Home :: Books :: Cooking, Food & Wine  

Arts & Photography
Audio CDs
Audiocassettes
Biographies & Memoirs
Business & Investing
Children's Books
Christianity
Comics & Graphic Novels
Computers & Internet
Cooking, Food & Wine

Entertainment
Gay & Lesbian
Health, Mind & Body
History
Home & Garden
Horror
Literature & Fiction
Mystery & Thrillers
Nonfiction
Outdoors & Nature
Parenting & Families
Professional & Technical
Reference
Religion & Spirituality
Romance
Science
Science Fiction & Fantasy
Sports
Teens
Travel
Women's Fiction
The Food of Israel: Authentic Recipes from the Land of Milk and Honey (Periplus World of Cooking Series)

The Food of Israel: Authentic Recipes from the Land of Milk and Honey (Periplus World of Cooking Series)

List Price: $18.95
Your Price: $12.89
Product Info Reviews

<< 1 >>

Rating: 1 stars
Summary: First you steal our land, then you steal our food.
Review: The Food Of Israel is an impressive compendium of authentic regional recipes that are beautifully presented and wonderfully illustrated with full-color photography. Part One, "Food in Israel" is an engagingly informative history of more than 3,000 years of Israeli culinary history, concluding with the New Israeli Cuisine. Part Two, "Cooking In Israel" surveys the Israeli kitchen and typical Israeli ingredients. Part Three, "The Recipes" covers basic recipes, salads and appetizers, eggs, soups, breads and baked delicacies, stuffed foods and croquettes, fish, meat and poultry, and desserts. From Eggplant with Feta, Pita and Pomegranate Salad, and Chickpea Soup with Squid and Parmesan, to Patira (Herb-stuffed Pastry Triangles), Maluach & Jachnun (Yemenite Breads), and Roast Pigeon Stuffed with Goose Liver, The Food Of Israel is a very highly recommended culinary resource for extraordinary dining experiences.

Rating: 5 stars
Summary: Highly recommended for extraordinary dining.
Review: The Food Of Israel is an impressive compendium of authentic regional recipes that are beautifully presented and wonderfully illustrated with full-color photography. Part One, "Food in Israel" is an engagingly informative history of more than 3,000 years of Israeli culinary history, concluding with the New Israeli Cuisine. Part Two, "Cooking In Israel" surveys the Israeli kitchen and typical Israeli ingredients. Part Three, "The Recipes" covers basic recipes, salads and appetizers, eggs, soups, breads and baked delicacies, stuffed foods and croquettes, fish, meat and poultry, and desserts. From Eggplant with Feta, Pita and Pomegranate Salad, and Chickpea Soup with Squid and Parmesan, to Patira (Herb-stuffed Pastry Triangles), Maluach & Jachnun (Yemenite Breads), and Roast Pigeon Stuffed with Goose Liver, The Food Of Israel is a very highly recommended culinary resource for extraordinary dining experiences.

Rating: 4 stars
Summary: Not just Milk and Honey
Review: The land of Israel is not only a land of Milk and Honey, but a land of seven main ingredients: olives, figs, dates, pomegranates, grapes, barley and bulgur wheat. The author, Ansky, is Jerusalem-born and is the food writer for Israel's prestigious MA'ARIV newspaper. The book opens with thirty pages of essays on the nature of Israel cuisine, and is followed by three pages of descriptions of ingredients. Each recipe is faced by an alluring, sensuous picture of the dish. Recipes include five eggplant salads, hummus, falafel, fatoush, shakshouka, Jerusalem kugel, patira, pastelicos, Etrog jam, Jerusalem Hamin, kibbeh, and Mussakhan (chicken with sumach and onions). Soups include a version of matzo ball, a kibbeh soup with beets and turnips, and lentil soup. Recipes for the Yemenite breads of malauach and Jachnun are included, in addition to recipes for lachma, and chickpeas with squid (well, maybe it isn't a kosher cookbook). Three exceptional recipes are Hraymi (a garlic halibut) which is the gefilte fish of the Sephardim; Leek Patties and Meat Cutlets in a lemon sauces; and Lamb Kebabs. Some recipes are from Israel's most famous restaurants and chefs.

Rating: 4 stars
Summary: Not just Milk and Honey
Review: The land of Israel is not only a land of Milk and Honey, but a land of seven main ingredients: olives, figs, dates, pomegranates, grapes, barley and bulgur wheat. The author, Ansky, is Jerusalem-born and is the food writer for Israel's prestigious MA'ARIV newspaper. The book opens with thirty pages of essays on the nature of Israel cuisine, and is followed by three pages of descriptions of ingredients. Each recipe is faced by an alluring, sensuous picture of the dish. Recipes include five eggplant salads, hummus, falafel, fatoush, shakshouka, Jerusalem kugel, patira, pastelicos, Etrog jam, Jerusalem Hamin, kibbeh, and Mussakhan (chicken with sumach and onions). Soups include a version of matzo ball, a kibbeh soup with beets and turnips, and lentil soup. Recipes for the Yemenite breads of malauach and Jachnun are included, in addition to recipes for lachma, and chickpeas with squid (well, maybe it isn't a kosher cookbook). Three exceptional recipes are Hraymi (a garlic halibut) which is the gefilte fish of the Sephardim; Leek Patties and Meat Cutlets in a lemon sauces; and Lamb Kebabs. Some recipes are from Israel's most famous restaurants and chefs.

Rating: 1 stars
Summary: First you steal our land, then you steal our food.
Review: This is typical Lebanese - Syrian - Palestinian - Jordanian food. This is not israeli, it is stolen from the arabs around the israelis. You have no shame.


<< 1 >>

© 2004, ReviewFocus or its affiliates