Recommended cookbooks include “Jerusalem” by Ottolenghi and Tamimi (Ten Speed Press), which isn’t a kosher cookbook, but can easily be adapted for kosher kitchens.
Levana Kirschenbaum’s “Levana’s Table” (Stewart, Tabori & Chang) and “The Whole Woods Kosher Kitchen” (Levana Cooks) are not strictly Mediterranean cooking, but Kirshenbaum’s healthy and flavorful style grows out of her Moroccan background. In “Saffron Shores” (Chronicle Books), Joyce Goldstein writes of the “sensual cuisines of Sephardic Jews” in North American and the Arab countries lining “the saffron shores.” Martha Rose Shulman, in “Mediterranean Harvest,” a vegetarian cookbook, reminds readers that this is a very “forgiving cuisine” — that is, if you don’t have one herb and substitute another, the results will still be great. For the new Israeli cuisine, Janna Gur’s “The Book of Israeli Food: A Culinary Journey” (Schocken) and Joan Nathan’s “The Foods of Israel Today” (Knopf) offer many fine recipes.
The Jewish Week feels comments create a valuable conversation and wants to feature your thoughts on our website. To make everyone feel welcome, we won't publish comments that are profane, irrelevant, promotional or make personal attacks.