בין עצי הגן הירוק וצמחייה פורחת בתוך מבנה המעוצב כמסעדה מקומית בטוסקנה, לצלילי מנגינת האקורדיון ובשילוב ניחוחות שמן הזית המשובח ומגוון מא
החורף מגיע, וזה הזמן לתבשילי קדרה מחממים. הראה לכם מסובך להכין את מנת הדגל של המטבח הצפון אפריקאי? אין מה להילחץ. כך תעשו זאת נכון
בדומה למזג האווי
Pascale Perez- Rubin is a chef, baker, and a journalist specializing in culinary arts.
She is the author of thirteen books all of them are best sellers: The Easy Kitchen of Pascale, Tripolitae Delicacies, North African Delicacies, Israel's Delicacies, Iraq's Delicacies, The Weekly Cake, Another Weekly cake, Pascal's Cuisine, Lick Your Fingers (a children's book).
Pascale has her own publishing house called "Pascale Beregesh".
She is known as a specialist on Israeli Ethnic groups, baking, fast cooking, and contemporary cooking for the family.
Throughout the years Pascale wrote many culinary columns in newspapers and magazines like: Derech Haochel, Laisha, Gurme(At), Horim and Yeladim, Mishpacha Tova, Lihyot Mishpacha and more.
Nowadays, Pascale is a culinary consultant and editor for the magazine "Rozmarin" and she regularly writes articles in this magazine.
Pascale often appears on television and radio programs that deal with culinary issues. She demonstrates preparing various dishes and talks about the connection between culture, tradition, and food.
She also participates in Liat Regev's radio program on Reshet Bet, in the radio program of the Red Sea Eilat , on the television program " Home made cuisine" which is in the food channel.
She also appears on the morning program" Lichyot Tov" on channel two where she talks about gadgets, patents, home appliances and tips for cooking.
Pascale is a graduate of "David Yelin College" in Jerusalem, where she studied teaching, nutrition and cooking.
During her studies she specialized at the "Hilton Hotel", Crown Plaza and more. After graduation she worked as a nutritionist and home economy teacher at several schools and at the youth village in Ben Shemen.
Pascale is a research chef she advises food companies in the development of new food products.
She gives lectures to the public, schools and private courses. contact us
The book includes more than 120 easy and quick recipes that always succeed and will ease your work in the kitchen. The book includes recipes that relate to all the different courses of a meal. Some of them originate from the traditional cuisine and some are more modern and popular, especially in the Israeli cuisine. Pascal offers immediate and simple solutions for cooking and hosting which turn the cooking and baking into a pleasant experience, with maximum results and minimum effort, it combines simple techniques which present us with the ultimate answers in the kitchen after a long day of hard work
If you miss your mother's wonderful dishes and you don't know how to reconstruct them, or if you like to eat in Tripolitae restaurants and want to prepare some of the dishes at home, or if you want to widen your culinary education and know what exactly is a Chrayme, Nakrot, Mafroom, Lubya, and Beleslk, this book is for you. This book reveals all the secrets of this wonderful cuisine and is spiced with a lot of Palachmoora, along with side stories, tradition and funny proverbs.