Ruth Nieman

Ruth Nieman

Food writer

https://www.israelgoodfoodguide.com/
I am a passionate foodie, I spend my time between Israel and London, writing, photographing and eating great food. Inspired from working in the kitchens of Kibbutz Amiad, in northern Israel over 30 years ago, I returned to London to complete a Diploma in Food and Wine at Leiths Cookery School, with the sole aim of setting up a catering company providing fresh, exciting food, influenced by my travels. Israel Good Food Guide followed, showcasing the very best of Israel’s cuisine, through write-ups and food news from Tel Aviv to the Galilee and always accompanied by beautiful photographs, snapped along the way. I am a foodie with a distinction, having gained a Diploma in Food Journalism in 2016, which propelled me into the professional world of food writing, self publishing and my first cookbook, The Galilean Kitchen.  Freekeh Wild Wheat & Ancient Grains published by Prospect Books, takes the reader on an historical, biblical and cultural journey of the heirloom grains from hunter-gathering communities of the pre farming era, bringing the lost crops and forgotten staples of our ancestors to the forefront of the modern diet. My food meanderings in both Israel and London are never far away from an Instagram picture, where you can follow my culinary expeditions.

Features & Stories

Q&A with Ruth Nieman, author of Freekeh, Wild Wheat & Ancient Grains

Q&A with Ruth Nieman, author of Freekeh, Wild Wheat & Ancient Grains

Ruth Nieman’s new book, Freekeh, Wild Wheat & Ancient Grains, now on ckbk, has won critical acclaim, as did her previous book, The Galilean Cookbook. We asked Ruth about her culinary inspiration, her circuitous route to food writing, and her on-the-ground research into ancient grains.

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