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In this work that is at once a coffee-table book to browse and a cookbook, Janna Gur brings the color, variety, and history of Israeli cuisine, illustrated by Eilon Paz, a photographer who is intimate with the local scene. In Gur’s 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 easy-to-follow recipes represent all of these influences, and include some creative interpretations of classics by 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 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 culinary experience for every occasion. All of this is enriched by Paz’s colored photographs and by short narratives about significant aspects of Israel’s diverse cuisine, such as the generous 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.