>> Look Inside
>> Send this page to a friend

Cucina Ebraica

Flavors of the Italian Jewish Kitchen By Joyce Goldstein
Photographs by Ellen Silverman

8-1/4 x 9 in; 208 pp ; Over 30 color photos
Hardcover
Published in August, 1998
ISBN 0811819698
ISBN13 9780811819695

See more product details 
This book is currently out of stock. Please check back later or contact customer service for more information.

$29.95  

Reviews

For many Jewish families, the menu for Rosh ha-Shannah dinner, from the chicken soup to the honey cake, is set in stone, and has been for generations.

Nonetheless, you can count on new cookbooks to appear just before Rosh ha-Shannah, the Jewish New Year celebration, which begins this year at sundown on Sunday. The older generation probably needs no help preparing the chopped liver or the chicken soup, but publishers are hoping a younger generation now taking to the stove will want a recipe for hallah or some new menu ideas or, for that matter, the precise requisites for Rosh ha-Shanah or other holidays.

This year, "Cucina Ebraica," by Joyce Goldstein Might inspire a dinner that strays from the tried and true, with its recipes for Italian Jewish dishes. Will there be howls of protest if kreplach, the meat-filled pasta similar to wontons, are replaced with stroncatelli, a kind of handmade pasta, as Ms. Goldstein, a chef and former restaraunteur in San Francisco, suggests? Perhaps. But expect compliments for the chicken roasted with orange, lemon and ginger; the gratin of potatoes and tomatoes with garlic and parsley (better done on top of the stove than in the oven), or the quinces in spiced sugar syrup.

Author Info
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 Ebraica (0-8118-1969-8) and Sephardic Flavors (0-8118-2662-7). She lives in San Francisco.

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

Quotes
Could there be any small corner of Italian cooking still left to be explored? You don't think so? Guess again. How about the cooking of Italy's Jewish community? It's a distinctive cuisine that mixes Sephardic, Middle Eastern and Spanish cooking traditions with Italian ingredients and methods. The Washington Post

Customer Reviews  (write a review)

Write a Review Enter title of review Star Ratings (5) Excellent (4) Very Good (3) Good (2) Ok (1) Dislike Enter your review Your review will be posted after approval for appropriateness

There are currently no product reviews.