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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.
I'm currently bulking up my Jewish and Kosher cook book collection.
It is fun to see in North African cuisine some dessert themes which made their way all the way to Vienna at the high tide of the Ottoman incursion into Europe.
Normally, if you buy a cookbook, if you get one good recipe out of it consider it a worthwhile purchase.
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