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The Book of New Israeli Food
The easy-way-out-of Passover Cookbook
Yotam Ottolenghi´s Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavor, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organized by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alfonso mango and curried chickpea salad, Membrillo and Stilton quiche, Buttermilk-crusted okra, Candy beetroot with lentils, Seaweed, ginger and carrot salad, and even desserts such as Roasted rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.
Fresh Flavors From Israel
Over 60 mouth-watering recipes for all occasions from the land of milk & honey.
A Taste of Torah
Recipes, Divrei Torah and stories to enrich every Shabbat
A rare Steakhouse...Well done
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty
The Middle Eastern