PDF Ebook The Foods of Israel Today: More than 300 Recipes--and Memories--Reflecting Israel's Past and Present Through Its Many Cuisines, by Joan Nathan
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The Foods of Israel Today: More than 300 Recipes--and Memories--Reflecting Israel's Past and Present Through Its Many Cuisines, by Joan Nathan
PDF Ebook The Foods of Israel Today: More than 300 Recipes--and Memories--Reflecting Israel's Past and Present Through Its Many Cuisines, by Joan Nathan
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From Publishers Weekly
Modern Israel is one of the world's great culinary melting pots, and Nathan (author of the highly successful PBS series and cookbook Jewish Cooking in America) does it justice in this exceptional and comprehensive examination of its diverse cultural lineage. Israeli flavors include those of the Middle East like Classic Israeli Eggplant Dip, new inventions such as Israeli Revisionist Haroset and imported traditions like Judith Tihany's Transylvanian Green Bean Soup. Nathan collects recipes from both ordinary Israelis including 97-year-old Shoshana Kleiner, whose instruction for her Fourth Aliyah Vegetable Soup is "Cook until cooked!" and popular restaurants, such as Jerusalem's Eucalyptus. Nor are local Arabic traditions given short shrift, spotlighting dishes like Zucchini with Yogurt. The book also offers information ranging from the best places to eat falafel and notes on Israeli wine to a good-sized glossary. Nathan, who spent more than two years working for Teddy Kollek when he was mayor of Jerusalem, generously sprinkles the pages with her personal memories as well as descriptions of the pioneering spirit of early Israelis: in the days when a home oven was a luxury, they often made a dessert "salami" of crushed cookies, wine, cocoa and nuts. Agent, Susan Lescher. (Mar. 15) Forecast: As one of the first books to concentrate on the breadth of Israeli cuisine, rather than Ashkenazic or Sephardic cooking, this is a true original. Moreover, given Nathan's established following and a first print run of 50,000 copies, stores should anticipate energetic sales. Copyright 2001 Reed Business Information, Inc.
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From Library Journal
Nathan is the author of Jewish Cooking in America and an authority on the subject. In her ambitious new work, she explores the food and culinary traditions of modern Israel, which she describes as not a melting pot but rather a multicultural "mosaic." Most of the more than 300 recipes she collected come from home cooks, and their stories make this title almost as much a cultural history as cookbook. The bread chapter, for example, includes Pita Spinach Turnovers from a Bedouin family, Yemenite Pancakes, Sesame Bread from the Armenian community in Jerusalem, Ethiopian Shabbat Bread, and Pan de Casa from a Moroccan grandmother. The extensively researched text provides background on the many immigrant groups that make up Israel's population; there are also photographs of many of the people she encountered, literary and biblical quotations, and even a brief Guide to Good Eating in Israel. Although Israeli recipes appear in other Middle Eastern and Jewish cookbooks, Nathan's impressive work is unique. Highly recommended. Copyright 2001 Reed Business Information, Inc.
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Product details
Hardcover: 448 pages
Publisher: Knopf; First Edition edition (March 6, 2001)
Language: English
ISBN-10: 0679451072
ISBN-13: 978-0679451075
Product Dimensions:
8.2 x 1.4 x 9.4 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
27 customer reviews
Amazon Best Sellers Rank:
#556,129 in Books (See Top 100 in Books)
With 300 recipes, two pages of suggested Israeli restaurants, two web sources for ingredients, and nine suggested menus, Nathan shows the diverse cuisines of Israel?s sabras and immigrants. THIS IS ISRAELI CUISINE that is being eaten in Israel. Includes turkey schnitzel, quick kibbutz apple cake, eggplant salad, and halvah chocolate cake. Includes Transylvania Green Bean Soup, a dessert salami (made of cookies) and the Chocolate Cake recipe from the American Colony Hotel in Jerusalem. It includes over a dozen poultry recipes, including Doro Wat, a spicy chicken of Ethiopian Jews; and Hamim, an overnight chicken dish with cloves, spaghetti, cumin, cinnamon, and cardamom. Ms Nathan felt compelled to write this 400 page book on the night Itzhak Rabin was assassinated (Nov 4, 1995). Three decades ago, she lived in Israel for three years and worked in Jerusalem for Mayor Teddy Kollek for over two years (where Nathan co-wrote her first cookbook). The book is in the style of her earlier American Jewish Cooking book, namely, each recipe is preceded by an oral history, and there are histories, classic photos, and stories between the recipes. For example, to complement the recipe for Shakshuka, the reader learns about the Doktor Shakshuka Restaurant in old Jaffa and its owners. For the burekas recipe, we read about eating burekas at Jerusalem?s city hall in the Seventies. While discussing the Friedman?s farm in Rosh Pina, we get lots of farm recipes. A recipe for Kaiserschmarrn is coupled with an old picture of Beit Ha?Pancake?s roadside gas station and a story about the search for the dish?s Viennese roots. In addition to salad, tahina, and hummus recipes, Nathan lists 19 of the best places for hummus from Jerusalem to Akko to Haifa. Plus 12 happening places for falafel. There are 23 salads, including Hamutzim (pickled vegetables). Some of my favorite recipes are Mish Mish Apricot Jam (with cinnamon stick); Egyptian Coconut Jam; Triple Citrus Marmalade (coupled with a story on Etrog picking); Israeli Onion Jam (from Neot Kedumim), a guide to how to make your own Za?atar spice; Carmelized green Olives; Shortcut Potato Burekas; Marhooda; Bulgur Patties from the Black Hebrew community in Dimona; and a Revisionist Haroset (from Hemda Friedman). The Palestinian Fruit Soup uses cinnamon stick and was found in a 1930's Cleveland cookbook of all places. There is a Bukharan style Tomato Gazpacho and Bulgarian Eggplant Soup with Yogurt. Speaking of Za?atar, Nathan includes the recipe for Abouelafia?s Sunny Side Up Za?atar Pita Pizza (if you haven?t had it in Jaffa, either buy the book or fly ElAl to the bakery immediately). Speaking of soup, she has the Hummus Soup recipe from Keren Restaurant, as well as Aramaic Chicken Soup; and the Goulash Soup recipe from Fink?s Bar (on King George at Ben Yehudah mall). The Olive Bread recipe uses black and green olives and oregano. The Mahlouach recipe is from Nahlaot, and the Chocolate Bread recipe is from Lehem Erez Komarovsky. The Jerusalem Kugel recipe is heavy on the pepper and the Barsch is Uzbeki style from Holon. There is Yotvata Potato Mushroom Casserole from Kibbutz Yotvata (and all you thought they made was milk), and the 16 fish dishes include Khremi, a Libyan style fish from Beit Shikma; Ima Sharansky?s gefilte fish; and Chef Steinitz?s Salmon Trout dish (Dan Hotel, Eilat). What more can one want? Oral recipes and oral histories results in oral gratification
Love this book. Joan Nathan is always so great! Have all her books .Never disappointed and this one is no exception.STories, recipes, and pictures,just great.If you can find it don't hesitate. Love Middle Eastern food.
When I came back from my first trip to Israel, I knew I had to have a cookbook that reflected all the smells and the tastes of Israel. I have always loved Joan Nathan's cookbooks. Her books are chockfull of great information and personal comments, not to mention incredibly delicious recipes! In The Foods of Israel there is a great assortment of recipes reflecting the different cultures that have influenced Israeli cuisine. There are recipes for such standard fare as hummus and fellafel and recipes that are pleasing to the palate using such herbs and spices as cumin, papkria, and cinnamin. Some of the recipes call for sumac, but since I have no idea what that is, I just left it out. Some of the ingredient lists are long, but most of the ingredients are easily obtainable, if one does not have them on hand. Some of the recipes are somewhat involved, but are well worth the effort. As with all recipes, it is important to read all the way through since some require marinating overnight. The writing of the recipes is simple and easy to follow. The table of contents and the index is helpful to the reader. I also loved the illustrations. By now you will have realized that I highly recommend this book!
Authentic recipes from the middle east in a nice format.
When I returned from a trip to Israel, I went looking for a cookbook that presented authentic Israeli recipes to duplicate the tastes I had found on my trip. This book fills the bill. Joan Nathan always does a wonderful job of presenting Jewish recipes and cooking history; she is an author one can trust for authenticity. "Foods of Israel" not only contains excellent, well-researched recipes, but Ms. Nathan's commentary on the food, its presentation, its history, etc. make for wonderful reading. I tend to use cookbooks as reading matter rather than simply as directions; this book fulfills both needs superbly.
great
After visiting Israel I had to have a cookbook - have made a couple of dishes. That were good and the challah bread recipe is great, better then I can get here.
My wife loved the book. We took it to Israel on our pilgrimage. It helped her identify some of the foods we were eating.
We tried a few of the recipes and they are very good and tasty.Glen
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