Shuk

From Market to Table, the Heart of Israeli Home Cooking

by Einat Admony; Janna Gur

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Pub Date Sep 17 2019 | Archive Date Sep 16 2019

Cooking, Food & Wine

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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.

Advance Praise

“Einat and Janna’s journey into the vibrant world of Israeli food is one you seriously want to join. It covers everything from the famous chopped salads to hummus (of course!) to couscous to chicken to cheesecake—and it’s laid out beautifully by two skillful experts.”

—Yotam Ottolenghi, chef and author of Jerusalem and Plenty

“I am devouring Einat Admony and Janna Gur’s Shuk. This book superbly illustrates how Einat creates layers of flavor with recipes that are accessible for the home cook. And nobody knows the Israeli market scene better than Janna Gur. Together they have collaborated on a work that not only brings the Israeli shuk (marketplace) alive, but also gives the reader wonderful tips and even more wonderful recipes.”

—Joan Nathan, author of King Solomon’s Table

“Shuk is the kind of cookbook you have to tear yourself away from—direct, insightful, bursting with color and flavor. Einat’s beautiful recipes and knowledge of Israeli markets will lure you in, change what you thought you knew about Israeli food, and deeply satisfy your soul.”

—Gail Simmons, food expert, TV host, and author of Bringing It Home

“Shuk gathers the many cultures of Israel and their vibrant food traditions into one soulful, rich cookbook. Lucky us—what a great collection!”

—Jenn Louis, chef and author of The Book of Greens

“So much more than a cookbook—Shuk is a transporting adventure through Israel’s spirited markets, sun-drenched seasons, and delicious intercultural exchanges. Each colorful recipe is every bit as approachable, comforting, and joyful as Einat and her beloved restaurants.”

—Danny Meyer, author and founder/CEO of Union Square Hospitality Group