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Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook
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Knopf Doubleday Publishing Group 2018
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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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    Format:
    Adobe EPUB eBook, Kindle Book, OverDrive Read
    Street Date:
    03/13/2018
    Language:
    English
    ISBN:
    9780451494177
    ASIN:
    B0738KW8KS
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    Citations
    APA Citation (style guide)

    Alon Shaya. (2018). Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook. Knopf Doubleday Publishing Group.

    Chicago / Turabian - Author Date Citation (style guide)

    Alon Shaya. 2018. Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook. Knopf Doubleday Publishing Group.

    Chicago / Turabian - Humanities Citation (style guide)

    Alon Shaya, Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook. Knopf Doubleday Publishing Group, 2018.

    MLA Citation (style guide)

    Alon Shaya. Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook. Knopf Doubleday Publishing Group, 2018.

    Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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    Date Added:
    Jun 12, 2018 16:20:00
    Date Updated:
    Dec 07, 2020 18:12:52
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          ALON SHAYA was born in Israel, raised in Philadelphia, and calls New Orleans his home. The three celebrated restaurants he started and ran as executive chef/partner—Domenica, Pizza Domenica, and Shaya—reflect his culinary journey and love of Israeli and Italian cuisine. In 2017, Alon Shaya formed Pomegranate Hospitality to foster opportunities for colleagues, partners, and friends in a comfortable and professional environment where cultural differences are celebrated. Alon Shaya has been nominated for five James Beard Awards. In 2015 he was named "Best Chef, South" while at Domenica, and a year later, 'Shaya' was hailed as "Best New Restaurant". He was called one of the "50 People Who Are Changing the South" by Southern Living magazine, and by The Forward as one of the "50 Most Influential Jews in America". He is the author of a cookbook, Shaya: An Odyssey of Food, My Journey Back to Israel, published by Alfred A. Knopf, and with Pomegranate Hospitality he is opening two new restaurants: Saba in New Orleans and Safta in Denver.

        • name: Alon Shaya
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    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.
    reviews
        • premium: True
        • source: Library Journal
        • content:

          January 1, 2018

          James Beard Award winner and New Orleans restaurateur Shaya shares how food saved his life. As an Israeli immigrant child growing up in an unstable Philadelphia home, he bonded with his grandparents over traditional comfort foods and cooked for his divorced, working mother. As a teen, he held food-related jobs but was also doing drugs and engaging in crime when a home economics teacher helped get him get back on track. Readers follow Shaya's enlightenment at the Culinary Institute of America, sympathize as he copes with work (and Hurricane Katrina), and envy his exploratory excursions through Italy and Israel. Shaya's honesty and determination are engrossing, as he evolves from a jerky boss to a collaborative, innovative restaurateur embracing family life and his roots. More than 100 recipes are featured here, along with appealing sketches and color photos. This book has excellent modern Israeli recipes, similar to those featured in Michael Solomonov's Zahav, but it also has wider appeal to memoir fans and home cooks, as the dishes reflect influences from Southern, Italian, and Romanian cuisines. Unlike Zahav, there is no resource list, though the introductory text explains unique ingredients, mentions some sources, and suggests substitutes when appropriate. VERDICT Recommended for foodies.--Bonnie Poquette, Milwaukee

          Copyright 2018 Library Journal, LLC Used with permission.

        • premium: True
        • source: Publisher's Weekly
        • content:

          Starred review from January 1, 2018
          Two-time James Beard–award winner Shaya has written an excellent cookbook with a moving narrative about his journey from childhood as a young Israeli immigrant to the U.S., to days as a ne’er-do-well student championed by his high school home-economics teacher, to life as a chef in Las Vegas, New Orleans, Italy, and places in between. He recalls his final trip to see his dying grandmother—the one who nurtured him with food as a child. With her unable to speak well, and his Hebrew nearly nonexistent, he raced back and forth from the kitchen to her bedroom to have her taste and critique as he tried to capture the essence of her cooking before she died. He includes those recipes here, among them a chilled yogurt soup with walnuts; spanokopita made with collard greens; and lutenitsa, a tomato-pepper spread. Shaya’s infusions of Israeli flavors into American dishes are clever, such as in a labneh cheesecake with pomegranate caramel and candied nuts or a za’atar fried chicken. There are soul-warming dishes, such as ricotta cavatelli with white Bolognese, curried sweet potato and leek pie, and linguine and clams in a carbonara sauce. This is a must-read book for up-and-coming chefs, and a worthy addition to the chef-memoir genre.

        • premium: True
        • source: Booklist
        • content:

          February 1, 2018
          Part autobiography, part cookbook, Shaya's culinary journey leaves readers astonished at a life lived seemingly perpetually at the edge. Born in Israel, Shaya immigrated to Philadelphia as a child. His parents soon divorced, but a grandmother nurtured his cooking talents, and the latchkey boy learned to replicate such classic Jewish foods as hamantaschen. Always something of a rebel, he fell into a life of petty crime and drug use. But his obvious talent for cooking focused his prodigious energy. So talented was he that he wrangled a scholarship to the Culinary Institute of America. After a stint in several Italian restaurants, he returned to America to open a lauded Italian dining room in New Orleans. Some return visits to Israel summoned him back to his Middle Eastern roots, and he opened an Israeli eatery in the Big Easy. Shaya's complex recipes record the disparate influences on his cooking style and offer plenty of worthy challenges for innovative home cooks.(Reprinted with permission of Booklist, copyright 2018, American Library Association.)

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  • "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...
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        • description: COOKING / Regional & Cultural / Middle Eastern