Chef, author and Mediterranean-cooking expert Joyce Goldstein follows her "Cucina Ebraica: Flavors of the Italian Jewish Kitchen" with this remarkable exploration of Jewish cooking of the Mediterranean. She uncovers the culinary history of the Diaspora, revealing in vivid prose and delicious recipes how Sephardic Jews adapted the cuisines of their new homelands. 34 color photos.
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Chef, author and Mediterranean-cooking expert Joyce Goldstein follows her "Cucina Ebraica: Flavors of the Italian Jewish Kitchen" with this remarkable exploration of Jewish cooking of the Mediterranean. She uncovers the culinary history of the Diaspora, revealing in vivid prose and delicious recipes how Sephardic Jews adapted the cuisines of their new homelands. 34 color photos.
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Pages and cover are intact. Used book in good and clean conditions. Limited notes marks and highlighting may be present. May show signs of normal shelf wear and bends on edges. Item may be missing CDs or access codes. May include library marks.
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First Edition, first printing with full number line in fine / like new condition. The pages of the text are clean and crisp with no bent corners. Boards are solid, and the spine is square and tight. The dust jacket is clean and undamaged. The book is in excellent condition inside and out with an unclipped DJ, and no remainder mark. All items guaranteed, and a portion of each sale supports social programs in Los Angeles. Ships from CA.
