Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.

"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook

The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.

In his courageous book, Israel's Dead Soul, Steven Salaita explores the failures of Zionism as a political and ethical discourse. He argues that endowing nation

The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marra