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Balaboosta Hardcover – September 3, 2013
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“Inventive and heartily satisfying twists on Middle-Eastern-meets-Mediterranean cuisine.” ―New York Times
“A multinational smorgasbord of intensely flavorful dishes.” ―Publishers Weekly, starred review
“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.”
“Engagingly written, with humor, enthusiasm and great stories.”
―The Jewish Week
“Beautiful. . . . The book’s recipes redefine Jewish cooking.”
“A gorgeously cookable take on the kind of simple, sophisticated, intensely flavorful food I find myself always wanting to eat.”
“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
“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.”
“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.
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
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.
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.
Most Recent Customer Reviews
Beautifully photographed and designed book. The recipes are intriguing and not too complicated. It will be fun to explore!Published 23 days ago by Linda Passon-McNally
We love this book. Great recipes and very nice presentations. We have been giving this as a gift to our friends and family and they like it as well.Published 3 months ago by Zvi M Salpeter
This cookbook rocks... but there are errors. It needs to be revised. I have cooked six recipes - and they have all been great. So very full of flavor. Read morePublished 3 months ago by Niels W.
Very well written, the recipes sound good, the writing style is enlightening and amusing.Published 4 months ago by Jeff
Einat! you've come a long way baby, good for you!!
I love this cookbook, but maybe for the wrong reasons.
I've read the reviews about bad recipes/proportions. Read more
Recipes are difficult with ingredients that are hard to find. Unless you spend all day cooking, this is not a practical cookbook. But the pics and stories are nice.Published 4 months ago by joan potts
This is an incredible cookbook and is one of my favorites right now. I'm working through the recipes and can't wait to try them all! (Some are more difficult than others. Read morePublished 6 months ago by Jenna