Zahav: A World of Israeli Cooking
Oct 2015 · HarperCollins
4.0star
9 reviews
Ebook
700
Pages
family_home
Eligible
info
About this ebook
The James Beard Award-winning chef and co-owner of Philadelphia’s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, (“an utter and total revelation”), and Eater (“Zahav defines Israeli cooking in America”).
Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov’s food includes little dishes called mezze, such as the restaurant’s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called “Jerusalem in a bowl.” It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that’s a celebration in itself. All Solomonov’s dishes are brilliantly adapted to local and seasonal ingredients.
Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.
“Solomonov shares his story as well as his wide-ranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers’ preconceptions . . . Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut.” —Publishers Weekly (starred review)
Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, (“an utter and total revelation”), and Eater (“Zahav defines Israeli cooking in America”).
Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov’s food includes little dishes called mezze, such as the restaurant’s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called “Jerusalem in a bowl.” It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that’s a celebration in itself. All Solomonov’s dishes are brilliantly adapted to local and seasonal ingredients.
Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.
“Solomonov shares his story as well as his wide-ranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers’ preconceptions . . . Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut.” —Publishers Weekly (starred review)
Ratings and reviews
4.0
9 reviews
About the author
A 2011 James Beard Award–winner for “Best Chef, Mid-Atlantic,” Chef MICHAEL SOLOMONOV is the co-owner and executive chef of Zahav, Philadelphia’s renowned modern Israeli restaurant. He also owns Percy Street Barbecue, Federal Donuts, and the recently opened Dizengoff (hummus and small salads) and Abe Fisher (small plates of Jewish food inspired by countries outside Israel), all in Philadelphia.
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