Balaboosta

Balaboosta

4.0 2
by Einat Admony
     
 

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Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here,

Overview

Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens.

The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.

Editorial Reviews

Publishers Weekly
Admony, winner of television’s Chopped and chef/owner of three Manhattan restaurants, offers a multinational smorgasbord of intensely flavorful dishes in this eclectic and appetizing collection. Balaboosta, also the name of one of her restaurants, is Yiddish for the perfect housewife, which Admony redefines as anyone who lives with gusto, relies on instinct, and expresses emotion through food. She sees herself as one in a long line of balaboostas, including her mother and aunt, both of whom heavily influenced a young Admony. The mother of two, she dedicates a chapter to kid food, from Israeli couscous to root veggie chips. She also includes a hodgepodge collection of recipes suitable for dinner parties including corn salad, spicy chicken tagine, Moroccan carrots, and Casablanca catch. Dishes such as zucchini patties and mussels drenched in ouzo provide flavorful options for fast meals while really-not-so-short ribs and overnight turnips are better suited for long, slow cooking. Admony also offers barbecue options such as tangy tabbouleh and healthy choices like whole roasted fish. Her best chapter focuses on Israeli classics from kibbeh soup and chicken with pomegranates and walnuts to falafel and sabih. Restaurant meals, while appealing, are more challenging such as pan-seared duck breast with cider and mustard seeds, and homemade spinach fettucine with ricotta and walnut quenelles. Admony’s offerings are solid and satisfying, and her many fans will find much here to relish. (Sept.)
New York Times

“Inventive and heartily satisfying twists on Middle-Eastern-meets-Mediterranean cuisine.” —New York Times

various
“A multinational smorgasbord of intensely flavorful dishes.” —Publishers Weekly, starred review

DailyCandy
“Oozing with personality, warmth and quality recipes, this cookbook is a must have.”

Joy of Kosher

“A vibrant and inviting collection of personal stories and recipes.”

—Tablet Magazine

“Engagingly written, with humor, enthusiasm and great stories.”

—The Jewish Week


“Beautiful. . . . The book’s recipes redefine Jewish cooking.”

TastingTable


“A gorgeously cookable take on the kind of simple, sophisticated, intensely flavorful food I find myself always wanting to eat.”

Saveur.com

“If you're looking for the Jewish-American dishes you grew up with or favorite Mediterranean dishes, you'll find many of them here. If you want something easy to put on the tonight's table or to serve at an upcoming dinner party, those kinds of recipes are here too. And if you've been to one of Einat Admony's restaurants and are hoping to see some favorites that you can make at home, yes, there's a whole chapter for you to plunder. There is something in Balaboosta for everyone.” The Kitchn

Dinner: A Love Story
“This is going to be a bold claim, but we found the Harry Potter of cookbooks. . . . It’s called Balaboosta, and its Israeli-inspired recipes are universal crowd-pleasers. What’s even better: They’re almost all YA-level easy.”

—DailyCandy

From the Publisher
“Cauliflower with magical powers.”Dinner: A Love Story

Product Details

ISBN-13:
9781579655006
Publisher:
Artisan
Publication date:
09/03/2013
Pages:
288
Sales rank:
114,148
Product dimensions:
7.80(w) x 9.80(h) x 1.00(d)

Meet the Author

Einat Admony is the chef-owner of New York City’s popular Balaboosta and Taïm restaurants, which have been featured in The New Yorker, The New York Times, and New York magazine, among many others. When Einat is not at her restaurants or competing (and winning!) on shows like Chopped and Throwdown! with Bobby Flay,she can be found at home, cooking for the crowd of family and friends continually gathered around her dining table.

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Balaboosta 4 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
What a fabulous idea for a book. So interesting and different. The food sounds so delicious that I will look forward to trying many of the recipes. Nancy5
SandrasBookNook More than 1 year ago
I couldn't wait to get into this book, but the author turned me off before I ever got to the recipes. She comes across as very arrogant and boastful to the point I quit reading anything but the recipes. The recipes are varied and fascinating, but not enough for me to keep this book around. UPDATE** I first reviewed this book on my own just because I was interested in it. A couple of months later I received an unsolicited copy from the publisher (which, I might say, I do not have an issue with receiving unsolicited cookbooks to review!), so I thought I'd go back and re-examine this book and see if I missed anything. On the positive side, because I was reviewing for a publisher, I did look at the actual recipes more, and found many great recipes. The book is well laid out and the photos are great. On the negative side, I still have several issues with this book. I realize many would not be bothered by this and think I'm being picky, but I didn't appreciate her referring to God as "She". The biggest thing that struck me going through the book this time was on page 47 in the section on cooking for kids she makes this statement: "Allow them (kids) to knead raw beef and stretch dough between their fingers--but be sure they don't swallow uncooked dough." So, let me get this straight. She's very concerned about your child's safety so doesn't want them to eat raw dough, but has nothing to say about raw meat?! I found that very strange. The quality of many of the recipes and the actual quality of the book pushed my rating up slightly, but definitely not going on my favorites list. I received a copy of this book from Artisan for my honest review. All thoughts and opinions are my own.