- 368 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
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 theĀ New York Times,Ā Bon AppĆ©tit, ("an utter and total revelation"),Ā andĀ Eater ("Zahav defines Israeli cooking in America").Ā
ZahavĀ 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 calledĀ 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."Ā 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.Ā
ZahavĀ 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." ā Publishers WeeklyĀ (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 theĀ New York Times,Ā Bon AppĆ©tit, ("an utter and total revelation"),Ā andĀ Eater ("Zahav defines Israeli cooking in America").Ā
ZahavĀ 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 calledĀ 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."Ā 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.Ā
ZahavĀ 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." ā Publishers WeeklyĀ (starred review)
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Yes, you can access Zahav by Michael Solomonov,Steven Cook in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Title Page
- Copyright Page
- Dedication
- Contents
- Intro: An Improbable Journey
- Tehina: The Secret Sauce
- Salatim: Vegetables Are Everything
- Mezze: Hospitality Incarnate
- Beyond Chicken Soup: The World in a Bowl
- Grandmotherās Borekas: Tradition Was My Teacher
- Live Fire: As Close to Magic as Iāll Come
- Ben-Gurionās Rice: Rice Is Easy, Perfection Is Hard
- Mesibah: Itās Party Time
- Milk & Honey: A Glimpse of the Divine
- Acknowledgments
- Resources
- Index