Cuisine Cookbook

10 Authentic Yemeni Cookbooks & Recipe Books

Yemen is a country located on the southeastern tip of the Arabian Peninsula and is famous for its rugged mountains but stands out with a very rich history. Yemeni gastronomy is a little-known culinary adventure, but many should try it too. The dishes here are characterized by communal service, usually served to family or friends. This list of 10 Yemeni cookbooks below will help you have more options for your family’s dining table.


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“Fabulous book! Great recipes that are considered and easy to read, preceded by quirky stories and fabulous photographs.”- Amazon Customer

The 140 recipes in this book are what Einat Admony often cooks for her children, her husband of many friends whom she regularly entertains. Here, you’ll find this mixed Israeli (Yemenite, Persian) heritage showing a delicate fusion with fresh, sophisticated Mediterranean palates. These are the culinary quintessence she honed while working in some of New York City’s favorite kitchens.

You will learn how to cook a melting pot of meals for all needs and occasions such as:

  • Exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi)
  • Meals just for kids (chicken schnitzel, root veggie chips)
  • Healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas)
  • Satisfying comfort food (creamy, cheesy potatoes, spicy chili) and more

About the author: In addition to her mission as a mother and wife, Einat Admony is also a busy chef running the three bustling Balaboosta, Kish-Kash, and Taïm restaurants of New York City. Her restaurants have also appeared in the New York Times, The New Yorker, and New York magazines, among other newspapers, magazines, and websites. Admony often cooks for the crowd of family and friends in Brooklyn. This is her debut cookbook.

Bone Soup and Flipped Bread: The Yemenite Jewish Kitchen

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“Great cookbook. I’ve tried a couple of recipes with stupendous success. Love this cookbook!”- Markianne C. Williams

This cookbook will give you insights into the lesser-known culinary history, heritage, culinary traditions of the Yemenite Jewish community over two thousand years, as well as changes in cuisine after their immigration to Israel in the 1950s. Notably, you will learn more about the strong effects of Yemeni cuisine on today’s Israeli cuisine.

Next, you will find daily recipes for foods traditionally accompanied by events and holidays along with beautiful photos, both modern and archival.

Additionally, the book ends with informative appendices that include maps, kitchen information, chronological guide, where and how product buying guides, recipe index, and an extensive bibliography.

About the author: Sue Spertus Larkey is a culinary writer, author of the famous cookbook Modan, 1992, and a former caterer.

The author was born in 1938, in Highland Park, Illinois, and was a student at Washington University in Saint Louis as well as Columbia University. She moved to Israel in 1970.

The Yemenite Cookbook

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“Interesting look into another cuisine.”- A. Reviewer

“The Yemenite Cookbook” contains the traditional representative recipes of Yemenite Jews – exotic yet nutritious and naturally healthy cuisine. You will find book pages that include recipes for beef, fish, salads, fruits and vegetables, lamb, veal, poultry, bread, and desserts.

About the author: “The Yemenite Cookbook” is co-written by two authors, Zion Levi and Hani Agabria. They are all indigenous people with knowledge and experience in the culinary processing of Yemenite Jews. This is their first book.

The Bread and Salt Between Us: Recipes and Stories from a Syrian Refugee’s Kitchen

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“Beautiful people, an amazing story, and incredible food”- Heidi

To express her gratitude to the community who sponsored the Mayada family’s resettlement, she prepared a hearty meal. Mayada’s act of sharing food ignited an outpouring of support. Numerous dinners followed and attracted enthusiastic crowds to help and enjoy her cooking. This cookbook captures her collection of recipes as well as the story of Mayada’s journey.

The Bread and Salt Between Us offer you more than forty recipes. From the fresh tabbouleh that she learned from her mother and sisters to the rice pudding for her future husband.

All proceeds from the sale of this cookbook will directly benefit Mayada’s family and other members of the refugee community.

About the author: Mayada Anjari is an active home cook. She is a mother of four children and lives in Jersey City, New Jersey.

Jennifer Sit is a writer, cookbook editor, and co-author of Senegal: Modern Senegalese Recipes from the Source to the Bowl with Pierre Thiam of the James Beard Award nomination. In addition, she has edited cookbooks at independent publishing houses Lake Isle Press and Blue Apron, including the IACP Award-winning Blue Apron Cookbook. Jennifer Sit currently lives in Brooklyn, New York.

Liz Clayman is the contributor to the great photographs in this book and is a New York food and hospitality photographer.

King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook

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“Wonderful in every way. A bit hefty but with wisdom, great photography, and easy preparation tips.”- The Old Dog

This book is a definitive compendium of Jewish recipes globally and across the ages. The author brings a selection of over 170 recipes, from Israel to Italy to India and beyond.

You will find some classics like Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; Yemenite Chicken Soup with Dill, Cilantro, and Parsley; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Double-Lemon Roast Chicken; Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; and Roman Ricotta Cheese Crostata. It also includes a wide range of dishes from around the world.

The book’s pages are gorgeously illustrated and filled with intriguing historical details and delectable recipes. The cookbook is a perfect introduction to the wonderful variety of culinary traditions over three thousand years old.

About the author: Joan Nathan was the host of the nationally syndicated PBS TV series Jewish Cooking in America with Joan Nathan, based on the book, a frequent contributor to Tablet magazine, The New York Times, and other publications, and also author of many cookbooks.

Two of her cookbooks, Jewish Cooking in America and The New American Cooking, won the James Beard Award and the IACP Award for best cookbook of the year.

Nathan has also received awards such as Les Dames d’Escoffier’s Grande Dame Award, Beverage in America, and Food Arts magazine’s Silver Spoon Award. Furthermore, she also received an honorary doctorate from the Spertus Jewish Cultural Institute in Chicago. Nathan is currently the mother of three grown children and lives in Washington, D.C.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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“A cookbook with great recipes and instructions and interesting illustrations.”-Amazon Customer

This book gives you illustrated walkthroughs, a charming narrative, and a lighthearted approach to kitchen science to demystify the four delicious cooking elements.

You can refer to 100 essential recipes, dozens of variations to create spicy, well-balanced vinaigrettes, tender braised meats, perfect caramelized roast veggies, and flaky pastry doughs. With 150 illustrations, this book will be your compass in the kitchen.

About the author: Samin Nosrat is a teacher, writer, and chef. She has been cooking professionally since 2000 and has been called by The New York Times a go-to resource for matching the correct techniques with the best ingredients”. She lives, cooks, and gardens in Berkeley, California. “Salt, Fat, Acid, Heat” is Samin Nosrat’s first book.

Wendy MacNaughton is a graphic journalist and best-selling illustrator. Her work has appeared in Lucky PeachBon Appétit, The New York Times, AFAR Magazine, and more. She currently works as a back page columnist for The California Sunday Magazine.

The World Of Jewish Cooking: More Than 400 Delectable Recipes from Jewish Communities

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“Superb book with a lot of good traditional recipes, short and well-documented history of the recipes.”- Buyer

Designed with the aim of being the cornerstone of every Jewish kitchen, this book contains a remarkable collection of recipes. You will be introduced legends of Jewish culinary history across the ages, holiday dishes, and kosher recipes from more than two dozen communities worldwide.

About the author: Gil Marks is a rabbi, writer, historian and a leading expert in the Jewish culinary field. In addition, he is also the founding editor of Kosher Gourmet magazine. Marks lives in New York City, where he often teaches Jewish cooking at New York’s 92nd Street Y Kosher Cooking School.

How to Cook Everything The Basics: All You Need to Make Great Food–With 1,000 Photos

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“This book is amazing because it details literally everything you need to know about cooking. Perfect for absolute beginners or even professionals looking to learn why they do what they do using what!”- TheSagaContinues

In this book, Mark Bittman shows you how effortless it is to learn the fundamental techniques and recipes. You will be guided through simple techniques like dicing vegetables and roasting meat to cooking building-block meals that include fish, sides, meats, salads, soups, poultry, and desserts. In particular, Bittman will explain the things that every home cook, especially the beginner, should know.

With 1,000 beautiful and instructive photos in the book that will show you key preparation details, making every dish more inviting and accessible. You also find 185 recipes with simple instructions, practical tips, unique visual cues from the author.

This is the best-selling and critically acclaimed book by Mark Bittman. “How to Cook Everything The Basics” is definitely an indispensable guide for any modern chef.

About the author: Mark Bittman is the author of thirty famous books. He has starred in four T.V. series, including Showtime’s Emmy-winning Years of Living Dangerously. Bittman has written for many major newspapers and magazines in the USA. He presented a 2007 TED talk with over a million views.

Mark Bittman is currently a fellow at the Union of Concerned Scientists. You can find more of him at @bittman on Twitter,, and @markbittman on Instagram.

The Complete Clean Eating Cookbook: 200 Fresh Recipes and 3 Easy Meal Plans for a Healthy Diet

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“Delicious, easy whole food recipes with lots of flavors!”-CorrieC

If you are looking for nutritious, delicious, and healthy recipes to make your life fresher and better, this book is for you!

This cookbook will support a healthy lifestyle that you can adopt for a long time with 200 recipes. These recipes can provide you with healthier, easier, and more delicious diets.

The author not only gives you advice on what to eat but also provides essential information to help the transition to clean eating smoothly.

About the author: Laura Ligos, MBA, RDN, CSSD, is an educator, a food blogger, a sports dietitian, and a nutritionist. Laura Ligos received a Bachelor of Science degree in Nutrition Sciences from Cornell University and completed a Dietetic Internship and Master of Business Administration at Dominican University. You can check out her blog at

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) rolled into one!”- Booklover

This book, combining the expertise of Balaboosta’s chef Einat Admony and culinary writer Janna Gur, brings you deeper into the vivacious culinary mash-up of Israel today. Through gorgeous photos of nine celebrated shuks, you will feel the vibrancy and bustle of local markets, not only shopping locations but also the country’s beating heart.

The book presents more than 140 recipes of Jewish dishes originating from Yemen, Libya, Persia, Balkans, Levant, and all regions contributing to the development of Israeli cuisine. You will find that most of the ingredients are very familiar, but the combination and cooking techniques are surprising.

About the author: Einat Admony is the chef and owner of the famous New York City Balaboosta, Kish-Kash, and Taïm restaurants. She often cooks for the crowd of family and friends, who regularly gather around her dining table.

Janna Gur was born in Riga, Latvia and immigrated to Israel in 1974. She is the editor for nearly 30 years and founded Al Hashulchan – the premier Israeli food and wine magazine. Gur lives in Tel Aviv.

We hope you like this post and finally find out your favorite Yemeni 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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