No meal embodies Israeli cuisine as much as breakfast. It is usually served in buffet style and has its origins in the kibbutzim, the communal agricultural farms where hearty dishes once accompanied the hard work in the fields. Today, people around the world enjoy the Israeli breakfast culture. Tom Franz has compiled numerous delicious recipes: from fresh salads and savory casseroles to fish, egg, and cheese dishes, as well as refined baked goods. Spices and ingredients from the Orient or Eastern Europe are common and reflect the culinary diversity of the country. All recipes can be freely combined, allowing for impressive breakfast buffets or extensive brunch menus. Whether for a large group or just for oneself, the book offers suitable dishes not only for breakfast but for the entire day. With a foreword by Andrea Kiewel.