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Cucina Ebraica book cover
Cucina Ebraica
Flavors of the Italian Jewish Kitchen
1998
First Published
4.31
Average Rating
208
Number of Pages
For over 5,000 years, Jewish families have lived in Italy. The cuisine that developed in their households is a remarkable melange of kosher traditions and the distinctive flavors of Italy, the Middle East, and Spain. For the first time, this wonderfully rich, little-known culinary heritage is given the attention it has long deserved. With Cucina Ebraica, celebrated chef Joyce Goldstein offers a substantive collection of superb (and completely kosher) Italian Jewish dishes, as well as a compelling and important culinary history. Exploring the ancient intertwining of two venerable food traditions, we discover that many Italian dishes have Jewish roots. Familiar and yet entirely new, this is a robust and delicious new side of a beloved region's cuisine. Filled with painterly photographs that evoke the richness of the Italian Jewish heritage, Cucina Ebraica is a mouthwatering collection of distinguished recipes, a reference on an extraordinary tradition, and an invitation to unexpected joys and secrets about both Italian and Jewish cookery.
Avg Rating
4.31
Number of Ratings
67
5 STARS
49%
4 STARS
36%
3 STARS
12%
2 STARS
3%
1 STARS
0%
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