The Classic Cuisine of the Italian Jews II: More Menus, Recollections and Recipes

by Edda Servi Machlin

A continuation of the series The Classic Cuisine of the Italian Jews containing additional kosher recipes, menus and recollections.

Genres: Cookbooks, Food

272 pages, Hardcover

First published January 1, 1981

Reviews

[Thaddeus · Rating 5 out of 5]

It’s not really fair to say you’ve ‘read’ a cookbook. But if you’re looking for the greatest tomato sauce recipe, the Salsa di Pomodoro Della Mamma is what you need. It’s the go to recipe for canning every year!

[Rick · Rating 5 out of 5]

Marcella Hazan mentions this book in the introduction to her classic Italian cookbook. The book contains many Italian classic dishes with a kosher approach in some cases and it's well done. I was taken aback to find that eggplant and fennel were introduced into Italian cooking by the Jews.If one has an interest in classic Italain this is a worthy edition to your cookbook library.

[Margie · Rating 3 out of 5]

Food and culture are closely intertwined and this book illustrates that quite well. Jewish cooking/recipes have a style, background and religious significance of their own. However they can also reflect a local area and vice versa. It's hard to read the narrative at the beginning, then leaf through the recipes and not salivate nor itch to get into the kitchen.