It is a an amazing cookbook written by Alon Shaya who is a new chef and he has explained the evolution of a cuisine and the transformation and magic of cooking and food. It’s a book that illustrates the story of the author’s life and how its saved by food and how the author’s celebrated cuisine through a tortuous way of cooking twists and turns . He introduced food of his native Israel, along with his award-winning New Orleans restaurants.
It is a collection of the stories of places, people, and of the food that connects them. It explains a chronicle of a man’s culinary sensibility, using food as the constant throughout his struggle–followed by his personal and professional decisions. The book tells us all the flavors Shaya has tried, places he has traveled, things he has experienced, and lessons he has learned in a form of glorious colored photographs, headings and beautiful illustrations. It contains more than one 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. Its a complete fun for israeli food lovers.