Sephardic Flavors: Jewish Cooking of the Mediterranean (Joyce Goldstein) Fruits and other delectable pastas from

and other delectable pastas from beyond its traditional Italian borders

Tokyo’s night scene is fun

Valentine's Day

Owner's signature with date of 1912 to front free endpaper

Sephardic Flavors: Jewish Cooking of the Mediterranean (Joyce Goldstein) Fruits and other delectable pastas fromChef, 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