FOODS OF ISRAEL TODAY, THE(I***N=9780679451075) 英文原版 电子版 免费 pdf 下载 azw3 fb2 caj mobi

　　"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 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 connecti*** 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

p***ographs, this enormously engaging book is one to treasure, not

only as a splendid cookbook but also as a unique record of life in

Israel.

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　　Joan Nathan was born in Providence, Rhode Island. She

graduated from the University of Michigan with a master's degree in

French li***ture. For three years she lived in Israel, where she

worked for Mayor Teddy Kollek of Jerusalem. She then went on to

earn a master's degree in public administration from Harvard

University's Kennedy School of Government. In New York, where she

worked for Mayors Lindsay and Beame, she founded the Ninth Avenue

Food Festival. She lectures frequently around the country and

contributes articles on international ethnic food and special

holiday features to the New York Times, Food and

Wine, Gourmet, and Hadassah Magazine. She is the

author of six previous books, including Jewish Cooking in America,

which won both the James Beard Award and the IACP/Julia Child

Cookbook of the Year Award. She is the host of the nationally

syndicated television series Jewish Cooking in America with Joan

Nathan, based on the book. Ms. Nathan lives in Washington,

D.C., with her husband, Allan Gerson, and their three children.

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书籍介绍

"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 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 connecti*** 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 p***ographs, this enormously engaging book is one to treasure, not only as a splendid cookbook but also as a unique record of life in Israel.