/s3/static.nrc.nl/images/gn4/stripped/data38155886-f98f74.jpg)
[ad_1]
Cookbooks contain explanatory glossaries more often. That of TLV begins with "achenebbish". Yiddish for pathetic or pitiful, is behind. Sliding (hands and flying), Joetje (a decade) and a brewer (drunk) are also there. We read it because we read the entire cookbook. Even before they even cooked a dish.
TLV was voted Friday at the 2018 Gold Recipe Book, proclaimed for the third consecutive year to lend a hand to the Dutch cookbook.
TLV is written by Jigal Krant. Journalist, he has a kitchen section in the Nieuw Israëlietisch Weekblad and realized the program The question of ham kooshere of Joodse Omroep. One type Value Inspection Service on Jewish Culinary Practices and Food Laws. It was interesting and fun, Jigal Krant's cookbook is particularly incredibly infectious. TLV (not to be confused with Tel Aviv another recipe book now in store) humorously shows how exciting, innovative and absurd cooking is. Somewhere, Krant writes why he never wanted to open a restaurant. "As a sex lover, you should not become a whore." So you lose your pleasure. And the pleasure is in all this book. When Krant writes about the sachlab, a hot, sweet drink, he devotes a whole page to the Israeli "cold ghost", to the Israelis' exaggerated reaction to the winter that can hardly be called winter. "They have a word, chorev but they also have that for peace (sjalom ), so that says nothing."
The book is particularly contagious because it is described by Tel Aviv as a city where people dance on the edge of the volcano. From the increasingly conservative Jerusalem, young secular Israelis emigrate to Tel Aviv. Until recently, gastronomic desert, city today where the whole evening is eaten, drunk, danced and still eaten – the last worry is the kosher. "As long as it takes, because here too, fundamentalists are trying to put apostates on their knees," writes Krant anxiously. Maybe Tel Aviv is now at its peak. The restaurants are cheap, accessible and noisy. Eating with your brass (pita bread) and eating fire (grilling, roasting) play a major role in the book and produce recipes stimulating saliva. Most of Krant, a number of local chefs who show what is the culinary position of the city. Newspapers are the big favorite of the newspapers, Burek, where you sit with the other guests, eat what the pot does and, together, the dessert of a large table spoon. "As if Jackson Pollock was reincarnated as a confectioner. […] Nobody is dirty one on the other. It is Tel Aviv."
Without l & # 39; Israeli-British cook writer Yotam Ottolenghi, there may not be an audience for [TLV] . He also receives all credits in the introduction. Thanks to Ottolenghi, we already have water of za atar and orange blossoms at home, he has already carried out the establishment. But where Ottolenghi is primarily a guide in the kitchen, Krant takes you outside, into the city, where she bubbles and bubbles. He does it with a goge that you see in some cookbooks.
Source link
