Shaya: An Odyssey of Food, My Journey Back to Israel

Amazon.com Price: $16.39 (as of 14/10/2019 23:42 PST- Details)

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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.

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  *  “Alon’s journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food.”
—Yotam Ottolenghi, creator of Jerusalem: A Cookbook
  *  “Breathtaking. Bravo.” —Joan Nathan, creator of King Solomon’s Table

Alon Shaya’s is no unusual cookbook. This is a memoir of a culinary sensibility that begins in Israel and wends its way from the united statesA. (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 creator’s life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the creator’s celebrated cuisine–food of his native Israel with a creole New Orleans kick came to be, in conjunction with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the most productive new restaurants in america.
     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 all over 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 the entire flavors Shaya has tried, places he’s traveled, things he’s experienced, lessons he’s learned–multiple 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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