Fresh and Simple: Contemporary Israeli Cuisine
Erez Komarovsky
2000
I spent five years at “Lechem Erez” in Herzliya. During those years, we created at “Lechem Erez” a simple cuisine inclined to use herbs and dwarf leaves, balady vegetables and local fruits, fresh meat, fowl, and fish. We developed our very own language, an Israeli language. Yes, in my opinion there is an Israeli cuisine, and, therefore, I chose to…
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