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The New Mediterranean Jewish Table: Old World Recipes for the Modern Home by Joyce Goldstein

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Tunisian fish ball tagine (Tagine kefta mn hoot)

    • Soosie on March 05, 2017

      Can't seem to add a review, so shall put this in the notes! Absolutely delicious. 5 stars. Easy. Plentiful, cheap and even better the next day, reheated. I serve mine with celeriac and potato mash, and petits pois. Everybody loved these little fish balls.

  • Turkish lamb stew with rice (Tas kebab)

    • hourlongshower on January 24, 2017

      Made the Turkish version last night with immediate plans to make again. I halved the recipe and subbed 1, 14.5 oz can diced tomatoes drained for fresh since I had it on hand. Very doable for a weeknight dinner.

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Reviews about this book

  • Leite's Culinaria

    ...is a 400-page encyclopedia chronicling the kind of Jewish home cooking that predated brisket, blintzes, and bagels.

    Full review
  • ISBN 10 0520284992
  • ISBN 13 9780520284999
  • Published Apr 12 2016
  • Format Hardcover
  • Page Count 468
  • Language English
  • Countries United States
  • Publisher University of California Press

Publishers Text

For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi.
 
The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes—both classic and updated—that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.


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