from the publisher
Chef, author, and Mediterranean cooking expert Joyce Goldstein follows her acclaimed "Cucina Ebraica: Flavors of the Italian Jewish Kitchen" with this remarkable exploration of Jewish cooking of the Mediterranean. In "Sephardic Flavors, " Goldstein uncovers the culinary history of the Diaspora, revealing in vivid prose and delicious recipes how the Sephardic Jews adapted the cuisines of their new homelands. Drawing upon the cultural and gastronomic heritages of Spain, Portugal, Italy, Greece, and Turkey, Goldstein has amassed a remarkable array of unique recipes and historical information. A fascinating voyage into culinary history as well as a compilation of superbly satisfying dishes, "Sephardic Flavors" captures the indomitable spirit and brilliant cuisines that continue to capture our imaginations today.