Modern Israeli Cooking: 100 New Recipes for Traditional Classics
| Author | : | |
| Rating | : | 4.47 (794 Votes) |
| Asin | : | 162414473X |
| Format Type | : | paperback |
| Number of Pages | : | 240 Pages |
| Publish Date | : | 2014-06-15 |
| Language | : | English |
DESCRIPTION:
She also contributes to FoodNetwork and Pepper Passport. Danielle Oron is the chef and owner of Moo Milk Bar, a "milk & cookies bakery" in Toronto. Obsessed with food and family-style meals, Danielle studied at The French Culinary Institute-now the International Culinary Center-and founded the blog I Will Not Eat Oysters. . Danielle splits her time between Toronto, Canada and Atlanta, Georgia. Danielle's Israeli and Moroccan background mesh with her French training to
This is not a book that will sit on a shelf, it will be used and will help spread the word about this remarkable cuisine. "Modern Israeli Cooking" is taking over where Ottolenghi left off with his book "Jerusalem." Danielle has given us a book that helps us make sense of extremely diverse cultures and their cuisines. Read on and witness her passion, knowledge, dedication and hard work in this book. Danielle has given us a book that helps us make sense of extremely diverse cultures and their cuisines. We are truly getting a very fresh and creative perspective from such an acclaimed and talented young author. Read on and witness her passion, knowledge, dedication and ha
Oron is the chef and owner of Moo Milk Bar in Toronto. Oron takes inspiration from dishes like Schnitzel platters, potato latkes and falafel and adapts them with a modern eye to create Israeli-inspired recipes like Cornflake-Crusted Schnitzel Sandwiches with Pickled Radishes and Spicy Mayo, Latkes Eggs Benedict with Smoked Salmon and Herby Sour Cream Sauce, and Green Spinach Falafel. In Modern Israeli Cooking, Oron offers an incredible collection of Israeli recipes for the modern home cook. Even the format gets a modern twist with chapters like WeekdaysEveryday Kind of Food; FridaySpecial dishes made on Shabbat or holidays; BeachJust like sitting in Tel Aviv on the beach; MidnightIt's late, and you're hungry aka the carb chapter; and more.. Oron studied at The French Culinary Institutenow the International Culinary Centerand draws cooking inspiration from her Israeli and Moroccan background
I would recommend this cook book to cooks of all levels Amazon Customer This is the most clear and user friendly cook book that I have ever owned. Each recipe is connected to a picture that is always on the page next to the recipe page. The ingredients are listed on one side, and the steps are listed on another side. There is a short story about each recipe right under the title. The recipes come out delicious and authentic. The pictures really help with giving you an idea how. Hannah Temple said Favorite cook book. This book is amazing. It is filled with new and exhilarating recipes that are not intimidating! If anything, I felt a sense of excitement when I read the book. Highly recommend to any cook that is looking for a unique change in the kitchen!. Superb cookbook TomK I have been enjoying trying many of the recipes, and have found them to be just delicious. I am particularly pleased that the wonderful spices do not overwhelm.the flavor as you so often find with mid-eastern or Indian recipes.Very silly comment. The Israeli Paella recipe calls for "shell on deveined shrimp". Is that possible?