Olive Trees and Honey
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Review
“…doesn’t shy away from recognising the cultural, historical, and religious relevance of traditional foods” (Jewish Tribune, 14th October 2004)
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"A land of wheat and barley, of grape vines and fig trees and pomegranates; a land of olive trees and honey . . . you shall eat and be satisfied."â—Deut. 8:8–10
A Celebration of Classic Jewish Vegetarian Cooking from Around the World
Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora—from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.
From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar—festival and everyday meal alike. Marks′s insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture–rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora′s global legacy of vegetarian cooking.
A Celebration of Classic Jewish Vegetarian Cooking from Around the World
Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora—from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.
From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar—festival and everyday meal alike. Marks′s insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture–rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora′s global legacy of vegetarian cooking.
Inside This Book
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First Sentence
The French province of Alsace, the site of the original area of Ashkenaz, lies between the Rhine River and the Vosges Mountains. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The French province of Alsace, the site of the original area of Ashkenaz, lies between the Rhine River and the Vosges Mountains. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
4 of 5 people found the following review helpful
Format:Hardcover
I really don't have enough good words to praise this book!
I have just received the book, but I had the chance to leaf through it before.
The recipes are delicious and easy. I can't decide what to start with.
Five stars!!!
I have just received the book, but I had the chance to leaf through it before.
The recipes are delicious and easy. I can't decide what to start with.
Five stars!!!
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
37 reviews
69 of 70 people found the following review helpful
You Don't Have to be a Vegetarian
14 Nov 2004
Format:Hardcover
I was introduced to this wonderful book as a resource for an article that I'm writing about Sepharidic dishes for "Jewish Woman" Magazine. What a treasure trove! Not just of vegetarian Jewish recipes, but of the lore behind them. Marks talks about the history of cooking among Jews from Italy to Uzbekistan, and explains the "why" and "how" of typical ingredients from anise to yogurt. This is one of those rich, evocative cookbooks that you'll want to read in bed, like a good novel.
50 of 51 people found the following review helpful
Vegetarian recipes with "meaty" prose
7 Sep 2005
Format:Hardcover|Amazon Verified Purchase
Having endured a rather bland week of institutional vegetarian menus, I returned home from a Jewish gathering eager to follow "eco-kashrut" but unwilling to eat one more bite of tofu. I immediately began searching for vegetarian recipes that might actually have some zest and pizzazz, and found that this book fills the bill. Olive Trees and Honey offers time-tested (some, over millenia) kosher vegetarian recipes from the Greater Mediterranean region, served with a rich fare of agricultural and social history. Learning the paths that various ingredients have taken around the globe is fascinating, and definitely fun to share with Sabbath dinner guests.
39 of 39 people found the following review helpful
Great Book
23 Dec 2005
Format:Hardcover
I think this book amazing, it is definitely my favorite vegetarian cook book. I've tried about 10 recipes from it, and all of them turned out absolutely amazing, getting great reviews from my family. The Syrian spinach soup is my favourite so far. My dad isn't too much into spinach, but after trying this soup, he has changed his mind and has asked me to make it over and over again. The dishes offered by Gil are very versatile and diverse, coming from all corners of the world where Jewish people have lived and traveled through the ages. I was very impressed to find Bukharan and Georgian recipes -- two cuisines that haven't got much exposure in the western world.
You can tell that Gil has put a lot of thought into every single recipe, he puts some variations after every recipe, as well as the history behind it. I'm really looking forward to trying out more recipes from this book.
A plus for vegans -- every recipe is marked with either D for dairy-containing dishes or P for non-dairy (although they might have eggs). That said, Gil offers non-dairy alternatives for most of the dairy recipes.
Thanks Gil for the great book! :0)
You can tell that Gil has put a lot of thought into every single recipe, he puts some variations after every recipe, as well as the history behind it. I'm really looking forward to trying out more recipes from this book.
A plus for vegans -- every recipe is marked with either D for dairy-containing dishes or P for non-dairy (although they might have eggs). That said, Gil offers non-dairy alternatives for most of the dairy recipes.
Thanks Gil for the great book! :0)
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