Food of Israel - (Food of the World Cookbooks) by Sherry Ansky (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"The Food of Israel" is the only cookbook that successfully combines the best of Israeli cuisine with the allure and scope of a great destination guide. With recipes from some of the best restaurants throughout Israel, there is a dish sure to please a wide variety of tastes. 90+ color photos.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurants</b> <p/>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. <p/>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. <p/>As well as presenting a wide range of recipes, <i>The Food of Israel</i> 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. <p/>Recipes include: <ul><li>Babbaghanouj</li><li>Jerusalem Kugel</li><li>Stuffed Vine Leaves</li><li>Roast Chicken with Onions and Sumach on Pita Bread</li><li>Goose Liver Confit</li><li>Lamb Kebabs</li><li>Mutabek (Sweet Sheep Cheese Pastry)</li></ul><p/><br></br><p><b> Review Quotes </b></p></br></br><br>From breads to salads, soups and kebabs there is something for every taste bud. Delight in the multi cultural cuisine that is <i>The Food of Israel</i>. --<b><i>Texas Kitchen</i> blog</b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Sherry Ansky</b> is the author of several cookbooks and is one of the foremost authorities on ethnic foods in Israel, where she writes a regular food column for the daily newspaper <i>Maariv.</i> <p/><b>Nelli Sheffer, </b> born in Tel Aviv, is an international food photographer, whose work has appeared in many cookbooks, including <i>Food Markets of the World with Mimi Shearton</i> (Abrams) and <i>Eating Alfresco: Best Street Food in the World</i> (Abrams).
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