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Saffron Shores: Jewish Cooking of the Southern Mediterranean Hardcover – Bargain Price, October 1, 2002
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Beginning with a brief history of the cooking, and presenting its flavor profile (like that of the Jews who settled in the Ottoman Empire, the Southern Mediterranean palate favors vivid spiciness with the likes of cumin and cinnamon, plus a penchant for sweet-and-sour combinations), she then introduces the tempting recipes. Of special interest is a section on savory pastries like Iraqi Chicken and Chick Pea Pastries and Lebanese Spinach Turnovers, "labors of love," says Goldstein, that are nonetheless worth a cook's involvement, and sweets, such as Syrian Rice Pudding and Raisin and Walnut Jam Tart. (Also included is a recipe for preparing boxed couscous that finally makes the most of this obvious convenience.) With holiday menus and color photos throughout, the book is truly welcome. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
Saffron Shores offers Jewish food from the lower Mediterranean
Joyce Goldstein wants to change everything you thought you knew about Jewish culinary traditions. Many Americans associate Jewish cooking with Eastern European flavors (such as chicken fat, onions, and sour cream). But Goldstein's research into Mediterranean Jewish food has opened up a world of different tastes.
Her newest cookbook, Saffron Shores: Jewish Cooking of the Southern Mediterranean, isn't for the novice cook; many recipes are challenging. But it is a beautiful treasure trove of dishes from the Jewish communities of North Africa. Some will seem familiar - spiced roast lamb with couscous and harissa from Morocco, for instance - whereas others are more exotic, like a green pureed soup of fava beans and cilantro, garnished with chicken gizzards, for Passover.
Saffron Shores is full of fresh ideas for all the Jewish holidays. For Hanukkah, it is traditional to eat oil-rich foods in honor of the miracle of a Temple lamp that burned for eight days with only one day's supply of oil. Goldstein suggests serving sweet or savory fried pastries, such as classic North African briks (spicy filled turnovers). We found more than one reason to like these mashed potato-filled Tunisian pastries, adapted from Goldstein's recipe first, because they're easy to put together (egg roll wrappers fry up beautifully, and the thick filling doesn't leak out), and second, because they taste like a subtle twist on comfortingly familiar latkes. - Sunset Magazine --This text refers to an out of print or unavailable edition of this title.
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That said, I still believe this is an excellent book on Jewish cooking and an excellent book on southern Mediterranean cooking. I am surprised this book makes no mention of the fact that that Ms. Goldstein is the author of a really excellent general book of Mediterranean recipes entitled `The Mediterranean Kitchen', published in 1992 by Morrow. While there are dozens of good, well-known books on Mediterranean food by a pantheon of authors headed by Paula Wolfert, Claudia Roden, Nancy Harmon Jenkins, and Clifford Wright, Ms. Goldstein has a light touch in all of her books which make her recipes especially easy to follow.
The very first thing which impresses me about `Saffron Shores' after the delightfully designed dust jacket is Ms. Goldstein's history of the Jewish peoples after the Diaspora, especially the Shepardim who, unlike the Askenazim of eastern and central Europe, settled around the Mediterranean in lands dominated by the Arabic, Moorish, Berber, and Ottoman cultures of Islam. This essay goes far to explain the similarities between Islamic cuisines and the Jewish `dhimmis' who on average had a better time of things under Islam than their Northern brethren had under Christians.
The next thing that impressed me and should impress you is the sketch of Jewish kosher dietary laws. As a gentile, what I knew about these traditions and laws was entirely based on hearsay.Read more ›
from the Jewish Journal of Greater Los Angeles
November 29, 2002
Celebrated cookbook author and chef Joyce Goldstein can trace her bloodline to a Russian shtetl, but her heart and soul lie in the Mediterranean.
In "Cucina Ebraica" (Chronicle Books, 1998) and "Sephardic Flavors" (Chronicle Books, 2000) she explored Italian Jewish and Spanish Jewish cuisine, and now, to round out the trilogy, in "Saffron Shores" (Chronicle Books, $35) she continues her Mediterranean culinary journey with the exotic cuisine of the Maghreb: Morocco, Algeria, Tunisia and Libya, even including related Judeo-Arabic countries like Syria, Lebanon, Iraq and Iran.
"I have been cooking this food for I cannot tell you how many years," said the former chef/owner of the renowned Mediterranean restaurant Square One in San Francisco. "When I was doing research for `Sephardic Flavors,' I realized the subject was so huge I couldn't do it all in one book, so I covered the northern Mediterranean in `Sephardic Flavors' and the southern Mediterranean in `Saffron Shores.' Here the style of cooking changes with a lot more spices and herbs and additional uses of fruit, but, of course, there is some overlap."
Notable for its absence is Israeli cuisine. "I left it out because it's a hodgepodge," she explains. "The last time I was in Israel I was served sashimi and Thai-flavored something or other, and I thought, sorry, I didn't come here for that. Israeli cuisine is a melting pot, a lot like America. Whoever is there is cooking Romanian food, Italian food, Yemenite food. Is there Israeli cuisine?Read more ›
The recipes need to specify amounts more precisely though. In a lot of the recipes it says for example, "2 onions" or "the juice of one lemon". For the Osbane, I used two onions, however, when I mixed it together, it was obvious that the author's idea of a normal sized onion was much smaller than what I had on hand. I ended up fishing out pieces of onion to get the mixture down to where the sausage would hold together. These discrepancies in portions and amounts are the only reasons the book did not get five stars.
Despite this, I recommend this book strongly to anyone. A lot of people have asked me for the recipes from this, but really I would like them to just buy this book instead. The author deserves your money.
Most Recent Customer Reviews
Great bunch of recipes. Normally, if you buy a cookbook, if you get one good recipe out of it consider it a worthwhile purchase. Read morePublished on November 14, 2013 by PL Sperling
This is a wonderful book of traditional recipes from the Mediterranean written by an acclaimed author
Her recipes are concise and work every time
I will buy from this... Read more
I'm currently bulking up my Jewish and Kosher cook book collection. If you're doing the same, you NEED Joyce Goldstein's books. Read morePublished on March 9, 2010 by A. Almassari
This book is a MUST HAVE for anyone wishing to create a table that captures the Jewish cullanary experience of the Mediterranean.Published on September 7, 2008 by Phillip J. Pisciotta