Synopses & Reviews
Celebrated chef and author Joyce Goldstein has a gift for sharing her extraordinary knowledge of unusual and delicious cuisines in such an approachable and joyful way that they quickly become part of the home cook's repertoire. In Saffron Shores, she brings to the table the sensual aromas and exquisite flavors of the Southern Mediterranean in a celebration of its rich Jewish heritage. From Morocco comes a vibrant orange salad strewn with olives; from Algeria, a hearty tagine of chicken with quince; from Tunisia, a spicy eggplant puree; from Libya, a saffron and paprika infused fish soup-all are authentic, kosher, and a delightful introduction to a healthful, flavorful cuisine for the modern cook. A fascinating exploration of cultures and cuisine, lush with images, Saffron Shores is as beautiful to look at as its always-accessible recipes are delicious to eat.
Saffron Shores offers Jewish food from the lower Mediterranean
Joyce Goldstein wants to change everything you thought you knew about Jewish culinary traditions. Many Americans associate Jewish cooking with Eastern European flavors (such as chicken fat, onions, and sour cream). But Goldstein's research into Mediterranean Jewish food has opened up a world of different tastes.
Her newest cookbook, Saffron Shores: Jewish Cooking of the Southern Mediterranean, isn't for the novice cook; many recipes are challenging. But it is a beautiful treasure trove of dishes from the Jewish communities of North Africa. Some will seem familiar - spiced roast lamb with couscous and harissa from Morocco, for instance - whereas others are more exotic, like a green pureed soup of fava beans and cilantro, garnished with chicken gizzards, for Passover.
Saffron Shores is full of fresh ideas for all the Jewish holidays. For Hanukkah, it is traditional to eat oil-rich foods in honor of the miracle of a Temple lamp that burned for eight days with only one day's supply of oil. Goldstein suggests serving sweet or savory fried pastries, such as classic North African briks (spicy filled turnovers). We found more than one reason to like these mashed potato-filled Tunisian pastries, adapted from Goldstein's recipe first, because they're easy to put together (egg roll wrappers fry up beautifully, and the thick filling doesn't leak out), and second, because they taste like a subtle twist on comfortingly familiar latkes. - Sunset Magazine
Celebrated chef and author Joyce Goldstein brings to the table the sensual aromas and exquisite flavors of the Southern Mediterranean in a celebration of its rich Jewish heritage. A fascinating exploration of cultures and cuisine, lush with images, "Saffron Shores" is as beautiful to look at as its always-accessible recipes are delicious to eat.
About the Author
Joyce Goldstein, chef, author, and teacher, is an acknowledged expert on both Jewish and Mediterranean cooking, as revealed in such books as Enoteca (0-8118-2825-5) and her unprecedented exploration of Jewish cuisine from the diaspora begun in Cucina Ebra
Leigh Beisch is a San Francisco-based photographer. Her work has appeared in many magazines, as well as in Olives, Anchovies, and Capers (0-8118-2494-2) and Cooking for the Week (0-8118-2128-5).