soaked matzo fritters, fried salt cod, and savory potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and '70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavor and integrity of tradition. Suggested menus for holiday planning round out the usability and flexibility of these dishes. A cookbook for anyone who wants to dive more deeply into Jewish foodways, or gain new insight into Rome, Portico features the makers and creators who are keeping Roman Jewish food alive today, transporting us to the bustling streets of the Eternal City while also making us feel-as we cook and eat-very much at home. A captivating tour through Romes centuries-old Jewish community with more than 100 simple, deeply flavourful, vegetable-forward recipes.Naming the book Portico is my way of saying, Welcome. Im glad you are here. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 38,78
EUR 42,89 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome's Jewish Kitchen features over 100 deeply flavorful recipes and beautiful photographs of Rome's Jewish community, the oldest in Eur…ope. The city's Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community, and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d'Ottavia (the main road in Rome's Ghetto neighborhood)-and beyond. Leah Koenig's recipes showcase the cuisine's elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oilfried foods, and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and, of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters-showcasing the unique gift Roman Jews have for delicate frying-includes sweet honey-soaked matzo fritters, fried salt cod, and savory potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and '70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavor and integrity of tradition. Suggested menus for holiday planning round out the usability and flexibility of these dishes. A cookbook for anyone who wants to dive more deeply into Jewish foodways, or gain new insight into Rome, Portico features the makers and creators who are keeping Roman Jewish food alive today, transporting us to the bustling streets of the Eternal City while also making us feel-as we cook and eat-very much at home. A captivating tour through Romes centuries-old Jewish community with more than 100 simple, deeply flavourful, vegetable-forward recipes.Naming the book Portico is my way of saying, Welcome. Im glad you are here. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Rilegato
Da: Rarewaves USA United, OSWEGO, IL, U.S.A.Rarewaves USA United
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 38,62
EUR 43,09 spedizioneSpedito in U.S.A.Quantità: 5 disponibili
Hardback. Condizione: New. A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome's Jewish Kitchen features over 100 deeply flavourful recipes and beautiful photographs of Rome's Jewish community, the oldest in Europe. The ci…ty's Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d'Ottavia (the main road in Rome's Ghetto)-and beyond.Leah Koenig's recipes showcase the cuisine's elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil-fried foods and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies) and of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters-showcasing the unique gift Roman Jews have for delicate frying-includes sweet honey-soaked matzo fritters, fried salt cod and savoury potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and '70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavour and integrity of tradition. Suggested menus for feasts round out the usability and flexibility of these dishes.
