COOKING ALLA GIUDIA: A Celebration of the Jewish Food of Italy
Jews taught Italians how to cook eggplant, make orecchiette, and flavor dishes with raisins and pine nuts, while the Italian influence on Jewish food can be found in goose prosciutto and lasagna using broth in place of milk for the bechamel. Filled with history, memories, recipes, and holiday moments. Color photos.
Format: Hardbound
Pages: 352
Publisher: Artisan
ISBN: 9781579659806
Item #: 7862083
Published at $40.00
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