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Learn to COOK - Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
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List Price: $29.95
Our Price: $19.77
Your Save: $ 10.18 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Wiley
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.5636089924
EAN: 9780764544132
ISBN: 0764544136
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 464
Publication Date: 2004-11-12
Publisher: Wiley
Studio: Wiley
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Editorial Reviews:
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"A land of wheat and barley, of grape vines and fig trees and pomegranates; a land of olive trees and honey . . . you shall eat and be satisfied." âDeut. 8:8-10
A Celebration of Classic Jewish Vegetarian Cooking from Around the World
Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diasporaâfrom Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.
From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendarâfestival and everyday meal alike. Marks's insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking.
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Spotlight customer reviews:
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Customer Rating:
Summary: Awesome Tool on High Holy Days!
Comment: I was given this book as a wedding gift and it has been invaluable! Though we are not strict vegetarian, we have been incorporating less meat and more vegetarian dishes into our daily menu, and the recipes in this book are delicious and nutritious. I love the section "Vegetarian Foods for Special Occasions and Holidays"! It lists many traditional and appropriate dishes for specific high holidays. With a synagogue full of people with varying degrees of vegetarian and Kosher diets, this book fits the bill when cooking for a crowd because everyone can eat these dishes! I just made the Sephardic Baked Rice Pudding for our Rosh Hashanah oneg and it got rave reviews. I enjoy the notes from the author about the cuisine habits of the Jewish communities he obtained the recipes from. This book is definitely worth the buy if you are looking for a vegetarian cookbook! (And you don't have to be Jewish to enjoy it!)
Customer Rating:
Summary: great food with a history sidedish
Comment: excelent recipies, some that i never saw anywhere else. i also love all the stories. i only wish there were a few photos, but even so, this book is much, much better than any other book on jewish cooking i have ever come across.
Customer Rating:
Summary: Love it
Comment: I purchased this cookbook a few weeks ago and have made 3 dishes so far. The Egyptian Potato Soup was delicious - nice and creamy without any dairy. It had a beautiful vibrant color with a wonderful potato/lemony taste. I also tried the Romanian Potato and Vegetable Patties. They were pretty good; not my favorite veggie patty but not bad at all. Lastly, I made the Ashenazi barley with mushrooms which was very yummy. I plan to try many more recipes as they all look really delicious. I enjoy reading the small blurb about each recipe. All in all, a wondeful Jewish Vegetarian Cookbook that I highly recommend.
Customer Rating:
Summary: Awesome recipes!
Comment: I love this book. The recipes are so good, and are quite unique and easy to make. Instructions are well explained, and some are simply amazing.
My friends recommended the book and it is great (Written by Brett's wife!).
Customer Rating:
Summary: One of my favorite cookbooks
Comment: This is essentially an international cookbook focusing on cuisines of places which have historically had significant Jewish populations (although not much on Ashkenazi cuisine). Much of the cookbook is divided by vegetable. For many recipes, variations are presented, some of which transfer the recipe from one cuisine to another. The food is delicious and this is one of the only mainstream cookbooks with Ethiopian recipes. Highly recommended. My only warning is that Marks expects you will be feeding a large group, so singles beware... my huge batch of lovely Persian rice just didn't get finished.
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