Michael Solomonov
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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.
Author: Michael Solomonov, Steven Cook
Publisher: Harvest Publications
Published: 10/06/2015
Pages: 368
Binding Type: Hardcover
Weight: 4.05lbs
Size: 11.10h x 9.20w x 1.20d
ISBN: 9780544373280
Review Citation(s):
Publishers Weekly 06/15/2015
Library Journal 09/15/2015 pg. 102
Publishers Weekly Best Books 11/02/2015 pg. 45
Shelf Awareness 12/04/2015
New York Times Book Review 12/06/2015 pg. 20
Entertainment Weekly 01/08/2016 pg. 106
Zahav: A World of Israeli Cooking -- Michael Solomonov, Hardcover
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James Beard Award winner of Outstanding Restaurant (2019)
James Beard Award winner of Outstanding Chef (2017)
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.
Author: Michael Solomonov, Steven Cook
Publisher: Harvest Publications
Published: 10/06/2015
Pages: 368
Binding Type: Hardcover
Weight: 4.05lbs
Size: 11.10h x 9.20w x 1.20d
ISBN: 9780544373280
Review Citation(s):
Publishers Weekly 06/15/2015
Library Journal 09/15/2015 pg. 102
Publishers Weekly Best Books 11/02/2015 pg. 45
Shelf Awareness 12/04/2015
New York Times Book Review 12/06/2015 pg. 20
Entertainment Weekly 01/08/2016 pg. 106
About the Author
MICHAEL SOLOMONOV grew up in Pittsburgh and Israel and won the 2011 James Beard Award for Best Chef Mid-Atlantic. With his business partner, STEVEN COOK, he owns Philadelphia's Percy Street Barbecue, Federal Donuts, Dizengoff, and Abe Fisher.
Product Tags:
Cookbooks, Cooking, Cooking / Wine, Hardcover, Harvest Publications, Individual Chefs & Restaurants, Michael Solomonov, Middle Eastern, Regional & Cultural, Soul Food
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