The Foods Of Israel Today
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Food Of Israel
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Author : Sherry Ansky
language : en
Publisher: Tuttle Publishing
Release Date : 2012-04-02
Food Of Israel written by Sherry Ansky and has been published by Tuttle Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-02 with Cooking categories.
Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurants 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. Now you can take part in enjoying diverse and delicious Israeli food in the comfort of your own home. This Israeli cookbook blends the flavors of middle eastern food with those of traditional kosher cuisine. The result is a medley of tantalizing flavors and colors. This Israeli cooking book features 75 recipes of some of the tastiest offerings that the region has to offer. 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 present-day Israeli 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: Babbaghanouj Jerusalem Kugel Stuffed Vine Leaves Roast Chicken with Onions and Sumach on Pita Bread Goose Liver Confit Lamb Kebabs Mutabek (Sweet Sheep Cheese Pastry)
The Foods Of Israel Today
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Author : Joan Nathan
language : en
Publisher: Knopf Publishing Group
Release Date : 2001
The Foods Of Israel Today written by Joan Nathan and has been published by Knopf Publishing Group this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
Contains over 300 kosher recipes from all over Israel, including chremslach, spanakopita, artichoke soup with lemon and saffron, Tunisian hot chile sauce, and hummus.
The Book Of New Israeli Food
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Author : Janna Gur
language : en
Publisher: Schocken
Release Date : 2008-08-26
The Book Of New Israeli Food written by Janna Gur and has been published by Schocken this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08-26 with Cooking categories.
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.
Food Cultures Of Israel
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Author : Michael Ashkenazi
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2020-11-10
Food Cultures Of Israel written by Michael Ashkenazi and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-10 with Cooking categories.
This volume explores cuisine in Israel, including the country's food culture history, important dishes, current food issues, and more. The evolution of Israeli food has been dependent on three major variables: the geography and climate of Israel, its ethnic mix and ethnic history (including religious influences, non-Jewish communities, and heavy immigration from around the world), and technical innovation that has enabled Israel to become a leader in agricultural technology. This book provides a comprehensive picture of Israeli food culture in the twenty-first century, examined on the basis of the various influences that created this particular culture. Such influences include the lengthy food history that can be traced to prehistory, including data from the Bible and Koran and archaeological evidence; as well as contemporary food practices that have emerged as a mix of influences from different ethnic groups. Modern Israeli food practices are the result of the sway of European, Middle Eastern, and other cultures, creating a cuisine that is marked by its blends. Main topics are accompanied by easy-to-follow recipes. The book serves as an introduction to daily life in Israel as well as the evolution of food practices in a relatively new country.
Israel Eats
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Author : Steven Rothfeld
language : en
Publisher: Gibbs Smith
Release Date : 2016-06-21
Israel Eats written by Steven Rothfeld and has been published by Gibbs Smith this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-21 with Travel categories.
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
Ethnic American Food Today
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Author : Lucy M. Long
language : en
Publisher: Rowman & Littlefield
Release Date : 2015-07-17
Ethnic American Food Today written by Lucy M. Long and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-17 with Cooking categories.
Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.
Jewish Soul Food
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Author : Janna Gur
language : en
Publisher: Schocken
Release Date : 2014-10-28
Jewish Soul Food written by Janna Gur and has been published by Schocken this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-28 with Cooking categories.
The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul. (With full-color photographs throughout.)
The Place Of The Mediterranean In Modern Israeli Identity
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Author : Alexandra Nocke
language : en
Publisher: BRILL
Release Date : 2009-03-25
The Place Of The Mediterranean In Modern Israeli Identity written by Alexandra Nocke and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-25 with Social Science categories.
While early Zionists envisioned the Jewish state as an outpost of Europe in the Middle East, modern Israel is—geographically speaking—located in Asia and incorporates elements from both “Orient and Occident.” This book sheds light on how the Mediterranean region, its history, traditions, climate, and attitudes have shaped Israeli lived experience and consciousness. It offers new perspectives on the evolving phenomenon of Yam Tikhoniut (hebr. Mediterraneanism), which centers around the longing to find a "natural" place in order that Israel be accommodated in the region, both culturally and politically. This book explores Mediterraneanism as reflected in popular music, literature, architecture, and daily life and analyzes the ways in which the notion comprises cultural identity, societal concepts, and political realities.
Shuk
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Author : Einat Admony
language : en
Publisher: Hachette UK
Release Date : 2019-10-04
Shuk written by Einat Admony and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-04 with Cooking categories.
A Library Journal Best Cookbook of the Year IACP Award Finalist “SHUK shouts ‘Cook me!” from every vibrant page.” —Boston Globe “Fascinating. . . . This energetic and exciting volume serves as an edifying deep dive into Israeli food market culture and cuisine.” —Publishers Weekly, starred review With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of—will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments. Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues—they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.
Israeli Soul
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Author : Michael Solomonov
language : en
Publisher: Rux Martin/Houghton Mifflin Harcourt
Release Date : 2018
Israeli Soul written by Michael Solomonov and has been published by Rux Martin/Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with HOUSE & HOME categories.
Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.