The Book of New Israeli Food

A Culinary Journey
Author: Janna Gur
Publisher: Kuperard (Bravo Limited)
ISBN: 0805212248
Category: Cooking
Page: 303
View: 5855

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Brings together a collection of kosher recipes and culinary history in a volume that captures the broad diversity of modern-day Israeli cuisine, with dishes ranging from new interpretations of traditional classics to innovative exotic specialities.

Jewish Soul Food

From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen
Author: Janna Gur
Publisher: Schocken
ISBN: 0805243097
Category: Cooking
Page: 240
View: 2761

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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.) From the Hardcover edition.

Encyclopedia of Jewish Food


Author: Gil Marks
Publisher: HMH
ISBN: 0544186311
Category: Cooking
Page: 672
View: 2444

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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.

Modern Israeli Cooking

100 New Recipes for Traditional Classics
Author: Danielle Oron
Publisher: Page Street Publishing
ISBN: 1624141854
Category: Cooking
Page: 240
View: 7625

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An Incredible Food Culture at Its Best Danielle Oron is on a mission to make you hungry...very hungry. She offers recipes with an incredible array of flavors, some you may not be familiar with but will want to make and eat. Her cooking has been compared to Yotam Ottolenghi. It is a vibrant, passionate culinary exploration inspired by the ancient food traditions of the region with a modern take. Each dish is clean, fresh and in a way, new again or at least uniquely Danielle's. The result is simply inspiring food that will excite food lovers from all over.

Shaya

An Odyssey of Food, My Journey Back to Israel
Author: Alon Shaya
Publisher: Knopf
ISBN: 0451494172
Category: Cooking
Page: 440
View: 3106

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An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. . * "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook * "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

Balaboosta


Author: Einat Admony
Publisher: Artisan Books
ISBN: 1579655793
Category: Cooking
Page: 288
View: 3404

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Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.

Falafel Nation

Cuisine and the Making of National Identity in Israel
Author: Yael Raviv
Publisher: U of Nebraska Press
ISBN: 0803290217
Category: COOKING
Page: 304
View: 7728

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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.

Zahav

A World of Israeli Cooking
Author: Michael Solomonov,Steven Cook
Publisher: Houghton Mifflin Harcourt
ISBN: 0544373286
Category: Cooking
Page: 352
View: 6180

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The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

The Foods of Israel Today


Author: Joan Nathan
Publisher: Alfred a Knopf Incorporated
ISBN: N.A
Category: Cooking
Page: 433
View: 3724

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With more than three hundred kosher recipes from all over Israel, this guide to cooking Israeli style borrows from the many cultures that have contributed to Israel's broad palette. 50,000 first printing.

Jerusalem (EL)


Author: Yotam Ottolenghi,Sami Tamimi
Publisher: Appetite by Random House
ISBN: 0449015688
Category: Cooking
Page: 288
View: 9116

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A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

1,000 Diabetes Recipes


Author: Jackie Mills
Publisher: Houghton Mifflin Harcourt
ISBN: 0544189086
Category: Cooking
Page: 656
View: 8837

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A giant new diabetes cookbook from the award-winning 1,000 Recipes series This massive cookbook is packed with tasty, diabetic-friendly recipes the whole family will love. Recipes cover ever meal of the day and offer enough variety to satisfy any craving—from sausage pizza to strawberry pie. It's loaded with nutrition information, menu-planning advice, cooking tips, carb exchanges, and virtually everything else you need to cook and eat right for diabetes. 1,000 Diabetes Recipes covers everything from light snacks and sandwiches to hearty main dishes and delectable desserts. It offers classic comfort foods updated for diabetics, such as lasagna and pot roast, as well as thrilling contemporary flavors like Watermelon Salad, Vietnamese Tuna, and Grilled Chicken Breasts with Coconut-Cilantro Chutney. Written by Jackie Mills, author of The Big Book of Diabetic Desserts and a food writer, registered dietitian, and a recipe developer for national magazines such as Cooking Light and Family Circle The book features sections on vegetarian main dishes, desserts, breakfast and brunch, pizzas and sandwiches, and more Includes shopping, cooking, and meal planning advice Whether you have diabetes or cook for a loved one who does, 1,000 Diabetes Recipes is the ultimate resource for tasty, diabetic-friendly meals.

Israel Eats


Author: N.A
Publisher: Gibbs Smith
ISBN: 1423640373
Category: Cooking
Page: 240
View: 8758

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Steven Rothfeld, a world-class photographer, spent several months traveling through Israel to explore the 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, 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 traditions in Israel’s history to create fresh, contemporary fusions and flavors. Rothfeld’s friend Nancy Silverton contributes ten dishes inspired by the delicious fusion styles that are taking the Israeli culinary community by storm. Steven Rothfeld is a photographer specializing in luxury imagery. His food photography has recently been featured in French Comfort Food and Le French Oven (both by Hillary Davis). He divides his time between photography destinations throughout the world and his home in Napa Valley, California.

Food and Power

A Culinary Ethnography of Israel
Author: Nir Avieli
Publisher: Univ of California Press
ISBN: 0520290097
Category: History
Page: 287
View: 1212

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"Drawing on ethnography conducted in Israel since the late 1990s, Food and Power considers how power is produced, reproduced, negotiated, and subverted in the contemporary Israeli culinary sphere. Nir Avieli explores issues such as the definition of Israeli cuisine, the ownership of hummus, the privatization of communal Kibbutz dining rooms, and food at a military prison for Palestinian detainees to show how cooking and eating create ambivalence concerning questions of strength and weakness and how power and victimization are mixed into a sense of self-justification that maintains internal cohesion among Israeli Jews."--Provided by publisher.

In Search of Israel

The History of an Idea
Author: Michael Brenner
Publisher: Princeton University Press
ISBN: 1400889219
Category: History
Page: 392
View: 5155

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A major new history of the century-long debate over what a Jewish state should be Many Zionists who advocated the creation of a Jewish state envisioned a nation like any other. Yet for Israel's founders, the state that emerged against all odds in 1948 was anything but ordinary. Born from the ashes of genocide and a long history of suffering, Israel was conceived to be unique, a model society and the heart of a prosperous new Middle East. It is this paradox, says historian Michael Brenner--the Jewish people's wish for a homeland both normal and exceptional—that shapes Israel's ongoing struggle to define itself and secure a place among nations. In Search of Israel is a major new history of this struggle from the late nineteenth century to our time. When Theodor Herzl convened the First Zionist Congress in 1897, no single solution to the problem of "normalizing" the Jewish people emerged. Herzl proposed a secular-liberal "New Society" that would be home to Jews and non-Jews alike. East European Zionists advocated the renewal of the Hebrew language and the creation of a distinct Jewish culture. Socialists imagined a society of workers' collectives and farm settlements. The Orthodox dreamt of a society based on the laws of Jewish scripture. The stage was set for a clash of Zionist dreams and Israeli realities that continues today. Seventy years after its founding, Israel has achieved much, but for a state widely viewed as either a paragon or a pariah, Brenner argues, the goal of becoming a state like any other remains elusive. If the Jews were the archetypal "other" in history, ironically, Israel—which so much wanted to avoid the stamp of otherness—has become the Jew among the nations.

Rise and Kill First

The Secret History of Israel's Targeted Assassinations
Author: Ronen Bergman
Publisher: Random House
ISBN: 0679604685
Category: History
Page: 784
View: 7977

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NEW YORK TIMES BESTSELLER • The first definitive history of the Mossad, Shin Bet, and the IDF’s targeted killing programs, hailed by The New York Times as “an exceptional work, a humane book about an incendiary subject.” The Talmud says: “If someone comes to kill you, rise up and kill him first.” This instinct to take every measure, even the most aggressive, to defend the Jewish people is hardwired into Israel’s DNA. From the very beginning of its statehood in 1948, protecting the nation from harm has been the responsibility of its intelligence community and armed services, and there is one weapon in their vast arsenal that they have relied upon to thwart the most serious threats: Targeted assassinations have been used countless times, on enemies large and small, sometimes in response to attacks against the Israeli people and sometimes preemptively. In this page-turning, eye-opening book, journalist and military analyst Ronen Bergman—praised by David Remnick as “arguably [Israel’s] best investigative reporter”—offers a riveting inside account of the targeted killing programs: their successes, their failures, and the moral and political price exacted on the men and women who approved and carried out the missions. Bergman has gained the exceedingly rare cooperation of many current and former members of the Israeli government, including Prime Ministers Shimon Peres, Ehud Barak, Ariel Sharon, and Benjamin Netanyahu, as well as high-level figures in the country’s military and intelligence services: the IDF (Israel Defense Forces), the Mossad (the world’s most feared intelligence agency), Caesarea (a “Mossad within the Mossad” that carries out attacks on the highest-value targets), and the Shin Bet (an internal security service that implemented the largest targeted assassination campaign ever, in order to stop what had once appeared to be unstoppable: suicide terrorism). Including never-before-reported, behind-the-curtain accounts of key operations, and based on hundreds of on-the-record interviews and thousands of files to which Bergman has gotten exclusive access over his decades of reporting, Rise and Kill First brings us deep into the heart of Israel’s most secret activities. Bergman traces, from statehood to the present, the gripping events and thorny ethical questions underlying Israel’s targeted killing campaign, which has shaped the Israeli nation, the Middle East, and the entire world. “A remarkable feat of fearless and responsible reporting . . . important, timely, and informative.”—John le Carré

Start-up Nation

The Story of Israel's Economic Miracle
Author: Dan Senor,Saul Singer
Publisher: Twelve
ISBN: 1455503460
Category: Business & Economics
Page: 336
View: 575

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START-UP NATION addresses the trillion dollar question: How is it that Israel-- a country of 7.1 million, only 60 years old, surrounded by enemies, in a constant state of war since its founding, with no natural resources-- produces more start-up companies than large, peaceful, and stable nations like Japan, China, India, Korea, Canada and the UK? With the savvy of foreign policy insiders, Senor and Singer examine the lessons of the country's adversity-driven culture, which flattens hierarchy and elevates informality-- all backed up by government policies focused on innovation. In a world where economies as diverse as Ireland, Singapore and Dubai have tried to re-create the "Israel effect", there are entrepreneurial lessons well worth noting. As America reboots its own economy and can-do spirit, there's never been a better time to look at this remarkable and resilient nation for some impressive, surprising clues.

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 4369

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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.

The New Mediterranean Jewish Table

Old World Recipes for the Modern Home
Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520284992
Category: Cooking
Page: 468
View: 2924

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"For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.

Palestine on a Plate

Memories from my mother’s kitchen
Author: Joudie Kalla
Publisher: Jacqui Small LLP
ISBN: 1911127047
Category: Cooking
Page: 240
View: 3863

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There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style. Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of this country and introduces the reader to traditional Palestinian methods, cooking styles and flavours. Furthermore it presents recipes from the Palestinian home, rather than those traditionally found in restaurants and in most books. Whereas many contemporary Middle Eastern cookery books offer a modern interpretation of ancient recipes, which dilute their authenticity, the recipes in this cookbook are the real deal. This practical cookery book will feature colourful, gorgeous photography evoking the vibrancy and romance of the country.

Cook in Israel

Home Cooking Inspiration
Author: Orly Ziv
Publisher: Gefen Books
ISBN: 9789659207107
Category: Cooking
Page: 245
View: 4779

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Nutritionist, cooking instructor, and culinary tour guide Orly Ziv is pleased to announce the release of her first cookbook, Cook in Israel: Home Cooking Inspiration with Orly Ziv. Filled with 100 kosher, mostly vegetarian Israeli recipes accompanied by beautiful color photographs (including many step-by-step illustrations), the cookbook shows that healthy and delicious home cooking doesn't need to be time consuming or complicated. Drawing on her Jewish-Greek heritage and the Middle Eastern and Mediterranean flavors of her Tel Aviv home, Orly focuses on fresh flavors and simple techniques that are as suitable for weeknight meals as they are for entertaining. Through her company, Cook in Israel, Orly welcomes people from around the world into her city and her home to get to know her culture through food and cooking. Now, this experience is available to anyone, anywhere through her cookbook. Winner of the 2013 Gourmand Award for Best First Cookbook - Israel.