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

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

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by Sherry Ansky, Nelli Sheffer
     
 

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Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurants

The storied land of Israel is best known as the cradle of three great world religions: Judaism, Christianity and Islam. Since ancient times, the rich interplay of cultures in this region has fostered one of the world's most diverse and

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Overview

Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurants

The storied land of Israel is best known as the cradle of three great world religions: Judaism, Christianity and Islam. Since ancient times, the rich interplay of cultures in this region has fostered one of the world's most diverse and fascinating cuisines. Now you can take part in enjoying diverse and delicious Israeli food in the comfort of your own home. This Israeli cookbook blends the flavors of middle eastern food with those of traditional kosher cuisine. The result is a medley of tantalizing flavors and colors. This Israeli cooking book features 75 recipes of some of the tastiest offerings that the region has to offer.

Arab and Bedouin tribesmen, orthodox Christian groups and Jewish settlers from all corners of the globe have thrived here on an agricultural bounty of grains, fish, meats, citrus, milk and cheese, olives, figs, dates, grapes and pomegranates. Each group has contributed flavors and delicacies to the creation of present-day Israeli cuisine. From the Yemenite Jews come aromatic breads and spicy Zhoug sauces; from the Arabs, freshly ground Hummus and pomegranate salads. Gefilte Fish is a favorite of Ashkenazi Jews while Sephardic Jews savor the garlicky, peppery Hraymi fish. Enjoy the tantalizing flavors of Israel from such classics as Falafel in piping hot Pita, Chicken Soup with Matzo Dumplings, succulent Kebabs and hearty Jerusalem Chamin.

As well as presenting a wide range of recipes, The Food of Israel introduces the reader to the fascinating culinary traditions of the land. Striking color photography and detailed information on cooking techniques make this book the ideal culinary guide to the land of milk and honey.

Recipes include:

  • Babbaghanouj
  • Jerusalem Kugel
  • Stuffed Vine Leaves
  • Roast Chicken with Onions and Sumach on Pita Bread
  • Goose Liver Confit
  • Lamb Kebabs
  • Mutabek (Sweet Sheep Cheese Pastry)

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Editorial Reviews

Internet Book Watch
The Food Of Israel is an impressive compendium of authentic regional recipes that are beautifully presented and wonderfully illustrated with full-color photography. Part One, "Food in Israel" is an engagingly informative history of more than 3,000 years of Israeli culinary history, concluding with the New Israeli Cuisine. Part Two, "Cooking In Israel" surveys the Israeli kitchen and typical Israeli ingredients. Part Three, "The Recipes" covers basic recipes, salads and appetizers, eggs, soups, breads and baked delicacies, stuffed foods and croquettes, fish, meat and poultry, and desserts. From Eggplant with Feta, Pita and Pomegranate Salad, and Chickpea Soup with Squid and Parmesan, to Patira (Herb-stuffed Pastry Triangles), Maluach & Jachnun (Yemenite Breads), and Roast Pigeon Stuffed with Goose Liver, The Food Of Israel is a very highly recommended culinary resource for extraordinary dining experiences.
—Internet Book Watch

Product Details

ISBN-13:
9789625932682
Publisher:
Periplus Editions (HK) ltd.
Publication date:
05/28/2000
Series:
Food of the World Cookbooks Series
Edition description:
Hardcover with Jacket
Pages:
144
Sales rank:
363,927
Product dimensions:
9.00(w) x 8.00(h) x 0.50(d)

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