Zahav: A World of Israeli Cooking by Michael Solomonov
Renowned chef Michael Solomonov reinterprets the glorious cuisine of Israel for American home kitchens. Recipient of the James Beard Book of the Year and Best International Cookbook for 2016.
Ever since he opened Philadelphia's Zahav restaurant in 2008, James Beard Award-winning 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: A World of Israeli Cooking 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. With its blend of technique and passion, this book shows readers how to make his food their own.
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Available in hardcover from Amazon.