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.
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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. |
The Book of New
Israeli Food
A Culinary Journey
by Janna Gur
Schocken,
2008
Order
a copy
Reviewed in
The Book Stall
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