Mediterranean cuisine is a word that refers to the cuisine of all Mediterranean countries. In a nutshell, Mediterranean cuisine are ingredients and features seen in Mediterranean countries like Spain, Italy, Turkey, Greece, Syria, and Lebanon.
New York Times published author Sarina Roffé shares delectable recipes to entice the tastebuds of food enthusiasts in her book, “Backyard Kitchen: Mediterranean Salads, a cookbook from Sarina's Sephardic Cuisine.”
“Backyard Kitchen” was inspired by Sarina's grandmother, Esther Cohen Salem, the first Syrian Jewish caterer in Brooklyn, NY. Esther's garage was transformed into a commercial kitchen. Sarina, her sisters, and cousins learned to create this distinctive Middle Eastern food in the backyard kitchen, which became the center of life for the neighboring community. Sarina learned her grandmother's recipes, lovingly preparing each dish. She acquired the secrets and procedures that distinguish a decent cook from a brilliant chef when it comes to the complexities of Syrian cookery. She wanted to teach her children the techniques she acquired from the women in her family to preserve Sephardic culture.
The book features nearly 100 recipes passed down with affection from mother to daughter, all of them are classic Levantine cuisine. There are also links to video demos throughout the book that are ideal for vegetarians, health-conscious people, and kosher chefs.
Sarina's recipes were also featured in NY Times Jewish Cookbook and Joan Nathan's Jewish Cooking in America. She has also made the recipes more accessible through the iOS app, Sarina's Sephardic Cuisine, and her website: https://sarinassephardiccuisine.com/
Take a bite from the heartwarming dishes from Sarina's kitchen. Get your copy of “Backyard Kitchen: Mediterranean Salads” and “Backyard Kitchen: The Main Course” in either print of Kindle on Amazon.
Buy the book at: https://www.amazon.com/Backyard-Kitchen-Mediterranean-Cookbook-Sephardic/dp/1499572263
“Backyard Kitchen: The Main Course”
Author: Sarina Roffe
Published Date: May 13, 2015
Book Genre: Cookbook
About the Author:
Sarine's recipes have been included in the New York Times, the New York Times Jewish Cook-book, Joan Nathan's Jewish Cooking in America (Beardsley Award). She wrote “Food and Drink, Modern Period: Syria” Encyclopedia of Jews in the Islamic World (Brill, Leiden, 2014). She publishes an online blog and launched Sarina's Sephardic Cuisine, an iPhone cooking app.
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