The Land of Milk and Honey: A Cooking Book an Epicurean Tour of Israel With a History of Foods in the Holy Land - Hardcover

Norton Locke is the author of The Land of Milk and Honey, The Hard Times Good Time Cooking Book and The Festival of Italian Cooking. He has been a contributing author and editor for over 15 Work Guides and Food and Beverage Training Books.

He holds the prestigious Certified Food and Beverage Executive degree as well as the Certified Food Service Professional designation, ad is a Certified Hotel Administrator. He is one of only seven people in the United States to hold all three designations.

His cooking credits include a variety of restaurants in the South and Southwest United States. He has served on the Board of Directors of the Illinois, California, Indiana, Missouri and Florida Hotel and Motel Associations as well as their Restaurant Associations.

He has served with Marriott Hotels, Radisson, Sheraton and Hilton Hotels and is considered an authority in food service/preparation and has been a consultant to management.

Norton Locke received his cooking training in France and is well-known in the cooking world. He served his apprenticeship on the Great Northern Railroad and his credits include a top drawer roster of hotels and restaurants. He is a master in the kitchen and has personally tested all these recipes.

The foods of ancient Judea, Samaria and the 12 tribes of Israel are here explored in fascinating detail. Cooks who want to delve into the religious significance of foodstuffs in the Middle East or to sample ancient recipes--the breads of David, the stew of Esau, the kebab of Ishmael--will find what they're looking for. Yet the volume, though informative, is difficult to use; organization and indexing are somewhat mysterious. Chapters are set up roughly by the chronology of the cuisines, with recipes of different genres strewn hodge-podge throughout: "Sabbath Fish" appears in one textual oasis, while Locke's section on fishing and fish recipes falls elsewhere. Further, no attempt was made to index the recipes according to their main ingredients. Recipes, though, often yield delightful results: a puree of vegetables adds moisture to swordfish filets in a baked preparation, while a pepper and mushroom soup is savory and satisfying. Still, there are some dangerous omissions: a citron confituresic is packed in glass jars with no mention of either sterilizing the glass, sealing the jars with a canner or keeping the preserves refrigerated to prevent spoilage.
Copyright 1991 Reed Business Information, Inc.