Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein  (4)
|
Classic Italian Jewish Cooking: Traditional Recipes and Menus by Edda Servi Machlin (3)
$19.77
|
The Jewish-Sicilian Cookbook by Pamela Hensley Vincent
$16.47
|
Saffron Shores: Jewish Cooking of the Southern Mediterranean by Joyce Esersky Goldstein  (2)
$14.99
|
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks (19)
$19.77
|
This item is not eligible for Amazon Prime, but millions of other items are. Join Amazon Prime today. Already a member? Sign in.
|
|||||||||||||
Customers Who Bought This Item Also Bought
Editorial Reviews
Amazon.com
Jews have lived in Italy since Roman times, always part of the cultural landscape, always living in isolation of one kind or another. The word we know as ghetto comes to us from 16th-century Venice. Within the world of Jews in Italy, there are several smaller worlds: those of the native Italian Jews, of the Sephardim driven out of Spain, and of the Ashkenazim moving down from Germany and Eastern Europe. Take all those food traditions and dietary laws, squeeze them in one overarching food sensibility, and you have a very unusual way to view culture and history. Joyce Goldstein, in Cucina Ebraica, demonstrates that culture and history are edible, if not downright delicious.
Jews have lived in Italy since Roman times, always part of the cultural landscape, always living in isolation of one kind or another. The word we know as ghetto comes to us from 16th-century Venice. Within the world of Jews in Italy, there are several smaller worlds: those of the native Italian Jews, of the Sephardim driven out of Spain, and of the Ashkenazim moving down from Germany and Eastern Europe. Take all those food traditions and dietary laws, squeeze them in one overarching food sensibility, and you have a very unusual way to view culture and history. Joyce Goldstein, in Cucina Ebraica, demonstrates that culture and history are edible, if not downright delicious.
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
New York Times
"For many Jewish families, the menu for rosh ha-Shanah dinner, from the chicken soup to the honey cake, is set in stone, and has been for generations...This year, 'Cuciana Ebraica,' by Joyce Goldstein, might inspire a dinner that strays form the tried and true, with its recipes for Italian Jewish dishes."
See all Editorial Reviews
Product Details
Would you like to update product info or give feedback on images?
|
|
Inside This Book Citations: This book cites 9 books | 2 books that cite this book Explore: Citations | Books on Related Topics | Concordance | Text Stats Key Phrases - SIPs: cucina nella tradizione ebraica, bagna brusca, cucina ebraica, matzoh pie, classic cream sauce (more) Key Phrases - CAPs: Italian Jewish, Mira Sacerdoti, Donatella Pavoncello, Edda Servi Machlin, Giuseppe Maffioli (more) Browse Sample Pages: Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me! |