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Title: The Food of Israel: Authentic Recipes from the Land of Milk and Honey by Sherry Ansky, Nelli Sheffer, Beth Elon ISBN: 9-6259326-8-2 Publisher: Periplus Editions Pub. Date: 01 May, 2000 Format: Hardcover Volumes: 1 List Price(USD): $18.95 |
Average Customer Rating: 4.5 (2 reviews)
Rating: 5
Summary: Highly recommended for extraordinary dining.
Comment: The Food Of Israel is an impressive compendium of authentic regional recipes that are beautifully presented and wonderfully illustrated with full-color photography. Part One, "Food in Israel" is an engagingly informative history of more than 3,000 years of Israeli culinary history, concluding with the New Israeli Cuisine. Part Two, "Cooking In Israel" surveys the Israeli kitchen and typical Israeli ingredients. Part Three, "The Recipes" covers basic recipes, salads and appetizers, eggs, soups, breads and baked delicacies, stuffed foods and croquettes, fish, meat and poultry, and desserts. From Eggplant with Feta, Pita and Pomegranate Salad, and Chickpea Soup with Squid and Parmesan, to Patira (Herb-stuffed Pastry Triangles), Maluach & Jachnun (Yemenite Breads), and Roast Pigeon Stuffed with Goose Liver, The Food Of Israel is a very highly recommended culinary resource for extraordinary dining experiences.
Rating: 4
Summary: Not just Milk and Honey
Comment: The land of Israel is not only a land of Milk and Honey, but a land of seven main ingredients: olives, figs, dates, pomegranates, grapes, barley and bulgur wheat. The author, Ansky, is Jerusalem-born and is the food writer for Israel's prestigious MA'ARIV newspaper. The book opens with thirty pages of essays on the nature of Israel cuisine, and is followed by three pages of descriptions of ingredients. Each recipe is faced by an alluring, sensuous picture of the dish. Recipes include five eggplant salads, hummus, falafel, fatoush, shakshouka, Jerusalem kugel, patira, pastelicos, Etrog jam, Jerusalem Hamin, kibbeh, and Mussakhan (chicken with sumach and onions). Soups include a version of matzo ball, a kibbeh soup with beets and turnips, and lentil soup. Recipes for the Yemenite breads of malauach and Jachnun are included, in addition to recipes for lachma, and chickpeas with squid (well, maybe it isn't a kosher cookbook). Three exceptional recipes are Hraymi (a garlic halibut) which is the gefilte fish of the Sephardim; Leek Patties and Meat Cutlets in a lemon sauces; and Lamb Kebabs. Some recipes are from Israel's most famous restaurants and chefs.
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Title: The Foods of Israel Today by Joan Nathan ISBN: 0679451072 Publisher: Alfred A. Knopf Pub. Date: 06 March, 2001 List Price(USD): $40.00 |
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Title: The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden ISBN: 0394532589 Publisher: Alfred A. Knopf Pub. Date: 01 December, 1996 List Price(USD): $35.00 |
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Title: The Scent of Orange Blossoms: Sephardic Cuisine from Morocco by Kitty Morse, Danielle Mamane, Owen Morse ISBN: 1580082696 Publisher: Ten Speed Press Pub. Date: 01 November, 2001 List Price(USD): $24.95 |
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Title: A Fistful of Lentils by Jennifer Felicia Abadi, Jennifer F. Abadi ISBN: 1558322183 Publisher: Harvard Common Press Pub. Date: March, 2002 List Price(USD): $24.95 |
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Title: The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews-A Personal Collection of Recipes from the Middle East, North Africa and India by Pamela Grau Twena ISBN: 0395892600 Publisher: Houghton Mifflin Company Pub. Date: 15 August, 1998 List Price(USD): $17.00 |
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