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Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya

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Notes about this book

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Notes about Recipes in this book

  • Crab cakes with preserved lemon aioli

    • SheilaS on May 20, 2018

      I've made the Preserved Lemon Aioli several times to serve with fried calamari and phyllo-wrapped asparagus. It's excellent. The recipe calls for equal parts extra virgin olive oil and canola oil and that comes out too heavy-tasting for me. I prefer 1/4 extra virgin olive oil and 3/4 neutral sunflower oil. This also works well as a half-batch.

  • Classic hummus with tahini

    • hirsheys on July 11, 2018

      This was good, though I made it the same night as the hummus from Zahav and it sort of paled in comparison. It's much less creamy. Tasty, though.

    • annmartina on March 18, 2018

      I've been dreaming of this hummus since we had it at Shaya in 2016. This recipe is as good as the restaurant. Like whipped cream. I blended in the Vita Mix after my food processor shut down unexpectedly.

  • Israeli couscous with summer vegetables and caramelized tomato

    • loehmichen on May 04, 2018

      Omitted Eggplant. Rather than roasting large diced squash, I small diced zucc and crookneck and sauteed each separately till brown. Sauteed onions,garlic, added fresh thyme, the tom paste then mixed in the couscous. Refrigerate over night. Reheat, garnish with fried shallots and minced basil.

  • Whole roasted cauliflower with whipped feta

    • sharonlafleur on August 27, 2018

      So easy. Forgot to get it started and thought I wouldn't have time but it's much quicker than I thought. Steaming first and roasting after yields perfect texture and flavor. The whipped feta is insanely delicious and suits my keto/ low carb diet so well.

  • Tomato soup with rice

    • purrviciouz on September 17, 2018

      Seriously comforting. I served this with the Bulgarian Lamb Kababs for a complete dinner. Delicious!

  • Bulgarian lamb kebabs

    • purrviciouz on September 17, 2018

      These are fantastic. I chose the stove top method. When turning the kababs over they looked charred and crispy on the bottom but still turned out just fine. I was worried they'd burned but they just looked dark. I will absolutely make these again.

  • Yemenite stewed chicken

    • purrviciouz on September 24, 2018

      This was absolutely delicious and will be repeated multiple times for us. I would double the carrots next time.

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Reviews about this book

  • Food52

    Picked for Food52's November 2018 Cookbook Club.

    Full review
  • Eat Your Books

    One of the most brilliant titles that I have had the pleasure to review. Everyone needs to fall in love with this book.

    Full review
  • ISBN 10 0451494164
  • ISBN 13 9780451494160
  • Published Mar 13 2018
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

An exciting debut cookbook that confirms the arrival of a new guru chef...A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appetit, Food & Wine, Saveur, GQ, and Esquire.

"Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook

Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the USA (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appetit, and others as the best new restaurants in the United States.

These are stories of place, of people, and the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed, with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Cast Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.