The Best Cookbooks of Fall 2019 | Eater
"The bustling Tel Aviv market neighborhood that supplies the fresh spices, produce, and condiments central to contemporary Israeli home cooking, informing a cookbook that opens with a spices primer (baharat, za'atar) and regional condiments (schug, harissa) and then offers an expansive roster of breads, salatim, mains, and sweets — from shawarma and kugel Yerushalmi to inventive treats like chewy tahini blondies — reflecting the city’s culinary diversity." - Eater Staff
