Book
Zahav : a world of Israeli cooking / Michael Solomonov and Steven Cook ; produced by Dorothy Kalins Ink ; photographs by Michael Persico.
Record details
- ISBN: 9780544373280 (hardcover)
- Physical Description: 368 pages : colour illustrations ; 29 cm
- Publisher: Boston : Houghton Mifflin Harcourt, 2015.
Content descriptions
| General Note: | "A Rux Martin book." Includes index. |
| Formatted Contents Note: | Tehina -- Salatim -- Mezze -- Beyond chicken soup -- Grandmother's borekas -- Live fire -- Ben-Gurion's rice -- Mesibah -- Milk and honey. |
Search for related items by subject
| Subject: | Cooking, Israeli. |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.595694 Sol | 31681010014827 | NONFIC | Available | - |
- Baker & Taylor
A collection of recipes from a Philadelphia restaurant known for its modern take on Israeli cooking presents such offerings as hummus tehina, potato and kale borekas, and pomegranate-glazed salmon. - Baker & Taylor
The co-owners of a Philadelphia restaurant known for its modern take on Israeli cooking showcase recipes that draw upon traditional styles from Jerusalem and the surrounding areas, including Israeli Salad With Mango, Cucumber and Sumac Onions; My Mom's Coffee-Braised Brisket; and many more. 75,000 first printing. - HARPERCOLL
James Beard Award winner of Outstanding Restaurant (2019)Â
James Beard Award winner of Outstanding Chef (2017)
James Beard Book of the Year and Best International Cookbook (2016)
The James Beard Awardâwinning 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").Â
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."Â 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.Â
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.
- HoughtonThe James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
- Houghton
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. - HoughtonThe James Beard Award'winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
- Houghton
James Beard Award winner of Outstanding Restaurant (2019)Â
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").Â
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."Â 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.Â
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.
