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Sababa: Fresh, Sunny Flavors From My Israeli Kitchen
$47.00

Sababa: Fresh, Sunny Flavors From My Israeli Kitchen

By Adeena Sussman
368 pages
Hardcover
September 2019

"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. 

Named a Best New Cookbook of Fall 2019 by The New York Times, Bon Appetit, Food & Wine, Epicurious, Eater, Forbes, Buzzfeed, and Amazon.

"Ms. Sussman’s recipes are thoughtfully written and thoroughly tested."
–Melissa Clark, The New York Times

"[Sussman's] tahini caramel tart justifiably earns its parenthetical description as 'the Gal Gadot of tarts.' With this book, Sussman will most likely prove to be a new kind of Amazon warrior goddess."
The New York Times

"Sababa has taught me, inspired me and fed me. You can’t say better than that."
–Diana Henry, T: The New York Times Style Magazine

"Adeena Sussman is a force to be reckoned with...As the book’s title hints — 'sababa' is Hebrew-meets-Arabic slang for, simply, 'everything is awesome' — readers are in for a treat." 
–Eater

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