Shaya: an odyssey of food, my journey back to Israel
(Book)
Author:
Contributors:
Antolini, Tina, author.
Published:
New York : Alfred A. Knopf, 2018.
Physical Desc:
xxiii, 412 pages : color illustrations ; 25 cm
Status:
McKinley
641.595694 S538 2018
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.
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.
Copies
Location
Call Number
Status
Central
641.595694 S538 2018
Due May 10, 2024
McKinley
641.595694 S538 2018
On Shelf
Southgate
641.595694 S538 2018
Due Apr 24, 2024
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Subjects
LC Subjects
Other Subjects
More Details
Format:
Book
Edition:
First edition.
Language:
English
ISBN:
9780451494160
Notes
General Note
Includes indexes.
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Citations
APA Citation (style guide)
Shaya, A., & Antolini, T. (2018). Shaya: an odyssey of food, my journey back to Israel. First edition. New York, Alfred A. Knopf.
Chicago / Turabian - Author Date Citation (style guide)Shaya, Alon and Tina, Antolini. 2018. Shaya: An Odyssey of Food, My Journey Back to Israel. New York, Alfred A. Knopf.
Chicago / Turabian - Humanities Citation (style guide)Shaya, Alon and Tina, Antolini, Shaya: An Odyssey of Food, My Journey Back to Israel. New York, Alfred A. Knopf, 2018.
MLA Citation (style guide)Shaya, Alon, and Tina Antolini. Shaya: An Odyssey of Food, My Journey Back to Israel. First edition. New York, Alfred A. Knopf, 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.
Staff View
Grouped Work ID:
c84fae2a-2adc-4636-1e9a-2a15ee304c0b
Record Information
Last Sierra Extract Time | Apr 19, 2024 07:27:54 AM |
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Last File Modification Time | Apr 19, 2024 07:28:10 AM |
Last Grouped Work Modification Time | Apr 19, 2024 07:28:01 AM |
MARC Record
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