In Hebrew, sababa means "everything is awesome," and it's this sunny spirit with which Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, she makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive, fried street food, and delectable cheeses and olives. In an Israeli cookbook as personal as it is global, Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety.



368 pages.