Raised in an Israeli expat family, Eden Grinshpan combines her Middle Eastern heritage with culinary-school training and contemporary food aesthetics in this attractive collection of weeknight food suited to a cook (and a family) with an interest in bold flavor notes.
This is not a book for those who want strictly traditional food. Grinshpan clearly knows her hummus from her harissa, but she's also ready to borrow freely from cuisines outside the Middle East. She cooks sunchokes like Swiss rösti, then tops the cake with chive sour cream and roasted lemon. Her Caesar salad has tahini in the dressing. Her pita grilled cheese uses gouda. And she makes a shakshuka using garam masala.
But you'll also dishes that feel much more like what you'd find in a casual restaurant in Tel Aviv or Beirut: a raw carrot salad with dates, walnuts, and Aleppo pepper; a lamb flatbread with pomegranate and mint; tomatoes stuffed with beef, eggplant, and currants. You have much to choose from.
Hardcover. Color photographs throughout.