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Take Livornese Couscous with Meatballs, White Beans, and Greens. Couscous came to Livorno with North African Jews in the 1270s. It was a Friday-night meal, and the leftovers were served cold the next day on the Sabbath. Goldstein gives the first honest recipe for Carciofi alla Giudia (crispy fried artichokes in the Roman Jewish style) yet printed. Not all artichokes are alike, she demonstrates, and then shows you a way around the problems no one else ever manages to address to successfully cook this classic.
As she has proved in The Mediterranean Kitchen and Kitchen Conversations, Joyce Goldstein knows how to bring great food to the home kitchen. Her research is impeccable, her technique straightforward. Cucina Ebraica, this wonderful way of looking at an Italian cuisine that must answer to so many other influences, is an obvious project of love and devotion. Not to be missed. --Schuyler Ingle
For many Jewish families, the menu for Rosh ha-Shannah dinner, from the chicken soup to the honey cake, is set in stone, and has been for generations.
Nonetheless, you can count on new cookbooks to appear just before Rosh ha-Shannah, the Jewish New Year celebration, which begins this year at sundown on Sunday. The older generation probably needs no help preparing the chopped liver or the chicken soup, but publishers are hoping a younger generation now taking to the stove will want a recipe for hallah or some new menu ideas or, for that matter, the precise requisites for Rosh ha-Shanah or other holidays.
This year, "Cucina Ebraica," by Joyce Goldstein Might inspire a dinner that strays from the tried and true, with its recipes for Italian Jewish dishes. Will there be howls of protest if kreplach, the meat-filled pasta similar to wontons, are replaced with stroncatelli, a kind of handmade pasta, as Ms. Goldstein, a chef and former restaraunteur in San Francisco, suggests? Perhaps. But expect compliments for the chicken roasted with orange, lemon and ginger; the gratin of potatoes and tomatoes with garlic and parsley (better done on top of the stove than in the oven), or the quinces in spiced sugar syrup.
Very pleased with this book. I love the recipes and the pictures show a very professional plating! Delivery came before expected and the book is in excellent condition. Read morePublished 11 days ago by Heidi Abreu
Its fantastic!!!! Love italian food, jewish food and their traditions! Its a mixture of both!!!Published 2 months ago by IDania
Yes, there are Italian Jews. I did know this fact and nothing more. This wonderful volume gave me an opportunity to
learn about another realm. Read more
If your idea of Jewish cooking is only what you get from the corner deli, think again. Almost every country has their Jewish community and the cooking varies a much as the... Read morePublished 18 months ago by J.H.
First of all, hats off to the retailer; this book is in near new condition. Joyce does painstaking research to present the history of the food, the spices, and the people. Read morePublished on July 15, 2013 by D. Henson
She loved this book. I gave it to her for her birthday. And we all get to enjoy the benefits of this present.Published on April 15, 2013 by Israfel462
Everything I make from this cookbook is delicious! I love the background and history associated with the food. It is wonderful.Published on December 26, 2012 by Judith H Casale
Excellent price, delivered as advertised & most importatant of all, they responded quickly to answer questions we had regarding the shipment!!!!!!Published on April 15, 2011 by Fonzie
Just made the Roast chicken with Orange, Lemon and Ginger - again last night!
Recipes are generally easy, few ingredients, and DEEELISH! Read more