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.
What is Jewish cooking? Most of us would cite matzo balls, gefilte fish, and other Eastern European-born fare. But there's a second Jewish food tradition--the cuisine of the Mediterranean Sephardim. Author Joyce Goldstein first encountered it in Spain, Portugal, Italy, Greece, and Turkey. Dishes such as Poached Fish with Walnut Sauce, Roast Chicken with Apples and Pomegranate, and Saffron Rice Pudding exemplify this delectable legacy. Part investigation of Sephardic cooking--of the migrations and religious directives that gave it life--and part paean to its bright, tantalizing flavors, Goldstein's cookbook should prove a revelation to all cooks, Jewish or not.
Starting with a history of the Spanish and Portuguese (Sephardic) diasporas that brought Jews to the Mediterranean, Goldstein then provides information on kosher law and a discussion of American Sephardim, among other relevant topics. Standouts among the recipes that follow include Fish with Rhubarb Sauce, Lamb with Green Garlic, and Meat Loaf with Sweet and Sour Tomato Sauce. The book's chapters on savory pastries and vegetables and grains are particularly noteworthy, and include such tantalizing recipes as Cheese-Stuffed Peppers and Pumpkin-Filled Filo Roses. With photographs of many of the dishes, suggestions for Sephardic holiday meals, and a wealth of anecdotes and lore throughout, the book uncovers an unexplored Jewish cuisine now available to all. --Arthur Boehm
Customer Reviews:
Avg. Customer Rating: 4.5 / 5.0
An unusual cookbook:
I bought this as a Christmas present for my wife on a whim as I was browsing the cookbooks. So far she has enjoyed it and even made the meatloaf recipe successfully (with hard-boiled eggs inside) withing the first week of having it. The recipes inside tend to lean more toward the Mediterranean than the Jewish but they are thoughtful and interesting without being too unusual. I'd reccommend it for anyone who want an "off the beaten track" cookbook, and it's cheap, too!
Varied food, beautifully presented:
We usually think one excellent dish is worth the price of a cookbook (think of the price you'd pay to eat an excellent dish at a restaurant), and we've made at least 3 or 4 out of this one already. Joyce Goldstein has also really sought out a nice variety of Sephardic cuisines. And the photographs are gorgeous.
Must Own:
Joyce Goldstein author and chef also understands the relationship between culture and food. Her book on Jewish Italian cooking should be read by anyone who likes to read cook books.
In this book, Goldstein explores Sephardic food, the culinary heritage of Jews of the Middle East. She does not disapoint. The recipes are easy to follow and very tasty. The presentation is excellent and will make your mouth water. What is wonderful about all of Goldstein's work is you can see how Jews have, for centuries,... more info
A Fascinating Filling Exploration of Sephardic Cuisine:
Chef, author, restaurateur, and Mediterranean cooking specialist Joyce Goldstein follows her acclaimed Cucina Ebraica: Flavors of the Italian Jewish Kitchen with a study of Mediterranean Jewish cooking. While researching Cucina Ebraica, she immersed herself in Sephardic History. She wondered how the Jews evolved their cuisine, what influences they took from the Moors, the Portuguese, Andalusians, Valencians, Balearic Islanders, Greeks, Ottomans, and Balkans. What were the harmonizations to other communities... more info
