Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook Hardcover – September 3, 2019

At this point I've had the cookbook for several months and love several things about it. I love the explanation of ingredients early on in the book. It got me excited to explore and collect new spices for my kitchen. The layout reminds me of Gjelina by Travis Lett where it starts with condiments and spice mixes. I appreciate Adeena's amba shortcut and I love that some of these recipes for condiments can come alive in purpose outside this book. Some of the recipes are such hits that every time I make them my husband is amazed- like the honey harissa chicken. It's so easy, stupid easy, and it wows every time.The recipes are well laid out, easy to follow, and very thorough. I've followed the instructions and always gotten great results. I think the only recipe I've struggled with is the pita and probably just because bread/baking can be tricky. I plan to watch some youtube videos and revisit. Overall, I cannot live without this book.There's an honesty and closeness that Adeena writes with. She gives short background for each recipe that is actually helpful and gives some context but it's short and leaves you craving more info...which is good! She's brilliant, the book is brilliant, and again can't stress enough that I can't live without it.

These are totally new, different kinds of recipes for me but this is exciting to learn new and delicious recipes. The book is beautiful. The instructions are great. Delicious delicious delicious

Phenomenal cook book- best granola I’ve ever had and the carrots were divine. If you’re looking for fresh recipes, get this book!

Starting out with plebeian ingredients and ending up with glorious dishes!No gimmicks and no fuss in Sababa Cookbook. Its main asset is naturally built in: Its author. Adeena is a force, of which her book is a pure emanation. zero gimmicks, hacks or tricks. It fully expresses her no nonsense personality, her integrity, her joie de vivre, all of which converge and spill out generously and exuberantly on her wonderful table. A riotous celebration of flavors, colors and textures. In her intelligent hands, good food, good mood and good times are inextricably linked. Her belief in the implicit goodness of the most primordial ingredients is at the core of her philosophy, and informs each and every dish. Woman after my own heart, she's having none of that tiresome food-fad-and-trend-fueled talk of any diet or dish du jour. A breath of fresh air after all the alarmist literature that forbids this food or other one day only to ram it down our throats the next. No wonder The Wall Street Journal calls her food the undiet diet.Sababa Cookbook treats you to a joy ride at the market (lucky her, living in the shadow of Shuk Hacarmel) Adeena running with her finds to her kitchen and getting to work. It is this simple and short chain of event that brings you Sababa Cookbook. There is absolutely nothing in the book you cannot afford, or that requires daunting honed skills and techniques. No curve balls anywhere. Read my whole review Its main asset is naturally built in: Its author. Adeena is a force, of which her book is a pure emanation. zero gimmicks, hacks or tricks. It fully expresses her no nonsense personality, her integrity, her joie de vivre, all of which converge and spill out generously and exuberantly on her wonderful table. A riotous celebration of flavors, colors and textures. In her intelligent hands, good food, good mood and good times are inextricably linked. Her belief in the implicit goodness of the most primordial ingredients is at the core of her philosophy, and informs each and every dish. Woman after my own heart, she's having none of that tiresome food-fad-and-trend-fueled talk of any diet or dish du jour. A breath of fresh air after all the alarmist literature that forbids this food or other one day only to ram it down our throats the next. No wonder The Wall Street Journal calls her food the undiet diet.

This cookbook is full of vibrant colors and stunning photography that transport you straight to the bustling streets of Tel Aviv. Sussman has such an infectious enthusiasm for Israeli food that makes this cookbook a wonderful experience.There are so many diverse recipes from the fresh salads to different breads and hummus to the herb filled cocktails.She carefully guides you through a range of techniques and covers the basics in an easy to understand format. There are several staple ingredients and spice mixes to help get you started.Sussman caters to all cooking experience levels, so there are nice and simple beginner recipes as well as more advanced ones.There’s also a shopping guide in the back to help you find some of the rarer ingredients if you’re not lucky enough to live right next to a market. There are also lots of stories following local chefs, culinary traditions, and travels through the Israeli countryside.

I am a fairly avid home cook. I pay attention to my protein and fiber intake while trying to keep my calorie intake balanced. Using the cookbook, I have done fairly well with nutrition; but, have had to cut back on amount of oils to do so. For example, instead of using 1/4 cup of olive oil to brown leeks in a pan, I tossed them in a tablespoon of oil and roasted them in the oven.I was a little intimidated by some of the flavors and ingredients at first. I am a white, Christian woman of European ancestry. Israeli cooking is new to me. My family has enjoyed the majority of the recipes and I have found his "how to make this if you can't find this ingredient" options very useful. I have mixed spice blends, created my own pomegranate molasses, preserved lemons, etc. And it was not time consuming.I am glad that I added this to cookbook to my ever growing collection.