The golden hue cast by the rising sun over the ancient city of Jerusalem is reflective of the riches and inspirations that await you. In its 50 square miles, it has some 2,000 archaeological sites! Atop Masada from your morning hike, the Dead Sea in view below, the retelling of the story brings these stark UNESCO heritage ruins alive. At the Dead Sea, the world's largest natural spa, you're drawn to a mineral rich treatment after floating the lowest and saltiest place on the planet; at the Sea of Galilee there's kayking, yachting, beaches and sunbathing, and the snorkeling at Eilat's Coral Beach Nature Reserve provides a window to amazing marine life before you; and scuba divers can explore undersea ruins of Caesaria's harbor.

The best times to visit Israel would be our spring and early fall months of are April, May and early June and September through November The weather is milder than the heat of the peak summer months. December, January and February are the rainy season. Do check when major Jewish holidays s occur, such as the High Holy Days, Sukkot, and Passover, as travel and accommodations can be more challenging.

Unlike the carb-heavy cuisine of Eastern Europe, Israeli cuisine is generally healthy and won't weigh you down. Falafel and Shawarma, commonly available here, are popular over there. The sabich is another pita wrap, with fried eggplant, hard boiled eggs, hummus, tahini, salad and pickles. You won't miss out on Shakshuka, a popular Israeli breakfast, a tomato and pepper sauce with cumin and chilli flakes, with poached eggs on top. Cholent is traditional hearty stew of potatoes, vegetables, beef, beans and barley simmered for 12 hours. Chraime is baked fish in a sauce of tomatoes, hot peppers and spices including paprika and cumin. Kubeh is a hearty soup with balls made of bulgur, minced onions and ground red meat. A staple in Israeli cuisine, hummus is a staple in Israeli cuisine and is the dip made with chickpeas, while tahina is the sesame paste with spices and olive oil. Knafeh is a sweet, cheese pastry soaked in syrup with orange or rose water flavoring, and sprinkled with chopped pistachios. Israel has a healthy wine production, so don't miss out trying the local varietals.

Israel: A Concise History of a Nation Reborn (D. Gordis), The Source: A Novel (J. A. Michener), Exodus (L. Uris), Jerusalem (Y. Ottolenghi & S. Tamimi), Thou Shalt Innovate: How Israeli Ingenuity Repairs the World (A. Jorisch), Let There Be Water: Israel’s Solution for a Water-Starved World (S. M. Siegel), Start-up Nation: The Story of Israel’s Economic Miracle (D. Senor), A Tale Of Love And Darkness (A. Oz).