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

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Univ of California Press, Apr 12, 2016 - Cooking
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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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Contents

APPETIZERS SPREADS AND SALADS
18
SAVORY PASTRIES
58
EGGS AND FRITTERS
92
SOUPS
114
RICE PASTA AND GRAINS
142
VEGETABLES
174
FISH
220
POULTRY
266
MEAT
294
CONDIMENTS AND PRESERVES
354
DESSERTS
374
Pantry Ingredients
427
Bibliography
431
Acknowledgments
436
Index
437
Copyright

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About the author (2016)

Joyce Goldstein was chef and owner of the groundbreaking Mediterranean restaurant Square One in San Francisco. Prior to opening Square One, she was chef at the Chez Panisse Café and visiting executive chef at the Wine Spectator Restaurant at the Culinary Institute of America in Napa. Today she is a cooking teacher, consultant to the restaurant and food industries, and prolific cookbook author. Her most recent book is Inside the California Food Revolution: Thirty Years that Changed Our Culinary Consciousness (UC Press, 2013).

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