Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
The Book of New Israeli Food: A Culinary Journey Hardcover – August 26, 2008
Top 20 lists in Books
View the top 20 best sellers of all time, the most reviewed books of all time and some of our editors' favorite picks. Learn more
Frequently Bought Together
Customers Who Bought This Item Also Bought
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
–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
Top Customer Reviews
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.Read more ›
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.
Most Recent Customer Reviews
Just like my recent trip to Israel all my favorites with simple ingredients and direction!Published 12 months ago by Leah G
Interesting, beautiful, good recipes. Gave one for a gift, the hostess loved it.Published 13 months ago by Zahava
Satisfying: ordering experience, recipe volume. Very well produced with beautiful layout, photographic production, typeface. Read morePublished 13 months ago by Bernie&ChetGroupie
A beautiful book and fascinating read as well as great food ideas. There is so much more to Israeli cuisine than falafel!Published 16 months ago by Amazon Customer
An absolutely stunning and informative cookbook. Full of history, recipes, and gorgeous pictures. This was a true pleasure to read!Published 19 months ago by Matalyn Choate