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Condition: Used: Good
Comment: Expect a small tear on the spine and a worn corner on the bottom outside corner of the front and rear covers. The pages are crisp and clean. Overall a nice book!
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Balaboosta Hardcover – September 3, 2013

4.2 out of 5 stars 67 customer reviews

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Editorial Reviews

Review

“Inventive and heartily satisfying twists on Middle-Eastern-meets-Mediterranean cuisine.” ―New York Times

(Publishers Weekly)

“A multinational smorgasbord of intensely flavorful dishes.” ―Publishers Weekly, starred review

(various)

“Oozing with personality, warmth and quality recipes, this cookbook is a must have.”

Joy of Kosher

 

“A vibrant and inviting collection of personal stories and recipes.”

―Tablet Magazine

 

“Engagingly written, with humor, enthusiasm and great stories.”

―The Jewish Week


“Beautiful. . . . The book’s recipes redefine Jewish cooking.”

TastingTable


“A gorgeously cookable take on the kind of simple, sophisticated, intensely flavorful food I find myself always wanting to eat.”

Saveur.com

“If you're looking for the Jewish-American dishes you grew up with or favorite Mediterranean dishes, you'll find many of them here. If you want something easy to put on the tonight's table or to serve at an upcoming dinner party, those kinds of recipes are here too. And if you've been to one of Einat Admony's restaurants and are hoping to see some favorites that you can make at home, yes, there's a whole chapter for you to plunder. There is something in Balaboosta for everyone.” The Kitchn

(DailyCandy)

“This is going to be a bold claim, but we found the Harry Potter of cookbooks. . . . It’s called Balaboosta, and its Israeli-inspired recipes are universal crowd-pleasers. What’s even better: They’re almost all YA-level easy.”

―DailyCandy

(Dinner: A Love Story)

“Cauliflower with magical powers.”Dinner: A Love Story

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.

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Product Details

  • Hardcover: 288 pages
  • Publisher: Artisan (September 3, 2013)
  • Language: English
  • ISBN-10: 1579655009
  • ISBN-13: 978-1579655006
  • Product Dimensions: 7.9 x 0.9 x 10.1 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (67 customer reviews)
  • Amazon Best Sellers Rank: #130,041 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
I made 3 dishes from this cookbook, all of which had major measurement problems (google the Boston Globe review for more info, I'm not the only one). I was so excited to make the Hamin, but the 5 tablespoons of salt printed in the recipe made the dish absolutely inedible. I don't know how the chef could put her reputation on the line by not even testing/checking the recipes. Buy "Jerusalem" instead, the recipes in that book are flawless. I want my money back!
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Format: Hardcover Verified Purchase
There is no doubt that this book is beautiful and has a high print production value. 5 stars to that.

Unfortunately, I think the restaurant chef should stick to the large restaurant proportions. Her recipes are silly for a home cook.

We've made two recipes from this book and will not be making a third. If you follow the recipes to a T - beyond your own judgement - you will regret it.

The Turkey Meat Balls with Okra specifically is bafflingly salty. It asked for 4 tablespoons of salt. It was completely inedible.
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By Amir Rozen on September 4, 2013
Format: Hardcover Verified Purchase
Simple, easy to follow, and delicious recipes. The Chef is also very charming with a very interesting personality and stories to tell. Highly recommended for the home cook (especially if you want to be exposed to new/exciting cuisines and recipes).
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Format: Hardcover
Rarely do I flip through a restaurateur's cookbook and mark more than 5 recipes to make. On first read of Balaboosta, I had marked 25, and stopped at one point because it truly was getting to be "every single recipe." They're simple recipes for the most part, but unique flavors and origin and very accessible to the home cook. The recipes are grouped appropriately into occasions for recipes, and the stories that go along with each one are charming and exactly what your best friend would say to you in the kitchen as well. I'm so pleased with this cookbook and haven't stopped telling all of my friends about it!
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By L. Abraham on September 20, 2013
Format: Hardcover Verified Purchase
Despite the Yiddish title, buyers should be aware that at least several of the recipes call for food that is tref... mussels, shrimp, octopus, etc. However, many if not most of the recipes are vegetarian,and while I have not read through every recipe, there does not appear to be any mixing of meat and dairy. Otherwise, the book is beautiful, very well constructed, and with many attractive photographs.
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Format: Hardcover Verified Purchase
When I go to NYC, eating at Taim is a necessity. The food is outstanding as is her restaurant, Balaboosta. Some of the best food I have ever eaten in my life. With that said, I was super excited to get the cookbook. So far, I have completed three recipes and followed the directions perfectly. They have been total bombs. Taste is off and so are the measurements. I'm hesitant to even try another because I don't want to waste more ingredients. I love this chef and will always continue to frequent her restaurants. I think the cookbook just needs revision. Maybe I screwed up without realizing but I am pretty sure I didn't.
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Format: Hardcover Verified Purchase
Literally every recipe in here is delicious. I've cooked the Persian Lime Sauce & Lamb recipe twenty times, often for myself. Oh my God guys you have no idea. Just make it and put it in your mouth and live for once. My friend and I also experimented with the Challah bread pudding, honey brussels sprouts, and battered olives. I wasn't a huge fan of the battered olives because it takes a lot of skill to get them right (when she made them they were great) but the brussels sprouts and bread pudding are hard to mess up and delicious. Buy this cookbook, you're not going to be depressed.
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Format: Hardcover
I bought this book in a book release at the Author's restaurant in NYC.
I have visited her few restaurants and always loved her food.
Knowing now, I can learn from her inspiration and cook similar tasty meals to my family, is wonderful!
The recipes are hearty, easy and delicious.
The stories, are a great bonus that you tend to forget, its a cook book after all.
I am looking forward to trying many of these great recipes.

D NYC
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