Author : Joan Nathan
Publisher : Knopf Publishing Group
Page : 480 pages
File Size : 37,4 MB
Release : 2001
Category : Cooking
ISBN :
Contains over 300 kosher recipes from all over Israel, including chremslach, spanakopita, artichoke soup with lemon and saffron, Tunisian hot chile sauce, and hummus.
Author : Michael Solomonov
Publisher : Harvest
Page : 387 pages
File Size : 11,9 MB
Release : 2018
Category : Cooking
ISBN : 0544970373
Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.
Author : David Haliva
Publisher : Die Gestalten Verlag-DGV
Page : 0 pages
File Size : 29,90 MB
Release : 2016
Category : Cooking, Israeli
ISBN : 9783899556421
Israel and Palestine share an outstanding and dynamic cuisine. Divine Food is a visually striking collection of recipes from local markets, Arab traditions, the nomadic tribes of the desert, and the hip restaurants of Tel Aviv. Divine Food takes readers on a culinary journey through Israeli and Palestinian cuisine and its local varieties --from the Arab- Jewish kitchen of the north to nomadic specialties of the Negev Desert, from the contemporary food scene of Tel Aviv to the fish dishes of the coast. The book presents a wide range of delicious recipes. Because the food of the region is characterized by authenticity and tradition, it also provides insight into the origins of iconic dishes. Both a stunning regional portrait and a go-to cookbook, Divine Food is a must-have for any foodie.
Author : Gil Marks
Publisher : HMH
Page : 1980 pages
File Size : 36,6 MB
Release : 2010-11-17
Category : Cooking
ISBN : 0544186311
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
Author : Steven Rothfeld
Publisher : Gibbs Smith
Page : 419 pages
File Size : 25,27 MB
Release : 2016-06-21
Category : Travel
ISBN : 1423640373
Stories, photos, and recipes from Israel’s culinary scene—a fusion of flavors from around the world. After years of travels elsewhere, photographer Steven Rothfeld visited Israel for the first time, spending several months exploring the small country’s vibrant food scene. The locals guided him from one great restaurant to another, and to growers and producers of fine foods as well. This book is a delicious compilation of stories and reflections, recipes, and stunning photographs of Israel’s food culture today. From north to south, Tel Aviv to Jerusalem, chefs and food growers have branched out from a vast array of cultural influences and historic traditions to create fresh, contemporary fusions and flavors. Rothfeld’s friend Nancy Silverton, a winner of the James Beard Foundation’s Outstanding Chef Award, contributes ten dishes inspired by the delicious fusion styles that have become a hallmark of the Israeli culinary community. “Learn about the cultural traditions underlying dishes like spiced lamb kabobs grilled on cinnamon sticks, beet puree with tahini and date syrup, a kumquat marmalade Rothfeld first tasted at an inn in the Golan Heights, and inventive variations on Israeli staples like cauliflower and eggplant.”—St. Helena Star
Author : Yael Raviv
Publisher : U of Nebraska Press
Page : 319 pages
File Size : 13,56 MB
Release : 2015
Category : Cooking
ISBN : 0803290217
When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv's Falafel Nation moves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the "Jewish State" and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene--the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media? Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking, Falafel Nation explains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.
Author : Ruth Oliver
Publisher : Gefen Books
Page : 140 pages
File Size : 46,22 MB
Release : 2010-10
Category : Cooking
ISBN : 9789657279038
Israel today is a feast for food lovers, a culinary melting pot of traditions from Europe, North Africa and the Middle East. Markets abound with choice seasonal produce, restaurants creatively blend Middle Eastern cuisines with international culinary treats, cafes are fragrant with freshly baked cakes and quality coffee, and streets are lined with snack stands selling everything from shawarma to local artisan pastries. This stunning new book brought to you by Al Hashulchan, Israel's premier food and wine magazine, offers a glimpse into one of the most fascinating and varied cuisines in the world with over 60 delicious easy-to-follow recipes and lots of tips and information on special ingredients and spices.
Author : David Esther
Publisher : Penguin Enterprise
Page : 280 pages
File Size : 25,16 MB
Release : 2018-07-20
Category : Fiction
ISBN : 9780143444534
Winner of the Sahitya Akademi Award 2010 A gripping story of a lone Jewish woman battling land sharks to keep her community alive Rachel lives alone by the sea. Her children have long migrated to Israel as have her Bene Israel Jew neighbours. Taking care of the local synagogue and preparing exquisite traditional Jewish dishes sustains Rachel's hope of seeing the community come together again at a future time. When developers make moves to acquire the synagogue and its surrounding land, Rachel's vehement opposition takes the synagogue committee and the town by surprise. Written with warmth and humour, Book of Rachel is a captivating tale of a woman's battle to live life on her own terms. Continuing the saga of the unique Bene Israel Jews in India, it adds to Esther David's reputation as a writer of grace and power.
Author : Janna Gur
Publisher : Schocken
Page : 306 pages
File Size : 27,5 MB
Release : 2008-08-26
Category : Cooking
ISBN : 0805212248
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.
Author : Alana Newhouse
Publisher : Artisan
Page : 256 pages
File Size : 10,78 MB
Release : 2019-03-19
Category : Cooking
ISBN : 1579659276
Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.
