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


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.

Physical description

208 p.; 8.9 inches

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