| Food of Israel: Authentic Recipes from the Land of Milk and Honey Contributor(s): Ansky, Sherry (Author), Sheffer, Nelli (Photographer) |
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ISBN: 9625932682 ISBN-13: 9789625932682 Publisher: Periplus Editions OUR PRICE: $17.06 Product Type: Hardcover - Other Formats Published: May 2000 Annotation: "The Food of Israel" is the only cookbook that successfully combines the best of Israeli cuisine with the allure and scope of a great destination guide. With recipes from some of the best restaurants throughout Israel, there is a dish sure to please a wide variety of tastes. 90+ color photos. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Jewish & Kosher - Cooking | Courses & Dishes - General - Cooking | Regional & Ethnic - Middle Eastern |
| Dewey: 641.595 |
| LCCN: 99050252 |
| Series: Food of the World Cookbooks |
| Physical Information: 0.7" H x 9.1" W x 8" (1.35 lbs) 144 pages |
| Themes: - Cultural Region - Middle East - Ethnic Orientation - Jewish |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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:
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