Fresh Flavors From Israel - Janna Gur, Ruth Oliver, Orly Pely-Bronshtein, Shaily Lipa-Angel,

Product Description
Israel today is a feast for food lovers, a culinary melting pot of traditions from Europe, North Africa and the Middle East. Markets abound with choice seasonal produce, restaurants creatively blend Middle Eastern cuisines with international culinary treats, cafes are fragrant with freshly baked cakes and quality coffee, and streets are lined with snack stands selling everything from shawarma to local artisan pastries. This stunning new book brought to you by Al Hashulchan, Israel's premier food and wine magazine, offers a glimpse into one of the most fascinating and varied cuisines in the world with over 60 delicious easy-to-follow recipes and lots of tips and information on special ingredients and spices.

The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home - F. W. Pearce (Boek)

TO TRY ONE SPOONFUL OF CIAO BELLA’S GELATO OR SORBETTO IS TO BE INSTANTLY TRANSPORTED.

When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination.

The magic of this book is that once you learn how to make just one easy custard or simple syrup base, you can dream up an infinite number of flavors. In addition to being able to re-create Ciao Bella’s award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, you’ll be able to invent your own combina­tions and mix and match more than 100 unbeliev­ably indulgent frozen desserts.

EL BULLI

El Bulli (pronounced “L Boo-Yee”) dominates the top position in most listsof the world's best restaurants, and has held top spot in the“Restaurant” list for the last four years (2009, 2008, 2007, 2006).

Even in the strangely self-obsessed world of top chefs, this ranking is seldom railed against by Ferran Adria's peers; a tacit agreement perhaps that he is that rare thing someone who has inspired a paradigm shift in fine dining, a sort of Mozart of the kitchen. For, of the other restaurants in the top five, two are run by disciples who cite time cooking at El Bulli as the ignition for their careers and ideas, and the other two share Adria's principles of innovation; that using food as more than just nourishment but as an invocation of memory to create a connection between chef and diner at a far deeper and more fundamental level. The woman I love snorts at this as pretension and good marketing but I liken it to how when we eat our grandmother's food we are tasting not just the ingredients but our history, our heritage,our relationship with her, and everything that happened every other time we ate it. This only lessened the eye-rolling a little.