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The Book of New Israeli Food the Book of New Israeli Food: A Culinary Journey a Culinary Journeyby Janna Gur
Synopses & Reviews
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 todays Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who is intimate with the local scene.
In Gurs 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 Pazs gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israels 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.
About 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 Israels 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 Johnsons 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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