Savory Flavors

My latest book, Savory Flavors, evolved from my experiences growing up in the San Francisco Bay Area with grandparents from Poland and Austria. On my father’s side, his parents, Grandma Claire and Grandpa Jacob (Jack), emigrated to San Francisco from Vienna, Austria, in the 1920s. During the Great Depression, they had the gumption and initiative to open Diller’s Strictly Kosher Restaurant, serving authentic Austro-Hungarian Jewish cuisine, which spanned over 35 years.

Diller’s was the largest and most popular Jewish restaurant in the Fillmore District and became a San Francisco landmark. Families would drive an hour from San Jose to San Francisco to enjoy Diller’s unique Jewish foods. In Jerry Flam’s book Good Life and Hard Times: San Francisco during the ‘20s and ‘30s, Diller’s was regarded as one of the best Jewish restaurants in the city. In an article by Kate Shvetsky entitled “A Jewish Neighborhood in the 1920s,” she mentioned that Saturday night was packed with many Jewish families heading to Diller’s in San Francisco for Sunday picnic outings as far south as San Jose.

When I was a student at San Francisco State University, these experiences prompted me to write a guidebook about small, ethnic, family-owned restaurants in San Francisco. The book, entitled A Cab Driver Guide to Gourmet Dining, included some 50 affordably priced, ethnic food, off-grid, hole-in-the-wall restaurants, ranging from Chinese (Dim Sum, Hunan, Mandarin, Cantonese, Szechuan) to Peruvian, Nicaraguan, and Salvadoran cuisines. What made the book unique were the hand-sketched renderings of each restaurant, designed by a professional architect. I submitted a preview of the book to one publisher from Berkeley, the well-known and established Heyday Books, who loved its concept. Unfortunately, for personal reasons, that book ultimately was not published.

Even though A Cab Driver’s Guide to Gourmet Dining was never published, the idea still roused me to tell the great story of the diverse multi-ethnic histories and cuisines, among the Sephardic and Mizrahi cultures in Israel. Over a two-year period, I researched their foods and histories perusing through many books at Bar Ilan University. I interviewed each chef and owner to hear their stories. Additionally, I had historians and professors who were experts in their relevant histories write short essays. Probably the hardest part was finding old black-and-white photos of their histories. I reached out to government archives, museums, and collectors to seek their help in allowing me to use these precious photos some dating back to the third century.

Savory Flavors takes readers on an exclusive culinary adventure, uncovering a carefully selected group of locally affordable ethnic restaurants and bakeries scattered throughout Israel. These hidden gems, reminiscent of grandma’s kitchen, hold the best-kept secrets of authentic, flavorful cuisine. Each country represents a unique array of flavors and culinary traditions.

This book seamlessly blends elements of a restaurant guide and recipe book, allowing readers to explore the rich history and vibrant backgrounds of these diverse ethnic communities. Starting with a glimpse into their ancient roots, the book offers concise yet captivating historical accounts of their journeys to Israel – a snapshot of the rich history these communities have woven into the fabric of Israel.

Savory Flavors goes beyond mere historical accounts by delving into the personal narratives of individuals, offering full immersion into their lives in their respective mother countries, their experiences prior to immigrating to Israel, and the reasons behind their emigration. Their specialty dishes, crafted from cherished family recipes passed down through generations of secrets, are being shared with the public. Many of their dishes are meticulously explained, highlighting the diverse ingredients contributing to their distinctive flavor.

Serving as a comprehensive roadmap, Savory Flavors caters to both tourists and locals, inviting them to learn, taste, and experience the rich tapestry of cultures thriving in Israel. Many of the eateries featured in the book have proudly served their communities for decades, attracting customers not only with their homestyle and heritage dishes but also with their warm and welcoming atmospheres. This unique publication fills a void in Israel’s culinary landscape, offering an authentic and immersive experience that allows travelers and food enthusiasts to truly understand and appreciate the multitude of cultures present in the country, as well as their remarkable and diverse cuisines.

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The book can be purchased on Amazon, in paperback, or by eBook Kindle.