Free Ebook Zahav: A World of Israeli Cooking
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Zahav: A World of Israeli Cooking
Free Ebook Zahav: A World of Israeli Cooking
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Review
James Beard Book of the Year and Best International Cookbook (2016) "After stints working with chef Marc Vetri in Philadelphia and as head chef at Marigold Kitchen, Solomonov developed a passion for Israeli cooking and his desire to show the full breadth of the cuisine began to take shape; he started his own restaurant, Zahav, in Philadelphia in 2008. Six years later, he won the James Beard award for best chef in the Mid-Atlantic region. 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. In addition to kibbe, kugel, latke, and rugelach, Solomonov offers chicken albondigas, the Spanish tapas standard; cashew baklava cigars; and the Chocolate Almond Situation, his riff on the flourless chocolate cake. To these stunningly simple dishes he adds deliciously decadent fare such as duck and foie gras kebabs, and beluga lentil soup with marrow bones. Solomonov isn’t one for showmanship (or waste—the juices from his Israeli salad of cucumber, tomato, parsley and lemon are added to gin to create an unusual martini), and virtually all the book’s recipes are within the reach of novice cooks. The reader’s biggest challenge will likely be mastering the ubiquitous tehina sauce used as a foundation for hummus and as an accent in countless dishes. Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut." —Publisher's Weekly, starred review "Zahav’s modern approach to Israeli cooking makes for the kind of book that will redefine the conversation around Middle Eastern cuisine in America.” —EATER.com “Each of Michael Solomonov’s soulful recipes feels created by someone impassioned by one of the world's most exciting cuisines – a master of his craft. I’m smitten!” — Gail Simmons, TV Host, author, Talking With My Mouth Full “Cooking is how Michael found himself, changed his life, and then the world around him. Michael writes that ‘nothing in my life happened the way it was supposed to.’ He means life in its beauty and its awful brutality. I think that his life and most importantly this book, is beshert, ‘meant to be.’ I believe his Zahav will be one of the most cherished books in years, with staggeringly delicious recipes from one of the brightest lights in our culinary world. I believe this book will be beshert for you too.” — Andrew Zimmern, chef, anthropologist, global thought leader “Zahav is the most honest chef’s cookbook I have read in a long time. Mike’s soulful depiction of his life delivers the same heart and intelligence that emanates from his restaurant. Zahav is essential reading for anyone who wants to make the food of Israel —or Philadelphia— today.” — Joan Nathan, author, The Foods of Israel Today “Zahav has become a staple of my Philly restaurant experience, but staples only hold pages down. Here at last are pages —and pages — of Michael Solomonov’s thinking on food, community, and the recipes that get me back to Zahav every time.” — Questlove “I’m excited to have Zahav, a compendium of Chef Solomonov’s recipes, so I can recreate them.” — David Lebovitz, author, My Paris Kitchen “The great thing about Michael Solomonov is that he simply cooks from his heart. With Zahav, he has developed perhaps one of the most innovative and thoughtful restaurants in America. After years of asking him for recipes, I'm relieved to finally have his book to answer all of my questions!” — Chef Marc Vetri "The humanity of it, that's the thing. The presence. The joy. The actual connection that's forged between the person cooking and the person eating. In Zahav, the recipes don't end when the food is done cooking — there are instructions for bringing things to the table, for how to serve, for how to eat, for how to share, for how to finish...The result is cooking that feels right for both a world-class restaurant and a home kitchen, food that's both an education and a pleasure." —EATER.com
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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.
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Product details
Hardcover: 368 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt (October 6, 2015)
Language: English
ISBN-10: 0544373286
ISBN-13: 978-0544373280
Product Dimensions:
9 x 1.3 x 11 inches
Shipping Weight: 4 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
315 customer reviews
Amazon Best Sellers Rank:
#8,623 in Books (See Top 100 in Books)
This is my favorite cookbook - and I have a lot. Not only does this book introduce me to new flavors and combinations, it also makes them super approachable. I've used tahini and hummus recipes so many times, I put permanent tabs on the pages. The halva and baklava were a big hit with the family and the baba ganoush recipe hidden in an aside on page 109 is a favorite. It seems like I see shakshouka recipes everywhere these days, and Zahav's is definitely solid. AND I still have dozens of recipes I want to try - there's so much in here!And Zahav matches this utility by also being beautiful and having a deeply engaging story as well. I wish I could give it more than 5 stars.
My new favorite cook book ....and I'm embarrassed to say how many cook books I own! I kept reading rave reviews about the Hummus made from the recipe in this book, along with using Soom Tahini. Just had a dinner party where I served a Mediterranean meal including Solomonov's famous hummus recipe! It was a hit, with guests asking for more and wanting to know where to find the Soom tahini and recipe. Truly the best hummus i've ever tasted and I have a Lebanese/Syrian background, so hummus was a big part of our family's traditions. Have also tried the twice-cooked eggplant and it is divine! The book is worth it for those two recipes only but it's really so much more! Love how he weaves his story along with the recipes and the photos are gorgeous! Can't wait to try his restaurant in Philadelphia one day!
Just buy this book . . . You will not regret it! Take it from me, a Successful Chef and carefully and lovingly read (past tense) and re-read (present tense) this book on an almost weekly basis and find beautiful food and recipes to make for my friends and my family. One Gorgeous Cookbook, I HIIIIIIGHLY recommend this one!Toda Michael . . . You did a heck of a job with this book!
One of the best -if not THE best- cookbook I have ever owned. It does all three things a cookbook needs to do IMO: inspire, instruct reliably, and offer delicious delicious recipes.Inspire: The photos and narratives included are really lovely. It may seem an odd comment - sure surprised me! - but I found reading this cookbook really comforting in a time when the world seems like such a scary place.Instruct reliably: I have made numerous recipes. The instructions were clear and the results were amazing.Delicious deliciousness: This is food everyone needs in their life. These recipes will make you dance in your seat at first bite!!!
Fantastic book for anyone who loves middle eastern food, either you are just getting to know it or a nativ. This book is written so well and I love the way the chef shares his personal story., It adds so much to the book. Pictures are stunning and the recipes are great. I am an Israeli who loves to cook and I tried his way of cooking old favorites and it's absolutely delicious. I now set a goal to go and visit the restaurant. Well done!!
This book is beautiful from the spices shown on the inside covers (not labeled on the front, but labeled on the back) to the photos of barekas, to the kebabs, and Solomonov's story. Since I am new to Israeli cooking, I started with the first chapter - the hummus and tahina. The savings I have accrued from making hummus and tahini over the last few months have more than covered the price of the book. I look forward to cooking my way through Zahav. Thanks, Michael!
I lived in Egypt for three years and I have a ton of Middle Eastern cookbooks.... this is my favorite. The recipes are so well-written. I like that the ingredients are not hard to find. I love the descriptions of quality ingredients. I also like that the recipes do not have you making quantities for a restaurant (Jerusalem by Ottolenghi has huge recipes). The storytelling is also readable and informative without being too self-indulgent. Excellent cookbook.
I have several cook books, but most of them are gifts from friends that I haven't even opened yet. I have a few that are staples to my diet, like Artisan Bread in 5 Five Minutes a day. Easy to follow, and delicious food without too much work.I love middle eastern cuisine. My brother's in-laws are Lebanese, and I fell in love with the food after having dinner at their house. I had made a few attempts at making hummus, pita, and other staple food items with poor results following online recipes. I read great reviews about this book, so I figured why not.I dove right in and went big early: Zahav Lamb Shoulder (a signature item at Solomonov's restaurant), rice pilaf, tehini hummus, and laffa bread. Was quite an undertaking for my first time, but everything was pretty straight forward. The end result was nothing short of...amazing.Lamb so tender you can pull it apart with a spoon. Smooth and creamy hummus. Puffy laffa with a bit of a crisp on the charred parts, and rice to soak up all of the delicious pomegranate au jus from the lamb. Every recipe was right on the money, no mistakes or ambiguous directions. I foresee myself cooking Israeli for the next few months to master all of the wonderful food described by this book, lol.Thank you Michael for making this fun, easy, and most importantly, delicious!
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