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The Foods of Israel Today: More Than 300 Recipes--and Memories--reflecting Israel's Past And Present Through Its Many - Joan Nathan
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Joan Nathan:

The Foods of Israel Today: More Than 300 Recipes--and Memories--reflecting Israel's Past And Present Through Its Many - neues Buch

ISBN: 9780679451075

ID: 978067945107

"Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food. I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes."--Teddy Kollek, former mayor of JerusalemIn this richly evocative book, Joan Nathan captures the spirit of Israel today by exploring its multifaceted cuisine. 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. It is a dramatic and moving saga, interlarded with more than two hundred wonderful recipes that represent all the varied ethnic backgrounds. Every recipe has a story, and through these tales the story of Israel emerges.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 eggplant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert. On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Moroccan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel (all her recipes are accordingly kosher). And she takes us to markets overflowing with vegetables, fruits, herbs, and spices.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. Peter''s fish; to Jerusalem''s Bukharan Quarter for Iraqi pita bread baked in a wood-fired clay oven, to the Nahlaot neighborhood for Yemenite fried pancake-like bread, and to a Druse village for paper-thin lavash; to a tiny restaurant in Haifa for Turkish coconut cake and to a wedding at Kibbutz May''ayan Baruch in the upper Galilee for Moroccan sweet couscous; and to many, many other places. All the while, she seeks out biblical connections between ancient herbs and vegetables and their modern counterparts, between Esau''s mess of pottage and today''s popular taboulleh, and she delights us with tales of all she encounters.Throughout, Joan Nathan shows us how food in this politically turbulent land can be a way of breaking down barriers between Jews, Moslems, and Christians. Generously illustrated with colorful photographs, this enormously engaging book is one to treasure, not only as a splendid cookbook but also as a unique record of life in Israel. Joan Nathan, Books, Food and Drink, International, Jewish and Kosher, The Foods of Israel Today: More Than 300 Recipes--and Memories--reflecting Israel's Past And Present Through Its Many Books>Food and Drink>International>Jewish and Kosher, Knopf Doubleday Publishing Group

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The Foods of Israel Today - Joan Nathan
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)

Joan Nathan:

The Foods of Israel Today - neues Buch

ISBN: 9780679451075

ID: 978067945107

"Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food. I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes."--Teddy Kollek, former mayor of JerusalemIn this richly evocative book, Joan Nathan captures the spirit of Israel today by exploring its multifaceted cuisine. 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. It is a dramatic and moving saga, interlarded with more than two hundred wonderful recipes that represent all the varied ethnic backgrounds. Every recipe has a story, and through these tales the story of Israel emerges.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 eggplant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert. On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Moroccan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel (all her recipes are accordingly kosher). And she takes us to markets overflowing with vegetables, fruits, herbs, and spices.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. Peter''s fish; to Jerusalem''s Bukharan Quarter for Iraqi pita bread baked in a wood-fired clay oven, to the Nahlaot neighborhood for Yemenite fried pancake-like bread, and to a Druse village for paper-thin lavash; to a tiny restaurant in Haifa for Turkish coconut cake and to a wedding at Kibbutz May''ayan Baruch in the upper Galilee for Moroccan sweet couscous; and to many, many other places. All the while, she seeks out biblical connections between ancient herbs and vegetables and their modern counterparts, between Esau''s mess of pottage and today''s popular taboulleh, and she delights us with tales of all she encounters.Throughout, Joan Nathan shows us how food in this politically turbulent land can be a way of breaking down barriers between Jews, Moslems, and Christians. Generously illustrated with colorful photographs, this enormously engaging book is one to treasure, not only as a splendid cookbook but also as a unique record of life in Israel. Joan Nathan, Books, Food and Drink, International, Jewish and Kosher, The Foods of Israel Today Books>Food and Drink>International>Jewish and Kosher, Knopf Doubleday Publishing Group

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The Foods of Israel Today - Nathan, Joan
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Nathan, Joan:
The Foods of Israel Today - gebunden oder broschiert

2001

ISBN: 0679451072

ID: 14067565566

[EAN: 9780679451075], [PU: Knopf], Cooking|Regional & Ethnic|Jewish & Kosher, Cooking|Regional & Ethnic|Middle Eastern, This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: "Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food. I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes." -Teddy Kollek, former mayor of Jerusalem "InThe Foods of Israel TodayJoan Nathan celebrates Israel's rich and flavorful diversity. It is a remarkable cornucopia of Israel's Jewish, Muslim, and Christian culinary traditions, including recipes being made in Israel today that originated everywhere from Morocco to Argentina to Transylvania to Rome. There are so many new dishes to try! In short,The Foods of Israel Todayis a mitzvah and a mechiah." -Sara Moulton "Joan Nathan's cookbook is an intensely individual one, full of personal anecdotes and excerpts of relevant stories by various authors. I read this cookbook like a novel and really enjoyed learning more about the culture and cuisine of Israel. I also had the most incredible urge to try every recipe while I was reading the cookbook-a sure sign that a cookbook will be a hit." -Daniel Boulud "I have been waiting a long time for this book. The years Joan Nathan has taken to 'get it right' show on every page. No one has dealt with Israel with this combination of scholarship, good storytelling, and the pure joy of a gifted cook. This is one of those books that softens and opens the 'otherness' of a complex country. Thank you, Joan, for a masterful piece of work and for building a much-needed bridge. It goes on my short shelf of classics." -Lynne Rossetto Kasper "Joan Nathan's new book is just wonderful and so accessible. I think it is a major work." -PaulaWolfert "Israel may be the world's smallest melting pot and no one is more qualified than Joan Nathan to chronicle its culinary riches. In this remarkable book, she has written the 'greatest story never told.' Every recipe nourished my spirit, every page made me hunger for Israel's shared table." -Rozanne Gold

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The Foods of Israel Today - Nathan, Joan
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Nathan, Joan:
The Foods of Israel Today - gebunden oder broschiert

ISBN: 9780679451075

[ED: Hardcover], [PU: ALFRED A KNOPF], "Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food. I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes." --Teddy Kollek, former mayor of Jerusalem In this richly evocative book, Joan Nathan captures the spirit of Israel today by exploring its multifaceted cuisine. 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. It is a dramatic and moving saga, interlarded with more than two hundred wonderful recipes that represent all the varied ethnic backgrounds. Every recipe has a story, and through these tales the story of Israel emerges. 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 eggplant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert. On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Moroccan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel (all her recipes are accordingly kosher). And she takes us to markets overflowing with vegetables, fruits, herbs, and spices. 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 northernborder 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. Peter's fish to Jerusalem's Bukharan Quarter for Iraqi pita bread baked in a wood-fired clay oven, to the Nahlaot neighborhood for Yemenite Versandfertig in über 4 Wochen, [SC: 0.00], Neuware, gewerbliches Angebot

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ISBN: 0679451072

ID: 3710781

Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food. I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes."--Teddy Kollek, former mayor of JerusalemIn this richly evocative book, Joan Nathan captures the spirit of Israel today by exploring its multifaceted cuisine. 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. It is a dramatic and moving saga, interlarded with more than two hundred wonderful recipes that represent all the varied ethnic backgrounds. Every recipe has a story, and through these tales the story of Israel emerges.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 eggplant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert. On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Moroccan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel (all her recipes are accordingly kosher). And she takes us to markets ov cooking,history,kosher,middle eastern,regional and international,special diet Special Diet, Knopf

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The Foods of Israel Today
Autor:

Nathan, Joan

Titel:

The Foods of Israel Today

ISBN-Nummer:

9780679451075

"Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food. I was delighted to visit all the different ethnic communities that have contributed to Israeli cuisine, and my mouth watered just imagining the feast that Joan Nathan describes."--Teddy Kollek, former mayor of Jerusalem In this richly evocative book, Joan Nathan captures the spirit of Israel today by exploring its multifaceted cuisine. 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. It is a dramatic and moving saga, interlarded with more than two hundred wonderful recipes that represent all the varied ethnic backgrounds. Every recipe has a story, and through these tales the story of Israel emerges. 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 eggplant salad and a Persian rice dish, with, perhaps, Jaffa Orange Delight for dessert. On Friday nights she visits with home cooks who may be preparing a traditional Libyan, Moroccan, Italian, or German meal for their families, the Sabbath being the focal point of the week throughout Israel (all her recipes are accordingly kosher). And she takes us to markets overflowing with vegetables, fruits, herbs, and spices. 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 northernborder 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. Peter's fish; to Jerusalem's Bukharan Quarter for Iraqi pita bread baked in a wood-fired clay oven, to the Nahlaot neighborhood for Yemenite

Detailangaben zum Buch - The Foods of Israel Today


EAN (ISBN-13): 9780679451075
ISBN (ISBN-10): 0679451072
Gebundene Ausgabe
Erscheinungsjahr: 2001
Herausgeber: ALFRED A KNOPF
448 Seiten
Gewicht: 1,057 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 27.02.2007 17:02:11
Buch zuletzt gefunden am 23.11.2016 12:01:39
ISBN/EAN: 9780679451075

ISBN - alternative Schreibweisen:
0-679-45107-2, 978-0-679-45107-5

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