Celebrated chef and author Joyce Goldstein continues her exploration of the food and flavours of Jewish cooking of the Mediterranean. As she traces the culinary trail of the diaspora (the migration of Jews throughout Europe and Arab countries), Joyce turns an affectionate gaze to the spice-infused dishes of the Maghrebi - the people of Morocco, Algeria, Tunisia, and Libya. From traditional omelettes laced with the homemade spice mixtures of harissa or ras al hanout to B'Stilla - classic chicken and almond pies-the Sephardic ...

Saffron Shores: Jewish Cooking of the Southern Mediterranean 2002, Chronicle Books (CA), San Francisco, CA

ISBN-13: 9780811830522