Through more than 300 recipes and the stories that go with them, Nathan gives us the saga of a determined people transforming the barren soil into richly productive farmland and fostering an exciting and imaginative culinary scene.
Nathan shows us how a typical Israeli menu might include European schnitzel(made with native turkey), Lebanese eggplant salad, and halvah cheesecake. She takes us to markets overflowing with vegetables, fruits, herbs and spices&151and uses these ingredients in delectable dishes (all kosher) gathered from every corner of the country: from Bedouin villages to the eclectic kitchens of bustling cities to the kibbutzim to some of the newest restaurants across the land.
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