The Cochin Jewish Book of Meat and Fish

Rated 4.00/5 based on 1 reviews
For 2000 years, the Jews of Cochin from India's Malabar coast adhered to dietary laws of the Hebrew Bible. Coconut milk-laced, spiced, aromatic dishes of grain, vegetables and permitted meats and fish became quintessentially kosher and Jewish. Coriander, cumin, cardamom, cinnamon, pepper and coconut dominate their cuisine. The Cochinis in Israel still serve/enjoy the same traditional Kerala fare. 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

Meat the fish or fish for meat. This great little book will do the trick.
Do you like trying different and new foods? Then this book should be on the menu.
It is clear and comprehensive in its presentation. The instructions are easy to follow with photos to boot.
Ingredients are explained, as well as a short history of the area.
I can't wait to work my way through them all.
(reviewed 5 days after purchase)
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