Celebrated chef and author Joyce Goldstein has a gift for sharing her extraordinary knowledge of unusual and delicious cuisines in such an approachable and joyful way that they quickly become part of the home cook's repertoire. In Saffron Shores, she brings to the table the sensual aromas and exquisite flavors of the Southern Mediterranean in a celebration of its rich Jewish heritage. From Morocco comes a vibrant orange salad strewn with olives; from Algeria, a hearty tagine of chicken with quince; from Tunisia, a spicy eggplant puree; from Libya, a saffron and paprika infused fish soup-all are authentic, kosher, and a delightful introduction to a healthful, flavorful cuisine for the modern cook. A fascinating exploration of cultures and cuisine, lush with images, Saffron Shores is as beautiful to look at as its always-accessible recipes are delicious to eat.
Though most of us think of Jewish cooking as Eastern European in origin, there's an alluring second traditional Jewish cuisine, that of the Mediterranean. Joyce Goldstein's Saffron Shores explores the most southerly branch of this exotic repertoire, which includes the spice-infused dishes of Morocco, Algeria, Tunisia, and Libya. Goldstein, who pursued Italian- and Spanish-Jewish cooking in Cucina Ebraica and Sephardic Flavors, is ideally suited to introduce this largely unexplored and delicious cuisine; she offers 100 recipes for a wide range of dishes--appetizers through sweets--including don't-miss treats like Lamb Tagine with Prunes and Honey, Baked Fish Stuffed with Almond Paste, and Cumin Flavored Meatballs with Onion Jam and Spicy Tomato Sauce. Simple in conception, and mostly easy to do, the dishes work well for modern cooks who want something "different" without going to great lengths to get it.
Beginning with a brief history of the cooking, and presenting its flavor profile (like that of the Jews who settled in the Ottoman Empire, the Southern Mediterranean palate favors vivid spiciness with the likes of cumin and cinnamon, plus a penchant for sweet-and-sour combinations), she then introduces the tempting recipes. Of special interest is a section on savory pastries like Iraqi Chicken and Chick Pea Pastries and Lebanese Spinach Turnovers, "labors of love," says Goldstein, that are nonetheless worth a cook's involvement, and sweets, such as Syrian Rice Pudding and Raisin and Walnut Jam Tart. (Also included is a recipe for preparing boxed couscous that finally makes the most of this obvious convenience.) With holiday menus and color photos throughout, the book is truly welcome. --Arthur Boehm
Customer Reviews:
Avg. Customer Rating: 5.0 / 5.0
A Sephardic Splendor:
This book is a MUST HAVE for anyone wishing to create a table that captures the Jewish cullanary experience of the S. Mediterranean.
Great purchase!:
absolutely fantastic book. With a bookshelf of cookbooks I rarely use I was debating on purchasing this book. I am glad I did!
Spicy `Shores' of the Mediterranean:
author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family from the Jewish Journal of Greater Los Angeles
November 29, 2002 Celebrated cookbook author and chef Joyce Goldstein can trace her bloodline to a Russian shtetl, but her heart and soul lie in the Mediterranean. In "Cucina Ebraica" (Chronicle Books, 1998) and "Sephardic Flavors" (Chronicle Books, 2000) she explored Italian Jewish and Spanish Jewish cuisine, and now, to round out the trilogy, in "Saffron Shores"... more info
Delightful Resource for KosherCuisine. Great for Foodies too:
`Saffron Shores' is the first of Joan Goldstein's Jewish Mediterranean cuisine books I have read, and it is easily the best book of Jewish cuisine I have read and reviewed. I say this with the reservation that there are several books on Jewish cooking out there which have excellent pedigrees, such as Claudia Roden's `The Book of Jewish Food', so you may have to take my opinion with a grain of salt. That said, I still believe this is an excellent book on Jewish cooking and an excellent book on southern... more info
