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Product Description
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 today’s Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who is intimate with the local scene.
In Gur’s 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 Paz’s gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israel’s 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.
In Gur’s 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 Paz’s gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israel’s 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.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
Upon returning home from a vacation in Israel I purchased this book by Janna Gur (already seen in Israel but a bit too heavy to put in my suitcase) It is Israel! The lovely pictures, the articles, but most of all the wonderful recipes! I brought home some ingredients that are hard to get (or not at all available) in the Netherlands so I immediately made a few of the recipes..clear instructions, and they come out as they appear in this book..so you'll understand that I am very pleased with this book.
5 of 6 people found the following review helpful
Format:Hardcover
Gur's cookbook, with great photos by Eilon Paz, is a pleasure to page through as to cook from. Gur, the founder of Israel's leading food magazine, sets the scene, placing recipes and ingredients in context with Israeli life and culinary history, which encompasses influences from a worldwide diaspora. Scattered the world over, Jews absorbed local cuisines and adapted them to Jewish law and custom.
Israeli cooking includes European Ashkenazi (Chopped Liver - Gur offers four versions, Gefilte Fish, Potato Pancakes), and the Middle Eastern and Balkan Sephardic (Bourekas, stuffed vegetables, Kubbe), but Israeli foods also include dishes from North Africa, Iraq, Syria, India and more.
Gur charts the evolution of Israeli cooking through its short history - naturally influenced by local foods and Arab cuisine - and illustrates techniques common in modern Israeli cooking, like flame roasting eggplants, which are then featured in 11 dishes, and choosing and using the versatile ground sesame sauce, tahini.
Israeli cooking includes European Ashkenazi (Chopped Liver - Gur offers four versions, Gefilte Fish, Potato Pancakes), and the Middle Eastern and Balkan Sephardic (Bourekas, stuffed vegetables, Kubbe), but Israeli foods also include dishes from North Africa, Iraq, Syria, India and more.
Gur charts the evolution of Israeli cooking through its short history - naturally influenced by local foods and Arab cuisine - and illustrates techniques common in modern Israeli cooking, like flame roasting eggplants, which are then featured in 11 dishes, and choosing and using the versatile ground sesame sauce, tahini.
3 of 4 people found the following review helpful
Format:Hardcover
Okay, I'll admit I'm biased - I love Israeli food. But I'd be willing to bet that any lover of mediterranean or middle-eastern food of any denomination will absolutely adore this book. A feast for the eyes and the stomach, it's beautifully illustrated and contains lots of additional information - about, say, the Israeli cheesemaking tradition, or how festivals are celebrated. But the food's the star. Authentic, straightforward, healthy and uncomplicated - what's not to love? The tahini sauce is dreamy, the shakshuka will transport you straight to the back streets of Jaffa, and the lamb kebabs with 'everything' salad were a big hit.
Seriously, if you like to eat, buy this book!
Seriously, if you like to eat, buy this book!
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