Review

" Home cooking issomething that is very important to Ziv. She wanted from the outset to create abook where all the recipes are user-friendly and nothing is too complicated. Ina bid to show how easy the recipes are to make, all of the photos were taken inher home while she was cooking and no artificial coloring or styling were used.'The photos show exactly what you will get if you make it,' she says whilehighlighting that some of the recipes also have step-by-step photos."

- The Jerusalem Post



" Capturing the essence of a recipe along withthe essence of the author themselves is a difficult task, yet a task completedso skillfully by Orly and her photographer. Each image is bright andinviting, making me wish I had time to cook most of the recipes in this book. Vegetarians and vegans may particularly enjoy this work as there are justtwo meat recipes in the entire book and the focus on real food, wholeingredients and cooking with local produce means there are plenty of glutenfree dishes for you to sample too... This is a book that I turn to to build amenu or read for pleasure. The food tells a story and brings people together."

- This American Bite



" Cook In Israel bears the subtitle "HomeCooking Inspiration" and that is precisely what Orly's book is all about. In awarm family-oriented way that is customary for Israelis, Ms. Ziv welcomes youinto her kitchen with open arms. ... Orly shares family favorites, holiday dishesand an expansive array of vegetarian recipes that are mainstays in MiddleEastern culture."

- Busy inBrooklyn



From the Author

The recipes inthis book are very personal, and reflect the way my family and I eat. This bookis a look into my home and my kitchen, a glimpse into my daily life and cookingclasses. The recipes are inspired by my mother and grandmother, by newspaperclippings, by the shuk and by all the cultures that have come to Israel to makeit the melting pot it is. They are largely inspired by the Sephardic cuisinethat I grew up on, and are entirely kosher.

In addition tosimple, flavorful recipes that anyone can make, I've also included little tipsand tricks to make cooking as easy as possible.



This is how Irecommend that you use my recipes: Try them, and then use them as a jumping offpoint to be inspired and make them your own. Switch up the vegetables or changethe spices to create your own flavors - there's no such thing as failure in thekitchen, only learning experiences. Of course baking is all about accuracy, butthere's still room to play there as well. Change plums to peaches or hazelnutsto almonds and see what happens.