Sababa
Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook
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- ¥660
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- ¥660
発行者による作品情報
"We should all be cooking like Adeena Sussman."
--The Wall Street Journal
"Sababa is a breath of fresh, sunny air."
--The New York Times
In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety
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 way through 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 and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.
PUBLISHERS WEEKLY
In her first solo cookbook, Sussman (who coauthored Cravings with Chrissy Teigen) provides 120 recipes featuring adaptations of Middle Eastern meals that are full of bright flavors. She lives near Tel Aviv's famous Carmel Market and draws inspiration from its vast array of spices, creating blends such as an Egyptian dukkah with hazelnuts, sesame seeds, coriander, and cumin. Five different spices go into her take on the classic egg dish shakshuka, along with zucchini, dill, and crumbled feta. Small twists make for big differences in several Jewish favorites, like honey and olive oil challah and chilled beet and cherry borscht. Overnight chicken soup, simmered for 12 hours, can be made with its traditional root vegetables or perked up by adding peeled ginger root and a tumeric-based spice blend called hawaiij. And the noodle pudding known as Yerushalmi kugel is decidedly sweet, employing three cups of sugar in a 12-portion serving. Pomegranates are seeded throughout Israeli culture and pop up here in a wide variety of offerings, including in a cabbage and apple slaw, mixed with sour lime on chicken wings, and twisted into a pomegroni cocktail with gin and sweet white vermouth. Sababa, which translates as "everything is awesome," makes for an appropriate title for this outstanding collection of fresh variations on an old-world cuisine.
