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Title: The Foods of Israel Today by Joan Nathan ISBN: 0679451072 Publisher: Knopf Pub. Date: 06 March, 2001 Format: Hardcover Volumes: 1 List Price(USD): $40.00 |
Average Customer Rating: 4.75
Rating: 5
Summary: A Coffee Table Cookbook!
Comment: When was the last time you took a cookbook to bed with you? This is a book that you'll read from cover to cover, and not necessarily in the kitchen. Well researched and expertly written, "The Foods of Israel Today" is actually a history of food traditions in Israel with a bonus of assorted recipes. Joan Nathan, formerly an assistant to Teddy Kollek, knows all the right people and has been to all the right places. The book is filled with delightful food-related anecdotes about well known Israeli personalities. This makes for a great read. For example, a full-page anecdote about a visit to Arik and Lili z"l Sharon's ranch with a photo of Lili and a description of their kitchen, precedes Lili's recipe for roast lamb. Her secret? A whole head of garlic pressed into the lamb.
The introduction to this book is a fascinating history of the development of agriculture in Israel and how that influenced Israeli cuisine. The book has several full page color photographs, but more captivating are the many small black-and-white photos of Israel in its early years. There are other handy items such as recommendations for favorite Hummus haunts in Jerusalem, pita bakeries and where to get Baklava in the Galil. The recommended places are not all kosher, but the 300 recipes appear to all be kosher. This book is a must-have.
Rating: 4
Summary: Every dish has a story to tell
Comment: If you believe that every dish has a story to tell, in other words, if you are the kind of person who likes to read cookbooks as much as you like to cook by them, then "The Foods of Israel Today" by Joan Nathan is a book for you. While the title indicates these are foods found in contemporary Israel, each dish is traditional, originating perhaps in Israel, or more often somewhere else: Germany, Iran, Italy, Libya, Morocco, Turkey, etc., but all a part of the Jewish diaspora and eventual return to multicultural Israel. The author really tells the story of each dish (there is just as much "story" as actual recipe): the people that make it, where they come from, how they live, and how the author came to learn it all. There are lots of historic photographs too. One slight drawback is that this book is most useful to someone who is an experienced cook, especially one who is familiar with Jewish cuisine. In a few places where a food or cooking technique may not be familar, it is not as much a step-by-step guide as it could be. However, this is a minor fault in a very valuable and enjoyable book.
Rating: 5
Summary: Savoury to read and to cook from
Comment: The Foods of Israel Today is a delicious tour of Middle Eastern tastes and sights. The black and white photos of Israel's early days and the beautiful color photos of contemporary life in its varied ethnic communities provide a vivid picture of the country's history and the complex textures of its vibrant daily life today.
I love reading all of Joan Nathan's books almost as much as I enjoy cooking from them. The dishes I choose to emulate are enhanced by the stories of the people who have already fed these goodies to their own families. Where else can you find recipes for life alongside recipes for casseroles?
The cooking instructions themselves are easy to follow. I don't read a cookbook like a science text; I don't much care if what comes out of my kitchen is exactly like the original. The fun is at least partly in the process. And with The Foods of Israel Today, as with all of Nathan's books, there's an added reward: while your friends and family are enjoying their dinner (and complimenting you for it) you can regale them with the stories of the interesting folks who made these recipes possible.
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Title: Jewish Cooking in America (Knopf Cooks American) by Joan Nathan ISBN: 0375402764 Publisher: Random House Pub. Date: 1998 List Price(USD): $35.00 |
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Title: The Food of Israel: Authentic Recipes from the Land of Milk and Honey (Periplus World of Cooking Series) by Sherry Ansky, Nelli Sheffer, Beth Elon ISBN: 9625932682 Publisher: Charles E Tuttle Co Pub. Date: 2000 List Price(USD): $18.95 |
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Title: The Jewish Holiday Kitchen by Joan Nathan ISBN: 0805211098 Publisher: Schocken Books Pub. Date: 1998 List Price(USD): $19.95 |
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Title: Sephardic Flavors: Jewish Cooking of the Mediterranean by Beatriz Da Costa, Joyce Eserky Goldstein, Beatriz Da Costa ISBN: 0811826627 Publisher: Chronicle Books Pub. Date: 01 September, 2000 List Price(USD): $35.00 |
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Title: The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers by Linda Amster ISBN: 0688155901 Publisher: William Morrow Pub. Date: 1999 List Price(USD): $25.00 |
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