In this stunning new work that is at once a
coffee-table book to browse and a complete cookbook,
Janna Gur brings us the sumptuous color, variety, and
history of today's Israeli cuisine, beautifully
illustrated by Eilon Paz, a photographer who is intimate
with the local scene. In Gur's captivating introduction,
she describes Israeli food as a product of diverse
cultures: the Jews of the Diaspora, settling in a
homeland that was new to them, brought their far-flung
cuisines to the table even as they looked to their Arab
neighbors for additional ingredients and ideas. The
delicious, easy-to-follow recipes represent all of these
influences, and include some creative interpretations of
classics by celebrated Israeli chefs: Beetroot and
Pomegranate Salad, Fish Falafel in Spicy Harissa
Mayonnaise, Homemade Shawarma, Chreime-North African Hot
Fish Stew, Roasted Chicken Drumsticks in Carob Syrup.
With favorite recipes for the Sabbath (Sweet Challah
Traditional Chopped Liver, Chocolate and Halva
Coffeecake) and for holidays (Balkan Potato and Leek
Pancakes, Flourless Chocolate and Pistachio Cake), this
book offers a unique culinary experience for every
occasion. All of this is enriched by Paz's gorgeous and
vibrantly colored photographs and by short narratives
about significant aspects of Israel's diverse cuisine,
such as the generous and unique Israeli breakfast (which
grew out of the needs of Kibbutz life), locally produced
cheeses that now rival those of Europe, and a dramatic
renaissance of wine culture in this ancient land. ''In
less than thirty years,'' Janna Gur writes, ''Israeli
society has graduated... to a true gastronomic haven.''
Here she gives us a book that does full, delectable
justice to the significance of Israeli food
today-Mediterranean at its heart, richly spiced, and
imbued with cross-cultural flavors. |
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