Table of Contents

Introduction

Jews in America
Mediterranean Jewish Communities
Old World Food in a New World Kitchen
About the Recipes
The Kosher Laws
The Food of Jewish Holidays

Appetizers, Spreads, and Salads
Savory Pastries
Eggs and Fritters
Soups
Rice, Pasta, and Grains
Vegetables
Fish
Poultry
Meat
Condiments and Preserves
Desserts

Pantry Ingredients
Bibliography
Acknowledgements
Index

About the Author

Joyce Goldstein was chef and owner of the groundbreaking Mediterranean restaurant Square One in San Francisco. Prior to opening Square One, she was chef at the Chez Panisse Cafe and visiting executive chef at the Wine Spectator Restaurant at the Culinary Institute of America in Napa. Today she is a cooking teacher, consultant to the restaurant and food industries, and prolific cookbook author. Her most recent book is Inside the California Food Revolution: Thirty Years that Changed Our Culinary Consciousness (UC Press, 2013).

Reviews

"Thorough research and excellent recipes make Goldstein's latest an instant classic."- STARRED review Library Journal "A deep, rich dive into Mediterranean Jewish culture." San Francisco Magazine "A cookbook that educates as well as inspires." -- Florence Fabricant New York Times "Feels like the culmination of a lifetime's work." The Globe and Mail "You see the sheer bounty and diversity of the Jewish cuisines of the Mediterranean and Middle East in the book's 425-plus recipes. Goldstein backs up her recipes with practical tips and clear instructions but also dives deeper, weaving in history and culture of the Mediterranean Jewish communities with meticulous sourcing and credits... Her scholarship makes for a fascinating read." Chicago Tribune "Excellent... Contains a long, impressive list of other Mediterranean Passover dishes." Haaretz "Goldstein's mission is to both educate and inspire her readers, beginning with a comprehensive lesson on these different Jewish cultures, and delve into the seasonings and techniques that mark their homelands." San Francisco Chronicle "A virtual encyclopedia of everything you've ever wanted to know about the foods of the Mediterranean... This is not just a cookbook. It is a delicious food history book." Canadian Jewish News "Her newest book makes it easy to go beyond matzah ball soup, brisket and all the usual Eastern European dishes to the healthy, flavorful foods of the Mediterranean Jewish table." -- Susan Barocas Moment Magazine "... an authoritative guide... a treasury filled with vibrant, seasonal recipes... Just reading the information after each recipe about its origins is a wonderful learning experience without even making the recipes which should be great fun for cooking enthusiasts, foodies, cookbook collectors and others who enjoy new tastes." -- Sybil Kaplan The Jewish Post & Opinion "The variety of recipes from different countries, the use of unusual spices, the historical information about each dish, and the general tone of the book as one that will delight your senses, make this a perfect book for anyone with a love of food and a desire to explore new cuisines or variations on a somewhat familiar dish... Makes a great gift to yourself or for others with adventuresome palates!" -- Ellen Sue Spicer-Jacobson Women's Voices for Change