Cooking Alla Giudia: A Celebration of the Jewish Food of Italy COVID This magnificent cookbook

This magnificent cookbook

Traditional Cuban bean pots

Tony Chachere's cajun country cookbook is the book that launched his famous original creole seasoning and his company

but in reality

Party Potpourri

Cooking Alla Giudia: A Celebration of the Jewish Food of Italy COVID This magnificent cookbookFrom the Publisher: Cooking alla Giudia is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy. From Roman deep fried artichokes (carciofi alla giudia) to Venetian sarde in saor (sweet and sour sardines), Apulian orecchiette pasta, and Sicilian caponata, some of Italy's best known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions.