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.
