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The Food of Israel: Authentic Recipes from the Land of Milk and Honey

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  • Anonymous

    Posted November 15, 2005

    So-so

    A good book on the background of Israel, culturally and historically. That is about 1/3 of the book. The recipes weren't to my liking, too much goose liver and just other recipes that I wouldn't bother to try to make.

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  • Anonymous

    Posted August 23, 2000

    More than milk and honey

    The land of Israel is not only a land of Milk and Honey, but a land of seven main ingredients: olives, figs, dates, pomegranates, grapes, barley and bulgur wheat. The author, Ansky, is Jerusalem-born and is the food writer for Israel's prestigious MA'ARIV newspaper. The book opens with thirty pages of essays on the nature of Israel cuisine, and is followed by three pages of descriptions of the primary regional ingredients. Each recipe is faced by an alluring, sensuous picture of the dish. Recipes include five eggplant salads, hummus, falafel, fatoush, shakshouka, Jerusalem kugel, patira, pastelicos, Etrog jam, Jerusalem Hamin, kibbeh, and Mussakhan (chicken with sumach and onions). Soups include a version of matzo ball, a kibbeh soup with beets and turnips, and lentil soup. Recipes for the Yemenite breads of malauach and Jachnun are included, in addition to recipes for lachma, and chickpeas with squid (well, maybe it isn't a kosher cookbook). Three exceptional recipes are Hraymi (a garlic halibut) which is the gefilte fish of the Sephardim; Leek Patties and Meat Cutlets in a lemon sauce; and Lamb Kebabs. Some recipes are from Israel's most famous restaurants and chefs.

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  • Anonymous

    Posted July 30, 2010

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  • Anonymous

    Posted December 24, 2009

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