"We should all be cooking like Adeena Sussman."
--The Wall Street Journal
American food writer and expat Adeena Sussman celebrates the incredible array of Middle Eastern flavours with over 125 recipes inspired by her culinary life in Tel Aviv. Sussman shows readers how to use Israeli kitchen staples - like tahini, sumac, silan (date syrup), harissa, and za'atar - to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make this popular cuisine accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.
Monday, January 13th, 7 pm - 9:30 pm, Hands-On Whether you are a dedicated vegetarian, or just want to start incorporating more meatless meals into...View full product details
Wednesday, March 11th, 7 pm - 9:30 pm, Hands On Modern Irish Cuisine is so much more than corned beef, boiled cabbage and green beer!...View full product details
Thursday, February 13, 7 pm - 9:30 pm. Hands On To create the perfect vegetarian dinner party, Chef Paula Bambrick has created an easy but...View full product details
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