The Food of Israel: Authentic Recipes from the Land of Milk and Honey [NOOK Book]

Overview

The Food of Israel is the only cookbook that successfully combines the best of Israeli cuisine with the allure of a great destination guide. Discover recipes from some of the best restaurants throughout Israel, with delicious foods reflecting the many culinary influences on Israeli cooking: the Middle East, Eastern Europe, and Asia. From piping hot pita bread with spicy za'atar seasoning to Israeli salads made with the finest olive oils, and Arabic Malawach, stuffed sardines, and lamb with roasted eggplant, as ...
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The Food of Israel: Authentic Recipes from the Land of Milk and Honey

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Overview

The Food of Israel is the only cookbook that successfully combines the best of Israeli cuisine with the allure of a great destination guide. Discover recipes from some of the best restaurants throughout Israel, with delicious foods reflecting the many culinary influences on Israeli cooking: the Middle East, Eastern Europe, and Asia. From piping hot pita bread with spicy za'atar seasoning to Israeli salads made with the finest olive oils, and Arabic Malawach, stuffed sardines, and lamb with roasted eggplant, as well as the popular sweet Mutabeck, a pastry filled with salty sheep cheese and syrup, The Food of Israel is full of amazing recipes. The modern Israeli palate is as vibrant and varied as its people, and in the pages of this book you will be sure to find a wide variety of recipes sure to please your palate.
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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
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Product Details

  • ISBN-13: 9781462905423
  • Publisher: Tuttle Publishing
  • Publication date: 4/2/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 144
  • Sales rank: 924,395
  • File size: 8 MB

Meet the Author

Sherry Ansky is the author of several cookbooks, and is one of the formost authorities on ethnic foods in Israel, where she writes a regular food column for the daily newspaper Maariv.

Nelli Sheffer,  born in Tel Aviv, is an international food photographer, whose work has appeared in may cookbooks, including Food Markets of the World with Mimi Shearton (Abrams) and Eating Alfresco: Best Street Food in the World (Abrams).

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Customer Reviews

Average Rating 2
( 4 )
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Sort by: Showing all of 4 Customer Reviews
  • 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

    No text was provided for this review.

  • Anonymous

    Posted December 24, 2009

    No text was provided for this review.

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