With Joyce Goldstein
and Miriam Morgan, longtime San Francisco Chronicle Food Editor

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 Ashkenazic table of matzo ball soup and knishes, brisket and gefilte fish. But there are many other Jewish cultures whose delicious culinary stories are less well known here. Joyce Goldstein expands our menu with over four hundred recipes from the kitchens of three Mediterranean Jewish cultures – Sephardic, Maghrebi and Mizrahi – with The New Mediterranean Jewish Table, an authoritative guide to Jewish home cooking