✰ [BOOKS] ✸ Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World By Gil Marks ✽ – Freepe.co

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 A Celebration Of Classic Jewish Vegetarian Cooking From Around The WorldTraditions 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, WithRecipes For Soups, Salads, Grains, Pastas, Legumes, Vegetable Stews, Egg Dishes, Savory Pastries, And 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

10 thoughts on “Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World

  1. says:

    I came across this cookbook on and thought it sounded interesting, but as I have had little exerience with Jewish cuisine or culture, I wasn t sure what to expect from it Fortunately, my local library had a copy and I checked it out I did not read the book from cover to cover, as it is over 400 pages long I did, however, find myself wanting my own personal copy of this book The beginning of the book briefly covers some history of Jewish communities in many countries, and the food traditions in those areas The next section explains seasonings and flavors important to Jewish cuisines Then there is a section about Jewish holidays and suggested menus for those holidays Then we get into the recipes 39 pages in Not too bad One Goodreads reviewer complained about the way this book is organized, but it makes sense to me I like to have a balanced meal and would choose items from the different categories to accomplish my goal of varied flavors, textures, and nutrients I am guessing the categories also probably have some specific meaning purpose to Jewish people because it seems like there are rules about what is to be eaten when The sections are Cheese and dairy spreads Pickles, marinated vegetables, and relishes Salads Soups Savory pastries Cooked vegetable dishes Vegetable stews Legumes Grains Dumplings and Pasta Eggs Sauces and seasonings Many of the sections have interesting maps to illustrate regional cuisine preferences For example, there is a map that shows which countries primarily use green lentils and which countries tend to prefer red lentils There is another map that shows how stuffed cabbage started in Iran and spread to many other countries.There are a lot of recipes in this book There are dishes from Morocco, Russia, Greece, Italy,Turkey, Ethiopia, Hungary, Georgia, Romania, Tunisia The list goes on The thing I like most about this book is the fact that the author recognizes that a lot of times, dishes from different places can be very similar, but differentiated by a few minor tweaks He presents these different dishes not as entirely different recipes, but rather as variations on the theme, all grouped together For example, in the marinated vegetables section, there s a recipe for Sephardic Cucumber Salad In the right hand column of the page, he lists 6 variations on the cucumber salad For Ashkenazic Cucumber Salad, you add 1 4 cup chopped fresh dill, but if instead you want Romanian Cucumber Salad, you add 1 tablespoon chopped fresh tarragon I have seen cookbooks where these would be written out as 7 completely separate recipes I find those books irritating There is a useful index in the back of the book Finally, I like the fact that as I flip through, I see recipes that are new and intriguing to me, but with very manageable ingredient lists I suspect I will be trying Syrian Eggs with Rhubarb as soon as I get rhubarb in my CSA box this year The ingredient list is rhubarb, vegetable oil, garlic, sugar, eggs, salt, ground black pepper or ground allspice, and dried mint This could be amazing or it could be terrible Either way, I kind of have to find out now.

  2. says:

    Tasty old world recipes If you re into Mediterranean Kosher food this is the book for you The recipes are easy, come with great background and provide options you may not have considered before NOTE These are vegetarian recipes not vegan I suppose you could play around with ingredients if you re vegan though I m not certain of the taste Get this book if You like want to make Kosher meals You like are VEGETARIAN You like Mediterranean foods Yummy.

  3. says:

    Vegans beware When this says it s a vegetarian cookbook, it really means it Almost every recipe is drenched in animal products, primarily dairy and eggs.The Introduction explains the various food cultures that have sprung up in Jewish communities around the world, complete with maps and such This part was fascinating, although I felt that it was a bit too Old Wold focused I know for instance that there are strong Jewish cultures in Argentina and Brooklyn, but they are not included in the book.After the Introduction is an explanation of vegetarian foods incorporated into Jewish holidays I found this part rather averagely done and skimmed over it.The recipes are oddly divided up The chapters are cheese and dairy spreads pickles, marinated vegetables, and relishes salads soups savory pastries cooked vegetable dishes vegetable stews legumes grains dumplings and pasta eggs sauces and seasonings As you can tell, some of the recipes are put together based on the type of dish salad, soup and others based on the ingredients eggs, legumes This makes the book appear disorganized Also the complete lack of dessert is sad.Beyond the maps in the Introduction, there are no pictures Additionally, the recipes are mostly designed to serve 6 to 8 I m not sure what planet the author is from, but that is not a typical family sized meal in America.Essentially, then, this book is a good introduction to Old World style Jewish food but ignores the healthier options that I know from experience exist in Jewish communities in the Americas It is difficult to enjoy the cookbook since there are no pictures or colors Additionally, all of the recipes are designed for 6 to 8 servings, which is a bit large for the typical American household Overall, then, I would recommend this book to those with a vested interest in Jewish culture and cuisine who can see past the dull layout and design of the cookbook.Check out my full review Link will be live on June 12, 2012.

  4. says:

    Some interesting recipes, but they were all for large servings making working out smaller adaptations a little difficult.Best thing about the book, however, was the pieces of the history of many of the dishes and the vegetables involved.

  5. says:

    One of the most exciting cookbooks I ve come across in a long time Tons of classic staple recipes, complete with numerous regional variations 7 variations of Red Lentil Soup alone , as well as unique and obscure foodstuffs from regions not often portrayed in American cookery I checked it out from the library, but will be buying a copy and advised many of my family to do the same.

  6. says:

    My household uses this book so much that its binding has started to crack not its fault, we re hard on our cookbooks It has so many amazing recipes most are quite simple and don t rely on particularly exotic or expensive ingredients, but on interesting cooking techniques and flavor combinations When exotic ingredients are in the recipe, there are almost always several alternatives offered that are still authentic and delicious For example, the Syrian spinach soup suggests pomegranate concentrate OR lemon juice OR yogurt as flavorings We tried it with lemon juice and then with yogurt, and we liked both so much we eventually tracked down some pomegranate concentrate Now we make it with whatever we feel like that day, because they re different but equally delicious.That kind of variation is the unique strength of this book, and it s the result of both Mr Marks broad geographic spread Ethiopia to Uzbekistan and further and his own skill as a chef His curation for a Western mostly American audience is excellent, and he manages to convey both the diversity and the unifying ingredients and flavors of his chosen cuisine I have to thank him for that I would probably never even pick up a cookbook about e.g Uzbek Jewish cuisine, but thanks to his curation I ve got a pretty great recipe for samsa like samosa but with squash filling I ve never raved like this about a cookbook before I won t even go into the interesting anecdotes and cultural history But if you want to make unusual and tasty things without meat, be sure to take a look at this.

  7. says:

    Olive Trees and Honey is a delicious cookbook and an amazing resource Featuring information on worldwide Jewish cultures and cuisines, etymology and detailed histories of ingredients and processes like pickling, and building block basics how to make ghee, panir, dough , it truly is a treasury.From meze to main meals, Marks recounts popular dishes and offers several regional variations with different spices or vegetables, which makes this book adaptable to every taste There are no photos but that does not detract value from the text at all.

  8. says:

    One of the most exciting cookbooks I ve come across in a long time Tons of classic staple recipes, complete with numerous regional variations 7 variations of Red Lentil Soup alone , as well as unique and obscure foodstuffs from regions not often portrayed in American cookery I checked it out from the library, but will be buying a copy and advised many of my family to do the same.

  9. says:

    Great history section on Jewish communities around the world, Jewish holidays and foods typically served at each one, and a large number of vegetarian not vegan recipes with multiple variations by region I would have liked to see some pictures of the food Not many hard to find ingredients in the recipes and I liked how when there was, a easily found item was suggested as a replacement.

  10. says:

    We recently discovered the word flexitarian which does a good job of describing how we eat So I m always looking for new vegetarian recipes Olive Trees and Honey has become my new Go To Cookbook I actually bought my own copy after enjoying it in the library so much.