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The Food of Israel: Authentic Recipes from the Land of Milk and Honey (Food of the World Cookbooks) [Hardcover]

By Sherry Ansky, Nelli Sheffer (Photographer), Beth Elon, Kurt Kotrschal (Editor), Charlotte Bilby, Tim Grant, Open University (Corporate Author) & B. Teissier (Editor)
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Item Number 175855  
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Item Specifications...

Pages   132
Est. Packaging Dimensions:   Length: 0.75" Width: 9" Height: 8.25"
Weight:   1.55 lbs.
Binding  Hardcover
Release Date   May 15, 2000
Publisher   Periplus Editions
ISBN  9625932682  
EAN  9789625932682  

Availability  0 units.

Item Description...
Presents a unique compilation of recipes representing the various cultures of the Holy Land, with dishes that reflect the influences of the Middle East, Eastern Europe, and Asia and that range from pita bread with za'atar seasoning to ARabic Malawach and Mutabeck.

Publishers Description
The storied land of Israel is best known as the cradle of three great world religions: Judaism, Christianity and Islam. Since ancient times, the rich interplay of cultures in this region has fostered one of the world's most diverse and fascinating cuisines.
Arab and Bedouin tribesmen, orthodox Christian groups and Jewish settlers from all corners of the globe have thrived here on an agricultural bounty of grains, fish, meats, citrus, milk and cheese, olives, figs, dates, grapes and pomegranates. Each group has contributed flavors and delicacies to the creation of Israel's present-day cuisine. From the Yemenite Jews come aromatic breads and spicy Zhoug sauces; from the Arabs, freshly ground Hummus and pomegranate salads. Gefilte Fish is a favorite of Ashkenazi Jews while Sephardic Jews savor the garlicky, peppery Hraymi fish. Enjoy the tantalizing flavors of Israel from such classics as Falafel in piping hot Pita, Chicken Soup with Matzo Dumplings, succulent Kebabs and hearty Jerusalem Chamin.
As well as presenting a wide range of recipes, "The Food of Israel" introduces the reader to the fascinating culinary traditions of the land. Striking color photography and detailed information on cooking techniques make this book the ideal culinary guide to the land of milk and honey.
Recipes include: BabbaghanoujJerusalem KugelStuffed Vine LeavesRoast Chicken with Onions and Sumach on Pita BreadGoose Liver ConfitLamb KebabsMutabek (Sweet Sheep Cheese Pastry)

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More About Sherry Ansky, Nelli Sheffer, Beth Elon, Kurt Kotrschal, Charlotte Bilby, Tim Grant, Open University & B. Teissier

Register your artisan biography and upload your photo! Sherry Ansky is the author of several cookbooks, and is one of the formost authorities on ethnic foods in Israel, where she writes a regular food column for the daily newspaper Maariv.

Nelli Sheffer, born in Tel Aviv, is an international food photographer, whose work has appeared in may cookbooks, including Food Markets of the World with Mimi Shearton (Abrams) and Eating Alfresco: Best Street Food in the World (Abrams).

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [9481  similar products]
2Books > Subjects > Cooking, Food & Wine > Regional & International > Middle Eastern   [53  similar products]

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Reviews - What do our customers think?
Highly recommended for extraordinary dining.  Sep 5, 2000
The Food Of Israel is an impressive compendium of authentic regional recipes that are beautifully presented and wonderfully illustrated with full-color photography. Part One, "Food in Israel" is an engagingly informative history of more than 3,000 years of Israeli culinary history, concluding with the New Israeli Cuisine. Part Two, "Cooking In Israel" surveys the Israeli kitchen and typical Israeli ingredients. Part Three, "The Recipes" covers basic recipes, salads and appetizers, eggs, soups, breads and baked delicacies, stuffed foods and croquettes, fish, meat and poultry, and desserts. From Eggplant with Feta, Pita and Pomegranate Salad, and Chickpea Soup with Squid and Parmesan, to Patira (Herb-stuffed Pastry Triangles), Maluach & Jachnun (Yemenite Breads), and Roast Pigeon Stuffed with Goose Liver, The Food Of Israel is a very highly recommended culinary resource for extraordinary dining experiences.
Not just Milk and Honey  Aug 20, 2000
The land of Israel is not only a land of Milk and Honey, but a land of seven main ingredients: olives, figs, dates, pomegranates, grapes, barley and bulgur wheat. The author, Ansky, is Jerusalem-born and is the food writer for Israel's prestigious MA'ARIV newspaper. The book opens with thirty pages of essays on the nature of Israel cuisine, and is followed by three pages of descriptions of ingredients. Each recipe is faced by an alluring, sensuous picture of the dish. Recipes include five eggplant salads, hummus, falafel, fatoush, shakshouka, Jerusalem kugel, patira, pastelicos, Etrog jam, Jerusalem Hamin, kibbeh, and Mussakhan (chicken with sumach and onions). Soups include a version of matzo ball, a kibbeh soup with beets and turnips, and lentil soup. Recipes for the Yemenite breads of malauach and Jachnun are included, in addition to recipes for lachma, and chickpeas with squid (well, maybe it isn't a kosher cookbook). Three exceptional recipes are Hraymi (a garlic halibut) which is the gefilte fish of the Sephardim; Leek Patties and Meat Cutlets in a lemon sauces; and Lamb Kebabs. Some recipes are from Israel's most famous restaurants and chefs.

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