Zahav: A World of Israeli Cooking

Zahav: A World of Israeli Cooking

Michael Solomonov Steven Cook / Jun 17, 2019

Zahav A World of Israeli Cooking By a James Beard Outstanding Chef James Beard Book of the Year and Best International Cookbook The James Beard Award winning chef and co owner of Philadelphia s Zahav restaurant reinterprets

  • Title: Zahav: A World of Israeli Cooking
  • Author: Michael Solomonov Steven Cook
  • ISBN: 9780544373280
  • Page: 215
  • Format: Hardcover
  • 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 interpretatiBy 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 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.

    Zahav A World of Israeli Cooking Michael Solomonov Zahav A World of Israeli Cooking and millions of other books are available for Kindle Learn Enter your mobile number or email address below Zahav A World of Israeli Cooking by Michael Solomonov Zahav A World of Israeli Cooking by Michael Solomonov, Steven Cook By a James Beard Outstanding Chef James Beard Book of the Year and Best International Cookbook The James Beard Award winning chef and co owner of Philadelphia s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Zahav A World of Israeli Cooking Kindle edition by Zahav A World of Israeli Cooking Kindle edition by Michael Solomonov, Steven Cook Download it once and read it on your Kindle device, PC, phones or tablets Use features like bookmarks, note taking and highlighting while reading Zahav A World of Israeli Cooking. Zahav A World of Israeli Cooking by Michael Solomonov Zahav A World of Israeli Cooking The James Beard Award winning chef and co owner of Philadelphia s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens The James Beard Award winning chef and co owner of Philadelphia s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Zahav Official Site about zahav Opening its doors in , Zahav is a modern Israeli restaurant that brings the authentic flavors of Israel s cultural heritage to Philadelphia The name Zahav means gold in Hebrew, and is a reference to Jerusalem, which has been a cultural crossroads for thousands of years. PDF DOWNLOAD Zahav A World of Israeli Cooking READ Feb , Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace With its blend of technique and passion, Zahav A World of Israeli Cooking Jewish Book Council Zahav A World of Israeli Cooking is a book of recipes, personal stories, and the luscious photographs of beautiful food, an encyclopedia of Michael Solomonov s idea of Israeli food a mixture of Bulgarian, North African, Ethiopian, Yemenite, Georgian, all the cuisines that make up the country Solomonov didn t start out cooking Israeli food. Zahav A World of Israeli Cooking IndieBound 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 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.

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    About "Michael Solomonov Steven Cook"

      • Michael Solomonov Steven Cook

        Michael Solomonov Steven Cook Is a well-known author, some of his books are a fascination for readers like in the Zahav: A World of Israeli Cooking book, this is one of the most wanted Michael Solomonov Steven Cook author readers around the world.


    576 Comments

    1. Finished. 10 star book, immensely readable. You don't have to like cookbooks to enjoy this one (but it would help)> This really so much more than just about cooking, it's about Solomonov's life and his family's - refugees from Eastern Europe of course - life in Israel and America and setting up a restaurant, sourcing unusual ingredients and what his own particular favourites are. The photographs of his family are as illuminating as those of the food. Well perhaps not quite so much, oh the foo [...]


    2. This is an absolutely gorgeous cookbook. I can see why it won so many awards and even the author, cook of year. I know nothing about Israeli cooking but learned so much reading this one. The story of the author is quite amazing also. What I really want to know is.he grew up in Pittsburgh, but all his restaurants are in Philly. WHY? We could use an Israeli restaurant in Pittsburgh and I would patronize it frequently. Back to the book - there are so many recipes in this book that range from numero [...]


    3. A spectacular cookbook, beautifully written and just brimming with intriguing, interesting recipes. And spices. And stories. And photos. Probably my cookbook of the year.


    4. This is way more than just a cook book and what a cook book at that - the recipes look relatively simple and made me salivate just reading about them. I want to cook them and go to the restaurant to sample them as they should be. But it is also a memoir and a very poignant one. I devoured this book one miserable Saturday afternoon after soccer and do not regret it. It made me laugh, cry, envy, empathize, salivate and dream. Amazing book, incredible author.


    5. While it is a very interesting foray into Israeli-American food, this definitely a cookbook for chefs. I like my recipes to be a lot less time-consuming. On the other side, though, this book was fascinating as a cultural biography. Readers will learn quite a lot about Israel as well as other Middle Eastern countries through Chef Solomonov's descriptions and variations of recipes.


    6. This book made me ridiculously hungry. Oh, what Michael Solomonov can do with shish kebobs and salads. Road trip to Philadelphia, anyone?The recipes are awesome. The photography is drool-inducing. And as if that weren't enough, as an added bonus, the story of how Solomonov evolved from being an unhappy, angry teenage boy to a restaurant superstar is incredibly, indelibly moving.


    7. I don't see why reading cookbooks shouldn't count, especially a book like this which is half memoir. I also saw Solomonov's movie, In Search of Israeli Cuisine, which suggests that Israeli cuisine is largely a cuisine of immigrants since the country is only 60 years old. The movie makes the food look fantastic and the book tells you how to do it; I'm having a great time cooking my way through it. Dinner tomorrow: salmon kebabs with pomegranate molasses, home made pita, grilled eggplant with tahi [...]


    8. I liked the attempt to give context, both personal and historical, to the recipes, but it comes off as a very disjointed memoir, missing some pieces and told out of order, rather than an annotated cookbook. A separate memoir about the people and the restaurant and another book devoted just to the recipes would have worked better.


    9. So good I added it to my wishlist, which means I *really* want a copy for my shelves. (The only other cookbooks there currently are Baking Chez Moi by Dorie Greenspan and Nopi by Ottolenghi.) Zahav is beautiful and inspires me to cook in ways I haven't already, yet the recipes are completely approachable and 'doable'. Recommended.


    10. All of the recipes that I have made from this book have been delicious, and not at all anything I would otherwise have made. I've only made vegetarian recipes from the book so far because the non-vegetarian options often involve grilling, and we have 2 inches of solid ice around the grill right now. Definitely try the eggplant dishes.


    11. Beautiful cookbook, but I think the recipes are far beyond the ability of the average home cook. The spices alone would make them difficult to replicate, but the techniques seem very intricate and time consuming. A great read, though. Makes me want to visit his restaurant.


    12. I've been waiting for M. Solomonov's cookbook. I love his food, especially the vegetable dishes. The recipes are so good, the pictures are beautiful, the memoir is fascinating. One of my new favorites.


    13. Beautiful cookbook, but I loved the story of that author's journey to opening an Israeli restaurant. Did not finish, but I will at some point



    14. One of THE most beautiful cookbooks I have read and leafed through in a long time. This is an Israeli cookbook by a chef who has a restaurant in Philadelphia. The recipes seem very doable.


    15. I am going to buy this book, but I need to go to this restaurant in Philadelphia too! Basic Jewish recipes like challah and hummus, and beautiful appetizing Israeli kosher dishes that make you hungry just looking at the photos.


    16. I have several Middle Eastern and Israeli cookbooks. Many of them have variants of the same recipe although the country of origin may be different. Some variations have long and/or exotic ingredient lists. I live in an area of the country where exotic ingredients equals order on line. That in turn means make it on the weekend. (I don't pay for overnight shipping.) I've made a few recipes that appear in different cookbooks under the same or similar name. The books with the restaurant type recipes [...]


    17. Rating this was hard. Rating it as an autobiography/memoir of Michael Solomonov? 4 stars. As a cookbook? 2.5 to 3 stars. Solomonov's commentary and stories are rich and beautiful (as is the photography). I was really drawn into his world and the life of Israelis. However, the recipes were disappointing. I have been enjoying cooking Mediterranean, North African, and Middle Eastern recipes lately, so I was really excited to pick up this cookbook (especially after it was recommended by David Leibov [...]


    18. I knew everything I needed to about this chef when I saw the idiotic fake Hebrew letters spelling out the name of the restaurant on their website. Many of the recipes aren't Israeli and have weird fancy schmancy ingredients like foie gras and gravlax (not lox -- what is WRONG with them?) And I know it's Yemenite-Jewish but where's the jachnun? That's such a common Israeli breakfast food. I WANT JACHNUN.The book itself has pictures of every recipe, lots of family backstory, and a HUGE bourekas se [...]


    19. I read a lot of cookbooks. And by read, I mean leaf through them looking at pretty pictures and picking out a recipe or two. This book, though I read. In an ironic twist, I actually over cooked my dinner because I got so invested in the text. This guy just gets it. And of course the food is amazing.


    20. I'm still thinking about how great this cookbook was. The recipes are laid out succinctly and always on a single or two page spread - no flipping pages needed. Its beautifully photographed and vibrantly designed. The recipes are conquerable and Solomonov includes instructions for spice mixes, sauces, and side dishes in addition to "main" recipes.


    21. Made the recipe for pita/laffa (both came out great), and really enjoyed the headnotes and other text. Lots of great stories and excellent photos that make me wish I could go to Jerusalem and eat everything. The section on grilling makes me think I will end up getting this out of the library again in the summer.


    22. Captivating voice. I kinda want to drive to Philly for dinner there tomorrow, though I could also just start cooking. What first? Persian rice maybe, the kind with a crispy crust underneath. Eggplant. Lamb shoulder smoked then braised then broiled.


    23. Zahav is everything you want in a cookbook. Not only is it a beautifully designed book it has wonderful recipes inspired by Israeli cooking. Reading about how the recipes came to be is one of the best things in any good cookbook. A must for anyone who loves to cook or to read about cooking.


    24. Made me so hungry!Loved the stories and background behind the dishes, gave a great personal feel to the book. And, of course, that hummus tehina recipe which is the best hummus you'll ever make!


    25. Really an inspirational cookbook by the chef at the restaurant of the same name in Philadelphia. Lots of meat and vegetable recipes that are well described, well pictured, and come out when you make them. Definitely a keeper.


    26. It's wonderful. If you enjoy reading cookbooks that follow the authors thoughts on a particular genre of foods, you will really enjoy this one. Great recipes and pictures that capture the spirit of Israeli cooking.


    27. Amazing photography and clear recipes make this a book worth keeping around. I'll be sad when I have to give it back to my library.




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