Modern Israeli Cooking by Danielle Oron
Oron studied atThe French Culinary Institute - now the International Culinary Center - and draws cooking inspiration from her Israeli and Moroccan background. Oron is the chef and owner of Moo Milk Bar in Toronto. In Modern Israeli Cooking, Oron offers an incredible collection of Israeli recipes for the modern home cook. Oron takes inspiration from dishes like Schnitzel platters, potato latkes and falafel and adapts them with a modern eye to create Israeli-inspired recipes like Cornflake-Crusted Schnitzel Sandwiches with Pickled Radishes and Spicy Mayo, Latkes Eggs Benedict with Smoked Salmon and Herby Sour Cream Sauce, and Green Spinach Falafel. Even the format gets a modern twist with chapters like Weekdays - Everyday Kind of Food; Friday - Special dishes made on Shabbat or holidays; Beach - Just like sitting in Tel Aviv on the beach; Midnight - It's late, and you're hungry aka the carb chapter; and more.
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 splits her time between Toronto, Canada and Atlanta, Georgia.
| SKU | Unavailable |
| ISBN 13 | 9781624144738 |
| ISBN 10 | 162414473X |
| Title | Modern Israeli Cooking |
| Author | Danielle Oron |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Page Street Publishing Co. |
| Year published | 2017-11-14 |
| Number of pages | 240 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |