Cuisine Cookbook

10 Authentic Israeli Cookbooks & Recipe Books

Based on the geographical position, Israeli cuisine belongs to Middle Eastern and Mediterranean cuisine with a strong influence of Asia, Africa, and Europe. Nowadays, the modern kitchen of Israeli represents a fusion of traditional Jews gastronomy and foods brought to Israel by the Jewish diaspora. If you want to explore how Israeli eats in their country and even learn to cook like them, let’s check out 10 best Israeli cookbooks listed in this article. 

Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook

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“If you buy one cookbook this year, this should be it!” – Translator

In Hebrew, the official language of Israel, “sabasa” means “everything is awesome”. Similarly, this book is a sunny spirit with which Adeena Sussman cooks and dreams up meals in her kitchen at Tel Aviv’s Carmel Market, where she shops daily and explores seasonal and cultural culinary rhythms. 

Here, readers are offered 125 recipes for dishes of Israeli culinary inspired by the wide-varying influences. Moreover, the author also shows readers how to cook border-crossing kitchen staples and introduce more exotic spices and ingredients. Filled with captivating tales, this cookbook is the ultimate guide to everyday Israeli kitchen.

About the Author: The author of this cookbook is Adeena Sussman, the co-author of eleven cookbooks, including some bestselling ones recognized by the New York Times.  

Traveling to Israel quite often in a long time, she moved there in 2015 after meeting her American husband. Moreover, Adeena also works as a writer on Israeli food for several publications. Now she resides at the footsteps from Tel Aviv’s Carmel Market.

Jerusalem: A Cookbook

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“Magical mix of spices and ingredients.” – Aeneas

Being born in Jerusalem in the same year with Tamimi on the Arab east side and Ottolenghi in the Jewish west, both talented chefs and authors have collaborated to produce their most personal cookbook on exploring the vibrant cuisine of their home city. Through this cookbook, readers will find 120 flavorful recipes of Jerusalem with its diverse Muslim, Jewish, and Christian communities. 

About the Author: The authors of this cookbook are Yotam Ottolenghi and Sami Tamimi.

Yotam Ottolenghi is a cookbook author of several New York Times best-selling cookbooks and a weekly contributor to the New York Times Food and The Guardian. Moreover, he also is an Israeli-English chef and restaurateur of six restaurants in London, where he lives now. Sami Tamimi is a partner and head chef at Ottolenghi and co-author of Ottolenghi: The Cookbook.

Zahav: A World of Israeli Cooking

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“Zahav Cookbook? A Golden Treasure Indeed!” – Satisfied Customer #7602

Opened since 2008, Zahav showcases the melting-pot cooking of Israel with the distinctive influences of the Middle East, the Mediterranean, North Africa, and Eastern Europe. In this same-name cookbook, readers are introduced to adapted dishes with local and seasonal ingredients that make them cook like Solomonov at his restaurant. Moreover, an official and personal story of Solomonov’s embracing the food of his birthplace is also told.

About the Author: The authors of this cookbook are Michael Solomonov and Steven Cook. Michael Solomonov is the executive, award-winning chef of a famous Israeli restaurant named Zahav. Steven Cook is the business partner of Solomonov in several restaurants and also a co-author in Federal Donuts and the award-winning Zahav.

Israeli Soul: Easy, Essential, Delicious

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“I want to eat everything in this book. Immediately!” – Food, Glorious Food!

Cooperated in different cookbooks, Michael Solomonov and Steven Cook have come and search thoroughly through every corner and region of Israel to illustrate the soul of Israeli cuisine with its specialties. Therefore, this book is the final result of the authors’ after perfecting and adapting every recipe for the home kitchen. With historical portraits of food and stunning photos of completed dishes, readers can quickly cook delicious Israeli signatures.

About the Author: The authors of this cookbook are Michael Solomonov and Steven Cook. Michael Solomonov is the executive, award-winning chef of a famous Israeli restaurant named Zahav. Steven Cook is the business partner of Solomonov in several restaurants and also a co-author in some acclaimed cookbooks.

Shuk: From Market to Table, the Heart of Israeli Home Cooking

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“An amazing cookbook and tour of Israel’s food markets (shuks) all rolled into one!” – Book lover

Created from the combined expertise of two authors, chefs and food writers, this book takes readers deeper into the trending cuisine of Israel. Here, people will broaden their view and plates to the sophisticated shades of Jewish food and culture with more than 140 recipes. The ingredients might be familiar, but you will be surprised with the combinations and techniques. Moreover, authoritative primers on the cherished staples of the cuisine and gorgeous photo essays of nine celebrated shuks will let you feel the local markets’ vibrancy and centrality.

About the Author: The authors of this cookbook are Einat Admony and Janna Gur.

Einat Admony is the chef/owner of New York City’s popular Balaboosta and the author of the same-name cookbook. Besides, her other restaurants, such as Kish-Kash and Taïm restaurants have been featured in many famous newspapers, magazines, and websites. 

Janna Gur is the founder of the premier Israeli food and wine magazine named Al Hashulchan for almost 30 years. Born in Riga, Latvia, she immigrated to Israel in 1974. Gur has written The Book of New Israeli Food and Jewish Soul Food: From Minsk to Marrakesh and edited nearly 40 other cookbooks. Now she lives in Tel Aviv.

Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook

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“Epic Trip… if Homer Had Gone to Culinary School (with recipes)” – Larry Mark – Editor of MyJewishBooksDotCom

As an award-winning chef of celebrated restaurants, Alon Shaya has also brought up a moving and deeply personal journey into this exciting debut cookbook. It is about the survival and discovery showcasing a cuisine’s evolution and the transformative power and magic of food and cooking. As a result, there is no reason for home cooks to cook the dishes of the country’s most innovative restaurants and the chef hailed by famous publications.

About the Author: The author of this cookbook is Alon Shaya, the executive chef/partner of three well-known restaurants like Domenica, Pizza Domenica, and Shaya. Born in Israel and raised in Philadelphia, his restaurants reflect his culinary journey and love of Israeli and Italian cuisine. He has been awarded several prestigious prizes and authored numerous popular cookbooks. Now calling New Orleans as home, Alon Shaya also opens two new restaurants here.    

Breaking Breads: A New World of Israeli Baking–Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka

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“Loads of lovely bready recipes” – A C

Generally, Israeli baking includes influences from so many regions. To provide sweet and savory baking recipes that cover Israeli, European, and Middle Eastern favorites, Uri Scheft has taken the combined influences of Scandinavian heritage, his European pastry training, and his Israeli and New York City homes.

In Breaking Bread, besides shedding new light on classics, the author offers his creative twists on them as well. Home bakers can do the same at home with detailed instructions and photos from the most signatures to the Middle Eastern daily bread.

About the Author: The authors of this cookbook are Uri Scheft and Raquel Pelzel. 

Uri Scheft is the owner of Tel Aviv’s Lehamim Bakery and the founder of Breads Bakery in New York City. Born to Danish parents in Israel, Scheft grew up in both Israel and Denmark and divided his time between Israel and the United States.

Raquel Pelzel is a former editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table. Readers can find her work in numerous publications. Pelzel also is the author of more than 20 cookbooks and has worked as a judge of Food Network shows such as Chopped Junior and Beat Bobby Flay. 

Modern Israeli Cooking: 100 New Recipes for Traditional Classics

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“I would recommend this cookbook to cooks of all levels” – Amazon Customer

Ever being compared to Israeli-English chef Yotam Ottolenghi, Danielle’s recipes offer an incredible array of flavors that you may not be familiar with some of them but will want to cook and eat. Inspired by the old food traditions of the region with a modern take, each dish is clean, fresh and unique following Danielle’s way. Everyone is assured to be excited with the results.

About the Author: The author of this cookbook is Danielle Oron, the chef and owner of a milk & cookies bakery in Toronto named Moo Milk Bar. Obsessed with food and family-style meals, Danielle purchased the study at The French Culinary Institute, the International Culinary Center as now. She also creates the blog I Will Not Eat Oysters and contributes to and Pepper Passport. Danielle splits her time between Toronto, Canada and Atlanta, Georgia.

Cook in Israel: Home Cooking Inspiration

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“Whenever I use this cookbook I am reminded of our trip to Israel.” – robin954

Based on Jewish-Greek heritage ad the Middle Eastern&Mediterranean flavors of Tel Aviv home, Orly focuses on fresh flavors and simple techniques. She might be known for welcoming worldwide people into her country to get to know her culture through food and cooking by culinary tours and cooking classes. Now, readers can enjoy this experience available through her cookbook. 

With 100 kosher, mostly vegetarian Israeli recipes implemented by gorgeous color photographs and including many step-by-step illustrations, Cook in Israel proves that healthy and delicious home cooking doesn’t need to be time-consuming or complicated. 

About the Author: The author of this cookbook is Orly Ziv, a lifelong food lover. Worked as a clinical nutritionist for many years, she launched Cook in Israel in 2009. Through her company, Orly opens culinary tours around Israel and intimate cooking classes out of her home. 

The Book of New Israeli Food: A Culinary Journey: A Cookbook 

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“Impress your guests, and yourself!” – justjeff

In this book, Israeli food is described as a product of diverse cultures and all are told through the delicious and easy-to-follow recipes, including some creative interpretations of classics by celebrated Israeli chefs. Suited for every occasion, this book’s recipes are also enriched by colored photos and short stories about significant aspects of Israel’s diverse cuisine.

About the Author: The author of this cookbook is Janna Gur, the founder and chief editor of the leading Israeli food and wine magazine. Born and raised in the former Soviet Union, she immigrated to Israel in 1974 and now resides in Tel Aviv, on Israel’s Mediterranean coast.

We hope you like this post and finally find out your favorite Israeli cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.

Doris Frasier

Hi. I'm Doris! I am a foodie that has traveled to 78 countries and loves trying cuisines from different countries. I try anything related to food and share my opinions on this blog. Send me a message with any requests!
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