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4 Burnside Cooking and Food- Middle Eastern
25 Remote Warehouse Cooking and Food- Jewish

Balaboosta

by

Balaboosta Cover

ISBN13: 9781579655006
ISBN10: 1579655009
All Product Details

 

Synopses & Reviews

Publisher Comments:

The James Beard Awardandndash;winning chef and co-owner of Philadelphiaand#39;s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.

Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appandeacute;tit, (andquot;an utter and total revelationandquot;), and Eater (andquot;Zahav defines Israeli cooking in Americaandquot;).and#160;

and#160;
Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonovand#39;s food includes little dishes called mezze, such as the restaurantand#39;s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called andquot;Jerusalem in a bowl.andquot;and#160; It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas thatand#39;s a celebration in itself. All Solomonovand#39;s dishes are brilliantly adapted to local and seasonal ingredients.and#160;
and#160;
Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

Review:

"Admony, winner of television's Chopped and chef/owner of three Manhattan restaurants, offers a multinational smorgasbord of intensely flavorful dishes in this eclectic and appetizing collection. Balaboosta, also the name of one of her restaurants, is Yiddish for the perfect housewife, which Admony redefines as anyone who lives with gusto, relies on instinct, and expresses emotion through food. She sees herself as one in a long line of balaboostas, including her mother and aunt, both of whom heavily influenced a young Admony. The mother of two, she dedicates a chapter to kid food, from Israeli couscous to root veggie chips. She also includes a hodgepodge collection of recipes suitable for dinner parties including corn salad, spicy chicken tagine, Moroccan carrots, and Casablanca catch. Dishes such as zucchini patties and mussels drenched in ouzo provide flavorful options for fast meals while really-not-so-short ribs and overnight turnips are better suited for long, slow cooking. Admony also offers barbecue options such as tangy tabbouleh and healthy choices like whole roasted fish. Her best chapter focuses on Israeli classics from kibbeh soup and chicken with pomegranates and walnuts to falafel and sabih. Restaurant meals, while appealing, are more challenging such as pan-seared duck breast with cider and mustard seeds, and homemade spinach fettucine with ricotta and walnut quenelles. Admony's offerings are solid and satisfying, and her many fans will find much here to relish. (Sept.)" Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.

Synopsis:

The James Beard Awardandndash;winning chef and co-owner of Philadelphiaand#39;s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.

Synopsis:

Einat Admony is a 21st-century balaboosta (Yiddish for "perfect housewife").She's a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves--her children, her husband, and the many friends she regularly entertains. Here, Einat's mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City's most beloved kitchens.

The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.

About the Author

Einat Admony is the chef-owner of New York City’s popular Balaboosta and Taïm restaurants, which have been featured in The New Yorker, The New York Times, and New York magazine, among many others. When Einat is not at her restaurants or competing (and winning!) on shows like Chopped and Throwdown! with Bobby Flay,she can be found at home, cooking for the crowd of family and friends continually gathered around her dining table.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

scvClaudia, September 4, 2013 (view all comments by scvClaudia)
Middle Eastern food has to be some of my favorite types of food. I would love to know what type of recipes are included, as my attempt in preparing middle eastern type foods is limited. I'm excited to try!
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781579655006
Subtitle:
200 Recipes for Small Plates and Family Meals
Author:
Admony, Einat
Author:
Cook, Steven
Author:
Akin, Engin
Author:
Solomonov, Michael
Publisher:
Stewart, Tabori and Chang
Subject:
Cooking and Food-Jewish
Subject:
Jewish & Kosher
Subject:
COOKING / Regional & Ethnic/Mediterranean
Subject:
Mediterranean
Subject:
Middle Eastern
Subject:
Turkish
Edition Description:
Cloth
Publication Date:
20151006
Binding:
Hardback
Language:
English
Illustrations:
100 color photographs
Pages:
272
Dimensions:
9.5 x 7 in

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Related Subjects

Cooking and Food » Regional and Ethnic » Jewish
Cooking and Food » Regional and Ethnic » Mediterranean
Cooking and Food » Regional and Ethnic » Middle Eastern
Featured Titles » General

Balaboosta New Hardcover
0 stars - 0 reviews
$29.95 In Stock
Product details 272 pages Artisan Publishers - English 9781579655006 Reviews:
"Publishers Weekly Review" by , "Admony, winner of television's Chopped and chef/owner of three Manhattan restaurants, offers a multinational smorgasbord of intensely flavorful dishes in this eclectic and appetizing collection. Balaboosta, also the name of one of her restaurants, is Yiddish for the perfect housewife, which Admony redefines as anyone who lives with gusto, relies on instinct, and expresses emotion through food. She sees herself as one in a long line of balaboostas, including her mother and aunt, both of whom heavily influenced a young Admony. The mother of two, she dedicates a chapter to kid food, from Israeli couscous to root veggie chips. She also includes a hodgepodge collection of recipes suitable for dinner parties including corn salad, spicy chicken tagine, Moroccan carrots, and Casablanca catch. Dishes such as zucchini patties and mussels drenched in ouzo provide flavorful options for fast meals while really-not-so-short ribs and overnight turnips are better suited for long, slow cooking. Admony also offers barbecue options such as tangy tabbouleh and healthy choices like whole roasted fish. Her best chapter focuses on Israeli classics from kibbeh soup and chicken with pomegranates and walnuts to falafel and sabih. Restaurant meals, while appealing, are more challenging such as pan-seared duck breast with cider and mustard seeds, and homemade spinach fettucine with ricotta and walnut quenelles. Admony's offerings are solid and satisfying, and her many fans will find much here to relish. (Sept.)" Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by ,
The James Beard Awardandndash;winning chef and co-owner of Philadelphiaand#39;s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
"Synopsis" by ,

Einat Admony is a 21st-century balaboosta (Yiddish for "perfect housewife").She's a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves--her children, her husband, and the many friends she regularly entertains. Here, Einat's mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City's most beloved kitchens.

The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.

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