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A Library Journal Best Cookbook of the Year IACP Award Finalist “SHUK shouts ‘Cook me!” from every vibrant page.” —Boston Globe “Fascinating. . . . This energetic and exciting volume serves as an edifying deep dive into Israeli food market culture and cuisine.” —Publishers Weekly, starred review With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of—will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments. Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues—they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.
A sex education book for upper elementary girls, compiled by Dr. Ahn Myoung-Ock, a gynecologist, and Hwang Mi-na, a cartoonist. In this book. Luna Llena, a 5th grader in elementary school who has just started menarche, asks Dr. Amo various questions about women's bodies and sex. So girls can learn all the common sense about sex, which they were embarrassed to ask even their moms. Specially arranged in the back are Q&As that teenagers might be curious about. Publisher Review A How should we answer the embarrassing questions of my child? At some point, the children ask: 'Mom, why is my breast getting bigger?' 'What is menstruation?' 'Why does my stomach hurt before my period?' There are many parents who find it difficult to give easy and accurate answers to the troubled questions of their daughters who feel a sudden change in their bodies before and after menarche. In addition, most of the girls’ worries don't stop there. They also have sensitive questions in their hearts that are hard to ask their parents, such as whether there is a big problem with a severe menstrual pain, how men and women are different, how babies are formed, and how masturbation habit affects their bodies. In this case, how should we approach our children? Here is a book, "Luna Llena's Secret Letter", in which a curious 5th grader, Luna Llena shares her concerns with her secret friend and asks questions to Dr. Amo. Therefore, unlike other sex education books, it provides accurate medical information while approaching children comfortably like close friends. About your attitude toward your body and mind "Luna Llena's Secret Letter" is full of useful information in real life, as well as medical knowledge about the body and sex. It contains hygiene habits that parents may not tell their children about, such as the types of sanitary pads on the market and how to use them, what color of vaginal discharge is normal, why menstrual cramps occur, how to wash their hands, how often and how to bathe their private parts. Undoubtedly it is good as a gift for your daughter before and after menarche. However, it is by no means the purpose of this book to simply convey a variety of knowledge and information. We often overlook certain symptoms that need to be confirmed, or we inflate minor worry, because studying is important right now and we are reluctant to talk about the matter. We should remember that a woman's body undergoes many changes throughout her life. It is most urgent to learn how to take an active care of her body, especially when she is facing menarche. "Luna Llena's Secret Letter" about the preciousness of the body, mind and soul, is enough to be a great friend to many girls in the world who will pioneer their lives.
"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.