Lifestyle/Food: As I have expanded the scope of Urbanfishingpolecigars.com to include food, lots of great, new stuff for me to learn.
A Selection of the Top Israeli Cookbooks.
Israeli food has become increasingly popular worldwide. This popularity is partly due to Israeli chefs opening restaurants in different locations and partly due to the success of the cookbooks written by some of these top Israeli chefs.
Now more than ever people are experimenting with home-cooking and such cookbooks provide an opportunity to reproduce some of their favorite Israeli dishes at home. If you cannot make a trip to Israel or don’t live near an Israeli restaurant, Israeli cookbooks are a perfect alternative to help you get your fix of Israeli food.
In no particular order, here is a selection of the top 10 Israeli cookbooks:
This iconic recipe book focuses on family recipes from chefs Yotam Ottolenghi and Sami Tamimi, who both grew up in Jerusalem. The two chefs met while working for Israeli owned Baker & Spice in London and in 2002 opened their first restaurant together, called Ottolenghi in central London. The Ottolenghi chain now includes six restaurants across London. Ottolenghi is credited with bringing Israeli food to the British public and the chefs have been known to joke that thanks to them, fresh pomegranate seeds can be found in British supermarkets.
An Israeli cookbook written by American immigrant Adeena Sussman, who lives next to the Carmel Market in Tel Aviv. Her recipes focus on local fresh ingredients from the market, adapted for an international audience. Adeena has collaborated on a number of cookbooks in the past but this is her first cookbook which includes all her own recipes. Key ingredients in many of her recipes are tahina, silan, harissa and zaatar.
Mike Solomonov is an Israeli American chef who made hummus and falafel famous in Philadelphia. The recipe book, named after his first restaurant Zahav, offers modern interpretations of traditional Israeli cuisine. The authors also published Israeli Soul & Federal Donuts. Mike and Steve are co-owners of the CookNSolo restaurant group which includes seven restaurants in Philadelphia.
Einat Admony is an Israeli chef living in New York who comes from a Persian and Yemenite background. Her cookbook is named after her flagship restaurant Balaboosta, which is a modern Israeli concept fine-dining restaurant. The recipes range from family-friendly and comfort food dishes to those for exotic dinner parties.
This cookbook combines home-cook-friendly recipes by Israeli female chefs Einat Admony and Janna Gur, inspired by the flavors, sights and stories from the most fascinating Israeli shuks. Janna Gur previously published The Book of New Israeli Food and Jewish Soul Food and Einat’s other cookbook is listed above.
The first cookbook from the Ottolenghi restaurant chain published in 2008 was inspired by Yotam Ottolenghi and Sami Tamimi‘s childhoods in West and East Jerusalem respectively. The book was relaunched in 2016 with new text introducing each recipe.
Other cookbooks by Ottolenghi include Ottolenghi Simple, Nopi, Plenty More and Plenty. Ottolenghi’s latest book Flavour is due to be released in September 2020 and is available for pre-sale. Sami Tamimi recently published Falastin, a love letter to Palestinian food.
Uri Scheft is the owner of Lehamim Bakery in Tel Aviv and Breads Bakery with three branches in New York City. His cookbook includes recipes for traditional Israeli bread and baked goods, such as flatbread, challah, chocolate babka and rogelach. It also includes recipes for less well-known pastries such as Yemenite kubaneh and jachnun.
This recipe book includes recipes from The Palomar restaurant, founded by the chefs of the Machneyuda Group (Assaf Granit & Uri Navon) in Jerusalem. Some of the recipes are signature dishes found in many of the group’s restaurants around the world, such as Polenta Jerusalem style, Kubanah bread and Tahina ice cream. Other recipes are specific to The Palomar, which combines rustic Jerusalem dishes with Soho style.
I am pretty sure that Machne Group’s newest London restaurant Coal Office, will soon publish a cookbook. In the meantime, they have been uploading recipes on their website and Instagram for the last few weeks, Coal Office recipes.
This is the latest cookbook by Itamar Srulovich & Sarit Packer, the Israeli owners of the Honey & Co. restaurants in London. The cookbook is full of simple recipes for all levels of home-cooks. The authors previously published Honey & Co, Honey & Co: The Baking Book and Golden.
As well as recipes, the book details the culinary traditions of the dishes and how the various groups living in Israel have influenced each dish. Sherry Ansky is a writer and chef, who owns Sherry Herring in Shuk HaNamal in Tel Aviv.
Disclaimer: Some of the links in this post are affiliate links and if you use them to make a purchase, I will earn a small commission. This does not affect the price of the product in any way.