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Let’s examine why oven spring occurs and use this to learn about our dough-preparation technique and perhaps improve on it a little.
Unlikely cookbook takes the prize at Gourmand International Awards
“The book changed the balance in the book market and created a situation in which first-time authors now have to pay publishers to print their first book.”
By PASCALE PEREZ-RUBIN
By ISAAC MASSIAS
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 AMY SPIRO
Select the right cookbook as a gift for the right person this Hanukka.
Three new kosher cookbooks offer a range of options – from broad to niche
Kosher cookbooks have come a long way from your grandmother’s synagogue publication.
Chef Avi Levy serves you his soul in a dish.
By MIRIAM KRESH
As we know, water and oil are diametric opposites; it is thus not surprising that the
effect of oil in the dough is opposite to that of water.
By LES SAIDEL
Moadon Marshal teams up with Ha’Studio L’Bishul to offer the blind and sight-impaired an opportunity to do the cooking.
By SARAH HERSHENSON
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