Inside the California Food Revolution: Thirty Year

Joyce Goldstein

University of California Press

This cookbook has authentic recipes from the Mediterranean Lands. The Mediterranean area includes the Catalonia, Spain to Turkey to North Africa coast of Tunisia and Morocco. The cuisine is exotic yet fresh and simple.Renown restaurateur, chef and author Joyce Goldstein has collected over 200 authentic recipes that capture the variety and tradition of Mediterranean cuisine. These are dishes that have been prepared for centuries in the kitchens of Southern Spain, Provence, Southern Italy, Greece and the Balkans, Turkey, Isreael, Lebanon, Egypt, Syria, Tunisia, Algeria and Morocco. A comprehensive glossary follows the recipes with basic techniques and definitions fundamental to Mediterranean cuisine. Every recipe is beautifully illustrated with full-color photography by photographer Peter Johnson and stylist Janice Baker. Breathtaking scenic photography and an enlightening text of the region's culinary history by scholar Ayla Algar round out this memorable portrait of the Mediterranean life.

Joyce Goldstein's Mediterranean the Beautiful Cookbook

Harpercollins

Italian Slow and Savory celebrates the pleasure of taking time when it comes to friends, family, and good food. In this inspiring cookbook, acclaimed author Joyce Goldstein presents more than 120 recipes for slow-cooked soups, stews, pasta sauces, braises, roasts, and casseroles, with rich, full flavors that are unmatched by faster cooking methods. There is nothing better than slow in the kitchen when these savory favorites are bubbling on the stove or in the oven. Taking time to cook, while leaving cooks time, these dishes are amazingly easy to prepare braised pork ribs and sausages smothered in tomatoes and red wine, fennel-scented beef sauce served over polenta, hearty white bean soup with mussels, lamb stew flavored with citrus-scented olives. In a world where even fast food seems to be getting faster, here is a mouthwatering homage to putting on the brakes and dining the Italian way.

Italian Slow and Savory

Cookbooks, Food & Wine

Paolo Nobile (photographer)

Kitchen Appliances

Chronicle Books+

The delicate flavors of salumi have captivated the senses for centuries, earning them a popular place as exquisite antipasti and the key ingredients in entire meals. These savory meats, including favorites such as salame, prosciutto, and coppa reflect generations of Italian craftsmanship ready for the dining table and party trays. Salumi captures more than 50 delicious recipes incorporating these artisanal cured meats, accenting the range of Italian offerings. Included is a salumi primer packed with everything needed to enjoy these delicious meats: Descriptions of classic salumi that explain the difference between prosciutto, pancetta, and other classic cured meats A guide for selecting, slicing, and storing salumi with everything from specific ingredients to look for on the label, to how to peel off the casing from a whole salame. Simple serving suggestions for antipasti that provide easy ways to elegantly present and pair salumi with bread, fruit, and condiments for maximum effect. A backgrounder that demystifies the curing process and shows how the master salumieri perform their magic. Wine pairings for a complete dining experience. Written by salumi experts John Piccetti of the highly regarded Columbus Salame Company and salumieri Francois Vecchio, alongside acclaimed cookbook author and chef Joyce Goldstein, Salumi will inform and inspire extraordinary culinary experiences.

Salumi: Savory Recipes and Serving Ideas for Salame, Proscuitto, and More

John Piccetti

Francois Vecchio

Forward by David Rosengarten

Cooking by Ingredient

Taverna (The Best of Casual Mediterranean Cooking)

Regional & International

Kyodo Printing Co

Spanje En Portugal / Druk 1

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Books by Joyce Goldstein