Shuk – from Market to Table, The Heart of Israeli Home Cooking

Israeli food has become the cuisine, with Israeli restaurants opening throughout the world. But what makes Israeli food so unique? Israel is a culinary crossroads, a mishmash of foods best represented in its shuks, or markets, where foods from Yemen, Morocco, Bulgaria, Libya, Turkey, Russia, the Levant, and dozens more sit side by side to create a food culture unlike anywhere else in the world. Einat Admony and Janna Gur, two leading female Israeli food voices, present 140 home-cook-friendly recipes inspired by this singular cuisine, along with flavors, sights and stories from the most fascinating Israeli shuks.

“Fascinating. . . . This energetic and exciting volume serves as an edifying deep dive into Israeli food market culture and cuisine.” 
 —Publishers Weekly starred review

 

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The Book of New Israeli Food 

With almost 100,000 copies sold in Israel and around the world, this oversize cookbook cum coffee table book is already a classic.  

Over 200 hundred recipes: from traditional dishes of various Jewish communities to Middle Eastern specialties and modern renditions by the leading local Chefs. Short articles on various aspects of the local food culture – coffee, olive oil, bread, wine, cheese etc. – add depth and scope to this stunning work. A major part of the book's appeal is the photography. Eilon Paz, an extremely gifted food and travel photographer, roamed the country looking for landscapes and cityscapes,  that capture the essence of Israel, as well as markets, dairy farms, restaurants, and private homes.


“… The Book of New Israeli Food is splendid, engagingly written, with delicious recipes and stunning photographs. Stories, features, and background information give a fascinating insight into life in Israel, the enthusiasm of home cooks, the creativity of chefs, and the passionate endeavors of bakers, winemakers, and olive oil and cheese producers.”
Claudia Roden, author of "The New Book of Middle Eastern Food"

Jewish Soul Food -  from Minsk to Marrakesh

Over 100 delectable dishes from around Jewish diaspora are featured in this beautifully illustrated cookbook – greatest hits from Jewish Grandmothers if you will. 

For more than two thousand years of the Diaspora, Jews all over the world developed cuisines that were suited to their needs, reflected the influences of their neighbors and carried memories from their past wanderings. These cuisines may now be on the verge of extinction, as almost none of the Jewish communities in which they developed and thrived still exist.  

The premise of the book is that the only way to preserve traditional cuisine is to cook it. This carefully curated collection features dishes that will give you a chance to enrich your cooking repertoire and to preserve a valuable element of the Jewish culture and its collective soul.
 

“No one is more qualified to write about both Ashkenazi and Sephardic Jewish cooking than Gur, for she has lived with both cuisines and loves them equally. Here she has collected the most mouthwatering examples of each. I want to cook and taste every recipe — this book makes me very hungry.” 

David Tanis, author of "A Platter of Figs and Other Recipes and One Good Dish"

 

 “Janna Gur’s gorgeous new book is both prequel and sequel to Yotam Ottolenghi and Sami Tamimi’s Jerusalem. The title alone makes me swoon… In a world cluttered with cookbooks, this is a standout, a poignant narrative of authenticity cast in a contemporary light.”

Rozanne Gold, author of the 1-2-3 cookbook series and of "Radically Simple: Brilliant Flavors with Breathtaking Ease"