Customer Reviews

Cucina Ebraica: Flavors of the Italian Jewish Kitchen

5 star:		(11)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

Being a true Italian, I couldn't wait to try some of the recipes in "Cucina Ebraica." To my delight, I really enjoyed the tasty recipes, in fact the recipes I made brought me back to many childhood memories especially the aromas that came from my grandmother's kitchen. "Cucina Ebraica" contains a amazing collection of simple to prepare, mouth-watering gourmet recipes. A must to try the Crostini di Peperoni, (a superb version of Bruschetta), Potato and Tomato gratin, Fresh Tuna with Peas; your family and guests will ask for seconds. Joyce Goldstein's introduction had very informative history of the Italian-Jewish culture. She also gave an educational description of the Jewish holidays and great menu suggestions for the holidays (I can't wait for the holidays to come). This book should delight the palate of every gourmet. I absolutely recommend this book.

Short form: vegetables + raisins and pine nuts is a good combination.

There is a certain image of Jewish food and a certain image of Italian food in this country that is widely understood. The food in this book really is neither -- it's a unique cuisine that in some ways is a throwback to Roman food, while still reflecting the Jewish heritage that influenced it. And this is one of the few books readily available that discusses it -- even Claudia Roden's monumental Book of Jewish Food -- IMHO possibly the greatest ethnic cookbook I own -- has very little to say about Italian Jewish food, though its coverage of Sephardic and Mizrachi cooking is otherwise excellent.

The recipes in here are snapshots of foods that aren't necessarily standardized -- the recipe for Riso di Sabato (Sabbath rice), for example, points out that some make it like a risotto, some don't. Three different versions of Passover charoset appear, from different parts of Italy, and even though the world-famous carciofi alla giudea show up there's a riot of other vegetable dishes, including many based on la zucca barucca, a pumpkin-like "blessed squash" that shows up quite frequently in this book.

Italian Jewish food is something very different from what the average cook might expect -- the combination leads to a fairly exotic yet very homey cuisine, and this book is one of the few I've seen that makes it accessible to American cooks. If you like seeking out interesting ethnic cuisines, there's a hole in your library if you don't have this one.

I was born and raised in rome, I know a little about the Jewish people there. I know their beautiful Synagogue in the Ghetto, and I have eaten "Da Giggetto al Portico D'Ottavia" at least fifty times! It's fabulous, we used to go there for filetti di baccala' and puntarelle (a salad with an anchiov dressing. Ms. Goldstein has captured the "real" recipes. I was most impressed when I read "Carciofi alla Giudia", she is so right in describing what type of artichokes to use, only the Roman artichokes can be used in order to obtain the true recipe, she gives suggestions on how to use american artichokes but is not the same. Everyone should own this book, is informative, the recipes are incredibly great! Try the Roast chicken aith Orange, Lemon and Ginger; your guest will ask for the recipe, it is so fantastic. I recommend this book to all individuals that like good cooking, it is priceless, she did a wonderful job. thank you Ms. Goldstein!!

Joyce Goldstein's cookbooks are a pleasure to read and to cook from. She has a wonderful sense of the way that culture and food interact and develop. In addition, she writes beautifully about Jews have effected and been effected by the cultures where they reside, adapting local cuisine to the Jewish palette and dietary rules.

The Jewish community in Italy dates back to ancient Rome, at least 2,300 years. Their cuisine is rich, flavorful, and undeniably Italian. Goldstein brings their tradition to life in this great cookbook. Moreover, her introduction and notes that go with the receipts are facinating.

While everything I have tried was wonderful, some things should be pointed out in particular. The pizza (not what you think) is great. Also, Goldstein teaches that the ubiquitous putenesca sauce is, in fact, of Jewish origin. The risotto and stews are also wonderful. As with her other books, Goldstein does not skimp on the desserts!

A testament to what a great book this is the fact I am getting hungry just writing about it!

Being a true Italian, I couldn't wait to try some of the recipes in "Cucina Ebraica." To my delight, I really enjoyed the tasty recipes, in fact the recipes I made brought me back to many childhood memories especially the aromas that came from my grandmother's kitchen. "Cucina Ebraica" contains a amazing collection of simple to prepare, mouth-watering gourmet recipes. A must to try the Crostini di Peperoni, (a superb version of Bruschetta), Potato and Tomato gratin, Fresh Tuna with Peas; your family and guests will ask for seconds. Joyce Goldstein's introduction had very informative history of the Italian-Jewish culture. She also gave an educational description of the Jewish holidays and great menu suggestions for the holidays (I can't wait for the holidays to come). This book should delight the palate of every gourmet. I absolutely recommend this book.

I am Jewish and my husband is Italian, so this seemed like the perfect book for us. It is well organized with appealing photographs and clear, understandable recipes with interesting explanations of the history of each dish, as well as variations and substitions. We have tried many of the recipes and have never been disappointed. I recommend this book for anyone who enjoys both cooking and the history of ethnic cultures.

Unusual, homey recipes made with obtainable ingredients. Good ground chicken (or turkey)dishes. Good on beans, artichoke, eggplant. Joyce Goldstein obviously had a free-er hand and was also able to indulge her flair for historical research in the preparation of this work. I admire this unusually talented chef who is at her best when she is, as is the case here, allowed to follow her own instincts rather than fit the mold of a series, such as the Williams-Sonoma books. Her Kitchen Conversations, in spite of the unfortunate photographs, is the best cookbook I have used this year.

I have a Bachelor's degree in history, a family history of Judaism and a love of good food. I am a sucker for the culinary history of the Jewish people and how it enriched other cuisines. To say that anything enriched Italian cuisine may seem like heresy, but it doesn't take long to discern how deep and long the influence of the Jewish cuisine on Italian cuisine extends.

Unlike a previous reviewer, I thought this painted a brief but accurate picture of the complexity of the history of the Jews in Italy. Because Italy now contains Rome, it should not surprise anyone that Jews have been in the regions of the country since the second century B.C., and because of the constant spasms of anti-Semitism in Europe and the rest of the world, it also follows that subsequent periods of Jewish immigration continued. However, there was never an overwhelming number of Jews in any part of Italy, and as such they were easily subjugate and segregated in almost all of the country. It wasn't until Napoleon that modern Jews began to stretch their arms a bit, and then not until the unification of the country that they were treated like real Italians. Unfortunately, the union of the Italian Fascists (many Jews joined the Fascist party!) with Germany's Nazis showed how vulnerable they still were.

Although Jewish numbers have diminished since World Was II, the flavors of their foods persist. If you have ever enjoyed anything Italian with eggplant or artichokes, an egg-lemon sauce, olive oil and water instead of lard and cream, you can thank Italian-Jewish forbears. Although there are a number of mouth-watering passover and other holiday dishes (and desserts!), there are many other dishes taking on unusual flavors (like squash ravioli and desserts) with delicious results.

I have, unfortunately, developed a number of food sensitivities over the past few years and a number of dishes are literally off the table for me. However, I am still able to eat rice, potatoes and vegetables, and I could eat very happily from her chapters on vegetables and rice. The Spring Casserole stands out particularly, as well as her takes on vegetable risotto. Yum!

We eat to be physically sustained, but the recipes we carry with us are the ones that carry our best memories and traditions. I am pleased to have this book in my collection so that I can continue on in these proud traditions.

Just made the Roast chicken with Orange, Lemon and Ginger - again last night!

Recipes are generally easy, few ingredients, and DEEELISH!

If you are looking for a unique, authentic, Italian cuisine buy this book!

Ordered, received, and as a well-travelled person who lives on the border with Italy - yes, worth every penny. Excellent recipes, easy to use.. Recommended