From the author of The Mediterranean Kitchen comes this sublime gastronomic tour through the cultures and cuisines of Southern Europe, North Africa, and the Near East. From Jordanian meat pie to North African couscous, the traditional and the exotic are fully explored. 250 recipes. 240 photos.

Mediterranean the Beautiful Cookbook: Authentic Recipes from the Mediterranean Lands

Cookbooks, Food & Wine

Goldstein, Joyce

Algar, Ayla

JOHNSON, Peter

Regional & International

Collins Pub San Francisco

Mediterranean Beautiful Ckbk

HarperCollins Canada, Limited

A treasure trove of salad meals and mix-and-match dressings within reach of everyday cooking. In the Mediterranean, salad means anything from tabbouleh to white beans and prawns in a lemony dressing to small plates of mezze, antipasti, and tapas. Joyce Goldstein shows you how to make 140 of these delicious, healthful, easy-to-prepare dishes for a sensuous and satisfying meal. With thirty versatile dressings, you'll expand your salad horizons. Just by changing the dressing and garnish, you can make a chopped salad Moroccan, Spanish, or Turkish. Roasted peppers can be Italian with anchovies and olives or spicy with a Tunisian harissa dressing. Beets and greens can move to France with walnut vinaigrette or to the Middle East with tahini dressing. Even a carrot can become exotic with a Moroccan citrus-cinnamon dressing. Joyce shows you the art of dressing a salad and how to use dressings as marinades, spreads, dips, and finishing sauces. Along the way you'll learn how to taste, balance flavors, and develop your palate. 34 color photographs

Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings

W.W.Norton&Company

A handbook for fruit preserving, with 75 basic and special recipes for jams, jellies, chutneys, and compotes, by chef emeritus and master preserver Joyce Goldstein. Jam Session is the lushly photographed and selective guide to making all-natural fruit preserves, organized by type of fruit and seasonal availability, with descriptions of the best varieties for preserving plus master recipes and contemporary variations for each type of fruit. Former restaurant chef/owner, culinary historian, and master preserver Joyce Goldstein includes straightforward, no-fail instructions for canning fruit preserves, along with serving ideas for using preserves for much more than toast, including Mango-Lime Jam to elevate pork tenderloin, Pickled Peaches to perk up fried chicken, and Apricot Jam to glaze cake. Packed with ideas, 75 time-tested recipes, and gorgeous photographs of produce, process, and finished fruit preserves, preserving newcomers and veterans alike will find Goldstein's handbook just the right amount of instruction and inspiration.

Jam Session: A Fruit-Preserving Handbook [A Cookbook]

Canning & Preserving

Lorena Jones Books

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to “flavor first.” Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development―from Alice Waters to Bill Niman to Wolfgang Puck―Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (Volume 44) (California Studies in Food and Culture)

Cooking Education & Reference

University of California Press

For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi. The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes—both classic and updated—that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.

The New Mediterranean Jewish Table: Old World Recipes for the Modern Home

Presents hundreds of recipes for Greek, Algerian, Moroccan, Italian, and other Mediterranean fare, adapted for the American kitchen by the head chef at San Francisco's celebrated Square One restaurant

The Mediterranean Kitchen

William Morrow Cookbooks

Gets readers back in touch with their food heritage with more than 240 recipes from diverse culinary traditions. By the author of The Mediterranean Kitchen. 35,000 first printing. $60,000 ad/promo. Tour.

Back to Square One: Old-World Food in a New-World Kitchen

William Morrow

The author of The Mediterranean Kitchen shares some of her secrets, as well as 160 innovative recipes for such delicacies as roast duck with caramelized turnips and parsley and escarole salad. Tour.

Kitchen Conversations: Robust Recipes and Lessons in Flavor from One of America's Most Innovative Chefs

Cooking Methods

William Morrow & Co.

See the best price to sell, buy, or rent books by Goldstein, Joyce. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Goldstein, Joyce

See the best price to sell, buy, or rent books by Goldstein, Joyce. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Mediterranean the Beautiful Cookbook: Authentic Recipes from the Mediterranean Lands

Mediterranean Beautiful Ckbk

Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings

Jam Session: A Fruit-Preserving Handbook [A Cookbook]

Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (Volume 44) (California Studies in Food and Culture)

The New Mediterranean Jewish Table: Old World Recipes for the Modern Home

The Mediterranean Kitchen

Back to Square One: Old-World Food in a New-World Kitchen

Kitchen Conversations: Robust Recipes and Lessons in Flavor from One of America's Most Innovative Chefs

The Mediterranean Kitchen