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Modern Israeli Cooking: 100 New Recipes for Traditional Classics, by Danielle Oron
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An Incredible Food Culture at Its Best
Danielle Oron is on a mission to make you hungry...very hungry. She offers recipes with an incredible array of flavors, some you may not be familiar with but will want to make and eat. Her cooking has been compared to Yotam Ottolenghi. It is a vibrant, passionate culinary exploration inspired by the ancient food traditions of the region with a modern take. Each dish is clean, fresh and in a way, new again or at least uniquely Danielle's. The result is simply inspiring food that will excite food lovers from all over.
- Sales Rank: #177425 in Books
- Published on: 2015-10-13
- Released on: 2015-10-13
- Original language: English
- Number of items: 1
- Dimensions: 10.26" h x .83" w x 8.08" l, 1.00 pounds
- Binding: Hardcover
- 240 pages
Review
“Modern Israeli Cooking is taking over where Ottolenghi left off with his book Jerusalem. Danielle has given us a book that helps us make sense of extremely diverse cultures and their cuisines. We are truly getting a very fresh and creative perspective from such an acclaimed and talented young author.” ―Todd Ginsberg, James Beard Nominated Chef at The General Muir
“Danielle Oron shows her love for Israeli food with her own twist of traditional into modern. Read on and witness her passion, knowledge, dedication and hard work in this book.” ―Mark McEwan, Chef, Author and Head Judge of “Top Chef Canada”
“Modern Israeli Cooking is an intuitive, generous and beautiful book filled with warmth and love of culture, the recipes begging to be made right away and shared with friends. This is not a book that will sit on a shelf, it will be used and will help spread the word about this remarkable cuisine.” ―Erik Murnighan, President, The International Culinary Center
About the Author
Danielle Oron is the chef and owner of Moo Milk Bar, a "milk & cookies bakery" in Toronto. Obsessed with food and family-style meals, Danielle studied at The French Culinary Institute-now the International Culinary Center-and founded the blog I Will Not Eat Oysters. She also contributes to FoodNetwork.ca and Pepper Passport. Danielle's Israeli and Moroccan background mesh with her French training to create one of the most unique and refreshing food landscapes around. Danielle splits her time between Toronto, Canada and Atlanta, Georgia.
Most helpful customer reviews
10 of 10 people found the following review helpful.
Bold, in your face, and full of love - Modern Israeli Cooking
By Bundt Lust
I am a huge fan of Israeli cuisine and have read numerous cookbooks in the last several years focusing on this diverse cuisine, so I was excited to be offered "Modern Israeli Cooking" by Danielle Oron, the creative force behind Moo Milk Bar and the blog "I Will Not East Oysters." Danielle's family moved from Tel Aviv to New Jersey when she was a toddler, and her family was known as "those crazy Israelis." In her words, these recipes combine her culinary background in French technique with classic Israeli flavors to create new and modern dishes.
Modern Israel is a melting pot; you'll find cuisine from Morocco, Eastern Europe, Yemen, Egypt, Iraq and Turkey. Dishes are served family-style with a lot of side plates consisting of salads and dips; this is my personal culinary heaven. The recipes are divided into weekdays (chicken shawarma rice bowl, kofta kebab freekeh salad, za'atar chicken, pashtida), Fridays (challah, ricotta and za'atar ravioli, lemon chicken with olives, harissa lamb meatballs), beach (peel and eat harissa shrimp - if you haven't guessed already, this is NOT a kosher cookbook), salmon ceviche, chermoula fish tacos, seared sesame tuna), slow cooking (braised pomegranate short ribs, roasted garli and apricot chicken, hawaij oxtail ragu, pastrami), brunch (shakshuka, bourekas, babka French toast, za'atar sesame mini bagels), midnight (za'atar fried eggs, feta grilld cheese, cinnamon challah), salads and sides (tabbouleh, carrots several ways, pickled beets), sweets (saled tahini chocolate chip cookies, tahini-swirled brownies, halva morning buns, honey and apple cake), and stapes (tahini, ancho chili harissa, labne, schug, preserved lemons, dukkah). Ingredients are given in US (volume) and metric.
Danielle's commentary is on the hip side; recipe subtitles frequently involve food puns and cultural insights, like the mild red pepper harissa: "If you like the flavor, but you have a death wish / enjoy S&M, add more of the Thai chilis and a bit more hot paprika.") or tahini: "We put this sh*t on everything."
True to the book's goal, you will find classic flavors with modern twists; the beloved sabich has been turned into a breakfast bowl with shredded potato hash, falafel gets some help from spinach and is served with green tahini and sauerkraut, you'll find Sephardic pastries like bourekas supersized and dressed up with mushrooms and caramelized onions, Milky has been reinvented as a decadent, boozy pot de creme. I loved the peppered watermelon and feta, as watermelon + mint + Bulgarian feta is a staple breakfast in my house; here, Korean red pepper flakes and black pepper kick this up a notch.
Overall this is a fun, young take on modern Israeli cooking - you'll find many familiar flavor profiles (za'atar, tahini, sumac, schug, dukkah) and plenty of colorful veggie salads and sides to dress up your table. From a comfort food perspective, it contains the most amazing grilled cheese recipe (feta grilled with Kalamata olives - heaven!), eggs and sumac soldiers, and many warming dishes that would be great for cooler nights (braised pomegranate short ribs, sweet shredded honey lamb, beer-braised holiday brisket, homemade pastrami).
*For those who keep kosher, please note that this is NOT a kosher cookbook - it contains shellfish recipes as well as meat mixed with dairy. However, most of the recipes are (or can be made) kosher with a little tweaking.
6 of 6 people found the following review helpful.
Modern Israeli Cooking: 100 New Recipes For Traditional Classics
By M. Hill
Filled with one hundred delectable recipes, this book manages to respectfully meld old with the young chef’s new approach. This is food she grew-up eating and clearly infuses the narrative and recipe notes with humor, warmth and affection.
Each recipe has a color full-page photograph accompanying it which is a practical decision so if unfamiliar with the cuisine the user has a visual roadmap. Most of the ingredients are pantry staples, but a few, like sumac, Za’atar, may need to be purchased or researched. I found a number of recipes for the spice mixture Za’atar on the internet – all slightly different but all using common ingredients.
Organized in a unique way, the chapters are Weekdays, Fridays, Beach, Slow Cooking, Brunch, Midnight, Salads and Sides, Sweets and Staples. The index in the back of the book is helpful if wishing to find recipes based on ingredient – like chicken or lentils, etc.
I prepared Fattoush it is was fresh, delicious and seasoned perfectly with baked pita pieces that added an additional layer of crunch. And, after reading that one of the items in the Staple chapter was a favorite of the author, I also made Labane which was ridiculously easy and amazingly good. The fact that it is so much healthier than cream cheese or other high fat spreads is a plus. Overall, the recipe instructions are clearly written and should pose no problem for anyone but a novice cook.
Book specifics -- which I include because they may present issues to some users. This is a sturdy hardback with no dust jacket, instead the artwork is bonded to the cover. I much prefer this cover style because dust jackets may be torn or stained. The binding is tight so I folded the book – over-extended it open in sections -- and the binding loosened up and remained undamaged but now it lays open without closing right back up – a necessity for reading a recipe while the book is on the counter.
The paper is reasonably heavy but a light smear of liquid, wiped up within five seconds still warped the page, so to avoid damage, if possible use a cookbook holder and keep out of chopping and cooking range to avoid splashes.
Black ink is used throughout the book which is much easier to read than any other color which is helpful because the font size for ingredients and instructions is an eye squinting 9 point font. Since cookbooks are normally read while they are laying open on a counter top, this is a small size for people with excellent eyesight and extremely challenging for people with any eyesight issues.
A problem I had not encountered before, in my copy the pages were bound with the print quite close to the center crease so the book had to be pressed open, hard, to read important things, like the measurements for ingredients, etc.
The book itself is a wonderful way to learn and explore Israeli cuisine for those of us new to it and should provide a fresh new approach for those cooks familiar with these dishes.
5 of 5 people found the following review helpful.
Spectacular recipes
By Corey Scott
There is literally nothing in this cookbook that doesn't look absolutely delicious. Every recipe is accompanied by mouthwatering, high-quality photographs, taking the guesswork out of how it should look. The dishes in the photos are nothing less than what I would expect to see at a world-class restaurant.
The book is divided into 9 sections
:
-Weekdays (12 recipes)
-Fridays (11 recipes)
-Beach (11 recipes)
-Slow Cooking (10 recipes)
-Brunch (12 recipes)
-Midnight (11 recipes)
-Salads and Sides (13 recipes)
-Sweets (12 recipes)
-Staples (8 recipes)
Close your eyes and flip to any page. You won't be disappointed with what you find!
Update 12/20/2015: While I received this copy for free, I just paid for another copy of this book as a christmas present for a foodie, so that says something I think!
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