Classic Italian Jewish Cooking: Traditional Recipes and Menus

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Harper Collins, Apr 26, 2005 - Cooking - 432 pages
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Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ("Dress like a Turk and eat like a Jew"). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years.

Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes.

Here you'll find recipes for the quintessential Italian Jewish dishes -- from Goose "Ham," Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel); from Creamed Baccalà, Red Snapper Jewish Style, and Artichokes Jewish Style to Creamed Fennel and Fried Squash Flowers; from Couscous Salad and Sourdough Challah Bread to Haman's Ears, Honey Cake, and Passover Almond Biscotti.

Selected from Edda Servi Machlin's three widely admired books on Italian Jewish cuisine and filled with beautifully rendered memories from her birthplace, this rare collection of more than three hundred recipes is a powerful tribute to a rich cultural heritage and a rare gift to food lovers. With a special section on Jewish holiday menus, Classic Italian Jewish Cooking is a volume to treasure for generations.


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Classic Italian Jewish Cooking : Traditional Recipes and Menus

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Machlin was born in Pitigliano, a town known as "the little Jerusalem of Italy," in 1926. She came to New York in 1958, after surviving the Holocaust, and in 1981 published her first cookbook, The ... Read full review

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I am so glad I stumbled across this book fifteen years ago. I was born and raised an Italian Catholic, and became a Jew in my thirties. Edda Servi Machlin's book, which discusses the history, culture and recipes of Italian Jews, has allowed me to feel a connection to a people I can't otherwhise know. Added bonuses for me: her picture looks eerily like my mother, another Italian woman transplanted to New Jersey. The book is full of delicious recipes, some of which are reminiscent of the (non-Jewish but Italian) foods my mother cooked. There are two Passover cakes in here for which I've become famous in my circle of friends. 


Pitigliano The Little Jerusalem
Introductory Notes
Soups Rice Pasta Polenta Couscous and Gnocchi Minestre
Fish Pesce
Vegetables Verdura
Salads Insalate
Holiday Menus I menu dellefeste

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About the author (2005)

Edda Servi Machlin was born in a rural village in Tuscany, Italy, in 1926. She settled in America in 1958 and has taught Italian and Italian Jewish cooking for decades while writing her books, one of which is a memoir of her growing up in Fascist Italy that has been used in history classes at Yale and Yeshiva Universities. Her recipes have appeared in dozens of cookbooks by other authors and in newspapers all over the world. She now lives in New York City, and, although confined to a wheelchair, she is still writing.

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