Israeli food has become the it cuisine, with Israeli restaurants opening throughout the country. But what makes Israeli food so special? Here, two leading female Israeli food voices present 140 home-cook-friendly recipes inspired by this singular cuisine.
Israeli food has become the it cuisine, with Israeli restaurants opening throughout the country. But what makes Israeli food so special? Here, two leading female Israeli food voices present 140 home-cook-friendly recipes inspired by this singular cuisine.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Einat Admony is the author of Balaboosta and chef/owner of New York City’s popular Balaboosta, Kish-Kash, and Taïm restaurants, which have been featured in The New Yorker, the New York Times, and New York magazine, among many other newspapers, magazines, and websites. When Admony is not at her restaurants, she can be found at her home in Brooklyn, cooking for the crowd of family and friends who regularly gather around her dining table. Janna Gur was born in Riga, Latvia, and immigrated to Israel in 1974. She is the founder of Al Hashulchan, the premier Israeli food and wine magazine, which she edited for almost 30 years. Gur is the author of The Book of New Israeli Food and Jewish Soul Food: From Minsk to Marrakesh and has written and/or edited nearly 40 other cookbooks. She lives in Tel Aviv.
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