"Fresh Flavors from Israel" offers yet another tempting collection of recipes for those interested in the Israeli cooking. The book contains over 60 delicious recipes fit for every occasion. A few of them appear in both books. "You simply cannot write a book about local cooking without hummus or roasted eggplant salads." explains Janna Gur who edited this collection, "but the focus is on the new and unexpected". And so among the street foods in addition to falafel you can find Iraqi sabich (eggplants and hardboiled eggs combo), Tunisian sandwich with pickled lemons or eija – herbed omelet, served in a pita. Instead of the familiar chopped liver "Fresh Flavors" offer you "Hommage to Chopped liver" – an elegant entrée based on the ingredients of this Ashkenazi classic. Favourite summertime snack of watermelon and salty cheese (gvina melucha) is served as an attractive dessert and ubiquitous Jewish chicken soup is enhanced by aromatic Hawaiij spice mix from the Yemenite cuisine. The book also contains zesty salads, hearty soups and casseroles for family dinners, festive dishes for the major Jewish holidays and a selection of mouth-watering desserts.
Fresh Flavors from Israel Shaily Lipa-Angel, Orly Pely-Bronshtein, Ruth OliverEdited by: Janna Gur 140 pp. NIS 88 published by Al Hashulchan Gastronomic Media