"The author of Sababa returns with a collection of good-for-the-soul recipes that embody the
spirit and pleasures of Shabbat. As a child Adeena Sussman looked forward to the magic of
Shabbat-the traditional Jewish day of rest-all week. A treasured time when family and friends
come together to relax unwind and revel in one another's company during an open-ended
tantalizing meal Shabbat has been practiced all over the world and throughout history. In
Adeena's home then and now the Shabbat table is a centering force a nourishing place where
one and all are welcome. It's an opportunity every week to feed the soul. Because tradition
dictates that the Sabbath is reserved for downtime Shabbat cooking is all about smart cooking
techniques and sound prep. Nostalgic cozy mains like Fig & Pomegranate Brisket and Bubbe's
Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and
bright salads like Moroccan Carrot Salad Roasted Kohlrabi Cherry Tomato & Feta Salad and
Sweet & Tart Eggplant Salad are best served at room temperature. With staples like Amba
(pickled mango spread) Tomato Jam and Schug-a-churri (a blend of Yemenite and South American
condiments) on hand it's easy to punch up flavor and find something delectable to slather on
challah. And from the showstopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan
Rice Pudding there's always something special for dessert"--
