[Sca-cooks] Period Jewish Recipes
Sharon R. Saroff
sindara at pobox.com
Mon Aug 21 20:11:57 PDT 2006
I have documented some recipes by going to jewish scholarly texts which
note ingredients of certain traditional foods. For instance, I have 10
descriptions for charoset from such individuals as Maimonides and the
Sa'adya Goan. I do refer A drizzle of Honey, but there are a couple of
others that I refer to once I have read the actual rabbinical
references. Here is a brief list of books that I use:
In Search of Plenty by Oded Schwartz
World of Jewish Cooking by Gil Marks
The Jewish Kitchen by Alena Krekulova & Jana Dolezalova
The Sephardic Holiday Cookbook by Gilda Angel
The Book of Jewish Food by Claudia Roden
I use these books because they provide some historical background on the
recipes. They do not note how old the recipes are. I do know that at
least the first 2 books are written by individuals who are Jewish food
historians. A good book for information of types of foods traditionally
eaten on various holidays is The Jewish Festivals by Hayyim Schaus.
Hope this helps,
Sindara
At 03:11 PM 8/21/2006 -0500, you wrote:
>Does anyone have a source for period Jewish recipes?
>Lyse
>
>
>
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