Cucina Ebraica
Subtitle: Flavors of the Italian Jewish Kitchen
Contributors: Ellen Silverman (Photographer)
Edition: New Ed edition
Publisher: Chronicle Books
Published: July 7, 2005
Language: eng
Format: Paperback
Number of pages: 208
ISBN-13: 9780811850131
Subjects: General cookery; Jewish studies; National & regional cuisine; Regional & Ethnic - Jewish & Kosher; Italian Cookery; Kosher Cookery; Cooking; Cooking / Wine; Italian; Regional & Ethnic - Italian; Italy; Cooking / General
First sentence: In Italian Jewish cooking, antipasti, the small bites of food traditionally served at the start of the Italian meal, are meant to stimulate the appetite, just as they are on every Italian table.