The Jew And The Carrot

Recipes From 'Across the Sea' in Tel Aviv

By Renee Ghert-Zand

Clay McLachlan

A new stunning Israeli book aims to bridge the space between the ocean and the table. Half cookbook, half artful seafood encyclopedia, the book is a project of famed Tel Aviv port restaurant Mul-Yam (or, Across the Sea).

“Mul-Yam is known for bringing unusual fish to Israel,” the book’s designer Dan Alexander said about the 17-year-old restaurant. “We wanted to show [the owner] Shalom Maharovsky’s obsession in bringing the best raw material. He was the first to bring lobsters, oysters and rare seafood to Israel.” In 2003, Mul-Yam was the first Mediterranean-region restaurant to be added to the elite Les Grandes Tables du Monde group.

The first section of the book, which is also called “Mul-Yam,” contains stunningly artful photographs of a wide selection of domestic and imported fish and edible sea creatures — with their names given in seven languages. Culinary information along with scientific and even mythological anecdotes accompany the photographs. The book’s second part consists of recipes from the restaurant, along with beautiful photographs of the prepared dishes.

“The challenge was to create something people wanted to look at,” Alexander explained. “Creating a catalogue of fish was risky. It could have ended up just a book of dead fish.”

Read more



Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.