Cucina Ebraica

by Goldstein, Joyce Esersky; Silverman, Ellen

• ISBN13: 9780811850131
• ISBN10: 0811850137
• Format: Paperback
• Copyright: 2005-07-07
• Publisher: Chronicle Books Llc

Summary

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 Italy s 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.

Author Biography

Joyce Goldstein is a nationally known chef, author, teacher, and Mediterranean cooking expert. Her numerous cookbooks include, most recently, Italian Slow & Savory (0-8118-4238-X), Solo Suppers (0-8118-3620-7), and Enoteca (0-8118-4737-3). She lives in San Francisco.

Ellen Silverman is a New York based still-life photographer who specializes in food. Her work has appeared in several cookbooks and is regularly featured in many home and food magazines.

Table of Contents

Introduction	p. 6
The Jews in Italy
About the Recipes
The Kosher Laws and the Sabbath
The Jewish Holidays
Antipasti Appetizers	p. 22
Minestre Soups	p. 38
Pasta e Riso Pasta and Rice	p. 50
Verdure Vegetables	p. 76
Pesce Fish	p. 110
Pollame Poultry	p. 126
Carne Meat	p. 138
Salse Sauces	p. 160
Dolci Desserts	p. 170
Bibliography	p. 200
Index	p. 201
Table of Equivalents	p. 207
Acknowledgments	p. 208
Table of Contents provided by Ingram. All Rights Reserved.