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Sababa : fresh, sunny flavors from my Israeli kitchen / Adeena Sussman ; [foreword by Michael Solomonov].

Sussman, Adeena, (author.). Solomonov, Michael, (writer of foreword.).

Available copies

  • 1 of 1 copy available at Homer Library.

Current holds

0 current holds with 1 total copy.

Location Call Number Barcode Shelving Location Holdable? Status Due Date
Homer Public Library 641.5676 SUS 000152843 Nonfiction Place on copy / volume Available -

Record details

  • ISBN: 9780525533450
  • ISBN: 0525533451
  • Physical Description: 368 pages : color illustrations ; 26 cm
  • Publisher: New York : Avery, an imprint of Penguin Random House, [2019]

Content descriptions

General Note:
Includes index.
Formatted Contents Note:
Spices, condiments and other kitchen staples -- Breakfast -- Bread and savory snacks -- Salatim and other small plates-- Vegetables -- Soups -- Salads -- Pasta and grains -- Poultry and meat mains -- Fish and vegetable mains -- Cocktails, drinks and frozen treats -- Desserts.
Summary, etc.:
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.
Subject: Cooking, Israeli.
Jewish cooking.
COOKING / Regional & Ethnic / Jewish & Kosher.
COOKING / Regional & Ethnic / Middle Eastern.
COOKING / Seasonal.
Jewish cooking.
Genre: Cookbooks.