The Book of New Israeli Food: A Culinary Journey Review
I purchased this cookbook because it is the only cookbook that I could find that included a recipe to make Schwarma without mixing milk and meat. The recipe was well printed, directions were clear, and the product was amazing. Recipes have both metric and non metric measurements. I fed 300 people and requests for the recipe are still coming in. The Title of the Book is PERFECT. "The Book of New Israeli Food: A Culinary Journey" is just what defines this product. Living and visiting in contemporary Israel, means experiencing food from a variety of cultures and countries. The photography brings you through a sensory journey of sounds, smells, and sights, as you wet your appetite with the promise of foods from the market and the Mediterranean, with respect to the uniqueness of Israeli breakfasts, salads, the bread, and the propensity of olive oil. This artistic book is the first Israeli cookbook that I have seen that honors the countries, cultures, holidays and stories of all Israeli citizens. Foods, recipes, faces, and stories of Arab Israelis in the same binding as those of Ashkanazi and Sephardic Jewish Israelis. The Holiday chapter includes recipes of Rosh Hashana, Shavuot, and Ramadan amongst others. More than a culinary journey, it is also a photographic journey and an emotional journey through the land of Israel and its' "tastes". It may have started as a search for Schwarma coming out of MY kitchen, however the first book I purchased was gifted as a "coffee table book" because it was so amazingly artistically beautiful with an amazing message. It tastes like Israel. It tastes like PEACE. "Mumtaz" "KOL TOV". Good job. !!!
The Book of New Israeli Food: A Culinary Journey Overview
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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