Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook
ISBN-13:
9780525533450
ISBN-10:
0525533451
Author:
Adeena Sussman
Publication date:
2019
Publisher:
Avery
Format:
Hardcover
368 pages
Category:
Middle Eastern
,
Regional & International
,
Kosher
,
Special Diet
,
Seasonal
,
Entertaining & Holidays
,
Jewish
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Book details
ISBN-13:
9780525533450
ISBN-10:
0525533451
Author:
Adeena Sussman
Publication date:
2019
Publisher:
Avery
Format:
Hardcover
368 pages
Category:
Middle Eastern
,
Regional & International
,
Kosher
,
Special Diet
,
Seasonal
,
Entertaining & Holidays
,
Jewish
Summary
Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook (ISBN-13: 9780525533450 and ISBN-10: 0525533451), written by authors
Adeena Sussman, was published by Avery in 2019.
With an overall rating of 4.1 stars, it's a notable title among other
Middle Eastern
(Regional & International, Kosher, Special Diet, Seasonal, Entertaining & Holidays, Jewish) books. You can easily purchase or rent Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook (Hardcover, Used) from BooksRun,
along with many other new and used
Middle Eastern
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $5.44.
Description
"We should all be cooking like Adeena Sussman."
--The Wall Street Journal
"Sababa is a breath of fresh, sunny air."
--The New York Times
In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety
In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel.
Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.
--The Wall Street Journal
"Sababa is a breath of fresh, sunny air."
--The New York Times
In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety
In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel.
Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.
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