Chef Monsta: I cook, therefore I blog

Cannot wait for September 2- when this new book arrives on my doorstep!
Here is a brief description from Amazon-

From Publishers Weekly
Gur, founder and chief editor of Israel’s leading food and wine magazine, Al Hashulchan Gastronomic Monthly, offers an enticing look at the evolution of Israeli cuisine. Part cookbook, part history, this collection with full-color photographs throughout paints a tantalizing and vivid portrait of the nation’s culinary heritage and present-day gastronomy. Recipes include classics such as Falafel, Challah, Classic Jewish Chicken Soup, and Traditional Chopped Liver, as well as the less-familiar Figs Stuffed with Bulgur and Cranberry Salad, Citrus Semolina Cake, and Mina del Pesach (Passover Matzo Pie). Recipes are easy-to-follow and are grouped under salads, the street and the market, simple pleasures, grill, Shabbat and holidays. Detailed sections on the Israeli breakfast, olive oil, coffee, cheese and wine complement the recipes and give context to the important role these play in the Israeli diet. Additional information on open air markets, fishing in Israel and Israeli Shabbat add to the book’s appeal. A section on special ingredients identifies the unusual, although most are easily obtained and will be at least somewhat familiar to most cooks. Beautiful and comprehensive, this book will become an immediate favorite with anyone with even a passing interest in Israeli cuisine. Full color photos.

Review
“It’s a real joy to discover that a great and vibrant gastronomic culture has emerged in Israel out of the varied legacies from the old Diaspora communities. The Book of New Israeli Food is splendid, engagingly written, with delicious recipes and stunning photographs. Stories, features, and background information give a fascinating insight into life in Israel, the enthusiasm of home cooks, the creativity of chefs, and the passionate endeavors of bakers, winemakers, and olive oil and cheese producers.”
–Claudia Roden, author of The New Book of Middle Eastern Food

“Finally, a book about Israeli food that is modern in its approach and comprehensive in its scope… [With] beautiful photography, an attractive format, plenty of useful recipes, and some food stories to boot, [it] is a perfect gift… Warmly recommended.”
–Israel Aharoni, Yedioth Ahronoth

“Filled with delicious recipes, Janna Gur’s gorgeous new book puts Israel on the culinary map–exactly where it deserves to be.”
–Bonnie Stern, author of Bonnie Stern’s Essentials of Home Cooking

Pre-order “The Book of New Israeli Food: A Culinary Journey”

About the Author, Jana Gur:

Janna Gur was born and raised in the former Soviet Union, and immigrated to Israel in 1974. Trained as an editor and literary translator, she is the founder and chief editor of Al Hashulchan Gastronomic Monthly (On the Table), the leading Israeli food and wine magazine, widely read by professional chefs and amateur food enthusiasts. Ms. Gur has been involved for the past five years in editing and developing formats for books published by Al Hashulchan Gastronomic Media.