Shuk: From Market to Table, the Heart of Israeli Home Cooking

by Einat Admony, Janna Gur

With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of—will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments. Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues—they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.
 

Genres: Cookbooks, Cooking, Nonfiction, Food, Culinary, Jewish

368 pages, Kindle Edition

Published October 4, 2019

Reviews

[Meagan | The Chapter House · Rating 5 out of 5]

The sign of a good cookbook on Israeli food…it has a testimonial from Yotam Ottolenghi on the back cover. Lol! (It’s true, though. 😂)

I love this cookbook on a lot of levels. It focuses on home cooking (a plus, since we can’t all go to Israel all the time), and it actually means it when the authors say the ingredients are easy to find. I’ve been at the other end of that spectrum all too often; thankfully, it’s not the case here. The ingredients truly are “regular Joe”-ish.

Recipes here are beautifully photographed, and if I wasn’t hungry when I started reading, I am now!

I also love that the authors highlight local Israeli markets throughout the book. Imma defo make a point of visiting some on my next trip!

[Sharon · Rating 4 out of 5]

Magnificent recipes highlighting the richness of Israeli cuisine!

[M · Rating 4 out of 5]

Shuk From Market to Table Israeli Home Cooking

By Einat Admony and Janna Gur

This is a beautiful cookbook. The first thing about this book that strikes you as soon as you open the cover is the incredible photography. The colors are rich and vibrant bringing the the food and the market to life. Your mouth waters at the pictures of each dish and then you read the ingredients. Now you can practically taste the food emanating right off the page.

The ingredient lists are short . There is great detail in how to make some of the spices combinations that may be hard to find in the United States. The detail and explanations behind the Shuk, itself, an Israeli market, and each recipe also is just fun reading.

You will enjoy just reading and sharing this cookbook with friends. The added treat will be savoring the food just for yourself ,with your family or for company.

[Kate]

Made the Israeli salad, which had raw diced kohlrabi in it, which was new to me. Wanted to make the crispy chickpeas since Admony coats them in rice flour before deep frying, which is also a new trick, but I couldn't find rice flour. I also technically made the baba ghanoush, but I referred to the David Lebovitz method of charring on the stovetop and then broiling since I wasn't willing to line my cooktop with aluminum foil.

Anyway, this is a beautiful book, and would be a great gift for anyone who has traveled to Israel or is going to. Many of the recipes, being market-specific, would work best in the summer when produce (particularly tomatoes, eggplant, and cauliflower) are readily available and not old, gross, and/or expensive like now.

[Rini P · Rating 5 out of 5]

Beautiful photographs and detailed instructions on the recipes. Really enjoyable book to read and leaf through the recipes.

I liked the fact that they had the front area of spice mixes and some description on how they differ from each other. I also liked that recipes ranged from simple to more complex/difficult so there were recipes for all levels of experience. There were a few recipes that were "cheater" recipes such as the one for baklava which was appreciated for those of us who are busy but love some of the more complicated recipes.

[Jo · Rating 5 out of 5]

Gorgeous and stunning book! Rich in beautiful photographs and stunning recipes. I'm particularly excited to prepare the chermoula, spicy tomato salad and Moroccan vegetable soup. Fans of Zahav and Ottolenghi will want to grab this book. I look forward to purchasing copies to give as gifts.

Thank you, Artisan Books and NetGalley for this digital ARC!

[R.J. Gilmour · Rating 5 out of 5]

One of the best cookbooks I have read in a longtime. Devoted to the combinations of food that come together to make Israeli home cooking, the cookbook not only features really delicious recipes, but also stories about the markets that make Israeli food so fresh.

[anklecemetery · Rating 3 out of 5]

Fairly standard in the current world of Middle Eastern cookbooks. So far I've cooked the ember-roasted cauliflower (good, would make again) and have a plan to make the three-tomato salad pictured on the cover.

[Lindsey · Rating 5 out of 5]

This book is a treat. The authors’ dedication to recommending must-visit shuks, sprinkled with their own stories, made the recipes and ingredients come alive.

This one will have to stay in my kitchen!

[Cynde · Rating 5 out of 5]

beautifully composed and photographed with wonderful recipes. Feels as if you have travelled to Isreal with the authors.Wonderful experience shared.

[Laura · Rating 5 out of 5]

I cooked 3 recipes from this book, and each one was so delicious. I'm sure all the rest are too. Loved trying out the taste of modern Israel, and looking at the photos of each shuk.

[Louise Sullivan · Rating 4 out of 5]

One of the best Israeli cookbooks. Beautiful photos. Easy to follow recipes
Lots of background information.

[Michelle · Rating 5 out of 5]

Gorgeous and amazing.

[Aasinathena · Rating 5 out of 5]

Joyful read-food-tour of Israel !

[S Roberta · Rating 4 out of 5]

I liked this cookbook. It had a recipe for shakshuka and had colorful photos of the markets in Israel.

[Ilona · Rating 5 out of 5]

One of the best cookbooks I've ever used!

[Beka · Rating 3 out of 5]

Definitely contains a lot of yummy looking recipes - it made me want to visit my favorite Israeli restaurant too. :P

[Meg · Rating 5 out of 5]

Would especially recommend to anyone traveling to Israel, post Covid, because it has information about markets across the country.

[RUSA CODES · Rating 5 out of 5]

In a vibrant celebration of Israeli cooking, Admony and Gur present a compelling exploration of this multi-ethnic cuisine with ancient roots. While specialists, they make accessible the sights, sounds, smells, and foods of the region. From the sensuality of shopping in open-air markets to preparing generous amounts of food for the family table, the journey Shuk takes cooks on is vivid and enticing. Try the Red Wine Lamb Tagine with Dried Fruit.

2020 CODES List Winners Announced

[Sharon · Rating 5 out of 5]

Artisan Books and NetGalley provided me with an electronic copy of Shuk: From Market to Table, the Heart of Israeli Home Cooking. I was under no obligation to review this book and my opinion is freely given.

A shuk is an open air marketplace, filled with the tantalizing smells competing for attention from the many stalls and booths. This cookbook is designed to give the reader a clear picture of modern Israeli cuisine and its deep roots into the cultures of many different regions. Shuk is separated into multiple sections, including: Salad All Day; Cauliflower and Eggplant; Dairy and Eggs for Breakfast and for Dinner; Mad About Chicken; All About the Rice; Soups to Comfort and Refresh; Deliciously Stuffed; The Couscous Table, The Flavor of Fire; Flatbreads, Traditional Breads, and Sweet Endings.


The beautifully photographed dishes are sure to inspire readers to try something new, educating their palates to the complexities of the flavor profiles. Those who are new to Israeli cooking will soon discover how healthy and flavorful the finished dishes are, laden with lean protein and delicious vegetables. There are too many good recipes to mention, from stews, to Persian Beef and Duck Meatballs, to Israeli cheesecake. Readers looking to expand their palates will not be disappointed in Shuk and I look forward to trying each and every recipe in this cookbook.

[Jennifer · Rating 5 out of 5]

Shuk is a beautiful cookbook. I have not yet made any of the recipes, but have earmarked many. Particularly interesting are the lists of interesting places at shuks throughout Israel. I look forward to checking them out on our next trip.

Fast forward a couple of months. We are working our way through the book, and enjoying everything we’ve tried. S’ficha was a particular hit, and very adaptable to changes in ingredients. Looking forward to trying the rest.

[Wendy · Rating 5 out of 5]

I love everythiabout this book!! There is an Arabic market in Mesa called Baiz. It is on Baseline between Alma School and Dobson. I highly recommend you try some of the recipes in this book and you will find the ingredients at Baize. (for my AZ friends) You can feel the love that went into creating this fascinating book.