Publisher:
Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ("Dress like a Turk and eat like a Jew"). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years.
Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes.
Here you'll find recipes for the quintessential Italian Jewish dishes -- from Goose "Ham," Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel); from Creamed Baccalà, Red Snapper Jewish Style, and Artichokes Jewish Style to Creamed Fennel and Fried Squash Flowers; from Couscous Salad and Sourdough Challah Bread to Haman's Ears, Honey Cake, and Passover Almond Biscotti.
Selected from Edda Servi Machlin's three widely admired books on Italian Jewish cuisine and filled with beautifully rendered memories from her birthplace, this rare collection of more than three hundred recipes is a powerful tribute to arich cultural heritage and a rare gift to food lovers. With a special section on Jewish holiday menus, Classic Italian Jewish Cooking is a volume to treasure for generations.
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Book Description
Editorial Reviews
From Publishers Weekly
Starred Review. The 2,000-year history of the Jews in Italy has produced a wealth of delicious creations that conform to the Jewish dietary laws of Kashruth, make use of the freshest seasonal ingredients and call for the utmost care and fuss in preparing them. Machlin offers recipes and menus for every holiday and occasion, not only from her native Tuscan Jewish village of Pitigliano, but from her mother's Roman-Jewish tradition, as well as those painstakingly collected from Jewish friends in Venice, Bologna and throughout Italy. Many of the dishes are uniquely Italian Jewish and cannot be found in Italian cookbooks. As the majority of Italian Jews are of Sephardic origin, their dishes also differ from the familiar Ashkenazic food of Central and Eastern Europe and will provide a host of new ideas for Jewish cooks. Instead of Hamantashen (traditional triangular hat-shaped pastries filled with jam or poppy seeds) for Purim, they can try Orecchi di Aman or Haman's Ears (fried pastry curls) or Muggine in Bianco (Jellied Striped Bass) instead of gefilte fish. In certain cases, Sephardic kosher laws vary from the Ashkenazic and Machlin clearly states and explains those variations. Antipasti, soups and pastas, meat, vegetables and salads, breads and desserts are all covered in one volume compiled from Machlin's three highly acclaimed but hard-to-find earlier books so that American cooks can share the rich history and legacy of Pitigliano, Italy's "Little Jerusalem." (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
“…anyone who cares about regional Italian cooking will be fascinated by Machlin’s lovely and evocative picture of the cuisine of a world lost to the ravages of war.” (Epicurious.com )
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Most Helpful Customer Reviews
17 of 17 people found the following review helpful:
5.0 out of 5 stars
Blended Families/Blended Recipes,
By Doggie Lover (San Diego) - See all my reviews
This review is from: Classic Italian Jewish Cooking: Traditional Recipes and Menus (Hardcover)
I purchased this book for one of my co-workers who was engaged to be married. He is of an Italian background and his fiance's family is Jewish. They both love to cook. I was doing a search for Italian and Jewish cookbooks, seprately, not realizing that this book even exisited. The couple being married not only likes to cook, they enjoy more unusual and exotic tastes. This book had interesting recipes that came from a very specific region where there are Jewish and Italian people living in the same area, and therefore the book had delicious and quite different types of recipes that I had not seen before. In the week in which the couple returned from their honeymoon, my co-worker said they had already tried out several of the recipes and they thought that this book was one of the best and most thoughtful gifts they had received. Bon appetit and Mazaltov!
8 of 8 people found the following review helpful:
5.0 out of 5 stars
A Wonderful Addition to your Kitchen,
This review is from: Classic Italian Jewish Cooking: Traditional Recipes and Menus (Hardcover)
I have given this book a prominent position on its bookshelf, along with some other well used cookbooks. This book is an impressive looking volume, an inch thick, and lovingly designed. The first 26 pages describe the author's life growing up in the Italian Jewish community before WWII--a culture that hardly exists anymore. As for the cuisine, it follows the mediterranean pattern, with, here and there, a strong suggestion of the middle east. Thus, anyone who enjoys mediterranean/ middle-eastern cuisine, will appreciate this book An added bonus, is a chapter on "Breads, Pizzas and Bagels". In this chapter, you will find 23 recipes, inclouding Sourdough Bread, and three recipes for Chollah--that's the rich egg bread that jewish people eat on the sabbath. The author of this review is not jewish, but what of that? Good food is good food, and the food described here would be hard to improve upon.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Wonderful Book,
By Linda Rice Carlton Abraham "Sandhill Garden" (Gainesville, Florida) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Classic Italian Jewish Cooking: Traditional Recipes and Menus (Hardcover)
I bought this book used, and boy what a bargain! It came in pristine condition.
I needed a Jewish-Italian cookbook, because although I love Italian food, I want to keep things kosher, and that means that most of the recipes in a regular Italian cookbook go to waste. I especially needed something for dairy antipasto that is not the same old same old that you usually see at Bar Mitzva's, etc. I've tried a few of the antipasto recipes, and every one is a winner. All of the other recipes also look tasty and something I would like to try. As far as Italian Jewish cooking, I may never need another cookbook... but it seems the author has written a second! It doesn't hurt that the author was born in 1926, making her the same age as my mom (may she rest in peace). She has wonderful stories to tell, and I feel her motherly presence through the pages. I am very, very glad I purchased this book.
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