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

( 4 )

Overview

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.

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 ...

See more details below
Hardcover (Hardcover with Jacket)
$14.13
BN.com price
(Save 25%)$18.95 List Price
Other sellers (Hardcover)
  • All (21) from $1.99   
  • New (6) from $11.01   
  • Used (15) from $1.99   
The Food of Israel: Authentic Recipes from the Land of Milk and Honey

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$10.49
BN.com price
(Save 44%)$18.95 List Price

Overview

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.

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 Israel's present-day 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)
Read More Show Less

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
Read More Show Less

Product Details

  • ISBN-13: 9789625932682
  • Publisher: Periplus Editions (HK) ltd.
  • Publication date: 5/28/2000
  • Series: Food of the World Cookbooks Series
  • Edition description: Hardcover with Jacket
  • Edition number: 1
  • Pages: 144
  • Sales rank: 653,566
  • Product dimensions: 9.00 (w) x 8.00 (h) x 0.50 (d)

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).

Read More Show Less

Customer Reviews

Average Rating 2
( 4 )
Rating Distribution

5 Star

(0)

4 Star

(1)

3 Star

(0)

2 Star

(1)

1 Star

(2)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
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.

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

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

    Posted July 30, 2010

    No text was provided for this review.

  • Anonymous

    Posted December 24, 2009

    No text was provided for this review.

Sort by: Showing all of 4 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)