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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 lovesher 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.
|Product dimensions:||7.80(w) x 9.80(h) x 1.00(d)|
About 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.
Most Helpful Customer Reviews
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
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.