Author: Robin Soans
Publisher: Aurora Metro Books
ISBN:
Category : Drama
Languages : en
Pages : 100
Book Description
Simple recipes offering the best of Middle Eastern food and more. Gathered in Israel and Palestine from ordinary people going about their everyday lives, the author found that each person had a story to tell and a recipe to cook.
Divine Food
Author: David Haliva
Publisher: Die Gestalten Verlag-DGV
ISBN: 9783899556421
Category : Cooking, Israeli
Languages : en
Pages : 0
Book Description
Israel and Palestine share an outstanding and dynamic cuisine. Divine Food is a visually striking collection of recipes from local markets, Arab traditions, the nomadic tribes of the desert, and the hip restaurants of Tel Aviv. Divine Food takes readers on a culinary journey through Israeli and Palestinian cuisine and its local varieties --from the Arab- Jewish kitchen of the north to nomadic specialties of the Negev Desert, from the contemporary food scene of Tel Aviv to the fish dishes of the coast. The book presents a wide range of delicious recipes. Because the food of the region is characterized by authenticity and tradition, it also provides insight into the origins of iconic dishes. Both a stunning regional portrait and a go-to cookbook, Divine Food is a must-have for any foodie.
Publisher: Die Gestalten Verlag-DGV
ISBN: 9783899556421
Category : Cooking, Israeli
Languages : en
Pages : 0
Book Description
Israel and Palestine share an outstanding and dynamic cuisine. Divine Food is a visually striking collection of recipes from local markets, Arab traditions, the nomadic tribes of the desert, and the hip restaurants of Tel Aviv. Divine Food takes readers on a culinary journey through Israeli and Palestinian cuisine and its local varieties --from the Arab- Jewish kitchen of the north to nomadic specialties of the Negev Desert, from the contemporary food scene of Tel Aviv to the fish dishes of the coast. The book presents a wide range of delicious recipes. Because the food of the region is characterized by authenticity and tradition, it also provides insight into the origins of iconic dishes. Both a stunning regional portrait and a go-to cookbook, Divine Food is a must-have for any foodie.
The Book of New Israeli Food
Author: Janna Gur
Publisher: Schocken
ISBN: 0805212248
Category : Cooking
Languages : en
Pages : 306
Book Description
In this stunning new work that is at once a coffee-table book to browse and a complete cookbook, Janna Gur brings us the sumptuous color, variety, and history of today’s Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who is intimate with the local scene. In Gur’s captivating introduction, she describes Israeli food as a product of diverse cultures: the Jews of the Diaspora, settling in a homeland that was new to them, brought their far-flung cuisines to the table even as they looked to their Arab neighbors for additional ingredients and ideas. The delicious, easy-to-follow recipes represent all of these influences, and include some creative interpretations of classics by celebrated Israeli chefs: Beetroot and Pomegranate Salad, Fish Falafel in Spicy Harissa Mayonnaise, Homemade Shawarma, Chreime–North African Hot Fish Stew, Roasted Chicken Drumsticks in Carob Syrup. With favorite recipes for the Sabbath (Sweet Challah Traditional Chopped Liver, Chocolate and Halva Coffeecake) and for holidays (Balkan Potato and Leek Pancakes, Flourless Chocolate and Pistachio Cake), this book offers a unique culinary experience for every occasion. All of this is enriched by Paz’s gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israel’s diverse cuisine, such as the generous and unique Israeli breakfast (which grew out of the needs of Kibbutz life), locally produced cheeses that now rival those of Europe, and a dramatic renaissance of wine culture in this ancient land. “In less than thirty years,” Janna Gur writes, “Israeli society has graduated… to a true gastronomic haven.” Here she gives us a book that does full, delectable justice to the significance of Israeli food today–Mediterranean at its heart, richly spiced, and imbued with cross-cultural flavors.
Publisher: Schocken
ISBN: 0805212248
Category : Cooking
Languages : en
Pages : 306
Book Description
In this stunning new work that is at once a coffee-table book to browse and a complete cookbook, Janna Gur brings us the sumptuous color, variety, and history of today’s Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who is intimate with the local scene. In Gur’s captivating introduction, she describes Israeli food as a product of diverse cultures: the Jews of the Diaspora, settling in a homeland that was new to them, brought their far-flung cuisines to the table even as they looked to their Arab neighbors for additional ingredients and ideas. The delicious, easy-to-follow recipes represent all of these influences, and include some creative interpretations of classics by celebrated Israeli chefs: Beetroot and Pomegranate Salad, Fish Falafel in Spicy Harissa Mayonnaise, Homemade Shawarma, Chreime–North African Hot Fish Stew, Roasted Chicken Drumsticks in Carob Syrup. With favorite recipes for the Sabbath (Sweet Challah Traditional Chopped Liver, Chocolate and Halva Coffeecake) and for holidays (Balkan Potato and Leek Pancakes, Flourless Chocolate and Pistachio Cake), this book offers a unique culinary experience for every occasion. All of this is enriched by Paz’s gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israel’s diverse cuisine, such as the generous and unique Israeli breakfast (which grew out of the needs of Kibbutz life), locally produced cheeses that now rival those of Europe, and a dramatic renaissance of wine culture in this ancient land. “In less than thirty years,” Janna Gur writes, “Israeli society has graduated… to a true gastronomic haven.” Here she gives us a book that does full, delectable justice to the significance of Israeli food today–Mediterranean at its heart, richly spiced, and imbued with cross-cultural flavors.
Silent Women
Author: Kevin Brownlow
Publisher: Aurora Metro Publications Ltd.
ISBN: 0993220703
Category : Performing Arts
Languages : en
Pages : 353
Book Description
The first ever overview of women's contributions to the dawn of cinema looking at a variety of roles from writers and directors to film editors and critics. Why have women such as Alice Guy-Blache, the creator of narrative cinema, been written out of film history? Why have so many women working behind the scenes in film been rendered invisible and silent for so long? Silent Women, pioneers of cinema explores the incredible contribution of women at the dawn of cinema when, surprisingly, more women were employed across the board in the film industry than they are now. It also looks at how women helped to shape the content, style of acting and development of the movie business in their roles as actors, writers, editors, cinematographers, directors and producers. In addition, we describe how women engaged with and influenced the development of cinema in their roles as audience, critics, fans, reviewers, journalists and the arbiters of morality in films. And finally, we ask when the current discrimination and male domination of the industry will give way to allow more women access to the top jobs. In addition to its historical focus on women working in film during the silent film era, the term silent also refers to the silencing and eradication of the enormous contribution that women have made to the development of the motion picture industry. “The surprise of the essays collected here is their sheer volume in every corner of a business apparently better able to accommodate female talent then than now..” Danny Leigh, Financial Times, July 2016 “ It's a fascinating journey into the untold history of a largely lost era of film..” Greg Jameson, Entertainment Focus, March 2016 "This book shows how women's voices were heard and helped create the golden age of silent cinema, how those voices were almost eradicated by the male-dominated film industry, and perhaps points the way to an all-inclusive future for global cinema..” Paul Duncan, Film Historian “Inspirational and informative, Silent Women will challenge many people's ideas about the beginnings of film history. This fascinating book roams widely across the era and the diverse achievements and voices of women in the film industry. These are the stories of pioneers, trailblazers and collaborators - hugely enjoyable to read and vitally important to publish.” Pamela Hutchinson, Silent London “Every page begs the question - how on earth did these amazing women vanish from history in the first place? I defy anyone interested in cinema history not to find this valuable compendium a must-read. It's also a call to arms for more research into women's contribution and an affirmation of just how rewarding the detective work can be.” Laraine Porter, Co-Artistic Director of British Silent Film Festival “An authoritative and illuminating work, it also lends a pervasive voice to the argument that discrimination and not talent is the barrier to so few women occupying the most prominent roles within the industry." Jason Wood, Author and Visiting Professor at MMU “I was amazed to discover just how crucially they were involved from not just in front of the camera but in producing, directing, editing and much, much more. An essential read.” Neil McGlone. The Criterion Collection
Publisher: Aurora Metro Publications Ltd.
ISBN: 0993220703
Category : Performing Arts
Languages : en
Pages : 353
Book Description
The first ever overview of women's contributions to the dawn of cinema looking at a variety of roles from writers and directors to film editors and critics. Why have women such as Alice Guy-Blache, the creator of narrative cinema, been written out of film history? Why have so many women working behind the scenes in film been rendered invisible and silent for so long? Silent Women, pioneers of cinema explores the incredible contribution of women at the dawn of cinema when, surprisingly, more women were employed across the board in the film industry than they are now. It also looks at how women helped to shape the content, style of acting and development of the movie business in their roles as actors, writers, editors, cinematographers, directors and producers. In addition, we describe how women engaged with and influenced the development of cinema in their roles as audience, critics, fans, reviewers, journalists and the arbiters of morality in films. And finally, we ask when the current discrimination and male domination of the industry will give way to allow more women access to the top jobs. In addition to its historical focus on women working in film during the silent film era, the term silent also refers to the silencing and eradication of the enormous contribution that women have made to the development of the motion picture industry. “The surprise of the essays collected here is their sheer volume in every corner of a business apparently better able to accommodate female talent then than now..” Danny Leigh, Financial Times, July 2016 “ It's a fascinating journey into the untold history of a largely lost era of film..” Greg Jameson, Entertainment Focus, March 2016 "This book shows how women's voices were heard and helped create the golden age of silent cinema, how those voices were almost eradicated by the male-dominated film industry, and perhaps points the way to an all-inclusive future for global cinema..” Paul Duncan, Film Historian “Inspirational and informative, Silent Women will challenge many people's ideas about the beginnings of film history. This fascinating book roams widely across the era and the diverse achievements and voices of women in the film industry. These are the stories of pioneers, trailblazers and collaborators - hugely enjoyable to read and vitally important to publish.” Pamela Hutchinson, Silent London “Every page begs the question - how on earth did these amazing women vanish from history in the first place? I defy anyone interested in cinema history not to find this valuable compendium a must-read. It's also a call to arms for more research into women's contribution and an affirmation of just how rewarding the detective work can be.” Laraine Porter, Co-Artistic Director of British Silent Film Festival “An authoritative and illuminating work, it also lends a pervasive voice to the argument that discrimination and not talent is the barrier to so few women occupying the most prominent roles within the industry." Jason Wood, Author and Visiting Professor at MMU “I was amazed to discover just how crucially they were involved from not just in front of the camera but in producing, directing, editing and much, much more. An essential read.” Neil McGlone. The Criterion Collection
Gaza Kitchen
Author: Laila El Haddad
Publisher:
ISBN: 9781859644621
Category :
Languages : en
Pages :
Book Description
A full-colour cookbook featuring an enticing array of Palestinian dishes, 'The Gaza Kitchen' also serves as an extraordinary introudction to daily life in the embattled Gaza Strip. It is a window into the intimate everyday spaces that never appear in the news.
Publisher:
ISBN: 9781859644621
Category :
Languages : en
Pages :
Book Description
A full-colour cookbook featuring an enticing array of Palestinian dishes, 'The Gaza Kitchen' also serves as an extraordinary introudction to daily life in the embattled Gaza Strip. It is a window into the intimate everyday spaces that never appear in the news.
Balaboosta
Author: Einat Admony
Publisher: Artisan Books
ISBN: 1579655793
Category : Cooking
Languages : en
Pages : 289
Book Description
Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.
Publisher: Artisan Books
ISBN: 1579655793
Category : Cooking
Languages : en
Pages : 289
Book Description
Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.
Jerusalem
Author: Yotam Ottolenghi
Publisher: Random House
ISBN: 1448148588
Category : Cooking
Languages : en
Pages : 320
Book Description
Winner of the Observer Food Monthly Cookbook of the Year 2013. Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover. Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
Publisher: Random House
ISBN: 1448148588
Category : Cooking
Languages : en
Pages : 320
Book Description
Winner of the Observer Food Monthly Cookbook of the Year 2013. Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover. Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
Palestine on a Plate
Author: Joudie Kalla
Publisher: White Lion Publishing
ISBN: 0711245282
Category : Cooking
Languages : en
Pages : 243
Book Description
Prize-winning author and chef Joudie Kalla presents the delicious home cooking recipes passed down from her parents to deliver a delicious taste of Palestine. Winner 'Best Arab Cuisine Book' - Gourmand World Cookbook Awards 2016. Palestine on a Plate is a tribute to family, cooking and home, made with the ingredients that Joudie's mother and grandmother use, and their grandmothers used before them. - old recipes created with love that bring people together in appreciation of the beauty of this rich heritage. Palestinian food is not just found on the streets with the ka'ak (sesame bread) sellers and stalls selling za'atar chicken and mana'eesh (za'atar sesame bread), but in the home too; in the kitchens all across the country, where families cook and eat together every day, in a way that generations before them have always done. This recipe book brings together these mouth-watering recipes and presents them in this sumptuously illustrated collection. Sections include: Good Morning Starters, Hearty Pulses & Grains, Vibrant Vegetarian, The Mighty Lamb & Chicken, Fragrant Fish, Sweet Tooth Immerse yourself in the stories and culture and experience the wonderful flavours of Palestine through the delicious food in this book.
Publisher: White Lion Publishing
ISBN: 0711245282
Category : Cooking
Languages : en
Pages : 243
Book Description
Prize-winning author and chef Joudie Kalla presents the delicious home cooking recipes passed down from her parents to deliver a delicious taste of Palestine. Winner 'Best Arab Cuisine Book' - Gourmand World Cookbook Awards 2016. Palestine on a Plate is a tribute to family, cooking and home, made with the ingredients that Joudie's mother and grandmother use, and their grandmothers used before them. - old recipes created with love that bring people together in appreciation of the beauty of this rich heritage. Palestinian food is not just found on the streets with the ka'ak (sesame bread) sellers and stalls selling za'atar chicken and mana'eesh (za'atar sesame bread), but in the home too; in the kitchens all across the country, where families cook and eat together every day, in a way that generations before them have always done. This recipe book brings together these mouth-watering recipes and presents them in this sumptuously illustrated collection. Sections include: Good Morning Starters, Hearty Pulses & Grains, Vibrant Vegetarian, The Mighty Lamb & Chicken, Fragrant Fish, Sweet Tooth Immerse yourself in the stories and culture and experience the wonderful flavours of Palestine through the delicious food in this book.
Food of Israel
Author: Sherry Ansky
Publisher: Tuttle Publishing
ISBN: 1462905420
Category : Cooking
Languages : en
Pages : 395
Book Description
Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurants The storied land of Israel is best known as the cradle of three great world religions: Judaism, Christianity and Islam. Since ancient times, the rich interplay of cultures in this region has fostered one of the world's most diverse and fascinating cuisines. Now you can take part in enjoying diverse and delicious Israeli food in the comfort of your own home. This Israeli cookbook blends the flavors of middle eastern food with those of traditional kosher cuisine. The result is a medley of tantalizing flavors and colors. This Israeli cooking book features 75 recipes of some of the tastiest offerings that the region has to offer. Arab and Bedouin tribesmen, orthodox Christian groups and Jewish settlers from all corners of the globe have thrived here on an agricultural bounty of grains, fish, meats, citrus, milk and cheese, olives, figs, dates, grapes and pomegranates. Each group has contributed flavors and delicacies to the creation of present-day Israeli cuisine. From the Yemenite Jews come aromatic breads and spicy Zhoug sauces; from the Arabs, freshly ground Hummus and pomegranate salads. Gefilte Fish is a favorite of Ashkenazi Jews while Sephardic Jews savor the garlicky, peppery Hraymi fish. Enjoy the tantalizing flavors of Israel from such classics as Falafel in piping hot Pita, Chicken Soup with Matzo Dumplings, succulent Kebabs and hearty Jerusalem Chamin. As well as presenting a wide range of recipes, The Food of Israel introduces the reader to the fascinating culinary traditions of the land. Striking color photography and detailed information on cooking techniques make this book the ideal culinary guide to the land of milk and honey. Recipes include: Babbaghanouj Jerusalem Kugel Stuffed Vine Leaves Roast Chicken with Onions and Sumach on Pita Bread Goose Liver Confit Lamb Kebabs Mutabek (Sweet Sheep Cheese Pastry)
Publisher: Tuttle Publishing
ISBN: 1462905420
Category : Cooking
Languages : en
Pages : 395
Book Description
Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurants The storied land of Israel is best known as the cradle of three great world religions: Judaism, Christianity and Islam. Since ancient times, the rich interplay of cultures in this region has fostered one of the world's most diverse and fascinating cuisines. Now you can take part in enjoying diverse and delicious Israeli food in the comfort of your own home. This Israeli cookbook blends the flavors of middle eastern food with those of traditional kosher cuisine. The result is a medley of tantalizing flavors and colors. This Israeli cooking book features 75 recipes of some of the tastiest offerings that the region has to offer. Arab and Bedouin tribesmen, orthodox Christian groups and Jewish settlers from all corners of the globe have thrived here on an agricultural bounty of grains, fish, meats, citrus, milk and cheese, olives, figs, dates, grapes and pomegranates. Each group has contributed flavors and delicacies to the creation of present-day Israeli cuisine. From the Yemenite Jews come aromatic breads and spicy Zhoug sauces; from the Arabs, freshly ground Hummus and pomegranate salads. Gefilte Fish is a favorite of Ashkenazi Jews while Sephardic Jews savor the garlicky, peppery Hraymi fish. Enjoy the tantalizing flavors of Israel from such classics as Falafel in piping hot Pita, Chicken Soup with Matzo Dumplings, succulent Kebabs and hearty Jerusalem Chamin. As well as presenting a wide range of recipes, The Food of Israel introduces the reader to the fascinating culinary traditions of the land. Striking color photography and detailed information on cooking techniques make this book the ideal culinary guide to the land of milk and honey. Recipes include: Babbaghanouj Jerusalem Kugel Stuffed Vine Leaves Roast Chicken with Onions and Sumach on Pita Bread Goose Liver Confit Lamb Kebabs Mutabek (Sweet Sheep Cheese Pastry)