bWe should all be cooking like Adeena Sussman.bbrb--iThe Wall Street Journalib pbiSababai is a breath of fresh, sunny air.bbrb--iThe New York Timesib pbIn 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 b pIn 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 iShuk Hacarmeli, 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 iSababai, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. pAmericans have begun to ins