Shalom, food! Israeli and Jewish cuisine - two big differences

The book of the culinary blogger Lisa Freiman represents all the most relevant and fashionable that is in Jewish cuisine today: there will be the last achievements of Israeli chefs, and notes of multiculturalism, and the author"s versions of the classics. In the current Israel, Russians, Hungarians, Moroccans, Poles, Bukhara, Germans and many other peoples live in a single family. Therefore, the kitchen combines the traditions of different countries. In the book of Freiman you will find the recipes of Forshmak, Tabul, the Moroccan Tuning Salad, chicken broth with Kneidla Matza, Yemensky meat soup, baked carp with honey and wine, Jerusalem hot from different types of meat, honey mats and the most famous curd cake. There will be many fresh and baked vegetables, herbs, trembling fish, best meat, selected wheat and olive oil, as it should be in the useful Mediterranean diet, the version of which is precisely Jewish cuisine. And everything will be incredibly tasty even at the level of contemplation of photographs.
But the most important thing is that the book of Lisa Freiman is not a monument to Jewish cuisine. This is a book, according to which anyone can cook, all the recipes in it are vital and acting, because, as Freiman writes, on the one hand, the Israelis are ready to eat Humus and Shakshuka, but on the other, they seek to climb to the top of the culinary Olympus, constantly experimenting and constantly experimenting and Find new solutions for seemingly traditional dishes