The Book of New Israeli Food

The Book of New Israeli Food documents the culinary traditions and contemporary food culture of Israel. Through recipes, photographs, and cultural commentary, author Janna Gur presents both traditional Jewish dishes and the evolving modern Israeli cuisine. The book includes over 200 recipes spanning street foods, home cooking, and restaurant dishes. Regional ingredients like tahini, za'atar, and olive oil feature prominently throughout the collection, alongside explanations of their cultural significance and traditional uses. The photography by Eilon Paz captures markets, restaurants, home kitchens and the people who inhabit these spaces across Israel. Historical context and personal stories accompany the images and recipes, providing background on how various cultural influences shaped the country's food traditions. This work reflects the complex intersection of Jewish diaspora traditions with local Palestinian cuisine and modern Israeli innovation. Through its documentation of recipes and food culture, the book presents cooking as a lens for understanding national identity and social change.

Readers describe this as a comprehensive look at modern Israeli cooking that goes beyond common dishes like hummus and falafel. Many note the detailed cultural context and historical background provided for each recipe. Likes: - Clear step-by-step instructions - High quality food photography - Mix of traditional and contemporary recipes - Helpful explanations of ingredients - Cultural stories behind dishes Dislikes: - Some ingredients hard to source outside Israel - Not enough vegetarian options - Several recipes require significant cooking experience - Print quality issues in some copies Ratings: Goodreads: 4.26/5 (176 ratings) Amazon: 4.6/5 (89 ratings) Notable reader comments: "The photography alone makes this worth owning" - Amazon reviewer "Complex recipes but authentic results" - Goodreads user "Best resource for understanding Israeli food culture beyond restaurants" - Food blog review "Could use more basic/everyday recipes" - Amazon reviewer

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Shuk: From Market to Table, the Heart of Israeli Home Cooking by Einat Admony and Janna Gur The book takes readers through Israeli markets and presents recipes that reflect the country's diverse cultural influences and cooking techniques.

🍽️ Janna Gur immigrated to Israel from Latvia in 1974 and went on to become one of Israel's leading food writers and the founder of Israel's premier food magazine, Al Hashulchan. 🌱 The book explores how Israeli cuisine emerged from a blend of Jewish diaspora traditions and local Palestinian influences, creating a unique fusion that took shape in just a few decades. 🍷 Many recipes in the book come from Israel's most celebrated chefs, who helped document traditional dishes that were previously passed down only through oral tradition. 🌿 The book dedicates significant attention to zahav (za'atar), a wild oregano that grows throughout Israel and has been harvested in the region since biblical times. 📸 The stunning food photography in the book was shot over a two-year period by Eilon Paz, who traveled throughout Israel capturing both the dishes and the local food culture.