Zariz: 100 Easy, Breezy, Tel Aviv-y Recipes

For a limited time we have copies signed by Adeena Sussman.

Adeena Sussman has lived in Tel Aviv long enough to cook the way the city eats, drawing freely on the culinary traditions of the many cultures that surround Israel. The hundred recipes here reflect that ease: Persian, Levantine, North African, and Eastern European influences are clear, often influenced by Sussman's own practical creativity, in a collection built almost entirely for weeknight cooking under an hour.

Even well-traveled cooks who know the region will find combinations here they haven't encountered before. These are not simplified versions of ambitious dishes. They are genuinely inventive recipes that happen to be fast:

• Fig and yellowtail crudo with spicy labaneh
• Grilled hoisin-harissa lamb chops
• Iceberg wedge salad with creamy feta dressing and smoky shiitakes

The pantry Sussman relies on is focused,  olive oil, salt, pepper, lemon as givens, most recipes under twelve ingredients, but the flavor payoff reads as anything but restrained.

For cooks who want the excitement of a well-traveled table without the weekend-project commitment.

Hardcover. Color photographs throughout.