|Falafel and Hummus as packaged 50 years ago|
|Hummus, depicted in Ansky's book.|
|Ansky's Hummus recipe|
Ottolenghi and Tamimi's Jerusalem: A Cookbook has been very popular since its publication in 2012. I cooked several recipes from it, and wrote about it here: Jerusalem: A Cookbook. The book has beautiful images of the authors' native city, Jerusalem, and the discussion of hummus is illustrated with several photos and recipes; the image below suggests the wide selection of hummus in an Israeli market:
I've reproduced, below, a page of general information on hummus and where to buy it. Again, this reflects the overall love of hummus throughout Israel.
|A page from The Foods of Israel Today by Joan Nathan|
The Book of Jewish Food; An Odyssey from Samarkand to New York by Claudia Roden (1996) is a survey of Jewish foodways from around the world, including Israel of course. Roden grew up in the Jewish community of Alexandria, Egypt, and began her career writing about general Middle Eastern food. The breadth of the recipes and stories collected in The Book of Jewish Food amazes me!
|A story about Falafel from The Book of Jewish Food by Claudia Roden|
Recently, I wrote about another book on Israeli food titled Breaking Bread in Galilee: A Culinary Journey into the Promised Land by Abbie Rosner.
"I have chosen to approach food as a means of bringing people together instead of keeping them apart," Rosner wrote in her introduction. "If using food as a bridge between individuals from either side of the conflict can help overcome suspicion and promote mutual understanding, even on the most modest scale, then something very significant can be achieved."
|Cookbook Wednesday is inspired by|
Louise at Months of Edible Celebrations.