Cook the Book: 'The Book of New Israeli Food'

20110527-153998-the-book-of-new-israeli-food.jpgCuisines of the Mediterranean have inspired countless cookbooks. Volumes have been written on the lively flavors of southern Italy, the bounty of Provence, and the ancient recipes of Greece. And for good reason.

But Janna Gur, author of The Book of New Israeli Food, would like to introduce us to another Mediterranean cuisine. She's the founder and editor of Al Hashulchan Gastronomic Monthly, Israel's leading food and wine magazine and has been reporting on the evolution of the Israeli culinary scene since 1991.

The concept of diaspora is integral when thinking about Israeli food, with influences coming from all over the world. The Book of New Israeli Food showcases this particular diversity beautifully; recipes and photos are interspersed with stories and histories that put Israeli cuisine into perspective.

We recently sat down with Gur and asked for some of her favorite recipes from The Book of New Israeli Food. This week we'll be sharing her Stuffed Baby Eggplants and Courgettes in Pomegranate Sauce alongside Mejarda, a rice and lentil pilaf, as well as Cheese Bourekas and Gondi, an Iranian-Jewish spin on matzo ball soup.

Win 'The Book of New Israeli Food'

Thanks to the generous folks over at Schocken Books, we are giving away five (5) copies of The Book of New Israeli Food this week. All you have to do is tell us about about your first experience with Israeli food in the comments section below.

The standard Serious Eats contest rules apply.

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