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Shaya: an odyssey of food, my journey back to Israel

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Publisher:
Varies, see individual formats and editions
Pub. Date:
2018
Language:
English
Description
An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire.
  • "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food."
  • Yotam Ottolenghi, author of Jerusalem: A Cookbook
  • "Breathtaking. Bravo." —Joan Nathan, author of King Solomon's Table

  • Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine—food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States.
         These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey—guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned—more than one hundred recipes—from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
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    ISBN:
    9780451494160
    9780451494177
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    Grouping Information

    Grouped Work IDc84fae2a-2adc-4636-1e9a-2a15ee304c0b
    Grouping Titleshaya an odyssey of food my journey back to israel
    Grouping Authoralon shaya
    Grouping Categorybook
    Grouping LanguageEnglish (eng)
    Last Grouping Update2022-10-06 02:08:35AM
    Last Indexed2022-10-06 02:45:58AM

    Solr Fields

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    Antolini, Tina
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    McKinley
    display_description
    An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire.
  • "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food."
  • Yotam Ottolenghi, author of Jerusalem: A Cookbook
  • "Breathtaking. Bravo." —Joan Nathan, author of King Solomon's Table

  • Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine—food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States.
         These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey—guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned—more than one hundred recipes—from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
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    Book
    eBook
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    id
    c84fae2a-2adc-4636-1e9a-2a15ee304c0b
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    9780451494177
    itype_catalog
    Adult Book Non-Fiction
    last_indexed
    2022-10-06T09:45:58.111Z
    lexile_score
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    literary_form
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    641.595694 S538 2018
    owning_library_catalog
    Sacramento Public Library
    owning_location_catalog
    Central
    Galt
    McKinley
    primary_isbn
    9780451494160
    publishDate
    2018
    publisher
    Alfred A. Knopf
    Knopf Doubleday Publishing Group
    recordtype
    grouped_work
    subject_facet
    Cookbooks
    Cooking, Israeli
    title_display
    Shaya : an odyssey of food, my journey back to Israel
    title_full
    Shaya : an odyssey of food, my journey back to Israel / Alon Shaya ; with Tina Antolini
    Shaya An Odyssey of Food, My Journey Back to Israel: A Cookbook
    title_short
    Shaya
    title_sub
    an odyssey of food, my journey back to Israel
    topic_facet
    Biography & Autobiography
    Cooking & Food
    Cooking, Israeli
    Nonfiction

    Solr Details Tables

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