Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein

  • Livornese couscous with meatballs, white beans, and greens (Cuscussù alla Livornese)

    Livornese couscous with meatballs, white beans, and greens (Cuscussù alla Livornese)

    from Cucina Ebraica: Flavors of the Italian Jewish Kitchen Cucina Ebraica by Joyce Goldstein

    • Categories: Main course; Jewish
    • Ingredients: white beans; onions; canned tomatoes; ground beef; bread; parsley; meat broth; carrots; celery; green cabbage; escarole; peas; zucchini; mint; couscous; yellow squash; garlic; caraway seeds; ground cinnamon; ground cayenne pepper; lemons
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  • cahunter925 on August 01, 2020

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  • ISBN 10 0811819698
  • ISBN 13 9780811819695
  • Linked ISBNs
  • Published Apr 22 1999
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States

Publishers Text

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.

Joyce Goldstein is a nationally known chef, author, teacher, and Mediterranean cooking expert.

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