The New Mediterranean Jewish Table
Joyce Goldstein covers over four hundred recipes from Sephardic, Maghrebi, and Mizrahi kitchens across North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East, which is a much wider lens than most Jewish cookbooks attempt. The food is seasonal and vibrant, built on fresh produce, grains, legumes, herbs, and spices, and she tells the story of how Jewish cooks absorbed the ingredients and traditions of every place they called home.
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