On the one year anniversary of the book "The Own Kitchen" the women who took part in it met for a toast and a conversation about the need and sense of duty in contributing to such an important cause.
I will refresh my memory and say that the book, which recently started printing its third edition, contains close to 100 recipes and stories from 50 of the leading food women in Israel.
It spans about 3 spectacular color pages and in them, apart from the recipes and stories, there are also amazing photographs of the participants and their recipes.
All the profits from its sale, which amount to over one million shekels, by the way, are a contribution to the Association of Assistance Centers for Victims and Victims of Sexual Assault, and more specifically to the education programs that the association holds across the country to prevent sexual violence and educate children and teenagers for mutual and benevolent sexuality.
The idea behind this year's celebrations for the success of the book is to refresh the ranks and raise awareness again of our abilities as a creative collective to contribute and raise donations.
The added value for those who choose to contribute through the purchase of the book is the careful and varied content of which the great entrepreneurial faith of the project, Yael Caleb.
New year celebrations for their own kitchen,
Yael's vision was to create a supreme cookbook with applicable, carefully prepared, accessible and appetizing recipes.
Each creator who was chosen to contribute her recipes to the book chose the way in which she brings her personal stamp to expression.
Some chose recipes from home and from the family tradition, some chose the iconic recipes of their restaurants.
Many asked to share their favorite recipes with the readers.
You will find there the recipe for the iconic Caesar sauce by Ruthie Brodu, or fish and flakes in one pot by Shir Halpern - a favorite dish of her children.
There is also a version of Ruthie Oliver's Turkish Guzlema as a tribute to the Saturday morning doughnuts at her parents' house.
The wonderful Michal Bouton chose to share a recipe she developed for a restaurant chef - Basbosa tatin.
I tried to refine the recipes that characterize my work in recent years and baked a wild onion galette that combines the French techniques I was educated on and the playful Israeli character that runs through my veins.
My fletzalach recipe also brings to the kitchen the shatanz of the cultures of the diasporic roots and life in the Levant.
This resulted in a spectacular recipe album containing recipes for stews, salads, pastries and sweets in every hue and color characteristic of a creator.
As mentioned, in addition to the recipes, personal and professional stories of some of the partner women are embedded.
Stories that reflect different female culinary angles.
I gave expression to the conflict encountered by women working their way through an industry that is absolutely dominated by men, I called the story "My first service" and it contains quite a few insights that have guided me since that service until today.
The book can be bought as a holiday gift, suitable for any food lover, and of course as an important and required donation
To purchase, click here,
the price is NIS 142.
The book was initiated and edited by: Yael Caleb
. Photography: Daniel Lila.
Design: Oriya Geva.
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