Shuk: From Mar­ket to Table, the Heart of Israeli Home Cooking

Einat Admo­ny, Jan­na Gur

  • From the Publisher
January 1, 2013

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.

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