Enter your mobile number or email address 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.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World Hardcover – November 16, 2004
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
From the Inside Flap
For more than three millennia, vegetarian cooking has been a central component of the rich fabric of Jewish culinary tradition around the world. Olive Trees and Honey is a tribute to this vital realm of Jewish heritage, showcasing an authentic collection of vegetarian dishes that have graced Jewish tables across the ages from Alsace to Uzbekistan, and are still very much alive todayat holidays, rituals, festivals, and everyday meals alike.
In virtually any kitchen today, cooks need to possess a broad repertoire of vegetarian dishes for themselves or their guestsfor health, theological, philosophical, or other reasons. In Olive Trees and Honey, eminent Jewish cooking expert Gil Marks presents a magnificent treasury of meatless fare suitable for any table: 300 simple, enticing recipes that accentuate signature flavors of time-honored dishes. The classics heresoups, salads, pastas, legumes, vegetable stews, egg dishes, and morerepresent every part of the menu from an expansive global palette.
From savory pastries like Syrian Miniature Lentil Pizzas to hearty entrées such as Moroccan Mashed Potato Casserole, nourishing Romanian vegetable stews to wholesome legume dishes like Tunisian Chickpeas with Greens, Marks brings the world of Jewish vegetarian cooking to the home kitchen. For those observing kosher laws, each recipe is labeled as Dairy or Pareve. Many recipes include tips and variations for years of fresh, inventive meals.
Through brief chronicles of the Jewish diaspora's vegetarian legacy in diverse corners of the world and sidebars woven throughout the book, Marks sheds light on the origins and evolution of cuisines and dishesand of the communities that created them. There are chapters on suitable recipes for key Jewish holidays and on essential ingredients and seasonings. Maps in each chapter chart the paths of several unique gustatory traditions through history.
Perfect for the vegetarian kitchen or as a complement to meat-based menus, the exquisite dishes in these pages will enrich any diet and bring warmth to any table. At once a practical guide to Jewish vegetarian cooking and an illuminating portrait of its journey across continents and centuries, Olive Trees and Honey is a celebration of this enduring global mosaic.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
This book is the antithesis of Cooking for Dummies, but will reward the curious and open minded chef for many years of delicious vegetarian meals.
First of all, as a mostly vegetarian, the wealth of variety and complexity I find in the recipes it offers, each with appended variations of significantly different flavor profiles, is unparalleled. The chapter on rice alone is worth the price of the entire book, so diverse is it in the methods and combinations it presents using as a base an ingredient whose potential I thought I had tapped out long ago.
Secondly, it turns your kitchen into a travel agency. The recipes are culled with very apparent care and love from the traditions of Jewish communities from around the world, such that, like you may have experienced if you have ever visited Israel, tasting the culturally diverse cuisines of people who lived all across the globe, with access to all different ingredients and influenced by very different culinary environs, is like a traveling the world on a plate instead of a plane.
Thirdly, this cookbook doubles as a book on the history of food. Its exploration of how different ingredients throughout history were cultivated, disseminated, and incorporated into the kitchen in all the different corners of the world where Jews have lived, is both fascinating and informative when understanding the culinary approach of different cuisines. The book even offers maps showing how different staple ingredients travelled from one country to another.
This book has inspired me, uplifted me, and delighted me, all the while affording my family and myself a delectable route toward a healthier diet based on my own Jewish roots. Thank you, Mr. Marks, for your wonderful contribution to culinary culture, Jewish culture, and healthy culture too!
The recipes are clear, and most of them have short descriptions to go along, which is helpful because I've never seen, tasted, or heard of many of the dishes inside. Many of the flavor combinations were unfamiliar to me, but the writing allowed me to envision a final product. Most of the recipes have multiple variations listed from different countries. I've cooked several soups, a few cold salads, and many of the cooked vegetable dishes, but none of the pastries. Everything turned out delicious, with or without extensive tweaking. On a fairly tight budget, all of the recipes are very affordable. If I have a random vegetable that I don't know how to use, or need to throw together something to eat last minute without going to the store, this is my go-to book. One thing that I especially love about this book, is that the many variations give you a good feel for how you can change the recipe to suit the things you have on hand. It frees you up to be creative, and resourceful. This is a fun way to try new foods.
I love the flexibility, this is not fussy, not high maintenance, just cheap, easy, and tasty. Not everything in here is a fast/easy recipe, but those are the kind I have cooked most frequently. There are dishes in here that would be fine for a nice dinner, and many dishes designed to be made ahead and held over (as opposed to sub-prime leftovers). You can set aside a slow day to cook something special and yummy, or you can open a can of beets and have a delicious salad ready in 3 minutes.
It is a great read, part history, part recipes. As other people have noted, there are no photos (which I really don't mind at all) but some very interesting maps. I think I've read this book three times through, gleaning new ideas each time. Whenever I need to cook out of it, it is never on my bookshelf with all the other cookbooks, but rather on my kitchen counter next to the Joy of Cooking, or on my nightstand. When I cook out of this book, I feel like I am taking a historical tour across the "Old World."
The Bottom Line:
-Affordable, Practical, Flexible