A World of Israeli Cooking

eBook - 2015
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By a James Beard Outstanding Chef (2017)
James Beard Book of the Year and Best International Cookbook (2016)

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.
Publisher: Boston : Houghton Mifflin Harcourt, [2015]
Copyright Date: ©2015
ISBN: 9780544373297
Branch Call Number: EBOOK OVERDRIVE
Characteristics: 1 online resource (368 pages) : color illustrations
Alternative Title: World of Israeli cooking

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Dec 19, 2017

Beautifully photographed, easy to follow recipes, simple LUSH foods common of the Middle East...treat yourself to Zahav.

It made me SO HUNGRY.

Sarah_CT Sep 30, 2017

Zahav is a beautiful book with interesting and exotic recipes that are accessible to the home cook. Solomonov digs deep into Israeli cooking with techniques for the basics of Tehina and Shrug that are used throughout the book. The recipes are rarely complex and ingredients are readily available. Solomonov also includes anecdotes from his restaurant and personal life that give this title a true warmth. We recommend this book for both the cook book reader and the home cook. Try the hummus recipe, we all agreed it was the best hummus we ever tasted!

Jul 31, 2016

A very decent cooking book if one is interested in middle eastern/Mediterranean cooking. I liked the depth of the sections for hummus, tahini and for rice dishes best. It is comparable with Ottolenghi's Jerusalem cook book in what dishes it covers (with more depth in some food categories and less in others).


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