Rozanne Gold, an award-winning chef and cookbook author, fell in love with Israeli food during a trip in 1980.

Peas Love & Carrots, the new kosher cookbook by Danielle Renov, celebrates both Sephardic and Ashkenazic cuisine, but with one exception - there are no recipes with raisins.

Israel's culinary landscape is experiencing an Asian-inspired revolution, with restaurants like Taizu offering a fusion of street foods from Southeast Asian countries.

The text explores the culinary tradition of kubbeh, focusing on the experience at Mordoch in Machaneh Yehuda, Jerusalem.