Classic Italian Jewish Cooking: Traditional Recipes and Menus

Machlin, Edda Servi

Published by Ecco, 2005
ISBN 10: 0060758023 / ISBN 13: 9780060758028
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As New copy in fine or better dustwrapper. First printing indicated by number line. Unread copy: pages, covers and jacket are crisp, intact and unmarked. Slight shelf wear to edges of dust jacket. Summary: Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ('Dress like a Turk and eat like a Jew'). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years. Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes. Here you'll find recipes for the quintessential Italian Jewish dishes -- from Goose Ham, Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel); from Creamed Baccalà, Red Snapper Jewish Style, and Artichokes Jewish Style to Creamed Fennel and Fried Squash Flowers; from Couscous Salad and Sourdough Challah Bread to Haman's Ears, Honey Cake, and Passover Almond Biscotti. Selected from Edda Servi Machlin's three widely admired books on Italian Jewish cuisine and filled with beautifully rendered memories from her birthplace, this rare collection of more than three hundred recipes is a powerful tribute to arich cultural heritage and a rare gift to food lovers. With a special section on Jewish holiday menus, Classic Italian Jewish Cooking is a volume to treasure for generations. Bookseller Inventory #

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Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ("Dress like a Turk and eat like a Jew"). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years.

Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes.

Here you'll find recipes for the quintessential Italian Jewish dishes -- from Goose "Ham," Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel); from Creamed Baccalà, Red Snapper Jewish Style, and Artichokes Jewish Style to Creamed Fennel and Fried Squash Flowers; from Couscous Salad and Sourdough Challah Bread to Haman's Ears, Honey Cake, and Passover Almond Biscotti.

Selected from Edda Servi Machlin's three widely admired books on Italian Jewish cuisine and filled with beautifully rendered memories from her birthplace, this rare collection of more than three hundred recipes is a powerful tribute to a rich cultural heritage and a rare gift to food lovers. With a special section on Jewish holiday menus, Classic Italian Jewish Cooking is a volume to treasure for generations.

About the Author:

Edda Servi Machlin was born in a rural village in Tuscany, Italy, in 1926. She settled in America in 1958 and has taught Italian and Italian Jewish cooking for decades while writing her books, one of which is a memoir of her growing up in Fascist Italy that has been used in history classes at Yale and Yeshiva Universities. Her recipes have appeared in dozens of cookbooks by other authors and in newspapers all over the world. She now lives in New York City, and, although confined to a wheelchair, she is still writing.

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Title: Classic Italian Jewish Cooking: Traditional ...
Publisher: Ecco
Publication Date: 2005
Binding: Hardcover
Book Condition: As New
Edition: 1st Edition

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Book Description Ecco (an Imprint of Harper Collins), New York, 2005. Hard Cover. Book Condition: Fair to Good. Dust Jacket Condition: Good to Very Good. First Edition. 418 pages. With a foreword by Joan nathan. The recipes in this book were selected from the following books by Edda Servi Machlin: The Classic Cuisine of the Italian Jews, I (Croton-on Hudson, NY, Giro Press, 1991), The Classic Cuisine of the Italian Jews II (Croton-on-Hudson, NY, Giro Press, 1992), The Classic Dolci of the Italian Jews (Croton-on-Hudson, NY, Giro Press, 1999). In addition to many of the usual library markings, covers are scuffed where tape has been removed. Front cover has dent in lower edge. Dust jacket lightly scuffed and rubbed. Size: 8vo - over 7¾" - 9¾" tall. Ex-Library. Bookseller Inventory # 30621

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