A Selection of the Top Israeli Cookbooks.

Israeli food has become increasingly popular worldwide. This popularity is partly due to Israeli chefs opening restaurants in various locations and partly to the success of Israeli cookbooks written by some of these top Israeli chefs.

People are experimenting with home cooking, and these cookbooks offer a chance to recreate some of their favorite Israeli dishes at home. If you cannot make a trip to Israel or don’t live near an Israeli restaurant, an Israeli cookbook is a perfect alternative for getting your fix of Israeli food.

In no particular order, here is a selection of the top 10 Israeli cookbooks:

• Jerusalem by Yotam Ottolenghi & Sami Tamimi

This iconic recipe book features family recipes from chefs Yotam Ottolenghi and Sami Tamimi, both of whom grew up in Jerusalem. The two chefs met while working for Israeli-owned Baker & Spice in London and, in 2002, opened their first restaurant together, called Ottolenghi, in central London. The Ottolenghi chain includes restaurants across London. Ottolenghi is credited with introducing Israeli cuisine to the British public, and the chefs have joked that, thanks to them, fresh pomegranate seeds are sold in most British supermarkets.

The pair also co-authored Ottolenghi The Cookbook. Yotam Ottolenghi went on to author Ottolenghi Comfort, Ottolenghi Simple, Ottolenghi Test Kitchen Shelf Love,  Nopi, Plenty, Plenty More, Sweet, Flavour, and Ottolenghi SIMPLE TOO.  Sami Tamimi published Falastin and Boustany.

• Sababa by Adeena Sussman

Sababa is an Israeli cookbook written by American immigrant Adeena Sussman, who lives next to the Carmel Market in Tel Aviv. Her recipes focus on local fresh ingredients from the market, adapted for an international audience. Adeena has collaborated on several cookbooks, but this is her first solo cookbook, featuring all her recipes. Key ingredients in many of her recipes are tahina, silan, harissa, and zaatar. Sussman has also published Zariz, Shabbat, and Gazoz.

• Zahav by Mike Solomonov & Steven Cook

Mike Solomonov is an Israeli-American chef who made hummus and falafel famous in Philadelphia. The Zahav recipe book, named after his first restaurant, Zahav, offers modern interpretations of traditional Israeli cuisine. The authors also published Zahav Home, Israeli Soul & Federal Donuts. Mike and Steve co-own the CookNSolo restaurant group, which includes seven restaurants in Philadelphia.

• Balaboosta by Einat Admony

Einat Admony is an Israeli chef living in New York, with a background in Persian and Yemenite cuisine.  Her cookbook is named after her flagship restaurant, Balaboosta, a modern Israeli fine-dining concept restaurant. The recipes range from family-friendly and comfort food dishes to those for exotic dinner parties.

• Shuk: From Market to Table by Einat Admony & Janna Gur

This cookbook combines home-cook-friendly recipes by Israeli female chefs Einat Admony and Janna Gur, inspired by the flavors, sights, and stories of Israel’s most fascinating shuks. Janna Gur previously published The Book of New Israeli Food and Jewish Soul Food, and Einat’s other cookbook is listed above.

• Ottolenghi The Cookbook by Yotam Ottolenghi & Sami Tamimi

The first cookbook from the Ottolenghi restaurant chain, published in 2008, drew on the childhoods of Yotam Ottolenghi and Sami Tamimi, who grew up in West and East Jerusalem, respectively. The book was relaunched in 2016 with new text introducing each recipe. The pair also co-authored Jerusalem. Yotam Ottolenghi went on to author Ottolenghi Comfort, Ottolenghi Simple, Ottolenghi Test Kitchen Shelf Love,  Nopi, Plenty, Plenty More, Sweet, Flavour, and Ottolenghi SIMPLE TOO.  Sami Tamimi published Falastin and Boustany.

• Breaking Breads by Uri Scheft

Uri Scheft owns Lehamim Bakery in Tel Aviv and Breads Bakery, which has three branches in New York City. His cookbook features recipes for traditional Israeli bread and baked goods, including flatbread, challah, chocolate babka, and rugelach. It also includes recipes for lesser-known pastries, such as Yemenite kubaneh and jachnun.  He also has a cookbook with Jewish Holiday Baking recipes.

• Honey & Co: At Home by  Sarit Packer & Itamar Srulovich

This cookbook is by Sarit Packer & Itamar Srulovich, the Israeli owners of the Honey & Co. restaurants in London, and includes simple recipes for home cooks of all levels. The chefs have also published Honey & Co, Honey & Co: The Baking Book, Golden, Honey & Co Chasing Smoke, and Honey & Co Daily.

• Eating Out Loud by Eden Grinshpan

Although Eden Grinshpan is Canadian, her Israeli father and time spent in Israel significantly influenced her cooking style.  Originally a chef, she is best known as a TV personality and current host of Top Chef Canada. The book’s theme is “Bold Middle Eastern Flavors for All Day, Every Day”. Her latest book, Tahini Baby, published in April 2025, focuses on vegetarian Middle Eastern recipes.

Other Israeli Cookbooks

• The Eucalyptus Cookbook by Moshe Basson
• Food of Israel by Sherry Ansky
• Cook in Israel: Home Cooking Inspiration by Orly Ziv 
• Food Cultures Israel by Michael Ashkenazi
• Tahini Table by Amy Zitelman

Find out more about Israeli Chefs around the world:

Top 10 Israeli Chefs Worldwide

To receive updates as they happen, please follow me on Instagram and subscribe to my newsletter.