Background
Machlin, Edda Servi was born on February 22, 1926 in Pitigliano, Grosseto, Italy. Came to the United States, 1958. Daughter of Azeglio Massimo and Sara (DiCapua) Servi.
(This book combines kosher recipes used by the Italian Jew...)
This book combines kosher recipes used by the Italian Jews with a loving description of Jewish life in Pitigliano, the "little Jerusalem of Italy".
http://www.amazon.com/gp/product/1878857053/?tag=2022091-20
(This highly praised book has itself already become a clas...)
This highly praised book has itself already become a classic cookbook, and is also a fine source of information concerning the day-to-day life of the vanished Jewish communities of Italy. The recipes, all of which are kosher, are clearly written, most with a commentary of the history of the dish and how best to serve it. Author draws the cooking from her homeland in Pittigliano, Tuscany and the recipes of her Italian-Jewish culture, including holidays and dietary laws.
http://www.amazon.com/gp/product/0896960897/?tag=2022091-20
(Publisher: Classic Italian Jewish Cooking starts with the...)
Publisher: Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ("Dress like a Turk and eat like a Jew"). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years. Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes. Here you'll find recipes for the quintessential Italian Jewish dishes -- from Goose "Ham," Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel); from Creamed BaccalĂ , Red Snapper Jewish Style, and Artichokes Jewish Style to Creamed Fennel and Fried Squash Flowers; from Couscous Salad and Sourdough Challah Bread to Haman's Ears, Honey Cake, and Passover Almond Biscotti. Selected from Edda Servi Machlin's three widely admired books on Italian Jewish cuisine and filled with beautifully rendered memories from her birthplace, this rare collection of more than three hundred recipes is a powerful tribute to arich cultural heritage and a rare gift to food lovers. With a special section on Jewish holiday menus, Classic Italian Jewish Cooking is a volume to treasure for generations.
http://www.amazon.com/gp/product/0060758023/?tag=2022091-20
Machlin, Edda Servi was born on February 22, 1926 in Pitigliano, Grosseto, Italy. Came to the United States, 1958. Daughter of Azeglio Massimo and Sara (DiCapua) Servi.
Bachelor magna cum laude, Columbia University, 1979.
Officer Italian Consulate, New York City, 1959-1960. Instructor Italian literature Hackley Upper School, Tarrytown, New York, 1979-1980. President ESM Associates, Croton-on-Hudson, since 1980.
(This highly praised book has itself already become a clas...)
(Publisher: Classic Italian Jewish Cooking starts with the...)
(This book combines kosher recipes used by the Italian Jew...)
(Book by Machlin, E. S.)
(Jewish cooking. Cooking, Italian. Jews Italy Social life ...)
Coordinator Florence Flood Relief, Westchester, New York, 1966. Member Phi Beta Kappa.
Married Eugene Solomon Machlin, May 21, 1960. Children: Rona Susan, Argia Deborah.