Instant New York Times bestseller Named a Best Cookbook for Fall 2023 by the LA Times Food &
Wine Eater WBUR and Simply Recipes 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 open-ended tantalizing meals Shabbat has been practiced all over the
world and throughout history. In Sussman’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 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 & 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. Woven
throughout the recipes is a rich portrait of Shabbat in Israel where it is practically a
national holiday. Taking us inside the kitchens and traditions of local cooks who have shared
their most beloved recipes Shabbat brings to life Sussman’s adopted home country with
transporting slice-of-life storytelling. Deeply personal and brimming with life Shabbat
inspires us all to embrace the delights of Shabbat. Now more than ever Shabbat cooking is what
we all need.
