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Israeli Cookbook

  • Spring in your oven

    Let’s examine why oven spring occurs and use this to learn about our dough-preparation technique and perhaps improve on it a little.

  • A Taste of Israel

    A taste of Israel – from Lithuania to China

    Unlikely cookbook takes the prize at Gourmand International Awards

  • Books

    Cancellation of law which increased book prices moves forward

    “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.”

  • Kachori

    Cooking: Indian-Baghdadi cuisine

    By PASCALE PEREZ-RUBIN

  • San Sebastian

    From wild mushrooms to wine syrup

    By ISAAC MASSIAS

  • Biscuits cake

    Petit-beurre biscuit cakes

    By PASCALE PEREZ-RUBIN

  • ‘Israel Eats.’

    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 AMY SPIRO

  • Burekas

    Books: A primer for every palate

    Select the right cookbook as a gift for the right person this Hanukka.

    By AMY SPIRO

  • Cranberry chocolate chunk cookies

    Hungry for more

    Three new kosher cookbooks offer a range of options – from broad to niche

    By AMY SPIRO

  • Cake

    Fusing modern and traditional in the kitchen

    Kosher cookbooks have come a long way from your grandmother’s synagogue publication.

    By AMY SPIRO

  • Chef Avi Levy.

    Rehabilitation through cooking

    Chef Avi Levy serves you his soul in a dish.

    By MIRIAM KRESH

  • Olive oil

    Twixt water and oil

    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

  • Israel cooking lessons

    What’s on the menu? Not just antipasto

    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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