Sephardic Flavors: Jewish Cooking of the Mediterranean (Joyce Goldstein) Fruits Presenting best-loved traditional dishes together

Presenting best-loved traditional dishes together with many lesser-known gems

everyday preparations to elaborate ones suitable for fancy parties

Fried and cooked beef tendons with honey in wild garlic sauce

that Escoffier is still remembered and admired today

Sephardic Flavors: Jewish Cooking of the Mediterranean (Joyce Goldstein) Fruits Presenting best-loved traditional dishes togetherChef, 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