Zahav: a world of Israeli cooking
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Publisher:
Varies, see individual formats and editions
Publication Date:
2015
Language:
English
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 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.
"Solomonov shares his story as well as his wide-ranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers' preconceptions . . . Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut." —Publishers Weekly (starred review)
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.
"Solomonov shares his story as well as his wide-ranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers' preconceptions . . . Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut." —Publishers Weekly (starred review)
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ISBN:
9780544373280
9780544373297
9780544373297
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Grouping Information
Grouped Work ID | dcb6ff7f-6f42-9a1f-b570-abb3e06f6f1b |
---|---|
Grouping Title | zahav a world of israeli cooking |
Grouping Author | michael solomonov |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-09-07 02:15:45AM |
Last Indexed | 2024-09-07 02:29:41AM |
Solr Fields
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0
accelerated_reader_reading_level
0
auth_author2
Cook, Steven
author
Solomonov, Michael
author2-role
Cook, Steven,author
hoopla digital
hoopla digital
author_display
Solomonov, Michael
available_at_catalog
Central
North Highlands-Antelope
North Highlands-Antelope
detailed_location_catalog
Central
North Highlands-Antelope
North Highlands-Antelope
display_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 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.
"Solomonov shares his story as well as his wide-ranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers' preconceptions . . . Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut." —Publishers Weekly (starred review)
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.
"Solomonov shares his story as well as his wide-ranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers' preconceptions . . . Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut." —Publishers Weekly (starred review)
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Book
eBook
eBook
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Books
eBook
eBook
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dcb6ff7f-6f42-9a1f-b570-abb3e06f6f1b
isbn
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9780544373297
9780544373297
itype_catalog
Adult Book Non-Fiction
last_indexed
2024-09-07T09:29:41.241Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.5956 S689 2015
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Central
North Highlands-Antelope
North Highlands-Antelope
primary_isbn
9780544373280
publishDate
2015
publisher
HarperCollins
Houghton Mifflin Harcourt
Houghton Mifflin Harcourt
recordtype
grouped_work
subject_facet
African American cooking
Cookbooks
Cooking
Cooking, American
Cooking, Israeli
Electronic books
Ethnicity
Middle Easterners
Cookbooks
Cooking
Cooking, American
Cooking, Israeli
Electronic books
Ethnicity
Middle Easterners
title_display
Zahav : a world of Israeli cooking
title_full
Zahav : A World of Israeli Cooking [electronic resource] / Steven Cook and Michael Solomonov
Zahav : a world of Israeli cooking / Michael Solomonov and Steven Cook ; photographs by Michael Persico
Zahav A World of Israeli Cooking
Zahav : a world of Israeli cooking / Michael Solomonov and Steven Cook ; photographs by Michael Persico
Zahav A World of Israeli Cooking
title_short
Zahav
title_sub
a world of Israeli cooking
topic_facet
African American cooking
Cooking
Cooking & Food
Cooking, American
Cooking, Israeli
Electronic books
Ethnicity
Middle Easterners
Nonfiction
Cooking
Cooking & Food
Cooking, American
Cooking, Israeli
Electronic books
Ethnicity
Middle Easterners
Nonfiction
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hoopla:MWT16735116 | Online Hoopla Collection | Online Hoopla | eBook | eBook | 1 | false | true | Hoopla | https://www.hoopladigital.com/title/16735116?utm_source=MARC&Lid=hh4435 | Available Online | |||
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hoopla:MWT16735116 | eBook | eBook | English | HarperCollins | 2015 | 1 online resource (700 pages) | ||
ils:.b23809267 | Book | Books | English | Houghton Mifflin Harcourt | 2015 | 368 pages : illustrations (chiefly color) ; 29 cm |
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