The Book of New Israeli Food: A Culinary Journey

The Book of New Israeli Food A Culinary Journey In this stunning new work that is at once a coffee table book to browse and a complete cookbook Janna Gur brings us the sumptuous color variety and history of today s Israeli cuisine beautifully i

  • Title: The Book of New Israeli Food: A Culinary Journey
  • Author: Janna Gur Eilon Paz Rami Hann
  • ISBN: 9780805212242
  • Page: 232
  • Format: Hardcover
  • In this stunning new work that is at once a coffee table book to browse and a complete cookbook, Janna Gur brings us the sumptuous color, variety, and history of today s Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who is intimate with the local scene.In Gur s captivating introduction, she describes Israeli food as a product of diverse cultures thIn this stunning new work that is at once a coffee table book to browse and a complete cookbook, Janna Gur brings us the sumptuous color, variety, and history of today s Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who is intimate with the local scene.In Gur s captivating introduction, she describes Israeli food as a product of diverse cultures the Jews of the Diaspora, settling in a homeland that was new to them, brought their far flung cuisines to the table even as they looked to their Arab neighbors for additional ingredients and ideas The delicious, easy to follow recipes represent all of these influences, and include some creative interpretations of classics by celebrated Israeli chefs Beetroot and Pomegranate Salad, Fish Falafel in Spicy Harissa Mayonnaise, Homemade Shawarma, Chreime North African Hot Fish Stew, Roasted Chicken Drumsticks in Carob Syrup With favorite recipes for the Sabbath Sweet Challah Traditional Chopped Liver, Chocolate and Halva Coffeecake and for holidays Balkan Potato and Leek Pancakes, Flourless Chocolate and Pistachio Cake , this book offers a unique culinary experience for every occasion All of this is enriched by Paz s gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israel s diverse cuisine, such as the generous and unique Israeli breakfast which grew out of the needs of Kibbutz life , locally produced cheeses that now rival those of Europe, and a dramatic renaissance of wine culture in this ancient land In less than thirty years, Janna Gur writes, Israeli society has graduated to a true gastronomic haven Here she gives us a book that does full, delectable justice to the significance of Israeli food today Mediterranean at its heart, richly spiced, and imbued with cross cultural flavors.

    One thought on “The Book of New Israeli Food: A Culinary Journey”

    1. I love reading cookbooks, and have quite a collection, but I don't usually add them here. I couldn't let this one pass without comment though. It's a truly beautiful book, visually stunning and a really interesting read. (My only complaint is that it's bound so poorly, a real shame when the content is such high quality - I have a softcover edition). It sits on my coffee table (for now, it's still quite new) yet at the same time the recipes are really usable, and I've started trying some out. If [...]

    2. I liked that new Israeli food is much more diverse than people think of as traditional Jewish food. There are so many different cultures and languages spoken in the country that the food can't help but be changed by that. Israeli food has influences from Morocco, Yemen, Ethiopia, Russia, Poland, Spain, Austria, Libya, Tunisia, Algeria, and Iraq. The cookbook recipes reflect these countries with dishes such as Shakshuka (traditional Israeli breakfast with eggs) with Spinach and Feta, Chreime-Nort [...]

    3. It's a beautiful book. The photos made me think a visit to Israel might be worth the expense just to eat the food. A nice amount of information about the cuisine and all the cultures that have influenced it. Everyone interested in cooking should give it a look. The only thing that stopped me from giving it a fourth star was that although I wouldn't mind eating most of the food, I knew I wasn't going to cook any of the recipes myself.

    4. This book features lots of beautiful pictures, unique (at least to me, and I'm not entirely a novice) recipes and brief introductions to some of the predominant food cultures of modern Israel. My biggest qualm is with the size and weight of the book. It seems more at home on a coffee table than a kitchen counter- and I like my cookbooks to get messy!

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