Synopses & Reviews
andlt;bandgt;Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurantsandlt;/bandgt;andlt;BRandgt;andlt;BRandgt;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.andlt;BRandgt;andlt;BRandgt;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.andlt;BRandgt;andlt;BRandgt;As well as presenting a wide range of recipes, andlt;iandgt;The Food of Israelandlt;/iandgt; 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.andlt;BRandgt;andlt;BRandgt;Recipes include:andlt;ulandgt;andlt;liandgt;Babbaghanoujandlt;/liandgt;andlt;liandgt;Jerusalem Kugelandlt;/liandgt;andlt;liandgt;Stuffed Vine Leavesandlt;/liandgt;andlt;liandgt;Roast Chicken with Onions and Sumach on Pita Breadandlt;/liandgt;andlt;liandgt;Goose Liver Confitandlt;/liandgt;andlt;liandgt;Lamb Kebabsandlt;/liandgt;andlt;liandgt;Mutabek (Sweet Sheep Cheese Pastry)andlt;/liandgt;andlt;/ulandgt;
Synopsis
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)
Synopsis
andlt;iandgt;The Food of Israelandlt;/iandgt; 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, andlt;iandgt;The Food of Israelandlt;/iandgt; 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.
Synopsis
The Food of Israel is the only cookbook that successfully combines the best of Israeli cuisine with the allure of a great destination guide. Find recipes fro some of the best restaurants throughout Israel, including the many influences of the land: from the Middle East, Eastern Europe, and Asia. From piping hot pita bread with spicy zaÆatar seasoning, Israeli salads made with the finest olive oils to Arabic Malawach, stuffed sardines, and lamb with roasted eggplant, as well as the sweet Mutabeck, a pastry filled with salty sheep cheese and syrup. The modern Israeli palate is as vibrant and varied as its people. There is a recipe sure to please a wide variety of tastes.
About the Author
Rosalind Creasy, a resident of Los Altos, California, is a landscape designer and leading authority on appropriate gardening techniques as well as a widely published garden writer and popular lecturer. Creasy specializes in residental landscapes that include edible, native, and drought-tolerant plants. She is a winner of the Garden Writers of America's award for excellence, and her articles have appeared in Organic Gardening, Family Circle, Woman's Day, Country Living Gardener, and Horticulture magazines. In addition to Cooking from the Garden, Creasy is the author of Earthly Delights: Twelve Distinctive Theme Gardens, The Gardener's Handbook of Edible Plants and a book for young gardeners, Blue Potatoes, Orange Tomatoes. Her Complete Book of Edible Landscaping received a Garden Writers Association of America's award and has become a contemporary gardening classic.