Sabor Judío: The Jewish Mexican Cookbook
Sabor Judío: The Jewish Mexican Cookbook
Sabor Judío: The Jewish Mexican Cookbook
Description
Description
Sabor Judío celebrates the delicious fusion of two culinary traditions, Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect Jewish Mexicans across places and generations. Featuring 100 deeply personal recipes enjoyed by Jewish Mexicans around the world, the book is organized by meal--desayuno (breakfast), comida (lunch), and cena (dinner)--and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays.
Sabor Judío isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record.
Sabor Judío isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record.
About the Author
About the Author
Ilan Stavans, a leading Jewish Mexican scholar and critic, is Lewis-Sebring Professor of Humanities and Latin American and Latino Culture at Amherst College. Margaret Boyle is director of Latin American, Caribbean, and Latinx Studies at Bowdoin College and associate professor of Romance Languages and Literatures.
Critical Reviews
Critical Reviews
"A fascinating cultural mashup of a cookbook from two Jewish-Mexican scholars . . . The cookbook is obviously a treasure trove for cooks of Jewish and/or Mexican backgrounds, but also for culinary explorers and adventurers of all stripes."--Portland Press Herald
"The dish-es includ-ed in this spe-cial vol-ume reflect the ways our cul-ture and tradi-tions con-stant-ly adapt and evolve, trans-formed through con-tact with others."--Jewish Book Council
"If you're an adventurous eater, these recipes will get you rethinking holiday menus as well as what you're making for dinner tonight."--The Forward
"A thoughtful and mouthwatering representation of this hybrid cuisine."--J. The Jewish News of Northern California
"Enticing . . . Sabor Judío digs into the world of Jewish-Mexican food, a fascinating cuisine that dates back some 500 years, when Sephardic Jews fled the Spanish Inquisition."--Edible Boston
Best Cookbooks of 2024--CBC Radio-Canada's The Current
"The many appealing dishes in Sabor Judio: The Jewish Mexican Cookbook have been collected by two Jewish Mexican scholars . . . [and features] recipes [that] come from good cooks they found in many communities, their stories and the history of Jewish Mexican cooking shape this book."--Boston Globe
Publishing Information
Publishing Information
Publisher:
University of North Carolina Press
Pub date:
2024-10-08
Length:
296 pages
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