Cucina Ebraica: Flavors of the Italian Jewish Kitchen

by Joyce Goldstein

Hardcover, 1998


Call number

Jewish -- GOL

Call number

Jewish -- GOL


Chronicle Books (1998), Edition: First Edition, Hardcover, 208 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. WithCucina 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.… (more)

Physical description

208 p.; 8.9 inches

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