A shuk is an open-air market, common throughout Israel and often the heart of a town or village, where endless fresh foods are sold, from local fruits and vegetables to baked goods and prepared dishes that draw on the all the cuisines represented in Israel. Here, the New York-based but Tel Aviv-bred chef Einat Admony (Balaboosta, Taïm) partners with the Latvian-born Gur, who is now one of Israel’s premier food journalists; together they explore all that is good in the shuks.
The book is packed with vibrant recipes and a great deal of opinionated, informative sidebars on everything from the surging popularity of pomegranates to the very best shuk in Tel Aviv. (Travelers to Israeli will find a wealth of recommendations of specific vendors and even suggestions about the best days to visit a particular market). At a time when there is an abundance of Middle Eastern and specifically Israeli books available, Admony and Gur have been careful to include the sorts of dishes that are not showing up in every newspaper’s food section: a salad of caramelized fennel and radicchio with arak vinaigrette (arak is an anise-based spirit often made at home); Iraqi chicken and rice casserole; beet latkes with preserved lemon and yogurt dressing; even a recipe for making your own couscous from scratch.
This is an exciting and convincing argument for the appeal of a great shuk, and fortunately, one that you can replicate in your own kitchen.
Hardcover. Color photographs throughout.