donderdag 28 november 2013

The Book of New Israeli Food: A Culinary Journey- Janna Gur (Boek)

From Publishers Weekly
Gur, founder and chief editor of Israel's leading food and wine magazine, Al Hashulchan Gastronomic Monthly, offers an enticing look at the evolution of Israeli cuisine. Part cookbook, part history, this collection with full-color photographs throughout paints a tantalizing and vivid portrait of the nation's culinary heritage and present-day gastronomy. Recipes include classics such as Falafel, Challah, Classic Jewish Chicken Soup, and Traditional Chopped Liver, as well as the less-familiar Figs Stuffed with Bulgur and Cranberry Salad, Citrus Semolina Cake, and Mina del Pesach (Passover Matzo Pie). Recipes are easy-to-follow and are grouped under salads, the street and the market, simple pleasures, grill, Shabbat and holidays. Detailed sections on the Israeli breakfast, olive oil, coffee, cheese and wine complement the recipes and give context to the important role these play in the Israeli diet. Additional information on open air markets, fishing in Israel and Israeli Shabbat add to the book's appeal. A section on special ingredients identifies the unusual, although most are easily obtained and will be at least somewhat familiar to most cooks. Beautiful and comprehensive, this book will become an immediate favorite with anyone with even a passing interest in Israeli cuisine. Full color photos. (Aug.)
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Review
“It’s a real joy to discover that a great and vibrant gastronomic culture has emerged in Israel out of the varied legacies from the old Diaspora communities. The Book of New Israeli Food is splendid, engagingly written, with delicious recipes and stunning photographs. Stories, features, and background information give a fascinating insight into life in Israel, the enthusiasm of home cooks, the creativity of chefs, and the passionate endeavors of bakers, winemakers, and olive oil and cheese producers.”
–Claudia Roden, author of The New Book of Middle Eastern Food

“Finally, a book about Israeli food that is modern in its approach and comprehensive in its scope… [With] beautiful photography, an attractive format, plenty of useful recipes, and some food stories to boot, [it] is a perfect gift… Warmly recommended.”
–Israel Aharoni, Yedioth Ahronoth

“Filled with delicious recipes, Janna Gur’s gorgeous new book puts Israel on the culinary map–exactly where it deserves to be.”
–Bonnie Stern, author of Bonnie Stern’s Essentials of Home Cooking


With over 30,000 copies sold in Israel, the critically acclaimed "The Book of New Israeli Food" is already a national bestseller, and justly so. Published last year, this oversize cookbook cum coffee table book bears witness to the dramatic renaissance of the Israeli cuisine – steeped in tradition and pulsating with innovation, deliciously blending ingredients and cooking techniques from world over.

Janna Gur, the chief editor of "Al Hashulchan", the
premier Israeli food and wine magazine, collected over 200 hundred recipes: from traditional dishes of various Jewish ethnic communities to Middle Eastern specialties and modern renditions by the leading Israeli Chefs. Short articles on various aspects of the local food culture – coffee, olive oil, bread and more – add depth and scope to this stunning work. And then there are the photographs. Eilon Paz, an extremely gifted food and travel photographer, roamed the country looking for landscapes and cityscapes that capture the essence of Israel, as well as markets, dairy farms, restaurants and private homes.

This is what Claudia Roden, the famous cookbook
author and expert on Jewish food wrote about the book: The Book of New Israeli Food is splendid, engagingly written, with delicious recipes and stunning photographs. Stories, features, and background information give a fascinating insight into life in Israel, the enthusiasm of home cooks, the creativity of chefs, and the passionate endeavors of bakers, winemakers, and olive oil and cheese producers.”

For the coming holiday season Al Hashulchan offers yet another tempting collection of recipes for those interested in the Israeli cooking. "Fresh Flavors from Israel" contains over 60 delicious recipes fit for every occasion. Some of them appear in both books. "You simply cannot write a book about local cooking without hummus or roasted eggplant salads." explains Janna Gur who edited this collection, "but the focus is on the new and unexpected". And so among the street foods in addition to falafel you can find Iraqi sabich (eggplants and hardboiled eggs combo), Tunisian sandwich with pickled lemons or eija – herbed omelet, served in a pita. Instead of the familiar chopped liver "Fresh Flavors" offer you "Hommage to Chopped liver" – an elegant entrée based on the ingredients of this Ashkenazi classic. Favourite summertime snack of watermelon and salty cheese (gvina melucha) is served as an attractive dessert and ubiquitous Jewish chicken soup is enhanced by aromatic Hawaiij spice mix from the Yemenite cuisine. The book also contains zesty salads, hearty soups and casseroles for family dinners, festive dishes for the major Jewish holidays and a selection of mouth-watering desserts.



The Book of New Israeli Food
Janna Gur et al, Photographs: Eilon Paz
304 pp. NIS 179

http://www.amazon.com/Book-New-Israeli-Food-Culinary/dp/0805212248/ref=sr_1_1?ie=UTF8&s=books&qid=1304602792&sr=1-1

http://www.jannagur.com/

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