- Hardcover: 212 pages
- Publisher: Chronicle Books (22 April 1999)
- Language English
- ISBN-10: 0811819698
- ISBN-13: 978-0811819695
- Product Dimensions: 22.6 x 21.3 x 2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
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Amazon Bestsellers Rank:
414,596 in Books (See Top 100 in Books)
- #48 in Books > Religion & Spirituality > Judaism > Kosher Foods
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Product Description
Amazon.co.uk Review
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.
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 cook this classic successfully.
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 obviously a project of love and devotion. Not to be missed. --Schuyler Ingle
Review
For many Jewish families, the menu for Rosh ha-Shannah dinner, from the chicken soup to the honey cake, is set in stone, and has been for generations.
Nonetheless, you can count on new cookbooks to appear just before Rosh ha-Shannah, the Jewish New Year celebration, which begins this year at sundown on Sunday. The older generation probably needs no help preparing the chopped liver or the chicken soup, but publishers are hoping a younger generation now taking to the stove will want a recipe for hallah or some new menu ideas or, for that matter, the precise requisites for Rosh ha-Shanah or other holidays.
This year, "Cucina Ebraica," by Joyce Goldstein Might inspire a dinner that strays from the tried and true, with its recipes for Italian Jewish dishes. Will there be howls of protest if kreplach, the meat-filled pasta similar to wontons, are replaced with stroncatelli, a kind of handmade pasta, as Ms. Goldstein, a chef and former restaraunteur in San Francisco, suggests? Perha
Inside This Book
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First Sentence
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, just as they are on every Italian table. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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, just as they are on every Italian table. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
4 of 5 people found the following review helpful:
5.0 out of 5 stars
Extraordinary cookbook, Buy it, you'll be glad you did.,
By A Customer
This review is from: Cucina Ebraica: Flavors of the Italian Jewish Kitchen (Hardcover)
Being a true Italian, I couldn't wait to try some of the recipes in "Cucina Ebraica." To my delight, I really enjoyed the tasty recipes, in fact the recipes I made brought me back to many childhood memories especially the aromas that came from my grandmother's kitchen. "Cucina Ebraica" contains a amazing collection of simple to prepare, mouth-watering gourmet recipes. A must to try the Crostini di Peperoni, (a superb version of Bruschetta), Potato and Tomato gratin, Fresh Tuna with Peas; your family and guests will ask for seconds. Joyce Goldstein's introduction had very informative history of the Italian-Jewish culture. She also gave an educational description of the Jewish holidays and great menu suggestions for the holidays (I can't wait for the holidays to come). This book should delight the palate of every gourmet. I absolutely recommend this book.
4 of 5 people found the following review helpful:
5.0 out of 5 stars
This book is fantastic GET IT, you'll be delighted with it!,
By A Customer
This review is from: Cucina Ebraica: Flavors of the Italian Jewish Kitchen (Hardcover)
I was born and raised in rome, I know a little about the Jewish people there. I know their beautiful Synagogue in the Ghetto, and I have eaten "Da Giggetto al Portico D'Ottavia" at least fifty times! It's fabulous, we used to go there for filetti di baccala' and puntarelle (a salad with an anchiov dressing. Ms. Goldstein has captured the "real" recipes. I was most impressed when I read "Carciofi alla Giudia", she is so right in describing what type of artichokes to use, only the Roman artichokes can be used in order to obtain the true recipe, she gives suggestions on how to use american artichokes but is not the same. Everyone should own this book, is informative, the recipes are incredibly great! Try the Roast chicken aith Orange, Lemon and Ginger; your guest will ask for the recipe, it is so fantastic. I recommend this book to all individuals that like good cooking, it is priceless, she did a wonderful job. thank you Ms. Goldstein!!
2 of 3 people found the following review helpful:
5.0 out of 5 stars
Extraordinary cookbook, Buy it, you'll be glad you did.,
By A Customer
This review is from: Cucina Ebraica: Flavors of the Italian Jewish Kitchen (Hardcover)
Being a true Italian, I couldn't wait to try some of the recipes in "Cucina Ebraica." To my delight, I really enjoyed the tasty recipes, in fact the recipes I made brought me back to many childhood memories especially the aromas that came from my grandmother's kitchen. "Cucina Ebraica" contains a amazing collection of simple to prepare, mouth-watering gourmet recipes. A must to try the Crostini di Peperoni, (a superb version of Bruschetta), Potato and Tomato gratin, Fresh Tuna with Peas; your family and guests will ask for seconds. Joyce Goldstein's introduction had very informative history of the Italian-Jewish culture. She also gave an educational description of the Jewish holidays and great menu suggestions for the holidays (I can't wait for the holidays to come). This book should delight the palate of every gourmet. I absolutely recommend this book.
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