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03343aam a22003738i 4500 001 469A39B840B111EEA023B8D23DECA4DB 003 SILO 005 20230822010056 008 230302s2023 nyu b 001 0 eng 010 $a 2023009903 020 $a 039386801X 020 $a 9780393868012 040 $a DLC $b eng $e rda $c DLC $d SILO 050 00 $a TX724 $b .K6256 2023 082 00 $2 23/eng/20230317 100 1 $a Koenig, Leah, $e author. $9 213677 245 10 $a PORTICO : $b COOKING AND FEASTING IN ROME'S JEWISH KITCHEN / $c Leah Koenig. 250 $a First edition. 263 $a 2308 264 1 $a New York : $b W.W. Norton & Company, Inc., $c [2023] 300 $a pages cm 500 $a 2023/08/29 504 $a Includes bibliographical references and index. 520 $a "A captivating tour through Rome's centuries-old Jewish community with more than 100 simple, deeply flavorful, vegetable-forward recipes. "Naming the book Portico is my way of saying, 'Welcome. I'm glad you are here.'" 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 Europe. 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 onVia 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 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-stylefried 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 whoimmigrated 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"-- $c Provided by publisher. 650 0 $a Jewish cooking $z Rome. $z Rome. 650 0 $a Restaurants $z Rome. $z Rome. 650 0 $a Jews $z Rome $z Rome $x Social life and customs. 655 7 $a Cookbooks. $2 lcgft $9 141210 941 $a 4 952 $l TYPH572 $d 20240125011622.0 952 $l TCPG826 $d 20231005010434.0 952 $l CBPF522 $d 20230906010429.0 952 $l BAPH771 $d 20230822010635.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=469A39B840B111EEA023B8D23DECA4DBInitiate Another SILO Locator Search