The seminar, March 23-29, 2010 will virtually tour through the evolution of Israel's culinary scene. A melting pot of more than 60 different ethnicities - from India to Morocco to Argentina - Israeli cuisine is one of the world's fastest emerging kitchens.

In this seminar, interact with New York Times' food writer Joan Nathan, and Janna Gur, chef and editor of the leading Israeli food and wine magazine, On the Table. Special guests also include top Israeli chef and TV host, Haim Cohen.

This is not just a taste of grandma's matzo ball recipe—it's a journey into the unexpected flavors Israel has to offer.

You'll receive a complimentary copy of Janna Gur's tantalizing full-color recipe book, "The Book of New Israeli Food."

Visit www.nytimesknownow.com/index.php/the-new-israeli-cuisine