The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life
“Some form of Italian-Jewish cuisine has existed for more than two thousand years—or for as long as there have been Jews in Italy,” explains Edda Servi Machlin in this canonical book, which is sometimes sold as two volumes. Machlin, who grew up in the 1930s in the small Jewish community of Pitigliano in Tuscany, survived the war by hiding with partisans and moved to the United States in 1958. Through essays, vintage photos, and recipes, she recalls the food and traditions of an oft overlooked community. Many of her recipes for dishes like a Shabbat risotto made with saffron and carciofi alla Giudia (Jewish style artichokes) are accompanied by historical information that helps preserve this rich cuisine for future generations.
Book details
- author
- Edda Servi Machlin
- publisher
- Dodd, Mead & Co
- Year published
- 1981
- Pages
- 254
