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

by Joyce Goldstein

ISBN-10: 0688138667
ISBN-13: 9780688138660
Publication Date: January, 1997
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Publishers Information

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

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Kitchen Conversations is a double portion of culinary wisdom from one of the great cooks and cooking teachers of our time. It is filled with fabulous Mediterranean meals, as Joyce takes you on a luscious tour of her favorite cuisines: 160 sparkling and satisfying recipes from Italy, North Africa, Spain, Greece, and Turkey. But along the way, Joyce opens your senses to the essence of the chef’s art. As you prepare each of her irresistible recipes, she draws you into a fascinating kitchen conversation, an exploration of each dish’s complex flavor: the sweet, salty, sour, and bitter elements that contribute to it, how they are balanced, strengthened, muted, echoed - and ultimately perfected. Indeed, Joyce’s passionate teaching is designed to help you develop confidence in your own palate. Through “aware tasting” and cooking practice, you can approach any recipe with an understanding of how its taste elements work. You can learn to bring flavors to their peak, even when ingredients vary: to rescue a dish if it has gone “astray,” and to add the precise accent that your palate tells you is “missing.” And you will learn to recognize when a dish is in balance - and to remember that perfect taste so you can make it again and again. And, since no meal reaches perfect balance without its attendant wines, Joyce’s son, Evan (one of the nation’s leading sommeliers), brilliantly analyzes the related taste components of wine and food, and shares a simple system to harmonize the two.

Author Information

About Joyce Goldstein

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A consultant to the restaurant and food industries, Joyce’s areas of expertise are recipe development, menu design, and staff training. She improves existing recipes, adds new ones to complement the menu and works with culinary staff to refine flavors and execution.

For twelve years she was Chef and Owner of the ground-breaking Mediterranean Restaurant, SQUARE ONE, in San Francisco. Her menu presented the foods of Italy, Spain, France, Greece, Turkey, the Middle East and North Africa. SQUARE ONE won numerous prestigious industry awards for food, wine and service. She also ran the very successful Caffe Quadro which served pizza and sandwiches next door to her flagship SQUARE ONE.

Prior to SQUARE ONE, Joyce was chef of the Cafe at Chez Panisse for 3 years. She also served as Visiting Executive Chef of the Wine Spectator Restaurant at the Culinary Institute of America at Greystone in the Napa Valley.

Joyce was founder and director of the California Street Cooking School, San Francisco’s first international cooking school and taught kitchen design for the University of  California’s Department of Architecture. Joyce was elected to Who’s Who in Food in 1985. She was voted San Francisco FOCUS magazine’s Chef of the Year in 1992. She received the James Beard Award for Best Chef in California for 1993 and in 2005 was awarded the Lifetime Achievement Award from Women Chefs and Restaurateurs.

Joyce is a prolific cookbook author. Many of her books have won industry awards. See the Food for Thought Blog for more info about current books, recipes, and events She also writes for many magazines such as Fine Cooking, Cooking Light, Wine & Spirits, and Food & Wine, Vegetarian Times, and the Sommelier Journal. She currently contributes wine and food pairing columns for the San Francisco Chronicle.

Joyce is a Founding Member of the Board of Directors of the Association of Women Chefs and Restaurateurs and serves on the Awards Committee for the James Beard Foundation.

Cookbooks by Joyce Goldstein

Recipe Index

Recipe index coming soon.