Review: ‘Shaya: An Odyssey of Food, My Journey Back to Israel’

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When did Israeli cuisine become such a thing in America? Was it Yotam Ottolenghi’s cookbooks that started the craze? Our love for hummus, a section of the supermarket that just keeps spreading? The appearance of shakshuka on brunch menus throughout New York? Whatever the reason, the new cookbook Shaya, from James Beard-award winning chef Alon Shaya, is right in step with our current fascination with Israeli cooking. But the book is not just a chef’s guide to the flavors of the Levant. Shaya is also skilled at Northern Italian, Southern, Cajun and Creole cooking, and he weaves his experienc...

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