Cucina Ebraica
Flavors of the Italian Jewish Kitchen 
by Joyce Goldstein 
 
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 Italy’s regional cuisine. From the enticingly crunchy fried vegetables of fritto misto to the savory meat-filled buricche pastries to tonno fresco con piselli (Fresh Tuna with Peas), each dish is an invitation to the unexpected delights in both Italian and Jewish cuisine.
Cucina Ebraica
Flavors of the Italian Jewish Kitchen 
by Joyce Goldstein 
Chronicle Books, 2005
Order a copy.

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