From page to plate

If you’re looking for Israeli cuisine, internationally inspired kosher fare or gluten-free bagels and lox, these new cookbooks have something to offer.

By
April 13, 2016 18:37
‘Israel Eats.’

Spinach and feta arayes from ‘Israel Eats.’. (photo credit: STEVE ROTHFELD/GIBBS SMITH)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analysis from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later

BREATHTAKING PHOTOS

Travel photographer Steven Rothfeld had never been to Israel before 2010. But once he arrived, he was amazed and enthralled by the vibrancy of life – in particular the culinary scene. That trip inspired him to return in 2012 and spend several months exploring all the country has to offer, ultimately culminating in Israel Eats: part cookbook, part coffee table photography book and part travelogue.

Read More...

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cookie Settings