GOLDSTEIN, JOYCE - Sephardic Flavors. Jewish Cooking of the Mediterranean

San Francisco: Chronicle Books, 2000. First Edition; First Impression. Original Boards. Slight wear to spine, covers & corners. Dustjacket: spine, covers & corners somewhat worn & slightly soiled. 2cm & 0.5 cm tears to back cover top margin. 0.5 cm tear to front cover bottom right corner. ; With plates & photographs. Slight wear to spine, covers & corners. Dustjacket: spine, covers & corners somewhat worn & slightly soiled. 2cm & 0.5 cm tears to back cover top margin. 0.5 cm tear to front cover bottom right corner. ; 24.2 x 21.5 x 2.2 cms; 205 pages; Photos by Beatriz da Costa. Joyce Goldstein was an American cookery writer and chef, celebrated for her expertise in Mediterranean and Italian cuisine. Over the course of her career, she wrote several influential cookbooks that explored the rich flavors and traditions of the Mediterranean region, focusing on fresh ingredients and simple, authentic preparation methods. Goldstein’s work often drew on her extensive travel experiences and her time working in renowned kitchens. Known for her approachable yet refined style, she became a respected figure in the culinary world, sharing her knowledge through her cookbooks and teaching. Her influence helped shape the way many people approach Mediterranean cooking, making it more accessible and appreciated. Goldstein’s legacy lives on through her cookbooks, which continue to inspire both home cooks and professionals alike.. Very Good in Fair dust jacket .

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