The Foods of Israel Today: More Than 300 Recipes--And Memories--Reflecting Israel's Past and Present Through Its Many Cuisines

The Foods of Israel Today More Than Recipes And Memories Reflecting Israel s Past and Present Through Its Many Cuisines Joan Nathan has created a masterful blend of food and culture She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food I wa

  • Title: The Foods of Israel Today: More Than 300 Recipes--And Memories--Reflecting Israel's Past and Present Through Its Many Cuisines
  • Author: Joan Nathan
  • ISBN: 9780679451075
  • Page: 295
  • Format: Hardcover
  • Joan Nathan has created a masterful blend of food and culture She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes Joan Nathan has created a masterful blend of food and culture She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes Teddy Kollek, former mayor of JerusalemIn this richly evocative book, Joan Nathan captures the spirit of Israel today by exploring its multifaceted cuisine She delves into the histories of the people already settled in this nearly barren land, as well as those who immigrated and helped to quickly transform it into a country bursting with new produce It is a dramatic and moving saga, interlarded with than two hundred wonderful recipes that represent all the varied ethnic backgrounds Every recipe has a story, and through these tales the story of Israel emerges.Nathan shows how a typical Israeli menu today might include Middle Eastern hummus, a European schnitzel made with native raised turkey accompanied by a Turkish eggplant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Moroccan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel all her recipes are accordingly kosher And she takes us to markets overflowing with vegetables, fruits, herbs, and spices.To gather the recipes and the stories, Nathan has been traveling the length and breadth of Israel for many years to a Syrian Alawite village on the northern border for a vegetarian kubbeh and to Bet She an for potato burekas to the Red Sea for farmed sea bream and to the Sea of Galilee for St Peter s fish to Jerusalem s Bukharan Quarter for Iraqi pita bread baked in a wood fired clay oven, to the Nahlaot neighborhood for Yemenite fried pancake like bread, and to a Druse village for paper thin lavash to a tiny restaurant in Haifa for Turkish coconut cake and to a wedding at Kibbutz May ayan Baruch in the upper Galilee for Moroccan sweet couscous and to many, many other places All the while, she seeks out biblical connections between ancient herbs and vegetables and their modern counterparts, between Esau s mess of pottage and today s popular taboulleh, and she delights us with tales of all she encounters.Throughout, Joan Nathan shows us how food in this politically turbulent land can be a way of breaking down barriers between Jews, Moslems, and Christians Generously illustrated with colorful photographs, this enormously engaging book is one to treasure, not only as a splendid cookbook but also as a unique record of life in Israel.

    One thought on “The Foods of Israel Today: More Than 300 Recipes--And Memories--Reflecting Israel's Past and Present Through Its Many Cuisines”

    1. The Foods of Israel today is more than just a cookbook: it is a series of flavorful vignettes about the land and people, several mini history lessons, and a love letter to food. The recipes within were brought to Israel by Jews, Christians and Muslims, from Russia, France, Germany and further afield. The contents are surprisingly varied if I have any complaint, I thought the recipes ran a bit too simple, but I tend to like a bit of challenge in the kitchen. I've already made two recipes from th [...]

    2. Israel has a more interesting cuisine than most countries as its mostly made up of immigrants who have all brought their own cuisines with them. The food has not become at all homogenous and meals are unlikely to be purist - you might start off with a couple of Arab salads like hummus and tehina, maybe move on to some Sephardi escovitche fish with a nice, familiar potato salad and petit pois a la lyonaisse, and finish with a selection of Austrian pastries accompanied by a glass of Russian tea. M [...]

    3. This is a really great primer for the cuisine of the region. The recipies alone are worth the hefty price of the book. Throw in great photography and snippets of stories and you have what I like to call the ultimate resource for the region.

    4. Find some tasty new recipes and then read about the people whose tradition and customs brought this food to the Israeli cuisine. Lots of photos and family memories make this book much more than a standard cookbook.

    5. Filled with old pictures, brief histories of Israel's pioneers, Old Testament food references, and straightforward recipes for pita, bagels, challah, spanikopita and more, this book is fun to browse through and useful in the kitchen.

    6. Loved this cook book. Having been to Israel a few times, I fell in love with the food I ate everyday. Now I get to make the meals I thoroughly enjoyed!

    7. The way things are, the way things were -- stories and recipes of the kind of food that ties us to the past and bonds families in the present. Delightful!

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