Italian Jewish Cooking by Sacerdoti, Mira - 1992

Melbourne, Australia: Hill of Content Pub Co Pty Ltd. New. 1992. First Edition. Paperback. 0855722088 . new and unread but somewhat shopworn. Lightly scuffed wraps, clean, unmarked text but the pages are beginning to yellow around the edges. Index. An interesting and different kind of cookbook. The food is unmistakably Italian yet distinctively Jewish. The range and diversity of dishes will appeal to all tastes. These dishes are the taste of history and the pleasure of the present, This book is a tribute to precious things—to food and ceremonial tables, and to the skills of generations of women. The contents cover subjects and recipes for first courses, intermediate courses and eggs, fish, meat and poultry, vegetables, sauces, and sweets and cakes. Discover tidbits like the fact that typical Italian cooks did not use fennel and eggplant until the late 1800's because they were regarded as food of the Jews. Traditional Italian-Jewish cooking is not well known. Italian-Jewish cooking evolved simultaneously with the development of regional Italian cooking. Historical records are by-and-large silent on matters of food, but occasionally we find hints of what people ate. This cookbook starts with a short history of the Jews living in Italy from over 2000 years ago and how their methods and tastes have evolved to present time. The Kosher laws are explained as well as how the holidays are celebrated. Holiday menus are included.; 262 pages .