Sephardic Flavors: Jewish Cooking of the Mediterranean

Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Original Publisher
Chronicle Books
Date of publication
2000
ISBN
0811826627

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.