Download or read book Sababa written by Adeena Sussman and published by Penguin. This book was released on 2019-09-03 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: "We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.
Download or read book Fresh Flavors from Israel written by Ruth Oliver and published by . This book was released on 2008 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fresh Flavors from Israel written by Ruth Oliver and published by Gefen Books. This book was released on 2010-10 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Israeli Soul written by Michael Solomonov and published by Harvest. This book was released on 2018 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.
Download or read book Cook in Israel written by Orly Ziv and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutritionist, cooking instructor, and culinary tour guide Orly Ziv is pleased to announce the release of her first cookbook, Cook in Israel: Home Cooking Inspiration with Orly Ziv.
Download or read book Shuk written by Einat Admony and published by Artisan. This book was released on 2019-09-17 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Library Journal Best Cookbook of the Year “SHUK shouts ‘Cook me!” from every vibrant page.” —Boston Globe “Fascinating. . . . This energetic and exciting volume serves as an edifying deep dive into Israeli food market culture and cuisine.” —Publishers Weekly, starred review With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of—will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments. Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues—they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.
Download or read book Israeli Soul written by Michael Solomonov and published by Houghton Mifflin Harcourt. This book was released on 2018-10-16 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors of the James Beard Award-winning Zahav “mine the melting pot of Israel for the 70-year-old country’s classic meals” (Publishers Weekly, starred review). Co-owners of Philadelphia’s acclaimed Zahav restaurant, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible. Praise for Zahav “Solomonov’s food is the genuine cooking that you find all over Israel . . . cooking that bursts with freshly ground spices and complex flavors, from char-edged kebabs to tahini-rich sauces, chewy grains, fresh herbs and rainbows of vegetable salatim, or small cold salads that are the vivid starting point of every meal.”—The New York Times “The pervasive feeling is one of warmth and commensality and celebration, family-style platters rather than perfect platings, a paean to off-the-cuff pleasures and raucous gatherings.”—Eater
Download or read book Jew Ish written by Jake Cohen and published by HarperCollins. This book was released on 2021-03-09 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times bestseller! A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world. When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more. In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as: Jake’s Perfect Challah Roasted Tomato Brisket Short Rib Cholent Iraqi Beet Kubbeh Soup Cacio e Pepe Rugelach Sabich Bagel Sandwiches, and Matzo Tiramisu. Jew-ish is a brilliant collection of delicious recipes, but it’s much more than that. As Jake reconciles ancient traditions with our modern times, his recipes become a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones.
Download or read book The Foods of Israel Today written by Joan Nathan and published by Knopf Publishing Group. This book was released on 2001 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains over 300 kosher recipes from all over Israel, including chremslach, spanakopita, artichoke soup with lemon and saffron, Tunisian hot chile sauce, and hummus.
Download or read book Gazoz written by Benny Briga and published by Artisan. This book was released on 2021-05-25 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Summer’s freshest sparkling drink. . . . In Gazoz, Mr. Briga and Ms. Sussman show how to craft syrups, layer flavors, and create a drink that reflects what’s in your own garden or grocery store.” —The Wall Street Journal “A sparkling book of inspiration . . . [The recipes] are at once fragrantly subtle and richly complex.” —The New York Times “This book is sure to delight your palate and quench your thirst!” —David Zilber, coauthor of The Noma Guide to Fermentation ZERO ALCOHOL, 100% DELICIOUSNESS Starting with plain sparkling soda, a gazoz layers in fresh fruits and flowers, aromatic herbs and spices, ferments, syrups, and other artisanal ingredients, all to create a beautiful marriage of flavor and fizz. In Gazoz, discover recipes for stone fruit gazoz, citrus gazoz, even “milkshake” gazoz using nut butters. The possibilities are endless, the results amazing. It’s the best nonalcoholic drink you’ve ever tasted, and by far the most fun to make.
Download or read book Food of Israel written by Sherry Ansky and published by Tuttle Publishing. This book was released on 2012-04-02 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurants 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. 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. As well as presenting a wide range of recipes, The Food of Israel 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. Recipes include: Babbaghanouj Jerusalem Kugel Stuffed Vine Leaves Roast Chicken with Onions and Sumach on Pita Bread Goose Liver Confit Lamb Kebabs Mutabek (Sweet Sheep Cheese Pastry)
Download or read book Israel Eats written by Steven Rothfeld and published by Gibbs Smith. This book was released on 2016-06-21 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stories, photos, and recipes from Israel’s culinary scene—a fusion of flavors from around the world. After years of travels elsewhere, photographer Steven Rothfeld visited Israel for the first time, spending several months exploring the small country’s vibrant food scene. The locals guided him from one great restaurant to another, and to growers and producers of fine foods as well. This book is a delicious compilation of stories and reflections, recipes, and stunning photographs of Israel’s food culture today. From north to south, Tel Aviv to Jerusalem, chefs and food growers have branched out from a vast array of cultural influences and historic traditions to create fresh, contemporary fusions and flavors. Rothfeld’s friend Nancy Silverton, a winner of the James Beard Foundation’s Outstanding Chef Award, contributes ten dishes inspired by the delicious fusion styles that have become a hallmark of the Israeli culinary community. “Learn about the cultural traditions underlying dishes like spiced lamb kabobs grilled on cinnamon sticks, beet puree with tahini and date syrup, a kumquat marmalade Rothfeld first tasted at an inn in the Golan Heights, and inventive variations on Israeli staples like cauliflower and eggplant.”—St. Helena Star
Download or read book Balaboosta written by Einat Admony and published by Artisan Books. This book was released on 2013-09-03 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.
Download or read book The Book of New Israeli Food written by Janna Gur and published by Schocken. This book was released on 2008-08-26 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Modern Israeli Cooking written by Danielle Oron and published by Page Street Publishing. This book was released on 2015-10-13 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Incredible Food Culture at Its Best Danielle Oron is on a mission to make you hungry...very hungry. She offers recipes with an incredible array of flavors, some you may not be familiar with but will want to make and eat. Her cooking has been compared to Yotam Ottolenghi. It is a vibrant, passionate culinary exploration inspired by the ancient food traditions of the region with a modern take. Each dish is clean, fresh and in a way, new again or at least uniquely Danielle's. The result is simply inspiring food that will excite food lovers from all over.
Download or read book The Simcha Cookbook written by Avi Shemtov and published by Simon and Schuster. This book was released on 2021-07-20 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The Simcha Cookbook features Chef Avi Shemtov's critically acclaimed cuisine, which is centered around bringing people together for a delicious shared experience. From chickpea poutine to crispy salmon rice, shakshuka, and spicy chocolate halvah these exciting recipes are inspired by myriad cultural influences and span appetizers, salads, and entrees, as well as brunch dishes, desserts, and cocktails. Graze, share, enjoy, and celebrate with The Simcha Cookbook."--Back cover.
Download or read book The Essential Book of Jewish Festival Cooking written by Phyllis Glazer and published by William Morrow Cookbooks. This book was released on 2004-03-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Deeply rooted in ancient rituals, the seasonal rhythms of the land of Israel, and biblical commandments, the Jewish holidays mark a time for Jews around the world to reconnect with their spiritual lives, celebrate their history, and enjoy tasty foods laden with symbolic meaning. With Phyllis and Miriyam Glazer's The Essential Book of Jewish Festival Cooking as your guide, you will gain a rich understanding of the Jewish calendar year and its profound link to the signs of nature and the produce of the earth in each season. This landmark volume addresses a central question often left unanswered: Why do we eat what we eat on these important days? Organized by season, the ten chapters cover the major holidays and feast days of the Jewish year, providing more than two hundred tempting recipes, plus menus and tips for creative and meaningful holiday entertaining. In-depth essays opening each chapter illuminate the origins, traditions, and seasonal and biblical significance of each holiday and its foods, making the book a valuable resource for Jewish festival observance. Inspired recipes add a fresh, contemporary twist as they capture the flavors of the seasonal foods enjoyed by our ancestors. For Passover, prepare such springtime delights as Roasted Salmon with Marinated Fennel and Thyme, alongside Braised "Bitter Herbs" with Pistachios. On Shavuot, characterized by the season's traditional bounty of milk and the wheat harvest, try fresh homemade cheeses; creamy, comforting Blintzes; or luscious Hot and Bubbling Semolina and Sage Gnocchi. At Purim, create a Persian feast fit for a king and learn new ideas for mishloah manot, the traditional gifts of food. The Essential Book of Jewish Festival Cooking offers accessible, healthful, and intensely flavorful recipes with a unique and tangible connection to the rhythms of the Jewish year. The Glazer sisters will deepen your understanding of time-honored traditions as they guide you toward more profound, and delicious, holiday experiences.
