Book Stall

Mushrooms as Functional Foods
by Peter C. Cheung. Wiley-Interscience, 2008.
First introduced in Japan in the mid-1980s, the concept of “functional foods” suggests that foods are more than mere nutrients, but can have potent effects on the bodily functions of people who consume them. There is now worldwide interest in “food bioactives” that promote good health and [...]

The Book of New Israeli Food: A Culinary Journey
by Janna Gur. Schocken, 2008.
Emerging from the remains of old Diaspora communities, Israel’s new gastronomic culture is infused with history and alive with the fresh expressions of contemporary chefs.
This impressive oversize volume presents enticing foods and dishes, brilliantly illustrated with photographs by Eilon Paz and described in [...]