Shaya : : an Odyssey of Food, my Journey Back to Israel

Locations
Call Number: Adult Book / Nonfiction / Cooking / International / Israeli, 641.5956 Sh
On Shelf At: Malletts Creek Branch

Location & Checkout Length	Call Number	Checkout Length	Item Status
Malletts Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / International / Israeli	4-week checkout	On Shelf
Downtown 2nd Floor 4-week checkout	641.5956 Sh	4-week checkout	Due 04-20-2024

"This is a Borzoi book"--Title page verso.
Includes indexes.
Echoes of Israel. My grandmother's peppers and eggplants ; Show-and-tell borekas ; Solo hamantashen ; Fishing with my father -- Rebellion and redemption. A butcher and a baker ; Arrested for the munchies ; Home ec hero ; Wood ovens and butterflies ; Trayf and tribulation ; Vegas or bush ; Steak for my Saba ; Boss man ; Safta's last lutenitsa -- Finding home in the South. The lost crab cakes of Katrina ; Red beans to the rescue ; Manischewitz for Willie Mae ; Day off for dates ; Not so semplice -- An Italian sojourn. A bed by the dough mixer ; A real live Nonna! ; My Italian guardian angel ; Enzo the pizzaiolo ; From Sunday to Domenica -- Homecoming. Family meal ; The reluctant Israeli chef ; An Israeli restaurant in New Orleans -- Essentials.
"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." -- Amazon.com.
Shaya's memoir begins in Israel and wends its way from the U.S.A. to Italy, back to Israel, and comes together in the American South, in the heart of New Orleans. Shaya tells of how food saved his life and how, through a circuitous path of (cooking) twists and (life-affirming) turns his celebrated cuisine-- food of his native Israel with a creole New Orleans kick-- came to be.

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