Download PDF Divine Food: Israeli and Palestinian Food Culture and Recipes
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Divine Food: Israeli and Palestinian Food Culture and Recipes
Download PDF Divine Food: Israeli and Palestinian Food Culture and Recipes
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Review
"You do not need to be a fan of Middle Eastern food to covet this book, you need to be is a fan of beautiful food and a desire to embrace the beauty of another culture." -Eat Your Books"Divine Food: Israeli and Palestinian Food Culture and Recipes by David Haliva is one of those cookbooks that if I never cooked a recipe from it, I would still be madly in love with its beauty." -Eat Your Books
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Product details
Hardcover: 304 pages
Publisher: Gestalten (October 31, 2016)
Language: English
ISBN-10: 3899556429
ISBN-13: 978-3899556421
Product Dimensions:
8.6 x 1.2 x 10.5 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
3 customer reviews
Amazon Best Sellers Rank:
#622,275 in Books (See Top 100 in Books)
I am a cookbook junkie. This book really stands out. All the recipes I have tried thus far are excellent and easy to follow. But the book itself makes for great reading - it is beautiful and informative. Plus it highlights how the different cultures are so very similar - if people would just coexist and enjoy each other! Anyway a super read and a super cookbook I highly recommend it.
Excellent book. Love the history and stories behind the food and how it is divided by region. Recommend this book to anyone interested in Israeli and Palestinian food and culture. Can’t wait to start cooking.
“Divine Food†by David Haliva is more than just a cookbook, although it does a superb job in introducing the reader to a variety of gourmet dishes—some very easy to make, other more complex. The recipe book is also a story in pictures rich with subtext of how Jews and Arabs (including Palestinians) connect in Israel over gastronomical traditions.In its collection of photographs, the book also shows the sources of food, its distribution and consumption with all of Israel's multi-colored, diversified population and locales. The sections are divided by the various parts of the country for recipes or food sources typical to that region or city.Interestingly, unlike many Israeli cookbooks that may have a “Kosher†stamp on them, in this book you will find that the seafood bounty of the Mediterranean with which many travelers to Italy and Greece are familiar also reach the shores of the Jewish state in the form of crabs and shrimp. The contribution of the Arab gastronomical tradition is stamped on Israeli kitchens with the richness of its spices and textural surprises to the palate. Combined with the taste of the secular Jewish society for culinary adventure, Israel has developed a unique food preparation style.David Haliva grew up in a Sephardic family (parents who immigrated from Arab countries,) and Sephardic Jewish dishes pepper the book along with the Arab traditions integrated into dishes ranging from okra to eggplant pastries. The Ashkenazi style is not neglected as it is found in the sourdough bagels recipe.Divine Food is not only a cookbook to be tucked on the kitchen shelf, but a gorgeous coffee-table album of life pulsating in contemporary Israel.
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