Cooking the Israeli Way: To Include New Low-Fat and Vegetarian Recipes

by Josephine Bacon

An introduction to the cooking of Israel offers such traditional recipes as cheese blintzes, shakshooka, felafel in pita, and poppyseed cake, and includes information on the geography, customs, and people of the Middle Eastern country.

Genres: Cookbooks, Cooking, Ebooks

72 pages, Library Binding

First published January 1, 1986

Reviews

[Beverly · Rating 5 out of 5]

The book begins with brief info about the country and its food; info on cooking utensils, cooking terms, and ingredients featured in the book; and typical menus.
The rest of the book is divided into breakfast, lunch, and dinner, with menus and recipes. The Israeli Way also includes Shabbat meals and a Passover meal. Many of the recipes look easy to do. Most of the recipes may require adult assistance, depending on the child's age. Some of the recipes are time-consuming, because they need to be chilled for several hours, or baked for a considerable time, or simmered for some time. The book is illustrated with many photos, especially of the foods featured in the recipes. Tips on cooking safety, a metric conversion table, and an index round out the book. In addition, the book is written by a knowledgeable expert in that country's food. This book is suitable for middle grade and high school students.

[Alicia · Rating 4 out of 5]

I really enjoy this series of cookbooks and used them often when I was homeschooling. I found several simple recipes in this one that we look forward to making.

[Critical Hysteria · Rating 1 out of 5]

haha, kosher book by bacon

[Connie · Rating 5 out of 5]

Along with eleven pages of information about Israel's people, festivals, markets, and foods, this is a wonderful collection of recipes for day-to-day and holiday life. I would love to have it. :)