Zahav

Zahav

A World of Israeli Cooking

Book - 2015
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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]
ISBN: 9780544373280
Branch Call Number: 641.595694 SOL 2015
Characteristics: 368 pages : color illustrations ; 29 cm

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MartinDani
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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