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Fresh Flavors From Israel, by Ruth Oliver, Orly Pely-Bronshtein, Shaily Lipa-Angel
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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.
- Sales Rank: #365003 in Books
- Published on: 2010-11-15
- Original language: English
- Number of items: 1
- Dimensions: 10.50" h x .50" w x 6.50" l, 1.25 pounds
- Binding: Paperback
- 140 pages
About the Author
Ruth Oliver studied cooking and baking at leading culinary institutions in France. Her classroom training is complemented with hands-on experience in the pastry departments of leading bakeries. Today she teaches aspiring pastry-makers from all walks of life and runs Oliver, her own catering company. Ruth has published several baking books and is a frequent contributor to food magazines.
Most helpful customer reviews
4 of 4 people found the following review helpful.
Beautiful to look at and delicious to eat
By Anne B. Schofield
I received this book as a gift from a kindred cook when we moved away from Israel after living there for two years. It is so lovely to look through a cookbook that reminds me of my favorite part of living there - the food! I regularly make the basic hummus recipe, and was forever changed by the suggestion of the apricot glazed chicken recipe to fry my sliced lemongrass. Wonderful. The photos are beautiful and inspiring, and each recipe is contributed by a famous chef somewhere in Israel. This means most recipes are a little non-traditional (but still faithful to their Israeli roots) and require a little adventure on your part to try making them as written, such as buying fresh lemongrass. Or blackening eggplant only to purée the flesh for an amazing soup. Some pairings will seem a bit odd perhaps, but trust me, watermelon and feta were made to go together. I love this cookbook and have had several people become completely engrossed by it when they discover it on my shelf.
1 of 1 people found the following review helpful.
Great Cookbook
By Susan Roth
Great photos inspire trying every great recipe in the book! Israeli cooking uses fresh, local herbs and ingredients and provides a perfect mix of tastes and textures while retaining a singular Mediterranean flavor.
2 of 2 people found the following review helpful.
Good way to get started
By Philip Weismehl
A nice collection of "do-able" recipes to get you started on Israeli cooking. Photos are inspiring and the recipes are not too complicated
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