The Dazzling Colors Of The New Israeli Cuisine | The Jewish Week | Food & Wine

The Dazzling Colors Of The New Israeli Cuisine

The Dazzling Colors Of The New Israeli Cuisine

Michael Katz's Quinoa Patties with Apples, Carrots, Currants, and Herbs. Photographs and text from Israel Eats by Steven Rothfeld, reprinted by permission of Gibbs Smith.

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Before photographer Steven Rothfeld ever thought about taking his first trip to Israel, he had been visiting Italy, taking in the sites, and enjoying the food. When he met an Israeli while traveling, the idea of going to Israel had not occurred to him, and it took him another 26 years until he finally decided to visit. What he saw surprised him. "In the short time I spent wandering around this small country notorious for sorrow and conflict, I discovered joy, humor, celebration, endless holidays, and a vibrant cuisine," Rothfeld writes in the introduction to his new book, Israel Eats, which features his own masterful photography alongside recipes from some of Israel's most innovating chefs.

The book, which took a year of research to prepare, is divided into chapters based on Israel's geography. Rothfeld's colorful and visually rich photos cover not just the food his book discusses, but the environs. The recipes he has selected reflect the new Israeli cuisine which emerged in the 1980s, in tandem with the country's more stable and affluent economy. In addition to the recipes and photographs are Rothfeld's reflections and records of his encounters with foodies and chefs around the country. 

Rothfeld's intended audience is "anyone who loves bright flavors, simple, fresh, and healthy recipes, and is curious about an exciting cuisine from a place that is not normally acclaimed as a food destination," wrote Rothfeld in an email interview with The Jewish Week.

"It is for dreamers who would like to explore Israel from another point of view, and for anyone who enjoys traveling and eating."

Rothfeld's hope "is that anyone who flips through the book, studies the photographs, reads the text, and prepares any of the recipes will see Israel in a new light, and move away from the negative perceptions of a land in conflict." 

RECIPES:

Smadar Vardi's Charaima from "Israel Eats":

Photographs and text from Israel Eats by Steven Rothfeld, reprinted by permission of Gibbs Smith.


Nancy Silverton's Whole Roasted Carrots with Cracked Coriander and Dill Creme Fraiche from "Israel Eats":

Photographs and text from Israel Eats by Steven Rothfeld, reprinted by permission of Gibbs Smith.


Michael Katz's Quinoa Patties with Apples, Carrots, Currants, and Herbs from "Israel Eats":

Photographs and text from Israel Eats by Steven Rothfeld, reprinted by permission of Gibbs Smith.

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