The Cochin Jewish Book Of Savouries And Veggie Dishes

Rated 4.00/5 based on 1 reviews
Spices, mainly the 3 Cs - cardamom, cinnamon, cumin - with coconut, coriander and pepper dominate the cooking of the Cochinim (as the Jews from Cochin are called in Israel). The Cochinim, who lived on the Malabar coast of southwest India for over 2000 years, adapted local produce to develop wonderful dishes. This E-book is first of 4 books in the Spice & Kosher series related to Cochini cuisine. More
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About Dr Essie Sassoon

Retired Gynaecologist. Born in the erstwhile Kingdom of Cochin in Kerala; was Specialist Associate Professor at Calicut Medical College, when she volunteered for duty in Israel during the Yom Kippur War, serving at Telashomer Hospital in Ramat Gan; Later became Deputy Head of Department at Barzilai Medical Centre in Ashkelon, where she now lives. Twice honoured for meritorious service, Dr. Sassoon now devotes her time to her hobbies - cooking, sports and folk dancing.

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DSandy reviewed on May 20, 2016

Wonderful book. I've only tried a few recipes so far - but can't wait to try more.
I love the history included in the book - which entices my appetite even more.
I always wonder what to do with vegetables - now I know.
I also appreciate the fact they explain what the ingredients are as I am not well versed in all of them.
Needless to say the photos involved are a great help too.
All around yummy.
(reviewed 5 days after purchase)
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