The Food of Israel: Authentic Recipes from the Land of Milk and Honey (Food Of The World Cookbooks)
Language: English
Published by Periplus Editions, 2000
- Hardcover
- Used
Condition: Used - Very good
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- Title
- The Food of Israel: Authentic Recipes from the Land of Milk and Honey (Food Of The World Cookbooks)
- Author
- Ansky, Sherry
- Publisher
- Periplus Editions
- Publication year
- 2000
- Condition
- Very Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 9625932682
- ISBN 13
- 9789625932682
- Series
- Book 1 of 1: Food Of The World Cookbooks
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:
- Babbaghanouj
- Jerusalem Kugel
- Stuffed Vine Leaves
- Roast Chicken with Onions and Sumach on Pita Bread
- Goose Liver Confit
- Lamb Kebabs
- Mutabek (Sweet Sheep Cheese Pastry)
"Synopsis" may belong to another edition of this title.
About the Author
Nelli Sheffer, born in Tel Aviv, is an international food photographer, whose work has appeared in many cookbooks, including Food Markets of the World with Mimi Shearton (Abrams) and Eating Alfresco: Best Street Food in the World (Abrams).
"About the title" may belong to another edition of this title.
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