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Zahav : a world of Israeli cooking

by Solomonov, Michael,

Format: Print Book 2015
Availability: Available at 6 Libraries 7 of 12 copies
Available (7)
Location Collection Call #
CLP - East Liberty Non-Fiction Collection q TX724.S65 2015x
Location  CLP - East Liberty
Collection  Non-Fiction Collection
Call Number  q TX724.S65 2015x
CLP - Main Library Second Floor Oversize q TX724.S65 2015x
Location  CLP - Main Library
Collection  Second Floor Oversize
Call Number  q TX724.S65 2015x
CLP - Main Library Second Floor Oversize q TX724.S65 2015x
Location  CLP - Main Library
Collection  Second Floor Oversize
Call Number  q TX724.S65 2015x
Community Library of Castle Shannon Non Fiction 641.595694 Solomono
Location  Community Library of Castle Shannon
Collection  Non Fiction
Call Number  641.595694 Solomono
Monroeville Public Library Non-fiction 641.5956 SOLOMONOV
Location  Monroeville Public Library
Collection  Non-fiction
Call Number  641.5956 SOLOMONOV
Northern Tier Regional Library Nonfiction 641.5956 SOLOM
Location  Northern Tier Regional Library
Collection  Nonfiction
Call Number  641.5956 SOLOM
Upper St. Clair Township Library Cooking 641.5956 SOL
Location  Upper St. Clair Township Library
Collection  Cooking
Call Number  641.5956 SOL
Unavailable (5)
Location Collection Status
CLP - Squirrel Hill Non-Fiction Collection CHECKED OUT
Location  CLP - Squirrel Hill
Collection  Non-Fiction Collection
Cooper-Siegel Community Library Cookbooks ON HOLDSHELF
Location  Cooper-Siegel Community Library
Collection  Cookbooks
Mt. Lebanon Public Library Non-Fiction IN TRANSIT
Location  Mt. Lebanon Public Library
Collection  Non-Fiction
Northland Public Library Nonfiction IN TRANSIT
Location  Northland Public Library
Collection  Nonfiction
Scott Township Library Nonfiction CLMS RETD
Location  Scott Township Library
Collection  Nonfiction

James Beard Award winner of Outstanding Restaurant (2019)
James Beard Award winner of Outstanding Chef (2017)

James Beard Book of the Year and Best International Cookbook (2016)

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.
Beyond chicken soup
Grandmother's borekas
Live fire
Ben-Gurion's rice
Milk & honey.

Published Reviews
Publisher's Weekly Review: "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. Agent: David Black, David Black Agency. (Oct.) © Copyright PWxyz, LLC. All rights reserved."
(c) Copyright PWxyz, LLC. All rights reserved
Additional Information
Subjects Cooking, Israeli.
Publisher Boston :2015
Contributors Cook, Steven, author.
Language English
Notes "A Rux Martin book."
Includes index.
Description 368 pages : illustrations (chiefly color) ; 29 cm
ISBN 9780544373280
Other Classic View