Israel Eats

by Steven Rothfeld

Steven Rothfeld, a world-class photographer, spent several months traveling through Israel to explore the vibrant food scene. The locals guided him from one great restaurant to another, and to growers and producers of fine foods as well. This book is a delicious compilation of stories, recipes, and stunning photographs of Israel’s food culture today. From north to south, Tel Aviv to Jerusalem, chefs and food growers have branched out from a vast array of cultural influences and traditions in Israel’s history to create fresh, contemporary fusions and flavors. Rothfeld’s friend Nancy Silverton contributes ten dishes inspired by the delicious fusion styles that are taking the Israeli culinary community by storm.

Genres: Cookbooks, Cooking, Israel

240 pages, Hardcover

First published March 1, 2016

Reviews

[Phyllis Bismanovsky · Rating 5 out of 5]

Where to start? Beautiful photos of dishes. all about the food, farm fresh to kitchen, restaurants, a foodies guide to eating your way through Israel. Lots of info about the food and the people. A new cuisine. Yum. Can't wait to return to Israel and continue my food and wine tour of Israel!

[Bundt]

From the talented food photographer Steven Rothfeld (who has photographed my friend Hillary Davis’s cookbooks Cuisine Nicoise (see my Mediterranean Living review here), Le French Oven, and her most recent French Desserts) comes a gorgeously in-depth exploration of Israel’s varied topography, culinary traditions (largely influenced by the influx of Yemenite, Iraqis, and Sephardic Jews), and a plethora of exquisite vegetarian-friendly dishes, from a charred beet carpaccio and roasted root vegetables to silky hummus, mushroom falfel with herb tabbouleh, cheese and herb phyllo spirals with Shimon’s bizbaz, aromatic stuffed grape leaves, and a sublime(lt) simple roasted sweet potato with crème fraiche, feta, and dill, the stunning photography will transport you to Israel’s valleys, vineyards, beach resorts and markets.

[Yenta Knows · Rating 4 out of 5]

I am a reader for the JCCGW book fair; this means that I read advance copies of many books and recommend the best for inclusion in the fair. The summary I wrote for the fair director follows.

A wonderful Chanukah gift. Or wedding gift. Or anniversary gift. You could even buy it as a gift for yourself.

Once you get this book home, you have a choice. Is it a travelogue that lives on the coffee table, where guests can admire the stunningly beautiful photos of Israeli landscapes and Israeli cuisine? Or is it a working cookbook that lives in the kitchen? If the latter, I hope you have a cookbook holder. It would be a shame to drip olive oil on that inspiring double spread of Masada.

The author divides Israel into five regions (north, center, south, Jerusalem, Tel Aviv) and begins each section with a somewhat long-winded essay on his experiences: who he met, what he saw, and, of course, what he ate.

But then come the recipes, each with a luscious photo so you know what you're aiming for. Some come from restaurants, these may be too complicated and time consuming for the average home cook. Some require exotic ingredients: Ground sumac? Pomegranate syrup? But there are plenty of practical dishes, such as the budget-friendly cabbage salad: six ingredients that you can chop and toss together in 15 minutes.

A beautiful and delicious book.

[The Jewish Book Council]

Review by Barbara Bibel for the Jewish Book Council.

[Helensn1234 · Rating 5 out of 5]

Beautifully photographed book full of wonderful stories and delicious recipes.