Zahav: A World of Israeli Cooking Hardcover – Oct 6 2015
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
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 incountless 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
About the Author
A 2011 James Beard Award-winner for Best Chef, Mid-Atlantic," Chef MICHAEL SOLOMONOV is the co-owner and executive chef of Zahav, Philadelphia's renowned modern Israeli restaurant. He also owns Percy Street Barbecue, Federal Donuts, and the recently opened Dizengoff (hummus and small salads) and Abe Fisher (small plates of Jewish food inspired by countries outside Israel), all in Philadelphia.
From the Publisher
Twice-Cooked Eggplant from Zahav
Makes 5 cups
This is probably my favorite eggplant preparation of all time. It first uses pan-frying to char and sweeten the flesh, followed by a second cooking with tons of vinegar. The result is a sweet, sour, and smoky salad that converts unsuspecting eggplant haters into passionate fan boys in a single bite. As a bonus, this recipe flouts all conventions of French technique by charring the eggplant until just before it’s burnt. Most of the chefs I’ve worked for would have made me throw it out if they saw it on my station. But by taking the eggplant to the edge, you can develop rich, deep, and almost chocolaty flavors that make this one of the punchiest bites there is. The flavor intensity of this salad makes it a great complement to roasted lamb, and it’s out of control as a sandwich addition.
Sprinkle the eggplant slices with the salt and let stand for 30 minutes on a paper towel or a rack.
Film the bottom of a large nonstick skillet with olive oil and set over medium-high heat. When the oil is shimmering but not smoking and working in batches if necessary to avoid crowding, remove the cooked eggplant to a plate. Add the eggplant slices in a single layer and cook until almost black on the first side, about 10 minutes. Turn and repeat on the other side, adding more oil as needed.
Add 2 tablespoons of the olive oil, the red pepper, onion, coriander, and paprika to the skillet. Cook, stirring occasionally, until the vegetables are very soft but not brown, about 12 minutes. Add the eggplant and sherry vinegar to the pan, breaking it up and mashing it coarsely with a wooden spoon until well combined. Cook until the vinegar has evaporated, about 8 minutes. Off the heat, add the parsley and lemon juice. Serve warm or at room temperature.
- 2 tablespoons salt
- 2 medium eggplants, cut into rounds
- 6 tablespoons olive oil, plus more as needed
- 1 cup chopped red bell pepper
- 1 cup chopped onion
- 1 tablespoon ground coriander
- 1 teaspoon sweet paprika
- ¼ cup sherry vinegar
- ½ cup chopped fresh parsley
- 1 tablespoon lemon juice
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
How refreshing to read about the author, the struggles, the triumphs and the most wonderful recipes. I want to try them all.
I appreciate all that that has been done to produce this gorgeous book with recipes to cherish.
Most recent customer reviews
Fantastic. Honest, funny, fresh approach to Israeli and Middle eastern cuisine. Every recipe works!Published 1 month ago by Jennifer Emilson
I love this book, excellent recipes and great stories. A feast for the eyes - reading alongside the pictures transports me to IsraelPublished 2 months ago by Adan Campos