Book Of New Israeli Food

Why Shop at Eichlers?

About Eichlers

Directions

Your Shopping Cart

You have 0 items in your cart

Search by Category or enter a search term:

Books

Mezuza Scrolls and Tefilin

Religious Items

School seforim

Seforim

Shtenders

Silver Collection at Eichlers

> >

Book Of New Israeli Food

Publisher: C.I.S. Publishing

Format: Hardcover

Dimensions: 12" x 9.3"

In this stunning new work that is at once a coffee-table book to browse and a complete cookbook, Janna Gur beings us the sumptuous color, variety, and history of today’s Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who...
Read Full Description

SKU: MH224-2

List Price: $34.95

Our Price: $32.95

Savings: 6%


Quantity:

	Send this item to multiple recipients!
Our new checkout allows you to ship your selected items to multiple recipients. Simply add the total number of items you wish to send to your shopping cart. Choose "Multiple Recipients" during checkout and follow the easy steps.


	Full Description In this stunning new work that is at once a coffee-table book to browse and a complete cookbook, Janna Gur beings 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 truegastronomic 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.