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

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 Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul. (With full-color photographs throughout.)

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-states with souls is a dangerous phenomenon because it privileges institutions and corporations rather than human beings. Asserting that Zionism has been normalized--rendered "benign" as an ideology of "multicultural conviviality"—Salaita critiques the idea that Zionism, as an exceptional ideology, leads to a lack of critical awareness of the effects of the Israeli occupation in Palestinian territory and to an unquestioning acceptance of Israel as an ethnocentric state. Salaita's analysis targets the Anti-Defamation League, films such as Munich and Waltz with Bashir, intellectuals including Cornel West and Michael Eric Dyson, gay rights activists, and other public figures who mourn the decline of Israel's "soul." His pointed account shows how liberal notions of Zionism are harmful to various movements for justice.

From the much lauded author of Breaking News comes a version of Walking the Bible just for Israel. With its dense history of endless conflict and biblical events, Israel's coastline is by far the most interesting hundred miles in the world. As longtime chief of NBC's Tel Aviv news bureau, Martin Fletcher is in a unique position to interpret Israel, and he brings it off in a spectacular and novel manner. Last year he strolled along the entire coast, from Lebanon to Gaza, observing facets of the country that are ignored in news reports, yet tell a different and truer story. Walking Israel is packed with hilarious moments, historical insights, emotional, true-life tales, and, above all, great storytelling.

In what may be the most controversial book on Zionism and Israel published in the last twenty years, Yoram Hazony graphically portrays the cultural and political revolt against Israel's status as the Jewish state. Examining ideological trends in academia, literature, media, law, the armed forces, and the foreign policy establishment, Hazony contends that Israelis are preparing themselves for the final break with the Jewish past and the Jewish future. In a dramatic new reading of Israeli history, Hazony uncovers the story of how Martin Buber, Gershom Scholem, Hannah Arendt, and other German-Jewish intellectuals bitterly fought against the establishment of Israel, and later used the Hebrew University as a base for deposing David Ben-Gurion and discrediting Labor Zionism. The Jewish State is a must-read for anyone concerned with Israel's present and future.

Between 1977 and 1992, practically all Ethiopian Jews migrated to Israel. This mass move followed the 1974 revolution in Ethiopia and its ensuing economic and political upheavals, compounded by the brutality of the military regime and the willingness—after years of refusal—of the Israeli government to receive them as bona fide Jews entitled to immigrate to that country. As the sole Jewish community from sub-Sahara Africa in Israel, the Ethiopian Jews have met with unique difficulties. Based on fieldwork conducted over several years, For Our Soul describes the ongoing process of adjustment and absorption that the Ethiopian Jewish immigrants, also known as Falasha or Beta Israel, experienced in Israel.

"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 as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.