Michael Solomonov
Author
Language
English
Formats
Description
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...
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...
Author
Language
English
Formats
Description
The authors of the James Beard Award-winning Zahav “mine the melting pot of Israel for the 70-year-old country’s classic meals” (Publishers Weekly, starred review).
Co-owners of Philadelphia’s acclaimed Zahav restaurant, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually...
Co-owners of Philadelphia’s acclaimed Zahav restaurant, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually...
Author
Publisher
Harvest, an imprint of William Morrow
Pub. Date
[2024]
Language
English
Description
"Award-winning chefs and bestselling authors of the James Beard Award-winning Zahav, Michael Solomonov and Steven Cook invite you to cook the way they do at home, with 125 new recipes for simple and achievable meals"--
Publisher
Menemsha Films
Pub. Date
[2017]
Language
English
Description
A portrait of the Israeli people told through food. Michael Solomonov, the James Beard Award-winning chef and New York Times bestselling author, embarks on a journey to meet Israel's top chefs, home cooks, vintners, and cheese-makers drawn from the more than 100 cultures that make up Israel today, and discover the rich and human story that emerges from their food.
Author
Language
English
Formats
Description
"We should all be cooking like Adeena Sussman."
—The Wall Street Journal
"Sababa is a breath of fresh, sunny air."
—The New York Times
In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety
In Hebrew (derived from the original Arabic), sababa means "everything...
—The Wall Street Journal
"Sababa is a breath of fresh, sunny air."
—The New York Times
In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety
In Hebrew (derived from the original Arabic), sababa means "everything...