Sephardic Flavors: Jewish Cooking of the Mediterranean Hardcover – September 1, 2000 by Joyce Goldstein (Author),‎ Beatriz Da Costa (Photographer) (Chronicle Books) (IBRCookBooks)

Chef, 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 heritages of Spain, Portugal, Italy, Greece, and Turkey, Goldstein has amassed a remarkable array of unique recipes and historical information. A fascinating voyage into culinary history as well as a compilation of superbly satisfying dishes, Sephardic Flavors captures the indomitable spirit and brilliant cuisines that continue to capture our imaginations today.

What is Jewish cooking? Most of us would cite matzo balls, gefilte fish, and other Eastern European-born fare. But there's a second Jewish food tradition--the cuisine of the Mediterranean Sephardim. Author Joyce Goldstein first encountered it in Spain, Portugal, Italy, Greece, and Turkey. Dishes such as Poached Fish with Walnut Sauce, Roast Chicken with Apples and Pomegranate, and Saffron Rice Pudding exemplify this delectable legacy. Part investigation of Sephardic cooking--of the migrations and religious directives that gave it life--and part paean to its bright, tantalizing flavors, Goldstein's cookbook should prove a revelation to all cooks, Jewish or not.

Starting with a history of the Spanish and Portuguese (Sephardic) diasporas that brought Jews to the Mediterranean, Goldstein then provides information on kosher law and a discussion of American Sephardim, among other relevant topics. Standouts among the recipes that follow include Fish with Rhubarb Sauce, Lamb with Green Garlic, and Meat Loaf with Sweet and Sour Tomato Sauce. The book's chapters on savory pastries and vegetables and grains are particularly noteworthy, and include such tantalizing recipes as Cheese-Stuffed Peppers and Pumpkin-Filled Filo Roses. With photographs of many of the dishes, suggestions for Sephardic holiday meals, and a wealth of anecdotes and lore throughout, the book uncovers an unexplored Jewish cuisine now available to all. --Arthur Boehm



In Sephardic Flavors, celebrated chef Joyce Goldstein uncovers the culinary history of the Diaspora, tracing through ingredients and culinary techniques how the Sephardic Jews adapted the cuisines of their new homelands. Drawing upon the rich cultural and gastronomic heritages of Spain, Portugal, Italy, Greece, and Turkey, Goldstein has amassed an impressive array of unique recipes and historical information. The fusion of cultures is evident in the inventiveness of dishes ranging from Poached Fish with Walnut Sauce or Almond Sauce and Eggplant Rolls with Tomato Sauce to Roast Chicken with Apples and Pomegranate and Saffron Rice Pudding. Evocative, painterly photographs and lively folkloric motifs joing to make this a book to treasure. A beautiful voyage into culinary history as well as compilation of superbly satisfying dishes, Sephardic Flavors captures the indomitable spirit an brilliant cuisines that continue to hold our imagination today.