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Shuk: From Market to Table, the Heart of Israeli Home Cooking
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About Shuk: From Market To Table, The Heart Of Israeli
Product Description A Library Journal Best Cookbook of the Year IACP Award Finalist “SHUK shouts ‘Cook me!” from every vibrant page.” — Boston Globe “Fascinating. . . . This energetic and exciting volume serves as an edifying deep dive into Israeli food market culture and cuisine.” —Publishers Weekly, starred review With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of—will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments. Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues—they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home. Review Named a Best New Cookbook for Fall 2019 by Publishers Weekly, Epicurious and Robb Report “SHUK shouts ‘Cook me!” from every vibrant page.” — Boston Globe “If your knowledge of Israeli cooking starts and ends with Ottolenghi, we have a new book for you. Shuk . . . provides both approachable recipes and an education in Israeli eating. The detailed instructions on the building blocks of Israeli cuisine, like a six panel labneh photo series, will comfort even the most timid of cooks, while the border-crossing dishes—like a fragrant Ethiopian Doro Wot—provide insight into what a modern day Israelite eats. If you're visiting Tel Aviv any time soon or just dreaming of it, this book doubles as travel inspiration: Lush photo essays from a handful of choice outdoor markets, or shuks, appear between recipes.” — Epicurious “Gorgeously designed . . . an excellent introduction to the cuisine. Part cookbook, part photo essay, part travelogue, Admony and Gur pay homage to the shuks – free-form marketplaces – where they find culinary inspiration. Charming little essays highlighting the authors' favorite vendors and markets are strewn throughout its pages, telling the reader best practices for their visit and highlighting each market's particular charms. . . . For all their beauty, many of the dishes in Shuk are surprisingly simple, highlighting the fresh flavors of vegetables and herbs. It's a book that insists on its own usefulness, despite the glossy look that might tempt you to keep it safely tucked away on a coffee table.” — Austin Chronicle “Do not read this book hungry!” — Atlanta Jewish Times “Fascinating. . . . Scrumptious.” — New York Journal of Books “Admony ( Balaboosta), who owns the restaurants Balaboosta and Taim in New York City, and Gur ( Jewish Soul Food) excel at crafting recipes for Israel’s flavorful melting-pot cuisine, and they organize this fascinating cookbook around eight shuks, or markets. They include Tel Aviv’s Levinsky Market, which houses a stall selling roasted seeds and nuts and a spice store that traffics in potions and powders reputed to “driv
