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Cucina Ebraica: Flavors of the Italian
Jewish Kitchen (Paperback)
by Joyce Goldstein (Author), Ellen Silverman
(Photographer) "In Italian Jewish cooking, antipasti,
the small bites of food traditionally served at the
start of the Italian meal, are meant to stimulate the
appetite,..." |
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Jews have lived in
Italy since Roman times, always part of the
cultural landscape, always living in isolation of
one kind or another. The word we know as ghetto
comes to us from 16th-century Venice. Within the
world of Jews in Italy, there are several smaller
worlds: those of the native Italian Jews, of the
Sephardim driven out of Spain, and of the
Ashkenazim moving down from Germany and Eastern
Europe. Take all those food traditions and dietary
laws, squeeze them in one overarching food
sensibility, and you have a very unusual way to
view culture and history. Joyce Goldstein, in
Cucina Ebraica, demonstrates that culture and
history are edible, if not downright delicious. |
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Take Livornese Couscous
with Meatballs, White Beans, and Greens. Couscous came
to Livorno with North African Jews in the 1270s. It
was a Friday-night meal, and the leftovers were served
cold the next day on the Sabbath. Goldstein gives the
first honest recipe for Carciofi alla Giudia (crispy
fried artichokes in the Roman Jewish style) yet
printed. Not all artichokes are alike, she
demonstrates, and then shows you a way around the
problems no one else ever manages to address to
successfully cook this classic.
As she has proved in The Mediterranean Kitchen and
Kitchen Conversations, Joyce Goldstein knows how to
bring great food to the home kitchen. Her research is
impeccable, her technique straightforward. Cucina
Ebraica, this wonderful way of looking at an Italian
cuisine that must answer to so many other influences,
is an obvious project of love and devotion. Not to be
missed. --Schuyler Ingle --This text refers to the
Hardcover edition.
New York Times
"For many Jewish families, the menu for rosh ha-Shanah
dinner, from the chicken soup to the honey cake, is
set in stone, and has been for generations...This
year, 'Cuciana Ebraica,' by Joyce Goldstein, might
inspire a dinner that strays form the tried and true,
with its recipes for Italian Jewish dishes." --This
text refers to the Hardcover edition.
See all Editorial Reviews
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Product Details
Paperback: 208 pages
Publisher: Chronicle Books; New Ed edition (July 7,
2005)
Language: English
ISBN-10: 0811850137
ISBN-13: 978-0811850131 |
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