With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today's Israel. Long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes--from snappy, fresh, and raw to roasted every way you can think of--will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments