The Foods of Israel Today by Joan Nathan

To gather the recipes and the stories, Nathan has been traveling the length and breadth of Israel for many years - to a Syrian Alawite village on the northern border for a vegetarian kubbeh and to Bet She'an for potato burekas to the Red Sea for farmed sea bream and to the Sea of Galilee for St.

And she takes us to markets overflowing with vegetables, fruits, herbs, and spices. On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Morocan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel (all her recipes are accordingly kosher). Nathan shows how a typical Israeli menu today might include Middle Eastern hummus, a European schnitzel (made with native-raised turkey) accompanied by a Turkish egg-plant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert. Every recipe has a story, and through these tales the story of Israel emerges.

It is a dramatic and moving saga, interlarded with more than two hundred wonderful recipes that represent all the varied ethnic backgrounds. She delves into the histories of the people already settled in this nearly barren land, as well as those who immigrated and helped to quickly transform it into a country bursting with new produce. Description: In this richly evocative book, Joan Nathan manages to capture the spirit of Israel today by exploring its multifaceted cuisine.

The Foods of Israel Today by Joan Nathan