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Zahav : A World of Israeli Cooking by Steven Cook and Michael Solomonov (2015, Hardcover)
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- Buy It NowZahav : A World of Israeli Cooking, Hardcover by Solomonov, Michael; Cook, St...
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About this product
Product Identifiers
PublisherHarperCollins
ISBN-100544373286
ISBN-139780544373280
eBay Product ID (ePID)208559311
Product Key Features
Number of Pages368 Pages
Publication NameZahav : a World of Israeli Cooking
LanguageEnglish
SubjectGeneral, Regional & Ethnic / Middle Eastern
Publication Year2015
TypeNot Available
Subject AreaCooking, Reference
AuthorSteven Cook, Michael Solomonov
FormatHardcover
Dimensions
Item Height1 in
Item Weight57.2 Oz
Item Length11.3 in
Item Width9.3 in
Additional Product Features
LCCN2015-004346
Reviews"After stints working with chef Marc Vetri in Philadelphia and as head chef at Marigold Kitchen, Solomonov developed a passion for Israeli cooking and his desire to show the full breadth of the cuisine began to take shape; he started his own restaurant, Zahav, in Philadelphia in 2008. Six years later, he won the James Beard award for best chef in the Mid-Atlantic region . 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. In addition to kibbe, kugel, latke, and rugelach, Solomonov offers chicken albondigas, the Spanish tapas standard; cashew baklava cigars; and the Chocolate Almond Situation, his riff on the flourless chocolate cake. To these stunningly simple dishes he adds deliciously decadent fare such as duck and foie gras kebabs, and beluga lentil soup with marrow bones. Solomonov isn't one for showmanship (or waste--the juices from his Israeli salad of cucumber, tomato, parsley and lemon are added to gin to create an unusual martini), and virtually all the book's recipes are within the reach of novice cooks. The reader's biggest challenge will likely be mastering the ubiquitous tehina sauce used as a foundation for hummus and as an accent in countless dishes. Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut ." -- Publisher's Weekly , starred review "Each of Michael Solomonov's soulful recipes feels created by someone impassioned by one of the world's most exciting cuisines - a master of his craft. I'm smitten!" -- Gail Simmons, TV Host, author, Talking With My Mouth Full "Cooking is how Michael found himself, changed his life, and then the world around him. Michael writes that 'nothing in my life happened the way it was supposed to.' He means life in its beauty and its awful brutality. I think that his life and most importantly this book, is beshert , 'meant to be.' I believe his Zahav will be one of the most cherished books in years, with staggeringly delicious recipes from one of the brightest lights in our culinary world. I believe this book will be beshert for you too." -- Andrew Zimmern, chef, anthropologist, global thought leader "Zahav is the most honest chef's cookbook I have read in a long time. Mike's soulful depiction of his life delivers the same heart and intelligence that emanates from his restaurant. Zahav is essential reading for anyone who wants to make the food of Israel --or Philadelphia-- today." -- Joan Nathan, author, The Foods of Israel Today "Zahav has become a staple of my Philly restaurant experience, but staples only hold pages down. Here at last are pages --and pages -- of Michael Solomonov's thinking on food, community, and the recipes that get me back to Zahav every time." -- Questlove "I'm excited to have Zahav, a compendium of Chef Solomonov's recipes, so I can recreate them." -- David Lebovitz, author, My Paris Kitchen "The great thing about Michael Solomonov is that he simply cooks from his heart. With Zahav, he has developed perhaps one of the most innovative and thoughtful restaurants in America. After years of asking him for recipes, I'm relieved to finally have his book to answer all of my questions!" -- Chef Marc Vetri , "After stints working with chef Marc Vetri in Philadelphia and as head chef at Marigold Kitchen, Solomonov developed a passion for Israeli cooking and his desire to show the full breadth of the cuisine began to take shape; he started his own restaurant, Zahav, in Philadelphia in 2008. Six years later, he won the James Beard award for best chef in the Mid-Atlantic region . 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. In addition to kibbe, kugel, latke, and rugelach, Solomonov offers chicken albondigas, the Spanish tapas standard; cashew baklava cigars; and the Chocolate Almond Situation, his riff on the flourless chocolate cake. To these stunningly simple dishes he adds deliciously decadent fare such as duck and foie gras kebabs, and beluga lentil soup with marrow bones. Solomonov isn't one for showmanship (or waste--the juices from his Israeli salad of cucumber, tomato, parsley and lemon are added to gin to create an unusual martini), and virtually all the book's recipes are within the reach of novice cooks. The reader's biggest challenge will likely be mastering the ubiquitous tehina sauce used as a foundation for hummus and as an accent in countless dishes. Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut ." -- Publisher's Weekly , starred review " Zahav 's modern approach to Israeli cooking makes for the kind of book that will redefine the conversation around Middle Eastern cuisine in America." -- EATER.com "Each of Michael Solomonov's soulful recipes feels created by someone impassioned by one of the world's most exciting cuisines - a master of his craft. I'm smitten!" -- Gail Simmons, TV Host, author, Talking With My Mouth Full "Cooking is how Michael found himself, changed his life, and then the world around him. Michael writes that 'nothing in my life happened the way it was supposed to.' He means life in its beauty and its awful brutality. I think that his life and most importantly this book, is beshert , 'meant to be.' I believe his Zahav will be one of the most cherished books in years, with staggeringly delicious recipes from one of the brightest lights in our culinary world. I believe this book will be beshert for you too." -- Andrew Zimmern, chef, anthropologist, global thought leader "Zahav is the most honest chef's cookbook I have read in a long time. Mike's soulful depiction of his life delivers the same heart and intelligence that emanates from his restaurant. Zahav is essential reading for anyone who wants to make the food of Israel --or Philadelphia-- today." -- Joan Nathan, author, The Foods of Israel Today "Zahav has become a staple of my Philly restaurant experience, but staples only hold pages down. Here at last are pages --and pages -- of Michael Solomonov's thinking on food, community, and the recipes that get me back to Zahav every time." -- Questlove "I'm excited to have Zahav, a compendium of Chef Solomonov's recipes, so I can recreate them." -- David Lebovitz, author, My Paris Kitchen "The great thing about Michael Solomonov is that he simply cooks from his heart. With Zahav, he has developed perhaps one of the most innovative and thoughtful restaurants in America. After years of asking him for recipes, I'm relieved to finally have his book to answer all of my questions!" -- Chef Marc Vetri , "After stints working with chef Marc Vetri in Philadelphia and as head chef at Marigold Kitchen, Solomonov developed a passion for Israeli cooking and his desire to show the full breadth of the cuisine began to take shape; he started his own restaurant, Zahav, in Philadelphia in 2008. Six years later, he won the James Beard award for best chef in the Mid-Atlantic region . 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. In addition to kibbe, kugel, latke, and rugelach, Solomonov offers chicken albondigas, the Spanish tapas standard; cashew baklava cigars; and the Chocolate Almond Situation, his riff on the flourless chocolate cake. To these stunningly simple dishes he adds deliciously decadent fare such as duck and foie gras kebabs, and beluga lentil soup with marrow bones. Solomonov isn't one for showmanship (or waste--the juices from his Israeli salad of cucumber, tomato, parsley and lemon are added to gin to create an unusual martini), and virtually all the book's recipes are within the reach of novice cooks. The reader's biggest challenge will likely be mastering the ubiquitous tehina sauce used as a foundation for hummus and as an accent in countless dishes. Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut ." -- Publisher's Weekly , starred review, James Beard Book of the Year and Best International Cookbook (2016) "After stints working with chef Marc Vetri in Philadelphia and as head chef at Marigold Kitchen, Solomonov developed a passion for Israeli cooking and his desire to show the full breadth of the cuisine began to take shape; he started his own restaurant, Zahav, in Philadelphia in 2008. Six years later, he won the James Beard award for best chef in the Mid-Atlantic region. 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. In addition to kibbe, kugel, latke, and rugelach, Solomonov offers chicken albondigas, the Spanish tapas standard; cashew baklava cigars; and the Chocolate Almond Situation, his riff on the flourless chocolate cake. To these stunningly simple dishes he adds deliciously decadent fare such as duck and foie gras kebabs, and beluga lentil soup with marrow bones. Solomonov isn't one for showmanship (or waste--the juices from his Israeli salad of cucumber, tomato, parsley and lemon are added to gin to create an unusual martini), and virtually all the book's recipes are within the reach of novice cooks. The reader's biggest challenge will likely be mastering the ubiquitous tehina sauce used as a foundation for hummus and as an accent in countless dishes. Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut." --Publisher's Weekly, starred review "Zahav's modern approach to Israeli cooking makes for the kind of book that will redefine the conversation around Middle Eastern cuisine in America." --EATER.com "Each of Michael Solomonov's soulful recipes feels created by someone impassioned by one of the world's most exciting cuisines - a master of his craft. I'm smitten!" -- Gail Simmons, TV Host, author, Talking With My Mouth Full "Cooking is how Michael found himself, changed his life, and then the world around him. Michael writes that 'nothing in my life happened the way it was supposed to.' He means life in its beauty and its awful brutality. I think that his life and most importantly this book, is beshert, 'meant to be.' I believe his Zahav will be one of the most cherished books in years, with staggeringly delicious recipes from one of the brightest lights in our culinary world. I believe this book will be beshert for you too." -- Andrew Zimmern, chef, anthropologist, global thought leader "Zahav is the most honest chef's cookbook I have read in a long time. Mike's soulful depiction of his life delivers the same heart and intelligence that emanates from his restaurant. Zahav is essential reading for anyone who wants to make the food of Israel --or Philadelphia-- today." -- Joan Nathan, author, The Foods of Israel Today "Zahav has become a staple of my Philly restaurant experience, but staples only hold pages down. Here at last are pages --and pages -- of Michael Solomonov's thinking on food, community, and the recipes that get me back to Zahav every time." -- Questlove "I'm excited to have Zahav, a compendium of Chef Solomonov's recipes, so I can recreate them." -- David Lebovitz, author, My Paris Kitchen "The great thing about Michael Solomonov is that he simply cook
Dewey Edition23
IllustratedYes
Dewey Decimal641.595694
Intended AudienceTrade
SynopsisJames Beard Award winner of Outstanding Restaurant (2019) James Beard Award winner of 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., James Beard Award winner of Outstanding Restaurant (2019) James Beard Award winner of 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 App tit , ("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., James Beard Award winner of Outstanding Restaurant (2019) James Beard Award winner of 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., The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
LC Classification NumberTX724.S65 2016
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Ratings and Reviews
Most relevant reviews
- Oct 26, 2015
More than a cookbook
The Chef tells his personal life story and you feel you know him. I just received my book a couple days ago and wasn't planning on reading it. I wanted the book for the amazing recipes. I ate at Zahav and I thought it was truly one of the very best meals I had anywhere. I go out to eat often and have eaten at some of the best restaurants in the country so I have a lot to compare it to. Not only will you learn to prepare great food you will go on a journey reading this book. This book is much more than what I was expecting.Verified purchase: YesCondition: New
- Jan 26, 2021
Great cookbook on a challenging subject
Great book. One of the only cookbooks that actually pumps me up while reading. Good blend of cultural nuances and superb recipes for what is a somewhat difficult subject. Just note that some recipes involve top restaurant level prep, such as making your own broth or acquiring some relatively rare spices, and therefore some extra prep time, which will be worth it.Verified purchase: YesCondition: Pre-owned
- Apr 11, 2017
Top 5 cookbooks out of 300+
This cookbook contains many recipes that I use constantly with several variations on each, plus a much easier version of halvah than I have. It's nice to have these in one place. I am intrigued by many of the recipes I'm not familiar with, plus the pictures are great!Verified purchase: YesCondition: Pre-owned
- Jul 23, 2020
Very pleased!
This book not only has great recipes, but also tells the story or Chef Solomonov's life.Verified purchase: YesCondition: New
- Dec 11, 2019
Love the prep illustrations
This is a beautiful cookbook. Simple easy to follow illustrated instructions. We have tried several recipes and all are excellent!Verified purchase: YesCondition: Pre-owned
- May 04, 2018
Great cookbook!
I love this book and the stories it includes. If you are interested in Israeli cooking it's a must have.Verified purchase: YesCondition: New
- May 28, 2017
Cooking heaven
What a wonderful book. I enjoyed reading the story and the history of how this came to be and the evolution of cooking. I thoroughly enjoyed reading it, learning about the ingredients and how to make some of the recipes!Verified purchase: YesCondition: Pre-owned
- Mar 13, 2018
Love
I just came back from a trip to Israel and fell in love with their food and needed desperately to re-create it at home – michael Solomon knobs cookbook is wonderful – I don’t think I’ve ever been in love with a cookbook before.Verified purchase: YesCondition: New
- Dec 15, 2018
Excellent cookbook . You will love it !
Verified purchase: YesCondition: Pre-owned
- Oct 11, 2021
Great combo
Great books for any food lover!Verified purchase: YesCondition: Pre-owned
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