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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 TableAlon 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 Update2020-10-21 02:28:23AM
Last Indexed2020-10-21 02:49:57AM
Novelist Primary ISBNnone

Solr Details

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auth_author2Antolini, Tina,
authorAlon Shaya
author2-roleAntolini, Tina,author.
author_displayShaya, Alon
available_at_catalogBelle Cooledge
Central
Galt
detailed_location_catalogBelle Cooledge
Central
Galt
display_descriptionAn 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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ils:.b25343816BookBooksFirst edition.EnglishAlfred A. Knopf, 2018.xxiii, 412 pages : color illustrations ; 25 cm
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subject_facetCookbooks
Cooking, Israeli
title_displayShaya : an odyssey of food, my journey back to Israel
title_fullShaya : 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_shortShaya
title_suban odyssey of food, my journey back to Israel
topic_facetBiography & Autobiography
Cooking & Food
Cooking, Israeli
Nonfiction