Stories, photos, and recipes from Israelâ€™s culinary sceneâ€”a fusion of flavors from around the world.
After years of travels elsewhere, photographer Steven Rothfeld visited Israel for the first time, spending several months exploring the small countryâ€™s 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 and reflections, recipes, and stunning photographs of Israelâ€™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 historic traditions to create fresh, contemporary fusions and flavors. Rothfeldâ€™s friend Nancy Silverton, a winner of the James Beard Foundationâ€™s Outstanding Chef Award, contributes ten dishes inspired by the delicious fusion styles that have become a hallmark of the Israeli culinary community.
â€śLearn about the cultural traditions underlying dishes like spiced lamb kabobs grilled on cinnamon sticks, beet puree with tahini and date syrup, a kumquat marmalade Rothfeld first tasted at an inn in the Golan Heights, and inventive variations on Israeli staples like cauliflower and eggplant.â€ťâ€”St. Helena Star