Shuk: From Market to Table, the Heart of Israeli Cooking by Einat Admony and Janna Gur

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Notes about this book

  • robm on November 15, 2019

    This book is a stunner: the recipes, based on the bounty in Israel's public markets, come from the cooking traditions of Mizrahi Jews (those whose origins are in the Middle East and North Africa). For most non-Israelis the recipes will be new and original, and absolutely everything looks and sounds irresistibly delicious. Be careful not to drool on the pages!

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  • ISBN 10 1579656722
  • ISBN 13 9781579656720
  • Published Sep 17 2019
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

Israeli food has become the it cuisine, with Israeli restaurants opening throughout the country. But what makes Israeli food so special? 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. Here, two leading female Israeli food voices present 140 home-cook-friendly recipes inspired by this singular cuisine.


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