Sephardic Flavors: Jewish Cooking of the Mediterranean (Joyce Goldstein) Fruits and even homemade Coffee-Cardamom Bitters

and even homemade Coffee-Cardamom Bitters

Fried and cooked beef tendons with honey in wild garlic sauce

that Escoffier is still remembered and admired today

Tokyo’s night scene is fun

Sephardic Flavors: Jewish Cooking of the Mediterranean (Joyce Goldstein) Fruits and even homemade Coffee-Cardamom BittersChef, author, and Mediterranean cooking expert Joyce Goldstein follows her acclaimed Cucina Ebraica: Flavors of the Italian Jewish Kitchen with this remarkable exploration of Jewish cooking of the Mediterranean. In Sephardic Flavors, Goldstein uncovers the culinary history of the Diaspora, revealing in vivid prose and delicious recipes how the Sephardic Jews adapted the cuisines of their new homelands. Drawing upon the cultural and gastronomic