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Fresh Flavors from Israel
By Ruth Oliver and Orly Pely-Bronshtein and Shaily Lipa-AngelEdited by Janna Gur
6.4"x10.5" (140 Pages)Publisher: Al Hashulchan, 2010
Israel today is a feast for food lovers, a culinary melting pot of traditions from Europe, North Africa and the Middle East. Markets abound with choice seasonal produce, restaurants creatively blend Middle Eastern cuisines with international culinary treats, cafes are fragrant with freshly baked cakes and quality coffee, and streets are lined with snack stands selling everything from shawarma to local artisan pastries. This stunning new book brought to you by Al Hashulchan, Israel's premier food and wine magazine, offers a glimpse into one of the most fascinating and varied cuisines in the world with over 60 delicious easy-to-follow recipes and lots of tips and information on special ingredients and spices.
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