Sababa, by Adeena Sussman

Our neighbor, and good friend, Adeena, has been writing recipes for years, and now finally is sharing the best tips for delicious, market-inspired meals. Adeena lives right next to our stomping grounds, the Carmel Market, shopping at the same stalls we love to bring you to (some of your groups have even run into her while we shopped/toured). Her colorful and fresh recipes include the spices and flavors so familiar to us here in Israel, and now you get to experiment with them for your kitchen table. This is the first of Adeena’s Israel-focused books, but certainly won’t be the last!

Jerusalem, A Cookbook, by Yotam Ottolenghi & Sami Tamim

Yotam and Sami provide you with Jerusalem in a nutshell through a wonderful compilation of recipes. Travel through the childhood of Yotam and Sami while you recreate these traditional meals of Jerusalem. While both authors have moved out of Jerusalem, their stories show you how food is the unifying force between the various communities that make up Jerusalem.

Molly on the Range, by Molly Yeh

You will love Molly’s stories as much as you will love her recipes. Molly on the Range teaches you how simply cooking can make you feel right at home no matter where you are in the world. Her recipes represent both her Jewish and Chinese heritage as well as her suburban upbringing and travels across Europe and Israel.

Zahav, A World of Israeli Cooking, by Michael Solomonov & Steven Cook

Born in Israel, Zahav left for the U.S. and pursued cooking. What makes these recipes so unique is that the goal of his cooking was to create an Israeli restaurant in America. You’ll follow how he learned what Israeli cuisine really is and how to adapt that into American culture. A great book for anyone longing for the tastes of Israel.

The Gefilte Manifesto, by Jeffrey Yoskowitz & Liz Alpern

We promise there is more to the book than gefilte fish recipes. However, this is where Jeffrey and Liz got their start. The Gefilte Manifesto is made up of recipes adapted from specifically, Ashkenazi traditions. This narrative cookbook will help you reclaim old traditions with pantry staples, deli specialties and more.

Modern Jewish Baker, by Shannon Sarna

This book is divided into 7 kinds of dough, with endless variations of each. Say goodbye to store bought challah for Shabbat and matzah for Pesach. Shannon takes you step by step through the recipes with guidance on how the dough should feel through different stages of the baking process and other tips on storage and the best tools to use.

The Book of New Israeli Food, A Culinary Journey, by Janna Gur

Janna, the editor of Israel’s leading food and wine magazine (now closed), has put together a wonderful collection of recipes ranging from holiday meals to basic spice mixtures. This book includes some creative interpretations of classics and your traditional favorites such as traditional chopped liver and sweet challah.

Breaking Breads, by Uri Scheft

From various challah recipes to learning the secret behind a good babka, Uri shows you the art of baking bread. Uri’s book will transport you to the comfort of a home filled with the aroma of freshly baked bread before you have even begun to start recreating his recipes. Breaking Breads is filled with detailed instructions to help you turn your home into a bakery.

The Feast Goes On, by the Monday Morning Cooking Club

Written by six incredible women based in Sydney, Australia, The Feast Goes on is the second cookbook published by the Monday Morning Cooking Club. These stories and recipes come right from their homes and are a combination of family favorites and new classics.

Sweet Noshings, by Amy Kritzer (What Jew Wanna Eat)

Amy shows you how to adapt long lived traditions to the present through food. We’re not just talking any food, but everything to satisfy your sweet tooth. Sweet Noshings is filled with twists on over 30 modern Jewish desserts, like Tex Mex chocolate rugelach and apricot-fig stuffed challah.