Saffron Shores: Jewish Cooking of the Southern Mediterranean
Though most of us think of Jewish cooking as Eastern European in origin, there's an alluring second traditional Jewish cuisine, that of the Mediterranean. Joyce Goldstein'sSaffron Shoresexplores the most southerly branch of this exotic repertoire, which includes the spice-infused dishes of Morocco, Algeria, Tunisia, and Libya. Goldstein, who pursued  Italian- and Spanish-Jewish cooking inCucina EbraicaandSephardic Flavors, is ideally suited to introduce this largely unexplored and delicious cuisine; she offers 100 recipes for a wide range of dishes--appetizers through  sweets--including don't-miss treats like Lamb Tagine with Prunes and Honey, Baked Fish Stuffed with Almond Paste, and Cumin Flavored Meatballs with Onion Jam and Spicy Tomato Sauce. Simple in conception, and mostly easy to do, the dishes work well for modern cooks who want something "different" without going to great lengths to get it.Beginning with a brief history of the cooking, and presenting its flavor profile (like that of the Jews who settled in the Ottoman Empire, the Southern Mediterranean palate favors vivid spiciness with the likes of cumin and cinnamon, plus a penchant for sweet-and-sour combinations), she then introduces the tempting recipes. Of special interest is a section on savory pastries like Iraqi Chicken and Chick Pea Pastries and Lebanese Spinach Turnovers, "labors of love," says Goldstein, that are nonetheless worth a cook's involvement, and sweets, such as Syrian Rice Pudding and Raisin and Walnut Jam Tart. (Also included is a recipe for preparing boxed couscous that finally makes the most of this obvious convenience.) With holiday menus and color photos throughout, the book is truly welcome.--Arthur Boehm