I COOKING

I

THE WEEK'S SPECIALS

I FROZEN MEAT DEPT. 1

OPEN
24
HOURS

4395 Orchard Lake Rd.
Crosswinds Mall
626-0022

EMPIRE FROZEN
KOSHER

TURKEY BREAST

from Mon. 7 a.tn,
to Sat. at 12 Mid
Sunday 7 a.m.-9

Prices
Good Only
At Our
Orchard Lk.
Rd.
Store

WE STILL HONOR
DOUBLE COUPONS
UP TO 50°

4t06,,,.$2

ROSE KLEINER

Special to The Jewish News

lb.

II

Average

A

GROCERY DEPT. 1

I

1 PRODUCE DEPT.

Israeli Cookbook:
Visual Feast

EDDY LEON KOSHER
CHOCOLATE-COVERED
RASPBERRY

CALIFORNIA SWEET

BING CHERRIES

99°

GRAHAMS

,?,:z $ 1.39

1

lb.

I FROZEN FOOD DEPT. I

DELI DEPT. 1

SINAI KOSHER
FROZEN

SINAI KOSHER

BOLOGNA

$3.29

BEEF PATTIES

lb.

Pkg.

ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.

And

We Accept

SEE STORE FOR DETAILS.

A
MasterCard

Prices & Items In This Ad Effective Fri., June 1 Thru June 7, 1990

We Carry
Motor City
Muffins

ORCHARD 12 PLAZA
27665 ORCHARD LAKE RD. AT t2 MILE

553.2165

We are now carrying

VOORTMAN COOKIES

SALE $ lA9

JELLY
DEANS

79'

lb.

At Discount Prices

PRETZELS

No Salt

C7

Salt, Reg. $1.29 lb. •

12 oz. pkg., Reg. $1.29 • • • 7

CHEESE CRUNCH

Reg. $1.99 • • • • • • • 99 4

HONKEY DOREY

DIET DELIGHT

TRAIL MIX

All Natural — No Salt
NOW
Reg.
$2.99 A no
NOW $ 2.49,,,. lb.
1•7 7 lb.

Reg. $3.69 lb.

BRING THIS AD IN

AND RECEIVE

$1.00 OFF

82

99'

TACO CHIPS & TORTILLA CHIPS n94

lb.

FRIDAY, JUNE 1, 1990

On any
purchase of
$8.00 or more

CAPE
COD

POTATO
CHIPS

$1.09

99' SALE!

Red, Black and
Chocolate
Reg. $1.69 lb.

99

FANNY FARMER CHOCOLATES

Reg.

lb. $1.79 lb.

HERSHEY
LICORICE

NOW

Mon.-Sat. 9-9 V
Sun. 12-5

We honor ail other
competitor coupons

inn i((;)
DLPY

7 oz. bag
Reg. $1.59

ANN RASKAS

CANDY

All Flavors
Reg. $4.99

Now $2.79ib.

OAT DRAN

PRETZEL
NUGGETS

$1.59 lb.

Expires 6-16-90 I
ALL FRUIT

. 2ASI

BUY 2 GET 1 FREE!

,

• Non Dairy • No Cholesterol • Kosher
No Fat • Low Sodium • 9 Calories per ounces

love of Israel,
good food, and superb
photography combine
to make Taste of Israel, A
Mediterranean Feast
(McClelland & Stewart) into
a book of singular appeal. It
is also a good up-date on the
great progress Israel has
made in the gastronomic field
during the past decade.
The unique, almost sensual,
photographs in this book have
a dimension that goes beyond
the kitchen. Yet most of the
recipes are simple enough to
inspire the most reticent of
cooks. Mainly, the book cap-
tures the culinary feel of
Israel and its special regional
and ethnic foods in a way that
delights the eye. Keep this
volume on the coffee table in
the living room, when it's not
used in the kitchen.
Unlike most cookbooks on
the market these days, this
book was written by two men,
rather than by women. Ron
Maiberg is a journalist and
film maker, with a passion for
things gastronomical.
Avi Ganor, one of Israel's
leading photographers, sees
every item of food as a work
of art. The authors used Zachi
Bukshester as general food
consultant.
Owner, and chef of one of
Tel Aviv's most fashionable
restaurants, The Pink Ladle,
Bukshester also writes about
food in Israel's most popular
daily newspaper, Yediot
Achronot.
The book contains chapters
on traditional, dairy, fish,
vegetable and barbecued
foods. One of the most intrigu-
ing chapters is on Street Food.
You may not necessarily
want to go into the kitchen to
duplicate the tasty and temp-
ting fast foods at Israel's ubi-
quitous kiosks. But, like this
writer, you may enjoy learn-
ing what goes into these
foods, and how they are
- prepared. At last the ingre-
dients of the Fried Kibbeh,
the boreka, or the Mixed Grill
will no longer be a mystery.

Each of the chapters in the
book has two parts. The first
section consists of a lively,
well written, and informative
short introduction. These fine
sections say as much about
Israeli culture as about the
food under discussion.
The second part of the
chapter gives the individual
recipes, beautifully
illustrated.
Even the chapter on New
Israeli Chefs follows this for-

mat. First comes a delightful
short discussion of what it's
like to be a creative and im-
aginative chef in a country
such as Israel. There are the
special Kashrut laws, and
other limitations, along with
some advantages — such as
the rich culinary variety of a
people gathered from all cor-
ners of the earth.
Then comes the recipe part
of the chapter where several
new Israeli chefs share their
cooking secrets. Among the
easy recipes in this chapter is
Uri Guttman's Avocado Soup
(p.223). Israel Aharoni's
Mediterranean Tart (p. 229) is
another dish that's simple to
prepare and as attractively
gourmet as any French
pissaladiere can be.
Easy, simple recipes in
other chapters include the
traditional kugel made with
thin vermicelli (p. 119), the
Chilled Cucumber and Yogurt
Soup (p.51), and the veal and
lamb Shish Kebabs. All have
a short list of ingredients and
a delicate combination of
seasonings.

The chapter on Wine and
Spirits gives readers, even
those indifferent to drinking,
an absorbing look at one area
where incredible progress has
been made in the past decade.

In this chapter the authors
first discuss the question why
Israelis are not drinkers, giv-
ing a variety of explanations.
A gourmet wine culture and
wine appreciation in Israel,
they say, is really a phenome-
non of the 1980s. Prior to that
decade most wines were too
sweet, and the population so
accustomed to this taste that
a proper table wine just did
not sell. Also, the cuisine was
not yet up to par.

Starting with the early
1980s a revolution occurred in
the wine sector of Israel. In
only a decade one of Israel's
newer wine makers has suc-
ceeded in earning a chestful
of medals and citations from
international wine shows.
This success coincided with
the country's gastronomic
revolution, which saw literal-
ly hundreds of restaurants
opening up in a short period
of time.
Today, instead of the three
home-grown wineries which
Israel has nurtured since the
start of the century, diners
can choose from among the
products of 25 wineries. There
are now in the country wine
societies and wine newslet-
ters. The competition among
the companies has kept prices
reasonable, making Israel a
place where, in the 1990s,
good local wine will be very
much an accessible reality. ❑

