New Israeli food
What is mezze? Is there a word in English for shakshuka? What kind of meat do the Israeli use for their shawarma? What is the different between an Israeli breakfast to an European one? Where is the Carmel market located?
Over the last decade or so, a culinary revolution has taken place in Israel. The country's vibrant and sophisticated restaurant scene, hand-made cheeses, world-class wines and olive oil, boutique breads and of course high quality and varied agriculture produce – have put Israel on the international gastronomy map.
Flattering reviews of local wines, cheeses and restaurants frequently appear in the international media. Tourists, especially those who visited here in the past, are amazed by the changes and report on exciting culinary experiences. The Israeli delicacies and wine corner in the Duty Free shops have become a must-stop for those going abroad.
Janna Gur, founder and chief editor of Al-Hashulchan, Israel’s leading gastronomic magazine, has been following the changes in the local food scene for years. The insights to which Gur has been exposed have brought about the concept of a comprehensive all-encompassing book, which is a combination of a culinary voyage and a cookbook. She has brought along Eilon Paz, a talented travel photographer, for the journey. The pair roved the country, hungry for sights, tastes and experiences, and open to any culinary discovery that they chanced upon on the way.
Israeli salads (Photo: Eilon Paz)
The Book of New Israeli Food is available at Steimatzky and Tzomet Sfarim chains around the country and through Al-Hashulchan website (www.hashulchan.co.il) at NIS 179.
