- Gebundene Ausgabe: 208 Seiten
- Verlag: Chronicle Books (1. August 1998)
- Sprache: Englisch
- ISBN-10: 0811819698
- ISBN-13: 978-0811819695
- Größe und/oder Gewicht: 22,6 x 21,3 x 2 cm
- Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen Alle Rezensionen anzeigen (3 Kundenrezensionen)
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Amazon Bestseller-Rang:
Nr. 687.600 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 71 in Englische Bücher > Religion & Esoterik > Judentum > Koscher essen
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Jews have lived in Italy since Roman times, always part of the cultural landscape, always living in isolation of one kind or another. The word we know as "ghetto" comes to us from 16th-century Venice. Within the world of Jews in Italy, there are several smaller worlds: those of the native Italian Jews; of the Sephardim driven out of Spain; and of the Ashkenazim moving down from Germany and Eastern Europe. Take all those food traditions and dietary laws, squeeze them in one overarching food sensibility, and you have a very unusual way to view culture and history. Joyce Goldstein, in Cucina Ebraica, demonstrates that culture and history are edible, if not downright delicious.
Take Livornese Couscous with Meatballs, White Beans and Greens. Couscous came to Livorno with North African Jews in the 1270s. It was a Friday-night meal, and the leftovers were served cold the next day on the Sabbath. Goldstein gives the first honest recipe for Carciofi alla Giudia (crispy fried artichokes in the Roman Jewish style) yet printed. Not all artichokes are alike, she demonstrates, and then shows you a way around the problems no one else ever manages to address to cook this classic successfully.
As she has proved in The Mediterranean Kitchen and Kitchen Conversations, Joyce Goldstein knows how to bring great food to the home kitchen. Her research is impeccable, her technique straightforward. Cucina Ebraica, this wonderful way of looking at an Italian cuisine that must answer to so many other influences, is obviously a project of love and devotion. Not to be missed. --Schuyler Ingle
Amazon.com
Jews have lived in Italy since Roman times, always part of the cultural landscape, always living in isolation of one kind or another. The word we know as ghetto comes to us from 16th-century Venice. Within the world of Jews in Italy, there are several smaller worlds: those of the native Italian Jews, of the Sephardim driven out of Spain, and of the Ashkenazim moving down from Germany and Eastern Europe. Take all those food traditions and dietary laws, squeeze them in one overarching food sensibility, and you have a very unusual way to view culture and history. Joyce Goldstein, in Cucina Ebraica, demonstrates that culture and history are edible, if not downright delicious.
Take Livornese Couscous with Meatballs, White Beans, and Greens. Couscous came to Livorno with North African Jews in the 1270s. It was a Friday-night meal, and the leftovers were served cold the next day on the Sabbath. Goldstein gives the first honest recipe for Carciofi alla Giudia (crispy fried artichokes in the Roman Jewish style) yet printed. Not all artichokes are alike, she demonstrates, and then shows you a way around the problems no one else ever manages to address to successfully cook this classic.
As she has proved in The Mediterranean Kitchen and Kitchen Conversations, Joyce Goldstein knows how to bring great food to the home kitchen. Her research is impeccable, her technique straightforward. Cucina Ebraica, this wonderful way of looking at an Italian cuisine that must answer to so many other influences, is an obvious project of love and devotion. Not to be missed. --Schuyler Ingle
In diesem Buch
(Mehr dazu)
Einleitungssatz
In Italian Jewish cooking, antipasti, the small bites of food traditionally served at the start of the Italian meal, are meant to stimulate the appetite, just as they are on every Italian table. Lesen Sie die erste Seite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
In Italian Jewish cooking, antipasti, the small bites of food traditionally served at the start of the Italian meal, are meant to stimulate the appetite, just as they are on every Italian table. Lesen Sie die erste Seite
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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1 von 1 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
I was born and raised in rome, I know a little about the Jewish people there. I know their beautiful Synagogue in the Ghetto, and I have eaten "Da Giggetto al Portico D'Ottavia" at least fifty times! It's fabulous, we used to go there for filetti di baccala' and puntarelle (a salad with an anchiov dressing. Ms. Goldstein has captured the "real" recipes. I was most impressed when I read "Carciofi alla Giudia", she is so right in describing what type of artichokes to use, only the Roman artichokes can be used in order to obtain the true recipe, she gives suggestions on how to use american artichokes but is not the same. Everyone should own this book, is informative, the recipes are incredibly great! Try the Roast chicken aith Orange, Lemon and Ginger; your guest will ask for the recipe, it is so fantastic. I recommend this book to all individuals that like good cooking, it is priceless, she did a wonderful job. thank you Ms. Goldstein!!
Format:Gebundene Ausgabe
Being a true Italian, I couldn't wait to try some of the recipes in "Cucina Ebraica." To my delight, I really enjoyed the tasty recipes, in fact the recipes I made brought me back to many childhood memories especially the aromas that came from my grandmother's kitchen. "Cucina Ebraica" contains a amazing collection of simple to prepare, mouth-watering gourmet recipes. A must to try the Crostini di Peperoni, (a superb version of Bruschetta), Potato and Tomato gratin, Fresh Tuna with Peas; your family and guests will ask for seconds. Joyce Goldstein's introduction had very informative history of the Italian-Jewish culture. She also gave an educational description of the Jewish holidays and great menu suggestions for the holidays (I can't wait for the holidays to come). This book should delight the palate of every gourmet. I absolutely recommend this book.
Format:Gebundene Ausgabe
Being a true Italian, I couldn't wait to try some of the recipes in "Cucina Ebraica." To my delight, I really enjoyed the tasty recipes, in fact the recipes I made brought me back to many childhood memories especially the aromas that came from my grandmother's kitchen. "Cucina Ebraica" contains a amazing collection of simple to prepare, mouth-watering gourmet recipes. A must to try the Crostini di Peperoni, (a superb version of Bruschetta), Potato and Tomato gratin, Fresh Tuna with Peas; your family and guests will ask for seconds. Joyce Goldstein's introduction had very informative history of the Italian-Jewish culture. She also gave an educational description of the Jewish holidays and great menu suggestions for the holidays (I can't wait for the holidays to come). This book should delight the palate of every gourmet. I absolutely recommend this book.
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