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Shabbat : recipes and rituals from my table to yours /

By: Contributor(s): Material type: TextTextPublisher: New York : Avery, an imprint of Penguin Random House, [2023]Copyright date: 2023Description: 383 pages : color illustrations ; 27 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780593327777
  • 0593327772
Subject(s): Genre/Form: DDC classification:
  • 641.5/676 23/eng/20230317
LOC classification:
  • TX724 .S88 2019
Contents:
A few staples -- Challahs, breads & crackers -- Breakfast & brunch -- Appetizers, dips & salatim -- Vegetables & side salads -- Kugels -- Pasta & grains -- Soups -- Main course salads -- Fish main courses -- Chicken & mean main courses -- Sabbath stews -- Drinks & cocktails -- Desserts.
Summary: "The author of Sababa returns with a collection of good-for-the-soul recipes that embody the spirit and pleasures of Shabbat. As a child, Adeena Sussman looked forward to the magic of Shabbat--the traditional Jewish day of rest--all week. A treasured time when family and friends come together to relax, unwind, and revel in one another's company during an open-ended, tantalizing meal, Shabbat has been practiced all over the world, and throughout history. In Adeena's home, then and now, the Shabbat table is a centering force, a nourishing place where one and all are welcome. It's an opportunity every week to feed the soul. Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart cooking techniques and sound prep. Nostalgic, cozy mains like Fig & Pomegranate Brisket and Bubbe's Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry Tomato & Feta Salad, and Sweet & Tart Eggplant Salad are best served at room temperature. With staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it's easy to punch up flavor and find something delectable to slather on challah. And from the showstopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there's always something special for dessert."--
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode Item holds
Standard Loan Pinehurst Library Adult Nonfiction Pinehurst Library Book 641.56/SUSSMAN (Browse shelf(Opens below)) 1 Available 50610023861854
Standard Loan Rathdrum Library Adult Nonfiction Rathdrum Library Book 641.56/SUSSMAN (Browse shelf(Opens below)) 1 Checked out 05/28/2024 50610023861912
Total holds: 0

Enhanced descriptions from Syndetics:

As a child, Adeena Sussman looked forward to the magic of Shabbat-the traditional Jewish day of rest - all week. A treasured time when family and friends come together to relax, unwind, and revel in one another's company during open-ended, tantalizing meals, Shabbat has been practiced all over the world and throughout history. In Sussman's home, then and now, the Shabbat table is a centering force, a nourishing place where one and all are welcome. It's an opportunity every week to feed the soul. Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart techniques and sound prep. Nostalgic, cozy mains like Fig & Pomegranate Brisket and Bubbe's Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry & Feta Salad, and Sweet & Tart Eggplant Salad are best served at room temperature. With staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it's easy to punch up flavor and find something delectable to slather on challah. And from the showstopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there's always something special for dessert. Woven throughout the recipes is a rich portrait of Shabbat in Israel, where it is practically a national holiday. Taking us inside the kitchens and traditions of local cooks who have shared their most beloved recipes, Shabbat brings to life Sussman's adopted home country with transporting, slice-of-life storytelling. Deeply personal and brimming with life, Shabbat inspires us all to embrace the delights of Shabbat. Now more than ever, Shabbat cooking is what we all need.

Includes index.

A few staples -- Challahs, breads & crackers -- Breakfast & brunch -- Appetizers, dips & salatim -- Vegetables & side salads -- Kugels -- Pasta & grains -- Soups -- Main course salads -- Fish main courses -- Chicken & mean main courses -- Sabbath stews -- Drinks & cocktails -- Desserts.

"The author of Sababa returns with a collection of good-for-the-soul recipes that embody the spirit and pleasures of Shabbat. As a child, Adeena Sussman looked forward to the magic of Shabbat--the traditional Jewish day of rest--all week. A treasured time when family and friends come together to relax, unwind, and revel in one another's company during an open-ended, tantalizing meal, Shabbat has been practiced all over the world, and throughout history. In Adeena's home, then and now, the Shabbat table is a centering force, a nourishing place where one and all are welcome. It's an opportunity every week to feed the soul. Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart cooking techniques and sound prep. Nostalgic, cozy mains like Fig & Pomegranate Brisket and Bubbe's Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry Tomato & Feta Salad, and Sweet & Tart Eggplant Salad are best served at room temperature. With staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it's easy to punch up flavor and find something delectable to slather on challah. And from the showstopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there's always something special for dessert."--

Table of contents provided by Syndetics

  • Introduction (9)
  • A Few Staples (14)
  • Challahs, Breads & Crackers (19)
  • Breakfast & Brunch (47)
  • Appetizers. Dips & Salatim (77)
  • Vegetables & Side Salads (111)
  • Kugels (149)
  • Pasta & Grains (161)
  • Soups (179)
  • Main Course Salads (205)
  • Fish Main Courses (223)
  • Chicken & Meat Main Courses (247)
  • Sabbath Stews (291)
  • Drinks & Cocktails (313)
  • Desserts (329)
  • Acknowledgments (372)
  • Index (373)

Reviews provided by Syndetics

Library Journal Review

Veteran food writer and cookbook author Sussman (Sababa) shares the secrets of her Shabbat table, including favorite traditions and recipes, from her home in Israel so readers can create their own special gatherings. She offers recipes that are modern and have a little something for everyone with plenty of vegan offerings, cocktails, and even breakfast. Readers will also find traditional Jewish dishes like matzo ball soup and kugel. Vignettes allow the reader to visit other Shabbat traditions across Israel, some religious and some not, including a visit to the kitchen of the book's food stylist, Nurit Kariv, for Shabbat brunch. The full-page food photography showcases the beauty of the dishes and Sussman's craft. The plethora of dishes and variety of flavors will make this title popular with those looking to reconnect with Shabbat, the gathering of family, and the enjoyment of food, and revive for the week ahead in today's busy world. VERDICT Slowing down, breaking bread, and giving thanks are hallmarks of the Shabbat tradition, and here Sussman shares the recipes and beauty for cooks to create their own traditions.--Sarah Tansley

Author notes provided by Syndetics

Adeena Sussman is the author of Sababa . She is the coauthor of fourteen cookbooks, including three New York Times bestselling collaborations with Chrissy Teigen. She cooks and writes from her kitchen in Tel Aviv, where she lives in the shadow of the city's Carmel Market with her husband, Jay Shofet.

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