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"A land of wheat and barley, of grape vines and fig trees and pomegranates; a land of olive trees and honey . . . you shall eat and be satisfied."?—Deut. 8:8-10
A Celebration of Classic Jewish Vegetarian Cooking from Around the World
Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora—from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.
From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar—festival and everyday meal alike. Marks's insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking.
- Sales Rank: #231902 in eBooks
- Published on: 2008-03-11
- Released on: 2013-02-21
- Format: Kindle eBook
Review
“…doesn’t shy away from recognising the cultural, historical, and religious relevance of traditional foods” (Jewish Tribune, 14th October 2004)
From the Inside Flap
For more than three millennia, vegetarian cooking has been a central component of the rich fabric of Jewish culinary tradition around the world. Olive Trees and Honey is a tribute to this vital realm of Jewish heritage, showcasing an authentic collection of vegetarian dishes that have graced Jewish tables across the ages from Alsace to Uzbekistan, and are still very much alive today—at holidays, rituals, festivals, and everyday meals alike.
In virtually any kitchen today, cooks need to possess a broad repertoire of vegetarian dishes for themselves or their guests—for health, theological, philosophical, or other reasons. In Olive Trees and Honey, eminent Jewish cooking expert Gil Marks presents a magnificent treasury of meatless fare suitable for any table: 300 simple, enticing recipes that accentuate signature flavors of time-honored dishes. The classics here—soups, salads, pastas, legumes, vegetable stews, egg dishes, and more—represent every part of the menu from an expansive global palette.
From savory pastries like Syrian Miniature Lentil Pizzas to hearty entrées such as Moroccan Mashed Potato Casserole, nourishing Romanian vegetable stews to wholesome legume dishes like Tunisian Chickpeas with Greens, Marks brings the world of Jewish vegetarian cooking to the home kitchen. For those observing kosher laws, each recipe is labeled as Dairy or Pareve. Many recipes include tips and variations for years of fresh, inventive meals.
Through brief chronicles of the Jewish diaspora's vegetarian legacy in diverse corners of the world and sidebars woven throughout the book, Marks sheds light on the origins and evolution of cuisines and dishes—and of the communities that created them. There are chapters on suitable recipes for key Jewish holidays and on essential ingredients and seasonings. Maps in each chapter chart the paths of several unique gustatory traditions through history.
Perfect for the vegetarian kitchen or as a complement to meat-based menus, the exquisite dishes in these pages will enrich any diet and bring warmth to any table. At once a practical guide to Jewish vegetarian cooking and an illuminating portrait of its journey across continents and centuries, Olive Trees and Honey is a celebration of this enduring global mosaic.
From the Back Cover
"Few international vegetarian cookbooks . . . even approach this one in caliber, scope or sheer range of flavor. It is a treasure that anyone from any ethnic, religious or culinary tradition can embrace."
—Vegetarian Times
"A land of wheat and barley, of grape vines and fig trees and pomegranates; a land of olive trees and honey . . . you shall eat and be satisfied."
—Deut. 8:8-10
A Celebration of classic Jewish vegetarian cooking from around the world
Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora—from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.
From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar—festival and everyday meal alike. Marks's insights into the origins and evolution of the recipes, suggestions for holiday menus from Rosh Hashanah to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking.
Most helpful customer reviews
64 of 65 people found the following review helpful.
Vegetarian recipes with "meaty" prose
By Ruhama
Having endured a rather bland week of institutional vegetarian menus, I returned home from a Jewish gathering eager to follow "eco-kashrut" but unwilling to eat one more bite of tofu. I immediately began searching for vegetarian recipes that might actually have some zest and pizzazz, and found that this book fills the bill. Olive Trees and Honey offers time-tested (some, over millenia) kosher vegetarian recipes from the Greater Mediterranean region, served with a rich fare of agricultural and social history. Learning the paths that various ingredients have taken around the globe is fascinating, and definitely fun to share with Sabbath dinner guests.
27 of 28 people found the following review helpful.
An excellent guide to Vegetarian Jewish Cooking
By Val
'Olive Trees and Honey' is an amazing book. Not only will you get wonderful vegetarian recipes, but just the history and traditions that are explained in this book is worth the price of the book. Don't think that it's full of "talk" though!! It contains lots of wonderful recipes. Pages 1-34 contains a brief explanation of the various countries that Jewish people come from, the traditional Jewish foods eaten in those countries, the spices used, etc. Did you know that there are Jewish people in India? Ethiopia? Yemen? The rest of the book (about 400 pages of it) contain some very interesting recipes. The beginning of each chapter includes a little section on the history of that type of food, along with recipes from various countries, and some possible variations. This book is for everyone - vegetarians, vegans, meat eaters, Jewish or non-Jewish. I promise you will learn something from this book (and not just new recipes!) It's obvious that the author took a lot of trouble to research th background of the various types of Jewish communities before he wrote this book, and I wish I could give it 10 stars!
24 of 24 people found the following review helpful.
One of my favorite cookbooks!
By kimmouse
I can't say enough how wonderful this book is. I try to use it as much as possible and so far the recipes I have made have all been stellar. I'm vegan and I was happy to find that many of the recipes are vegan by default. And even the non-vegan recipes can be veganized easily by replacing milk with soymilk and butter with vegan margarine. So far I've made:
Sephardic red lentil soup - absolutely my favorite lentil soup EVER. It never fails me and I've made this more than anything else in the book.
Egyptian potato soup - fantastic potato soup flavored with lemon juice.
Moroccan pumpkin soup - deliciously spiced with a beautiful orange color.
Bazargan (Syrian bulgur relish) - a must have for meze. Goes well with crackers and pita.
Sephardic rice stuffed peppers - hearty, filling and very easy to prepare.
Turkish bulgur pilaf - wonderful on it's own or stuffed into peppers.
Moroccan fiery marinated olives - Wow!
Bukharan samsa - light pastry surrounding delicious butternut squash filling
Moroccan vegetable stew - perfect on top of couscous with onion cinnamon raisin topping (also in book)
and many more...
Another positive aspect of this book is the history. The author has really done his research and offers insightful information about the origins of specific foods and dishes. So very interesting! A history of food and cookbook in one. A must buy.
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