A Celebration of the Jewish Food of Italy.
This delightful volume is a recipe book but also a cultural and historic anthology of the Jewish community in Italy. Cooking alla Giudia is a tribute to that rich and oft-overlooked heritage.
There are tantalising recipes here from down the ages. There are Roman deep-fried artichokes. It was this community that introduced aubergines to the wider Italian population – and so the classic eggplant parmigiana was born. There are plenty of vegan, vegetarian, and gluten-free options in this book, so something for every taste and dietary need.
Antipasti to dolce
Cooking alla Giudia offers menus showcasing regional Italian specialities along with historical context. It is a delicious culinary travelogue laced with cultural insight. The recipes are economic and for the most part easily accomplished by even a fairly novice cook. There is everything here from antipasti to dolce and a host of dishes in between. One can learn how to make pasta from scratch and how to prepare for Jewish holidays and festivals. One doesn’t have to be Jewish to appreciate these foods, though. If you love Italian food you will enjoy this book, and so many plates will be familiar.
Cooking alla Giudia is filled with comfort food. Beef Stew in Carrot and Wine Sauce is a real winter warmer. Baked Anchovies would be a delicious starter. Chicken Meatballs make a wonderful mid-week dinner and kids will love them. Green Beans in Tomato Sauce would be a colourful side dish to any roast dinner. Desserts are here aplenty, and Ricotta Cheesecake is unmissable and good enough for dinner party fare. Who wouldn’t love a custard-filled doughnut? The recipe is here.
Cooking alla Giudia has lots of vibrant colour photography, making this a real gift-quality volume.
Cooking alla Giudia
Author: Benedetta Jasmine Guetta
Published by: Artisan Division of Workman Publishing