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Sto caricando le informazioni... Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbookdi Adeena Sussman, Adeena Sussman (Autore)
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. Did not make any of the recipes in this book, but may check it out again later. -neat technique for cutting pull-apart bread on p. 98-99 (za'atar chili feta bread) -sweet potato frico burekas, p. 106 -roasted tomato and labaneh pappardelle, p. 214 -peach kuchen ("between cobbler and shortcake") looks amazing, p. 342 nessuna recensione | aggiungi una recensione
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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 waythrough 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 andeffortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen. Non sono state trovate descrizioni di biblioteche |
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American born author Adeena Sussman is a food writer who is also a professional in the kitchen, and I appreciated how she tweaked the Israeli recipes for American cooks. The format of the book is based on her daily trips to her local Tel Aviv shuk, (Shuk HaCarmel) the outdoor farmer's market that contains an amazing array of spices, produce, meat and fish, as well as favorite vendors who have become her friends. The photos and narrative make you feel like you are right there shopping with her, and then home to prepare the appetizers, drinks, mains, sides, and desserts.
So far I've only tried one recipe, "Chard-wrapped fish with lemon and olives" with great results.
The reason I didn't give 5 stars to this virtual trip-to-Israel cookbook is that I would have liked nutritional information for the recipes. Also several of the recipes included the technique of frying, which I avoid. But you're sure to find many irresistible-looking dishes tempting you as you read through this very approachable cookbook. ( )