The Eucalyptus Cookbook

Can you tell a life story through food?
Can you convey religion, history, personal experiences of a specific place and time through culinary art? Can food have an impact that motivates people to come together and find common ground? Can it make you feel part of something universal?

In The Eucalyptus Cookbook, Chef Moshe Basson unpacks all these questions and delves into the fascinating world of modern Jerusalem cuisine. Through the eyes of this renowned Jerusalem chef and owner of the Eucalyptus, an innovative restaurant that has been thriving for 36 years, personal stories come to life along with modern and ancient history and folklore, Chef Basson explores the culinary gems of one of the most ancient and diverse cities in the world.

Creating this tapestry intertwined with original recipes and beautiful photography of both the dishes and the cityscape of Jerusalem, makes this book a must read; not only for the aspiring home cook and middle eastern cooking connoisseur, but for those who wish to get to know Jerusalem from an enchanting fresh point of view.

Chef Basson has been cooking since he can remember, learning his craft from his mother, grandmother and the many women that surrounded him in his youth -the Jewish immigrants from around the world that landed in the transit camp he grew up in and the Arab farmers that lived in the adjacent village. In this melting pot of cultures, he not only absorbed skills and traditions, but also learned the value of coexistence and respect for individual narratives and personal beliefs. Chef Basson spent many years studying the Bible and the New Testament and is passionate about creating a Cultural and personal connection to all those he crosses paths with, through his cooking.

The Eucalyptus Cookbook will be a treasured cookbook for many years to come, for its cultural relevance and the way it touches the soul. It is like taking a small piece of Jerusalem home with you.

Moshe Basson is an internationally renowned master chef specializing Israeli-Biblical cuisine. He has received accolades as an ethno-botanist, expert in the Mediterranean diet, food heritage and wild foods activist, food historian, storyteller, folklorist and restaurateur.