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Back to Square One: Old-World Food in a New-World Kitchen by Joyce Goldstein

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Notes about this book

  • Eat Your Books

    1993 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Scotch gravlax

    • Ladyredspecs on September 17, 2014

      The proportions of salt, sugar and booze are perfect for silky gravlax. I've made the recipe exactly as printed and I've switched the whisky for citrus vodka, the dill for lemon thyme and added lemon zest for a lighter fresher version.

  • Persian yogurt soup with meatballs

    • Kringler on October 14, 2013

      Hard to imagine a better soup. So satisfying.

  • Yucatecan soup with chicken, tortillas, and lime

    • JKDLady on November 06, 2014

      Good, but not great. I think there are better recipes out there for this.

  • Caesar salad pasta

    • anya_sf on December 11, 2018

      I have made this many times. It's good with or without the anchovies. A great way to use up extra romaine lettuce or similar greens.

  • Fettucine with salmon, spinach, and cream

    • anya_sf on July 07, 2018

      Good basic recipe. I used baby spinach and blanched sugar peas, and ended up adding extra lemon juice. Simmering the drained pasta with the sauce for a bit helped the sauce cling better.

  • Portuguese-inspired duck and sausage risotto

    • JKDLady on February 23, 2016

      Wow, I cannot believe this serves only 6 people. This is a fun dish, but it is very heavy and the chorizo seemed to overpower the duck. I'm glad I tried it, but it won't be a repeat.

  • Baked salmon with prune sauce

    • colin.purrington on February 12, 2013

      I have made this probably 30 times, and love it. My only complaint is that Joyce writes, "Spoon some of the sauce on and bake..." which implies that the rest of sauce is either on the side of the baking dish or perhaps still in the pan in which it was prepared, to be used only after the fish comes out of the oven. It works either way, but wonder about this every time. [p 191 in hardback 1st edition, 1992]]

  • Baked rockfish with Indonesian sauce

    • jaelsne on April 02, 2010

      I made this recipe with halibut, and my family loved it. It also was quick and easy.

  • Grilled tuna with wasabi, sake, and lime

    • JKDLady on July 21, 2014

      This was good, but I would add more wasabi to the butter. It wasn't spicy enough for us.

  • Moroccan-style roast chicken with coriander and mint

    • colin.purrington on February 13, 2013

      Made this for the first time yesterday, and I think it's my new favorite roast chicken recipe (it actually calls for poussins or Rock Cornish game hens). The sauce is to die for. I didn't have any preserved lemon peel, so I crammed the chicken with 4 dried lemons, and added some more to the simmering sauce that was reserved. I highly recommend this recipe. If you have beets and/or carrots, I also highly recommend the recipe on p 324 for "North African-syle beets and carrots." Add some couscous and you're all set. [p 219]

  • Roast duck with pears, chestnuts, and ginger

    • Kringler on October 14, 2013

      I ate this dish at Square One in San Francisco and was delighted to find the recipe. I have made it several times and it is wonderful.

  • Gypsy goulash

    • JKDLady on November 06, 2014

      Just okay. I wouldn't make it again.

  • Braised spiced sauerkraut with pork and sausage

    • JKDLady on November 06, 2014

      This wasn't tangy enough for my family. I would soak the kraut less in the beginning. Also not that this recipe requires 2 days prep.

  • Mustard, soy, and brown sugar marinade

    • JKDLady on November 06, 2014

      Hum. Wouldn't make this again.

  • North African-style beets and carrots

    • colin.purrington on February 13, 2013

      Fantastic, even though I sinned by not adding beets or greens. So just had carrots, but still delicious.

  • Fennel gratin

    • JKDLady on November 06, 2014

      This was very, very good. Would be perfect for Thanksgiving.

  • Square One hot mustard

    • JKDLady on November 06, 2014

      This made a huge amount, and I can't say any of us really liked it. I won't repeat this one.

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Reviews about this book

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  • ISBN 10 0688101224
  • ISBN 13 9780688101220
  • Published Oct 01 1992
  • Format Hardcover
  • Page Count 420
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

Gets readers back in touch with their food heritage with more than 240 recipes from diverse culinary traditions. By the author of The Mediterranean Kitchen.

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