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Cucina Ebraica: Flavors of the Italian Jewish Kitchen

by Joyce Goldstein

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Now available in paperback, Joyce Goldstein's beloved cookbook offers a fascinating perspective on the Italian food we all know and love. Tracing the long-forgotten Jewish influences and focusing new light on the intertwining of two time-honored cooking traditions, the recipes in Cucina Ebraica are familiar and yet entirely fresh, a robust and delicious taste of Italys regional cuisine. From the enticingly crunchy fried vegetables of fritto misto to the savory meat-filled buricche pastries show more to tonno fresco con piselli (Fresh Tuna with Peas), each dish is an invitation to the unexpected delights in both Italian and Jewish cuisine. show less

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Author Information

Picture of author.

Joyce Esersky Goldstein

33+ Works 2,333 Members

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Silverman, Ellen (Photographer)

Classifications

Genres: Nonfiction, Food & Cooking
DDC/MDS: 641 — Applied Science & Technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics
LCC: TX724 .G657 — Technology Home economics Home economics Cooking
BISAC: CKB COOKING Regional & Ethnic Jewish & Kosher
CKB COOKING General

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Members: 179
Popularity: 182,357
Rating: (3.95)

Languages: English
Media: Paper
ISBNs: 2
UPCs: 2
ASINs: 3

Quick Facts

Published: 1998
Genres: Nonfiction, Food & Cooking
DDC/MDS: 641
LCC: TX724 .G657

Author

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Joyce Esersky Goldstein

33+ Works 2,333 Members

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