Sababa - Adeena Sussman
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.
"We should all be cooking like Adeena Sussman."
--The Wall Street Journal
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.
STUDIO NOTES
I met Adeena at a dinner during Feast Portland at Jenn Louis' former restaurant...the food world is as small as the ceramic world. She is an amazing person and an amazing cook. She recently moved to Israel a few years ago and this book is a beautiful look at the home cooking she does in her Israeli kitchen. Bonus points for finding and KK Porcelain you see in the book. -Keith
- 368 Pages
- 8" x 10"
- Hardcover
- Published by Avery
- Sept 03, 2019