Authentic Israeli Cuisine Simplified

October 13, 2016

Complex in history and culture, this cuisine exudes charm in its simplicity and authenticity of ingredients and preparation.

When British chef and restaurateur Yotam Ottolenghi’s Plenty cookbook, a hardbound tome with gorgeous, colorful photography, quickly sold through thousands of copies in its first release, the world began to pay more attention to the foods and traditions of Israel. 

Since then, certainly chefs in the States seem to have paid more attention to this complex cuisine. Last year in New Orleans, acclaimed Chef Alon Shaya of the John Besh group opened his eponymous eatery, Shaya, paying homage to his heritage cuisine