Cucina Ebraica: Flavors of the Italian Jewish Kitchen

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Chronicle Books, Jul 21, 2005 - Cooking - 208 pages
1 Review
Now available in paperback, 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 Italys 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.

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Review: Cucina Ebraica: Flavors of the Italian Jewish Kitchen

User Review  - Lynda - Goodreads

Not quite what I expected. I liked it though. Just not as much as her other books. Read full review

References to this book

About the author (2005)

Joyce Goldstein is a nationally known chef, author, teacher, and Mediterranean cooking expert. Her numerous cookbooks include, most recently, Italian Slow & Savory (0-8118-4238-X), Solo Suppers (0-8118-3620-7), and Enoteca (0-8118-4737-3). She lives in San Francisco.

Ellen Silverman is a New York based still-life photographer who specializes in food. Her work has appeared in several cookbooks and is regularly featured in many home and food magazines.

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