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.
