Free Download Aromas of Aleppo: The Legendary Cuisine of Syrian Jews, by Poopa Dweck
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Aromas of Aleppo: The Legendary Cuisine of Syrian Jews, by Poopa Dweck
Free Download Aromas of Aleppo: The Legendary Cuisine of Syrian Jews, by Poopa Dweck
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Review
“The intriguing recipes inspired me to head for my kitchen, but the story kept me in my chair, riveted.” (New York Times)“Poopa Dweck has put together such a wonderful collection of delicious recipes.” (Claudia Roden, author of The New Book of Middle Eastern Food and The Book of Jewish Food)“Aromas of Aleppo is as enticing to read through as to cook from.” (San Francisco Chronicle)“[Poopa Dweck] has made it her task to preserve their venerable cuisine in its fullness.” (Los Angeles Times)“The large-format book could be relegated to the coffee table but won’t be.” (Chicago Tribune)“Tinged with the bittersweet memories of a community that lovingly upholds table traditions of the city that evicted all its members.” (New York Sun)WINNER OF THE JEWISH NATIONAL BOOK AWARD (No Source)
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About the Author
Poopa Dweck is an expert on Aleppian Jewish cookery and the creator of Deal Delights cookbooks. A highly active community leader, she frequently lectures and performs cooking demonstrations. She is also the founder of the Jesse Dweck City Learning Center and Daughters of Sarah and the cofounder of the Sephardic Women’s Organization. Dweck lives in Deal, New Jersey, with her husband, and has five children.
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Product details
Hardcover: 400 pages
Publisher: Ecco (August 21, 2007)
Language: English
ISBN-10: 0060888180
ISBN-13: 978-0060888183
Product Dimensions:
10.2 x 1.2 x 11.8 inches
Shipping Weight: 4.8 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
135 customer reviews
Amazon Best Sellers Rank:
#109,410 in Books (See Top 100 in Books)
I just received this book and have not cooked anything but I find it a fascinating book. It is a story of a culture and a history - one that has pretty much been destroyed. Many of the recipes appear to be a little repetitive but much of middle eastern cooking is that way. My husband is middle eastern and I can probably make 30 dishes with ground meat and rice - each one is very different to him because of the spice or because of the seasonality of ingredients. The instructions appear very clear and most of the ingredients are not obscure (note living in Northern California probably makes it easier for me to find ingredients because of the diversity of the population and the food). The price may seem a little steep but this is one of the best made books that i have received in a long time - over sized and beautiful.
I got this from the library earlier in 2012 and tried cooking from it. I was so impressed with all of the recipes I tried, I put this at the top of my Amazon wishlist. I was just gifted this book and I can't wait to explore it even further. I am neither Jewish nor Syrian, but I find the history and photos of this so beautiful and touching - Mrs. Dweck has opened her heart as well as her family recipe book to share her heritage.I've tried the spinach-cheese frittata (p. 224), lemony allspice-cumin potato salad (p. 37), velvety lemon sauce (p. 198), carmelized onions stuffed with ground meat and rice (p. 147), and green peas and rice with coriander and meat (p. 118). All delicious. (The spinach cheese frittata is now a staple, even though I've probably already got at least 5 recipes similar to this dish.) I have found the recipes to be very clearly written and incredibly accessible. The ingredients are not so unusual that they can't be found at a good supermarket or Whole Foods: Tamarind paste, rosewater, pomegranate molasses, and Aleppo peper are the most unusual ingredients and those are all fairly common these days. There are many wonderful vegetable recipes, along with diary and meat dishes. The section on sweets and beverages could have been it's own book - it is that extensive and unique. I've got a sweet tooth so I can't wait to try SO many of them, such as candied apricots with pistachios (p. 287) and white coffee (p. 323) which is not coffee at all but an herbal infusion. (Though, I really don't like working with fillo dough, so I might skip the pistachio filla wedges in rose water syrup, p. 251. If someone would send me some I'd be most grateful.)Other recipes I'm anxious to try include tamarind-stewed meatballs (p. 162), okra in tomato sauce with meat (p. 88), red lentil soup with garlic and coriander (p. 106), eggs scrambled with rhubarb (p. 231), and roast chicken with crispy spaghetti (p. 192). Crispy spaghetti... in my house that would be considered a mistake, but in this recipe it bakes with a chicken and is served in a sauce with cinnamon and allspice. It sounds delicious.When I got this from the library, I read it almost cover to cover like a work of non-fiction, not a cookbook. it is beautiful, enlightening, heartfelt. The recipes are delicious, the photography and information are incredible - it's like cultural anthropology. I try and introduce my family to as many cultures as possible through cooking - I've always felt if you can meet anyone over their table, you will be able to make a friend. There is a heart and soul to the Syrian Jewish diaspora, and it is felt in this book. Cook from it and you will feel it too.
Aromas of Aleppo is a beautiful book, worthy of displaying, but the recipe's are really why this book is a must have. My aunt and I made the stuffed artichokes with tomato sauce for the holidays and accompanied them with the browned onion and lentil rice, and a beet salad. Not only was there not a bite left after dinner, there were cries for more. My family is mostly American from an Eastern European background, and half are Catholic, and half are Jewish, and we are not familiar with many of the foods in this book, however, every time I make a dish from it I feel like a tradition is born. Accompanying each other to the grocery stores to find these ingredients and then cooking together in the kitchen with aromas that bring to mind far off places and exciting new flavors truly is the real magic of this cookbook. Many of the recipes in this book are extremely easy to make and the foods easy to find, but don't let the more complicated recipes and ingredients hinder you from the others, they are the ones I have found most rewarding! Even if you do not end up making one recipe from this cookbook the beautiful pictures of the dishes, as well as the text on the history and culture of the Syrian Jews make it an addictive addition to any coffee table, book shelf, or cookbook collection.
One of the very best cook book ever. I have so far tried 6 recipes in this cook book, they were all come out great. Simple, delicious and very healthy. Wish I know this cook book a long time ago. A real treasure.
Fantastic book. So many recipes for where the flavors and aromas invoke incredible nostalgia.I often use Stella's Sephardic Table: Jewish family recipes from the Mediterranean island of Rhodes in conjunction with Aromas of Aleppo as they have many similar recipes. Used together they allow for differing styles and fin tuning to my personal preference.
Easily the best book out there on Arab recipes both Syrian Iraqi Druze delicacies and their derivatives. Clear exposition precise quantities.Regional history is interesting and diffusion of dishes throughout the region probably through kitchen helpers taking their favorite recipes with them when working in other countries. Outstanding value
The book may be of cultural significance than being a cookbook
I bought this book to try to recreate some of the Seder's of my wandering Sephardic family (from Spain, to the Ottoman Empire to Egypt etc). I made several dishes which were an enormous hit including the Aleppian meatballs which my husband rated the tastiest ever, the stuffed eggplant, the most delicious apricots in orange blossom syrup (with pistachios and almonds) and rosewater syrup which I poured on a pistachio cake I made. The images are amazing, the story is lovely. The menus are inspiring. I am excited to try the baklava!
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