The cultural influences in the State of Israel are woven together in a pattern formed by a reverse Diaspora as Jewish people returned to the newly-formed homeland. In The Book of New Israeli Food, Janna Gur, a Russian-born Israeli, deftly pulls apart the elements of the pattern while still looking at the whole cloth. The Book of New Israeli Food is a remarkable achievement as well as a beautiful book of luscious recipes, one that reflects the journey Israel has made from arid desert to fertile agricultural lands, from the rigors of the kibbutz to the sophistication of the cuisine developed in major cities. The result is to see Israel's' triumphant story of growth as reflected in the foods they eat.
The Jewish Diaspora scattered the Jewish peoples who adapted their cuisines to the host country's available foodstuffs, always in respect to the kashrut laws. With the 1947 creation of the homeland the Jews returned to their roots, each carrying the adopted cuisine, from the Ashkenazy classic chicken soup or chopped liver (beloved by all), or the Sephardic cuisine influenced by the Middle East or Spain with classic recipes for Tabuleh or Hummous.
Gur tells us that during the kibbutz years of arduous labor breakfast developed into an important meal and visitors today remark on the fact that it is a feast. Those years of assiduous agricultural development rendered olive oil, and what Gur calls the "fruits of paradise," mangoes, nectarines, dates and almonds, the abundant oranges and tomatoes. Today open-air markets patterned after the Middle Eastern souks today offer a wealth of foods as well as clothing. Fishing in Israel is another triumph: once seafood teemed in areas from the Mediterranean to the Sea of Galilee, but the waters have been heavily fished and today, with the same dedication to discovery and with the same intelligence, the Israelis have fostered a thriving economy in aquaculture.
The success of the Kibbutz years combined with the late 1980's awareness of global cuisine, and Israeli cooking opened wide. Within this historical context, told in stories throughout the book, a true fusion cooking has developed, one that is in the hands of the home cook, not only the chefs. You will find recipes for every course from every past influence. There are classics such as Falafel, Challah, Classic Jewish Chicken Soup, and Traditional Chopped Liver, as well as more "fused" dishes such as Figs Stuffed with Bulgur and Cranberry Salad, Citrus Semolina Cake, and Mina del Pesach (Passover Matzo Pie). The recipes are categorized under salads, the street and the market, simple pleasures, grill, Shabbat and holidays. The holiday and Shabbat sections are particularly rich.
There is lush photography by Eilon Paz throughout the book, both of food and of the life of Israel, from its open-air markets to its fishermen to holiday photos. This book will incline the reader to wanderlust, but short of buying a plane ticket, take a tour of Israel through Gur's agile pen, and taste the triumph of the Israeli cuisine in you own kitchen.
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