Description

---

As a little girl, Leah Adenna S ssman eagerly anticipated the enchantment of Shabbat, the cherished Jewish day of rest that cast its spell throughout the week.
Shabbat, a global and timeless tradition, brought her family and friends together for leisurely, enticing meals, creating a haven where relaxation and connection thrived. In Sussman's home, both then and now, the Shabbat table is a sanctuary-a place where everyone is embraced, a nourishing ritual that feeds not just the body but the soul.
Guided by the age-old principle that Shabbat is a time for rejuvenation, Sussman approaches Shabbat cooking with savvy techniques and thoughtful preparation. Heartwarming classics like Fig & Pomegranate Brisket and Bubbe's Extra-Crispy Potato Kugel steal the spotlight with minimal hands-on effort.
Meanwhile, sides like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry & Feta Salad, and Sweet & Tart Eggplant Salad shine at room temperature. Elevating flavors is made easy with pantry staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri-a fusion of Yemenite and South American condiments-perfect for enhancing the taste of challah.
The grand finale features showstoppers like the Lemon Black-Sesame Bundt Cake and the comforting embrace of Vegan Rice Pudding, ensuring a sweet conclusion to every Shabbat meal.
Interwoven with these delectable recipes is a vivid portrayal of Shabbat in Israel, where it holds the status of a national celebration.
Sussman invites us into the kitchens and traditions of local cooks who generously share their most cherished recipes.
Through evocative storytelling, Shabbat paints a rich tapestry of Sussman's adopted home country, offering readers a captivating slice of life.
Overflowing with personal touches and a zest for life, Shabbat beckons us all to savor the pleasures of Shabbat. In a world that demands it now more than ever, Shabbat cooking is the nourishment we all crave.