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.
- Jerusalem Kugel
- Stuffed Vine Leaves
- Roast Chicken with Onions and Sumach on Pita Bread
- Goose Liver Confit
- Lamb Kebabs
- Mutabek (Sweet Sheep Cheese Pastry)
|Publisher:||Periplus Editions (HK) ltd.|
|Series:||Food of the World Cookbooks Series|
|Edition description:||Hardcover with Jacket|
|Product dimensions:||9.00(w) x 8.00(h) x 0.50(d)|
About 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).
Most Helpful Customer Reviews
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.
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.