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 spicesand 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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