by Naomi Goodman, Robert Marcus, Susan Woolhandler
Published by Candle Books 1995 (3rd edition)
NB There is a brand new revised 4th edition, details here and also their recipe for honey cheesecake!
I loooove this book, not least because it was a gift to me from a very dear friend and her familywhich sustained me through a very difficult period of my life in more ways than one. It is a nicely illustrated and easy to use book, great for browsing and enjoying as well as using in the kitchen.
The recipes are all for foods which would have been freely available in the Holy Land, and many are traditional recipes in Israel and the surrounding regions as well as recipes inspired by traditional Roman foods brought in by the invaders.
They are generally incredibly healthy recipes, hearty, nutritious and as appealing to the eye as they are to the palate. How to make your own flavoured soft cheeses and yoghurts are described in detail.
Bread as a staple is given an honoured place, with recipes for natural sourdough bread, Matzoh, barley cakes, date nut bread, sourdough fig roll, Challah, apricot raisin sourdough bread, carob spicery seed bread, onion board and more. There are recipes for casseroles, roasts, stews, fish, drinks and desserts galore, with lots of vegetable recipes too.
What cracks me up is the recipe page devoted to preparing a fatted calf, goat or lamb: it starts with "Dig a pit slightly wider and longer than the animal" - what a book !
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