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FOODS OF ISRAEL TODAY, THE(ISBN=9780679451075) 英文原版书籍详细信息
- ISBN：9780679451075
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2001-03
- 页数：433
- 价格：207.60
- 纸张：胶版纸
- 装帧：精装
- 开本：16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
"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 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.
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作者介绍：
Joan Nathan was born in Providence, Rhode Island. She
graduated from the University of Michigan with a master's degree in
French literature. 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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其它内容：
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 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.
书籍真实打分
故事情节：3分
人物塑造：9分
主题深度：8分
文字风格：5分
语言运用：3分
文笔流畅：9分
思想传递：7分
知识深度：9分
知识广度：9分
实用性：9分
章节划分：9分
结构布局：7分
新颖与独特：7分
情感共鸣：6分
引人入胜：6分
现实相关：8分
沉浸感：6分
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