The Book of New Israeli Food: A Culinary Journey (Anglais) Relié – 26 août 2008
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Descriptions du produit
Every family has its recipe for a favorite apple cake. This one is attractive, perfumed with cinnamon, and has the added treat of crunchy walnuts.
5 large baking apples, peeled and cored
juice of half a lemon
2 cups flour
1 teaspoon cinnamon
1 tablespoon baking soda
pinch of salt
1 cup sugar
3/4 cup oil
5 tablespoons brandy or calvados
1 teaspoon vanilla extract
3/4 cup walnuts, coarsely chopped
2 tablespoons sugar
1 tablespoon cinnamon
1. Preheat the oven to 350°.
2. Cut 3 apples into a ½ inch dice. Slice the remaining 2 apples into 8 wedges each, sprinkle with lemon juice and set aside.
3. Sift the flour with cinnamon, baking soda and salt.
4. Using an electric mixer, beat the eggs, sugar, brandy and vanilla extract until pale and thick, about 8 minutes.
5. Lower the speed and gradually add the oil and then the flour to the egg mixture.
6. Fold in the diced apples and chopped walnuts and pour the batter into a well-greased 10" springform pan. Arrange the apple wedges in the center of the cake in a flower pattern. Combine sugar and cinnamon and sprinkle on top.
7. Bake for 60-70 minutes until the cake is golden and a toothpick comes out dry with a few crumbs adhering.
8. Cool for 10 minutes, release from pan and cool completely on a rack.
Cooking Time: 1 hour and 40 minutes (including baking time)
Revue de presse
–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
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The two major divisions in Israeli cooking are the European Ashkenazi (Chopped Liver - Gur offers four versions, Gefilte Fish, Potato Pancakes), and the Middle Eastern and Balkan Sephardic (Bourekas, stuffed vegetables, Kubbe), but Israeli foods also include dishes from North Africa, Iraq, Syria, India and more.
Gur charts the evolution of Israeli cooking through its short history - naturally influenced by local foods and Arab cuisine - and illustrates techniques common in modern Israeli cooking, like flame roasting eggplants, which are then featured in 11 dishes, and choosing and using the versatile ground sesame sauce, tahini.
Gur also includes engaging stories on basics in Israeli culinary life - breakfast, olive oil, bread, cheese and more - and a short chapter describing some of the more prevalent special ingredients and spices.
The book is divided into five main chapters: Salads etc., The street and The Market, Simple Pleasures, Grill, Shabbat and Holidays. The heady flavor of lemon rises from salads like Fennel and Pistachio, Eggplant Carpaccio, or sumptuous Fatoush, a bread salad with garden-ripe tomatoes.
In addition to basic Falafel, Gur offers a fish version with spicy Harissa Mayonnaise. Other street foods include Shawarma, a shaved meat sandwich with hummus or tahini sauce, Shakshuka, with eggs gently poached in tomato sauce, and phyllo or puff pastry Bourekas stuffed with spinach or eggplant and cheese.
Simple Pleasures include breads, stuffed vegetables, rice dishes (Persian Green Rice, Rice with Crispy Noodles), couscous, soups like Creamy Jerusalem Artichoke and Kubbe Hamousta, a lemony broth with bulgar and beef dumplings, and fish dishes like Trout Casserole and Fish Ceviche with Eggplant Cream.
Grilled dishes include a variety of chicken wings in spices like za'atar and sumac, lamb kebabs and Cornish hens. Many of the familiar traditional dishes, like Challah, Chicken Soup (both European and Middle Eastern) and Cholent are found in the Shabbat and holiday dishes include for Gefilte Fish, Lamb and Quince Casserole, Honey Cake, Latkes, Passover Matzo Pie and Labane (yogurt cheese).
Lively, colorful, steeped in history, tradition and the modern melting pot, Gur's book is also well organized, with clear directions and an understanding of the home cook's approach.
I'm someone who doesn't enjoy the hassles of traveling, however, cookbooks from far and near are something I do enjoy. Perhaps it satisfies my latent sense of adventure without the need to leave home. I live near a large city and have access to a variety of exotic ingredients, but I found many of the recipes in The Book of New Israeli Food required very little extra purchases to complete.
I love to make desserts so, of course, my first pick was the "Citrus Semolina Cake" on page 208. Semolina flour-more familiarly used in pasta, fresh orange juice, ground coconut and a small amount of sugar listed in the recipe sounded like the perfect choice. It actually turned out just like the glossy color photo. A picture may be worth a thousand words but with recipes it's the taste. Mild citrus flavor enhanced the cake, which was lighter than a pound cake but heavier than a typical one made with cake flour.
The Book of New Israeli Food not only contains recipes for desserts, but salads, yummy breads and hearty entrées. A bit of history of the area and the customs, which made these recipes popular in this region, accompanies the color photos. There is a section called "special ingredients" that gives added information about those less familiar spices, etc.
This would make a beautiful addition to most home cookbook collections. Then you too can enjoy a bit of Israel without leaving home. I give The Book of New Israeli Food 5 stars.
Armchair Interviews agrees
If You are like me - you are so going to enjoy this book!
It's very beautiful, All chrome pages, with mouthwatering photos of the featured recipes, and many more photos of the people and places of Israel. It also contains explanations about the different styles and cuisine that together assemble the Taste of Israel. You'll find home cooking recipes, and recipes from fashionable restaurants, traditional cooking from Eastern Europe, Morocco, Yemen or Iran alongside contemporary Mediterranean food.
I am an Israeli currently living in the states, and this is a very authentic, fun and beautiful book that totally made me homesick. I bought it as a gift to an American friend of mine, and read it cover to cover before giving it to her.
After that I went ahead and bought myself a copy as well.
She loved it as well - and she told me she would try and make the KUBE - a traditional Jewish Iraqi recipe she never got the chance to learn personally from her grand mother.