Top positive review
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Great ideas for using fresh food in season
on 5 July 2015
The best cookery books about a foreign cuisine for a domestic audience tend to be written by natives of the country concerned who have come to another country and adapted the recipes. Don't get me wrong, I enjoy watching Rick Stein and the like touring around whichever country they consider to be of interest at that particular time, but the problem is this. You see them in a variety of restaurants scribbling down ingredients and methods in a notebook and then they try and recreate the restaurant food in their own kitchen. The result is a cookbook full of beautiful photographs but over-complicated recipes.
Itamar Srulovich and Sarit Packer are two Israelis who have set up shop in London serving the food of their native country. This book presents those recipes in a way that is easy to reproduce. Another problem with TV chefs is that they think there is one true recipe for each classic dish, and sometimes base a TV series around the search for it. In fact in most cuisines there are endless variations on those classic dishes. This book gives recipes for three different versions of falafel (Jerusalem style, Haifa style and Yemeni style) and different versions of tabbouleh for spring, summer and winter.
If you are looking for Mediterranean recipes 'with a twist' (and whenever I hear that phrase I look forward to yet another fusion-confusion abomination) then this is not the book for you. If you are looking for ideas to use fresh food, in season, without too much fuss then this book will provide a lot of inspiration.