A cookbook that celebrates the Jewish heritage of the Southern Mediterranean offers commentary on the history and traditional flavors of the area and recipes for dishes from Morocco, Algeria, Tunisia, and Libya.
Thirty Years That Changed Our Culinary Consciousness Volume 44
Exploring the transformative California food movement, this book delves into how unique ingredients and innovative chefs reshaped American cuisine. Joyce Goldstein, an expert in the field, provides a thorough and engaging narrative that highlights the cultural and culinary shifts that emerged from California. The work is praised for its detailed research and storytelling, making it essential for anyone interested in the evolution of food in America. It not only chronicles the past but also inspires future culinary endeavors rooted in seasonality and authenticity.
Exploring the diverse flavors of the Mediterranean, this cookbook offers 140 recipes that range from tabbouleh to white beans and prawns with lemon dressing, as well as various mezze, antipasti, and tapas. Joyce Goldstein emphasizes the healthful and easy-to-prepare nature of these dishes, making it accessible for anyone looking to create sensuous and satisfying meals.
Features a story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens.
A handbook for fruit preserving, with 75 basic and special recipes for jams, jellies, chutneys, and compotes, by chef emeritus and master preserver Joyce Goldstein. Jam Session is the lushly photographed and selective guide to making all-natural fruit preserves, organized by type of fruit and seasonal availability, with descriptions of the best varieties for preserving plus master recipes and contemporary variations for each type of fruit. Former restaurant chef/owner, culinary historian, and master preserver Joyce Goldstein includes straightforward, no-fail instructions for canning fruit preserves, along with serving ideas for using preserves for much more than toast, including Mango-Lime Jam to elevate pork tenderloin, Pickled Peaches to perk up fried chicken, and Apricot Jam to glaze cake. Packed with ideas, 75 time-tested recipes, and gorgeous photographs of produce, process, and finished fruit preserves, preserving newcomers and veterans alike will find Goldstein's handbook just the right amount of instruction and inspiration.
