King Solomon's Table | Discover Stunning Visual Stories - View Portfolio — Gabriela Herman

Book cover titled 'King Solomon's Tackle' showing a partially eaten bread roll with poppy seeds on a dark surface with a gray cloth in the background.

A close-up of a colorful mixed salad with assorted cherry tomatoes, feta cheese crumbles, fresh herbs, and greens.

Fresh sardines served on a blue plate with cauliflower, herbs, pine nuts, and black pepper.

Chocolate cake topped with fresh raspberries and blackberries, with some greenish-yellow stems, served on a black plate.

A plate of hummus garnished with herbs, pine nuts, paprika, and olive oil, alongside a piece of flatbread on a dark table.

Freshly baked challah bread with a shiny, golden crust, topped with poppy seeds and sesame seeds, resting on parchment paper in a baking tray on a wooden table.

A black plate with two pomegranate halves and three cannoli topped with pomegranate seeds, chopped pistachios, pistachio garnish, and chocolate drizzle, placed on a dark wooden table with a navy napkin and three cocktail picks.

Plate with stuffed roasted chili pepper topped with sauce and spices, accompanied by a dollop of cream or sour cream and a fork, on a wooden table.

Assorted triangular pastries filled with fruit preserves, arranged on a dark slate serving platter, garnished with dried apricots and cherries, beside a blue cloth napkin.

A plate with a cooked piece of fish topped with chopped herbs and red pepper slices, served with a lemon wedge and sauce, on a wooden table with a fork. Another dish with fish and sauce is partially visible in the background.

A bowl of chicken soup with chicken meatballs, shredded chicken, chickpeas, sliced carrots, herbs, and a clear broth, served on a table with a plate of peppercorns nearby.

A sliced cake decorated with white pearl sugar, white almonds or marzipan, and orange and yellow flower petals on an ornate silver tray with a fork.

Select images photographed for Joan Nathan's cookbook, King Solomon's Table, a culinary exploration of Jewish cooking from around the world, published by Alfred A Knopf.