Cucina Ebraica: Flavors of the Italian Jewish Kitchen

Cucina Ebraica: Flavors of the Italian Jewish Kitchen

by Joyce Goldstein
     
 

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Now available in paperback, Joyce Goldstein's beloved cookbook offers a fascinating perspective on the Italian food we all know and love. Tracing the long-forgotten Jewish influences and focusing new light on the intertwining of two time-honored cooking traditions, the recipes in Cucina Ebraica are familiar and yet entirely fresh, a robust and delicious taste

Overview

Now available in paperback, Joyce Goldstein's beloved cookbook offers a fascinating perspective on the Italian food we all know and love. Tracing the long-forgotten Jewish influences and focusing new light on the intertwining of two time-honored cooking traditions, the recipes in Cucina Ebraica are familiar and yet entirely fresh, a robust and delicious taste of Italys regional cuisine. From the enticingly crunchy fried vegetables of fritto misto to the savory meat-filled buricche pastries to tonno fresco con piselli (Fresh Tuna with Peas), each dish is an invitation to the unexpected delights in both Italian and Jewish cuisine.

Product Details

ISBN-13:
9780811819695
Publisher:
Chronicle Books LLC
Publication date:
08/01/1998
Pages:
208
Product dimensions:
1.00(w) x 1.00(h) x 1.00(d)

Meet the Author

Joyce Goldstein, chef, author, and teacher, is an acknowledged expert on both Jewish and Mediterranean cooking, as revealed in such books as Enoteca (0-8118-2825-5) and her unprecedented exploration of Jewish cuisine from the diaspora begun in Cucina Ebrai

Ellen Silverman is a well-known food and still-life photgrapher based in New York City.

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