Customer Reviews

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

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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.

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.

Nice book that separates the concept of Middle Eastern cuisine from that of what is commonly thought of as Jewish Eastern European cookery. There are foods with Syrian, Lebanese, Turkish and other Middle Eastern and Mediterranean roots. I was surprised to see recipes for some entrees that clearly would not be served in practicing Jewish homes; dishes that combined meat, shellfish, and dairy. There are numerous other cookbooks of the region that are superior to this book. I'd say, "Buy it!" if you can find one in used, pristine condition for a price that is less than the shipping fee.

Having been to Israel many times, I believe that this book really does give an authentic taste of the foods of Israel. Highly recommended.

Excellent price. Made a great Christmas gift for my sister-in-law. Great price and fast shipping!Excellent seller.It was exactly what I was looking for.

We just returned from Israel and I wanted something that clould help me recreate the wonderful tastes of the land. The book is gorgeous and the recipes mouthwatering. Definitely worth it.

I love Middle Eastern food and this book has many terrific recipes of authentic Israeli food.