COOKING I
THIS WEEK'S
SPECIALS
I
FROZEN MEAT DEPT.
OPEN
24
HOURS
4395 Orchard Lake Rd.
Crosswinds Mall
626-0022
EMPIRE KOSHER
CUT-UP
FRYERS
$ 1•89
from Mon. 7 am,
to Sat. at 12 Mid
Sunday 7 a.m.•9 Rm.
WE STILL HONOR
DOUBLE COUPONS
UP TO 50°
Prices
Good Only
At Our
Orchard Lk.
Rd.
Store
DAIRY DEPT.
Special to The Jewish News
SINAI KOSHER
NATURAL CASING
YOGURT
FRANKS
390
$3.89
FROZEN FOOD DEPT.
lb.
I GROCERY DEPT. I
GOLDEN
KOSHER
KROGER
KOSHER
POTATO PANCAKES
12 oz.
k 1.
P9
ETHEL G. HOFMAN
DELI DEPT.
BREYER'S KOSHER
ALL NATURAL
8 oz.
cup
New Cookbook Offers
'Taste Of Israel'
49
7 Oz.
Jar
ADVERTISED ITEM POUCY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.
SEE STORE FOR DETAILS
OLIVES
$1 .19
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A
MasterCard
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And
Prices & Items In This Ad Effective Fri., Aug. 17 Thru August 23, 1990
Aulk Food
Warehouse
•
ORCHARD 12 PLAZA
553-2165
F E
MIDDLE EASTERN SPECIALTIES
FREE
Package of Pita Bread
with purchase of 8 oz. Hommus
Hommus
8 oz. $ 1.89
Toboule
Bobo
Ghanouj
Pita Dread
7 oz. $ 1.89
POTATO CHIPS
$1.99
13:g.
Coupon
Exp. 8/24/90
OAT BRAN
PRETZEL
NUGGETS
8 oz $ 1.89
79'
Exp. 8/24/90
Coupon
Coupon
BRAZIL
NUTS
$ 1.99
1 per customer while supplies lost
Coupon
Coupon
BRIDGE
MIX
DARK
RAISINS
$1 9 99 113. 79'lb.
Exp. 8/24/90
Coupon
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ON ANY PURCHASE
Excluding Sole Items
C I
t
U
P
° I
N L. •
Exp. 8/24/90
inni%
D IAP Y )
FRIDAY, AUGUST 17, 1990
Vanilla Creme Decaf
$ 1.00 OFF Zr
Expires 8/24/90
ALL FRUIT Roi, 47,
BASE L''"
DUY 2 GET 9 FREE!
• Non Dairy • No Cholesterol • Kosher
No Fat • Low Sodium • 9 Caloriesper ouncej
-ler ..Tr.
.
74
Exp. 8/24/90
CADILLAC COFFEE
OF THE MONTH
PITTED
RAW
PRUNES ALMONDS
lb. 99%. $1.991b.
Exp. 8/24/90
Expires 8/24/90
199,
JEWISH CALENDAR
Coupon
0 10% OFF
0
N
Mon.-Sot. 9-9
Sun. 12-5
We honor all other
competitor coupons
27885 ORCHARD LAKE RD. AT 12 MILE
Grandma Shearers
We Carry
Motor City
Muffins
•• ■ • • ■■ •
_ ••••••• •• ■ -•
A
t
first glance, this
is yet another coffee
table decoration. In
the book Taste of Israel, by Avi
Ganor and Ron Maiberg,
published by Rizzoli in 1990,
the photography is superb
and the text spellbinding.
From the pictures of water
splashing over a colander
brimming with ripe red ber-
ries to a vast field of wild
rosemary growing on the
grounds of a Jerusalem mon-
astery, all so alive that you
can almost taste and smell it.
But Taste of Israel is much
more than a Mediterranean
feast for the eye. Ganor and
Maiberg have combined their
talents in photography and
journalism to come up with
an original culinary history of
their country. Those who pro-
duce food are interviewed
with insight and humor in
their daily environment.
There's Turko, a boreka ven-
dor in HaCarmel Market; Ja-
cob Lichansky who "under-
stands fruit and vegetables;"
Benny Raba who drives a
brand new Mercedes and
owns a fish restaurant in Jaf-
fa; and Shultza, the shepherd
who tends a flock of goats, to
mention just a few intriguing
characters.
But says Maiberg in the
book's introduction, "most of
the food we eat in Israel is not
indigenous to the Eastern
Mediterranean but it is
Israeli by virtue of the fact
that is is grown, prepared and
eaten here." He goes on to say
that Israeli cuisine is unique
"precisely because of the
plurality of ethnic and
cultural influences — Eastern
Europe, North African or
Mahgrebi." In the 1980s,
there was an influx of Amer-
ican, French and Italian
cuisines. Now, Russian immi-
grants are adding another
dimension to Israeli cooking.
Israeli cuisine was nouvelle
long before that term ever
came into fashion. Meat and
poultry are expensive and the
Israeli cook has always relied
heavily on fruits, vegetables
and grains. Now, with a grow-
ing and abundant range of lo-
cal products there is a new
breed of cooks — the Israeli
chefs. They bring their exper-
tise to the finest five-star
hotels and restaurants. Their
mission? To create an Israeli
cuisine. For example, they say,
if you make avocado soup and
add hyssop (an indigenous,
biblical herb) instead of cor-
iander, the result is no longer
Mexican but Israeli. These
brave new chefs have made
such an impact on the Israeli
and international scene that
the last chapter in Taste of
Israel is devoted to chefs such
as Haim Cohen, chef at Keren
a la Carte, and pastry chefs
Celia Regev and Reviva
Appel.
Taste of Israel is divided in-
to 11 chapters, each with a
fascinating, well written in-
troduction. Included are 200
superb photographs and 120
recipes running the gamut
from ordinary hummus to the
lesser known (to Americans)
Lahuhua, a delicious Yemen-
ite sponge bread. Food styling
and general food consulting
was done by Zachi Buk-
shester, chef and owner of Tel
Aviv's fashionable restau-
rant, The Pink Ladle. Most of
the recipes use basic ingre-
dients and spices available at
any good market; the combi-
nations make it unique. Read
each recipe through carefully
before cooking; directions are
not always clear and some in-
formation is omitted as to the
number of servings and/or
yield.
Below is a sampling from
Taste of Israel: a Mediterra-
nean Feast. Note: Recipes
have not been tested in our
kitchen.
CUCUMBER AND
FENNEL SALAD
Fennel is now commonplace
in our markets. Try it in this
salad instead of as a flavoring
for soups.
1 cucumber, peeled and
finely chopped
1 /4 bulb fennel, finely
chopped
pinch salt
1 /4 teaspoon freshly ground
black pepper
3 tablespoons sour cream
1 tablespoon olive oil
Continued on Page 76