Book Stall

The Book of New Israeli Food

The Book of New Israeli Food
A Culinary Journey
by Janna Gur

Schocken, 2008

Emerging from the remains of old Diaspora communities, Israel's new
gastronomic culture is infused with history and alive with the fresh expressions of contemporary chefs.

This impressive oversize volume presents enticing foods and dishes, brilliantly illustrated with photographs by Eilon Paz and described in rich detail by the author. Gur's engaging text covers the basics of Israeli cuisine, from breakfast and breads to olive oil, cheese and wine. A back-of-the-book chapter on Special Ingredients covers many foodstuffs common to the Israeli larder.

The five main chapters present recipes that pertain to Salads etc. (Meze, Hummus, Tahini), The Street and the Market (Bourekas, Malabi, Bagels, Falafel), Simple Pleasures (Soups, Fish, Ptitim, Grill (Pargiyot, Kebab), Shabbat (Challah, Hamin, Chicken Soup), and Holidays (Passover, Shavout, Ramadan).

Culinary sidebars are included with instructions for flame-roasting eggplants, background information on gvina levana and gefilte fish and open-air markets. 

The recipes are interesting without being complex, accessible to most home chefs with access to a good market, specialty foods store or online sources. The recipes are conveniently indexed both by main ingredients and alphabetically by title.

The Book of New Israeli Food
The Book of New Israeli Food

In the Middle East the open-air market, also known as the souk, is one of the most popular forms of commerce.

The open-air markets are first and foremost food markets. As such, they are intimately tied to local cuisine.

Produce is fresh and accessible and you can touch and select fruits and vegetables at your leisure. Butchers offer freshly-slaughtered chickens, complete with feet, feathers and cockscombs. Fishmongers will net the carp you point to in a tank, and cut and clean it for you. Prices are negotiable and haggling is the norm. Vendors oftem employ funny songs and other theatrics to promote their goods. The atmosphere is dense, casually familiar, cheerful and noisy, with added urgency as the weekend draws near.

The author of this cookbook, Janna Gur, was born in Latvia when it was part of the Soviet Union. She immigrated to Israel in
S he is founder and chief editor of Israel's leading food and wine magazine, Al Hashulchan Gastronomic Monthly.

Visit the Booths
Health Magazines
Market Entrance
Sign Our Guestbook
Health & Beauty
Search the Market
Lease a Booth
Book Search
Buy Direct Directory

Farmer's Market Online
Copyright © 2009 Outrider News Service. All rights reserved. Established in 1995.