Sephardic Flavors: Jewish Cooking of the Mediterranean [Hardcover]

Joyce Goldstein (Author), Beatriz Da Costa (Photographer)

Book Description

Publication Date: September 1, 2000

Chef, author, and Mediterranean cooking expert Joyce Goldstein follows her acclaimed Cucina Ebraica: Flavors of the Italian Jewish Kitchen with this remarkable exploration of Jewish cooking of the Mediterranean. In Sephardic Flavors, Goldstein uncovers the culinary history of the Diaspora, revealing in vivid prose and delicious recipes how the Sephardic Jews adapted the cuisines of their new homelands. Drawing upon the cultural and gastronomic heritages of Spain, Portugal, Italy, Greece, and Turkey, Goldstein has amassed a remarkable array of unique recipes and historical information. A fascinating voyage into culinary history as well as a compilation of superbly satisfying dishes, Sephardic Flavors captures the indomitable spirit and brilliant cuisines that continue to capture our imaginations today.

Editorial Reviews

Amazon.com Review

What is Jewish cooking? Most of us would cite matzo balls, gefilte fish, and other Eastern European-born fare. But there's a second Jewish food tradition--the cuisine of the Mediterranean Sephardim. Author Joyce Goldstein first encountered it in Spain, Portugal, Italy, Greece, and Turkey. Dishes such as Poached Fish with Walnut Sauce, Roast Chicken with Apples and Pomegranate, and Saffron Rice Pudding exemplify this delectable legacy. Part investigation of Sephardic cooking--of the migrations and religious directives that gave it life--and part paean to its bright, tantalizing flavors, Goldstein's cookbook should prove a revelation to all cooks, Jewish or not.

Starting with a history of the Spanish and Portuguese (Sephardic) diasporas that brought Jews to the Mediterranean, Goldstein then provides information on kosher law and a discussion of American Sephardim, among other relevant topics. Standouts among the recipes that follow include Fish with Rhubarb Sauce, Lamb with Green Garlic, and Meat Loaf with Sweet and Sour Tomato Sauce. The book's chapters on savory pastries and vegetables and grains are particularly noteworthy, and include such tantalizing recipes as Cheese-Stuffed Peppers and Pumpkin-Filled Filo Roses. With photographs of many of the dishes, suggestions for Sephardic holiday meals, and a wealth of anecdotes and lore throughout, the book uncovers an unexplored Jewish cuisine now available to all. --Arthur Boehm

From the Inside Flap

In Sephardic Flavors, celebrated chef Joyce Goldstein uncovers the culinary history of the Diaspora, tracing through ingredients and culinary techniques how the Sephardic Jews adapted the cuisines of their new homelands. Drawing upon the rich cultural and gastronomic heritages of Spain, Portugal, Italy, Greece, and Turkey, Goldstein has amassed an impressive array of unique recipes and historical information. The fusion of cultures is evident in the inventiveness of dishes ranging from Poached Fish with Walnut Sauce or Almond Sauce and Eggplant Rolls with Tomato Sauce to Roast Chicken with Apples and Pomegranate and Saffron Rice Pudding. Evocative, painterly photographs and lively folkloric motifs joing to make this a book to treasure. A beautiful voyage into culinary history as well as compilation of superbly satisfying dishes, Sephardic Flavors captures the indomitable spirit an brilliant cuisines that continue to hold our imagination today.

See all Editorial Reviews

Product Details

• Hardcover: 208 pages
• Publisher: Chronicle Books (September 1, 2000)
• Language: English
• ISBN-10: 0811826627
• ISBN-13: 978-0811826624
• Product Dimensions: 9.4 x 8.6 x 0.9 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #833,855 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

55 of 60 people found the following review helpful:

4.0 out of 5 stars A Fascinating Filling Exploration of Sephardic Cuisine, November 11, 2000

By 

Larry Mark "editor of MyJewishBooks.com" (nyc) - See all my reviews
(REAL NAME)   

This review is from: Sephardic Flavors: Jewish Cooking of the Mediterranean (Hardcover)

Chef, author, restaurateur, and Mediterranean cooking specialist Joyce Goldstein follows her acclaimed Cucina Ebraica: Flavors of the Italian Jewish Kitchen with a study of Mediterranean Jewish cooking. While researching Cucina Ebraica, she immersed herself in Sephardic History. She wondered how the Jews evolved their cuisine, what influences they took from the Moors, the Portuguese, Andalusians, Valencians, Balearic Islanders, Greeks, Ottomans, and Balkans. What were the harmonizations to other communities and the contrasts to the Italian Jewish cuisine she was researching? She answers these questions and more in the book's opening collection of essays (about 22 pages). This is followed by several pages of sample full menus for Shabbat and Jewish holidays and commemorations. For example, there are Leek Fritters for Hanukkah, Mijavyani (a vegetable soup with plums) for Tu B'Shevat, Lentil Soup for Tisha B'Av, or Moussaka di Pesce and Macaroni and Cheese-Thrace Style (using feta and non-elbow Ziti) for Shavuot. If you are wondering how her book compares to DRIZZLE OF HONEY by David Gitlitz and Linda Kay Davidson, it is her feeling that while DRIZZLE is filled with fascintaing stories and history, her cookbook adds more culinary skills to the execution of recipes. The chapters include ones for Salads and Appetizers; Savory Pastries; Soups; Vegetables and Grains; Fish; Poultry and Meat; and Desserts. In the chapter for Salads and Appetizers, Goldstein writes, that Sephardic cuisine inverts the oil to vinegar ratio (3:1) with which most North Americans are familiar. Sephardic cooking is more tart, so the vinegar ratio is much higher (1:3). My favorite recipes were the Tarator (a cousin to Tzatziki) and Huevos HAMINados, or onion skin eggs, or Jewish eggs (Yahudi Yamurta). The chapter on savory pastries, which are also known as borekas, inchusa, tapada, rondanches, boyos, and filas (to name just a few), includes recipes for Izmir-style Handrajos, or Eggplant and Squash filled borekas. In her chapter on soups, Goldstein tells the reader that it is not a coincidence that the Spanish word for Jewess is the same for bean (judia). She provides recipes for several soups and adafina, or what some Jews may call cholent. My favorites included meatball soup, and a white bean soup. There are 24 recipes in the Vegetables and Grains chapter. Standouts are Turlu, a Turkish Ratatouille; a squash omelet fritada; and pumpkin and prunes, which resembles a Moroccan Jewish style Hilou. The tomato bread pudding was also very unique. A fish dish that is very interesting for the period between Simhat Torah and Hanukkah is Peshkado Avramila, or fish with sour plums or prunes. Goldstein writes that it recalls Abraham's self-circumcision, since Sephardic folklore says that Avraham sat under a plum tree after the procedure. The 22 meat and poultry recipes includes one for Gayna al Orno, a roast chicken with apples and pomegranates; and one for Keftas de Gayna, chicken meatballs with egg and lemons (two of them). The standout is the Rollo me HAMINados is a meatloaf with sweet and sour tomato sauce (uses honey and wine) baked with eggs in the center. The book closes, as do meals, with desserts that include Hanukkah Fritters in a honey lemon glaze; Baklava, Tispishti, Sutlatch, and Zerda ( a rice pudding).

26 of 26 people found the following review helpful:

5.0 out of 5 stars Must Own, September 10, 2001

By 

J. A Magill (Sacramento, CA USA) - See all my reviews
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This review is from: Sephardic Flavors: Jewish Cooking of the Mediterranean (Hardcover)

Joyce Goldstein author and chef also understands the relationship between culture and food. Her book on Jewish Italian cooking should be read by anyone who likes to read cook books.

In this book, Goldstein explores Sephardic food, the culinary heritage of Jews of the Middle East. She does not disapoint. The recipes are easy to follow and very tasty. The presentation is excellent and will make your mouth water. What is wonderful about all of Goldstein's work is you can see how Jews have, for centuries, absorbed the recipes of the culture in which they live, adapting them for their own tastes and dietery requirements. My wife and I have had a wonderful time cooking out of this book. The only problem is deciding what to make first.

A great work.

10 of 10 people found the following review helpful:

5.0 out of 5 stars Varied food, beautifully presented, April 10, 2007

By 

Samuel W. Fleischacker (Evanston, Illinois USA) - See all my reviews
(REAL NAME)   

This review is from: Sephardic Flavors: Jewish Cooking of the Mediterranean (Hardcover)

We usually think one excellent dish is worth the price of a cookbook (think of the price you'd pay to eat an excellent dish at a restaurant), and we've made at least 3 or 4 out of this one already. Joyce Goldstein has also really sought out a nice variety of Sephardic cuisines. And the photographs are gorgeous.