Though he was raised in Philadelphia, two-time James Beard Award-winning Chef Alon Shaya made much of his name in New Orleans as the head of Pomegranate Hospitality. According t his latest book, however, he traces much of his culinary and cultural roots back to The Jewish State.
In this new book, Shaya not only shares his recipes, bur also his moving personal story of survival and discovery. Much like his people, Shaya has had to face many challenges (and not just running out of charoset on Pesach!) and has emerged even stronger. His story inspires and enriches inside and out, as do the creations and gorgeous food-tography that enhance it.
As he is aware of life’s ups and downs and lack of consistency, Shaya’s book is not organized in the traditional appetizer-mains-dessert way, Instead, the delicious and satisfying tale follows its own path, from place to place and flavor to flavor. In this way, the book serves not only as a culinary inspiration but as a philosophical and geographical guidebook that rewards continued and repeated investigation.