On our new weekly podcast, two friends separated by the Atlantic take questions and compare notes on everything from charcuterie trends to scone etiquette.
Listen NowPopular on Food52
4 Comments
Nancy B.
April 10, 2016
Eddy Servin Machlin introduced me to the cuisine of the Italian Jews. Here's a link to an article in which she describes (via Marian Burros) "distinctive Jewish Italian foods:
www.storylines.com/1982/03/31/distinctive-foods-of-the-italian-jews.html?pagewanted=all
www.storylines.com/1982/03/31/distinctive-foods-of-the-italian-jews.html?pagewanted=all
Emiko
April 25, 2016
I absolutely love Edda Machlin Servi's cookbook, The Classic Cuisine of the Italian Jews. It's out of print but second hand copies still float around. A real treasure if you come across it.
pierino
April 9, 2016
Maureen Fant is also the co-author along with my good friend Howard Isaacs of The Dictionary of Italian Cuisine. Published by Ecco in 1998, it is now out of print. I know the authors were able to buy back the rights but I don't know if they've done anything with them yet. I'll see what I can find out.
702551
April 9, 2016
The glaring omission here is Ada Boni and her classic cookbook "Il talismano della felicità." This is the "Joy of Cooking" for Italians since its publication in 1929 and the most influential book on Italian cuisine written in the 20th century.
Pretty much every single post-WWII document on Italian cuisine with a bibliography will cite "Il talismano."
Pretty much every single post-WWII document on Italian cuisine with a bibliography will cite "Il talismano."
Join The Conversation