Book of New Israeli Food: A Culinary Journey

( 3 )

Overview

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: the Jews of the Diaspora, settling in a homeland that was new to them, brought their far-flung cuisines to ...

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Overview

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: 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.

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Editorial Reviews

From the Publisher
“It’s a real joy to discover that a great and vibrant gastronomic culture has emerged in Israel out of the varied legacies from the old Diaspora communities. The Book of New Israeli Food is splendid, engagingly written, with delicious recipes and stunning photographs. Stories, features, and background information give a fascinating insight into life in Israel, the enthusiasm of home cooks, the creativity of chefs, and the passionate endeavors of bakers, winemakers, and olive oil and cheese producers.”
–Claudia Roden, author of The New Book of Middle Eastern Food

“Finally, a book about Israeli food that is modern in its approach and comprehensive in its scope… [With] beautiful photography, an attractive format, plenty of useful recipes, and some food stories to boot, [it] is a perfect gift… Warmly recommended.”
–Israel Aharoni, Yedioth Ahronoth

“Filled with delicious recipes, Janna Gur’s gorgeous new book puts Israel on the culinary map–exactly where it deserves to be.”
–Bonnie Stern, author of Bonnie Stern’s Essentials of Home Cooking

Library Journal

Gur, a cookbook consultant and the editor of Israel's leading food and wine magazine, acknowledges that 20 years ago, food was not one of the reasons anyone visited Israel, but today, she says, "Israeli society has graduated from Spartan austerity to a true gastronomic haven." She provides a good introduction to the history of food in Israel and the current culinary scene, followed by dozens of recipes organized into such chapters as "Simple Pleasures," "The Street and the Market," and "Shabbat." Middle Eastern and Mediterranean influences are evident in most of the dishes, but there are classic Jewish dishes such as chicken soup in the holiday chapters. Readers will also find essays on ingredients and other culinary matters; photographs of food, street scenes and market vendors, and restaurants; and a glossary of special ingredients. One of the few books on the subject, this is highly recommended.


—Judith Sutton
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Product Details

  • ISBN-13: 9780805212242
  • Publisher: Knopf Doubleday Publishing Group
  • Publication date: 8/26/2008
  • Pages: 304
  • Sales rank: 348,283
  • Product dimensions: 9.30 (w) x 11.70 (h) x 1.00 (d)

Meet the Author

Janna Gur was born and raised in the former Soviet Union and immigrated to Israel in 1974. She is the founder and chief editor of the leading Israeli food and wine magazine. She lives in Tel Aviv, on Israel’s Mediterranean coast.

Eilon Paz is a freelance photographer who specializes in travel, editorial, and commercial photography.

Other contributors to this volume are Rami Hann, a translator and writer with extensive experience in cooking and food journalism; Adam Montefiore, who wrote the Wine and Olive Oil chapters and contributes to the Oxford Wine Companion, Hugh Johnson’s Pocket Wine Book, and The Wine Route of Israel; Orly Pely-Bronshtein, a chef and veteran food journalist and the author of best-selling volumes such as the Kitchen Helper series; and Ruth Oliver, a chef and pastry chef who teaches in the best cooking schools in Israel and is the author of More Chocolate, among other cookbooks.

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Read an Excerpt

The Book of New Israeli Food

A Culinary Journey
By Janna Gur

Schocken

Copyright © 2008 Janna Gur
All right reserved.

ISBN: 9780805212242

Apple, Cinnamon and Walnut Cake

Every family has its recipe for a favorite apple cake. This one is attractive, perfumed with cinnamon, and has the added treat of crunchy walnuts.

Ingredients
5 large baking apples, peeled and cored
juice of half a lemon
2 cups flour
1 teaspoon cinnamon
1 tablespoon baking soda
pinch of salt
3 eggs
1 cup sugar
3/4 cup oil
5 tablespoons brandy or calvados
1 teaspoon vanilla extract
3/4 cup walnuts, coarsely chopped

For dusting
2 tablespoons sugar
1 tablespoon cinnamon



   1. Preheat the oven to 350°.

   2. Cut 3 apples into a ½ inch dice. Slice the remaining 2 apples into 8 wedges each, sprinkle with lemon juice and set aside.

   3. Sift the flour with cinnamon, baking soda and salt.

   4. Using an electric mixer, beat the eggs, sugar, brandy and vanilla extract until pale and thick, about 8 minutes.

   5. Lower the speed and gradually add the oil and then the flour to the egg mixture.

   6. Fold in the diced apples and chopped walnuts and pour the batter into a well-greased 10" springform pan. Arrange the apple wedges in the center of the cake in a flower pattern. Combine sugar and cinnamon and sprinkle on top.

   7. Bake for 60-70 minutes until the cake is golden and a toothpick comes out dry with a few crumbs adhering.

   8. Cool for 10 minutes, release from pan and cool completely on a rack.
Cooking Time: 1 hour and 40 minutes (including baking time)

Continues...

Excerpted from The Book of New Israeli Food by Janna Gur Copyright © 2008 by Janna Gur. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Customer Reviews

Average Rating 4.5
( 3 )
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Sort by: Showing all of 3 Customer Reviews
  • Posted January 4, 2009

    Exelent book!

    Amazing recepies from the best new chefs-Restaurant from Israel!<BR/>Great recepies, essy to follow.<BR/>The bread recepie with home made Halvah is spectacular!<BR/>Enjoy!

    1 out of 1 people found this review helpful.

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  • Posted May 7, 2010

    Wonderful!

    Beautiful graphics! Wonderful recipes! I borrowed this from the library and immediately tracked it down to buy it. My first cookbook!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 18, 2009

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