The New Mediterranean Jewish Table: Old World Recipes for the Modern Home
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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½ cup ½ teaspoon ¼ cup chopped 20 minutes Add the onions allspice almonds artichokes baking dish bell peppers bowl bread crumbs broth bulgur cheese chicken chickpeas chopped fresh flat-leaf cilantro cinnamon cloves cloves garlic couscous cumin cup chopped fresh cup water dough drain eggplant fillets fish flavor fresh flat-leaf parsley fresh lemon juice freshly ground black frying garlic ground black pepper heat to low high heat inch large sauté pan let cool lightly beaten matzo meat meatballs medium heat minced mixture olive oil optional orange pan over medium paprika parsley pastries peeled pine nuts potatoes pounds Preheat the oven purée recipe rice rinsed roast Salt and freshly salt and pepper sauce saucepan sauté pan season with salt Sephardic Serve hot sheet pan simmer slices slotted spoon soup spinach spoon sprinkle stirring occasionally tablespoons tahini teaspoon salt tender toasted tomatoes transfer Warm the oil water to cover yellow onions