{"product_id":"zahav-a-world-of-israeli-cooking","title":"Zahav: A World of Israeli Cooking","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMICHAEL 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"I'm excited to have \u003cem\u003eZahav, \u003c\/em\u003e a compendium of Chef Solomonov's recipes, so I can recreate them.\" - \u003cb\u003e\u003ci\u003eDavid Lebovitz, author, My Paris Kitchen\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"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!\" - \u003cb\u003e\u003ci\u003eChef Marc Vetri\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\" - \u003cb\u003e\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\". . .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.\" - \u003cb\u003e\u003ci\u003ePublishers Weekly (starred review)\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cem\u003eZahav\u003c\/em\u003e's modern approach to Israeli cooking makes for the kind of book that will redefine the conversation around Middle Eastern cuisine in America.\" - \u003cb\u003e\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"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!\" - \u003cb\u003e\u003ci\u003eGail Simmons, TV Host, author, Talking With My Mouth Full\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"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 \u003cem\u003ebeshert\u003c\/em\u003e, 'meant to be.' I believe his \u003cem\u003eZahav\u003c\/em\u003e 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 \u003cem\u003ebeshert\u003c\/em\u003e for you too.\" - \u003cb\u003e\u003ci\u003eAndrew Zimmern, chef, anthropologist, global thought leader\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \"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. \u003cem\u003eZahav\u003c\/em\u003e is essential reading for anyone who wants to make the food of Israel --or Philadelphia-- today.\" - \u003cb\u003e\u003ci\u003eJoan Nathan, author, The Foods of Israeli Today\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\" - \u003cb\u003e\u003ci\u003eQuestlove\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eJames Beard Award winner of Outstanding Restaurant (2019) \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJames Beard Award winner of Outstanding Chef (2017)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJames Beard Book of the Year and Best International Cookbook (2016)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eThe James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e 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\u003cem\u003e New York Times\u003c\/em\u003e, \u003cem\u003eBon Appétit\u003c\/em\u003e, (\"an utter and total revelation\")\u003cem\u003e, \u003c\/em\u003eand \u003cem\u003eEater (\u003c\/em\u003e\"Zahav defines Israeli cooking in America\"). \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eZahav\u003c\/em\u003e 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 \u003cem\u003emezze\u003c\/em\u003e, 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. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eZahav\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/15\/2015 (EAN 9780544373280, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/15\/2015 pg. 102 (EAN 9780544373280, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly Best Books\u003c\/span\u003e 11\/02\/2015 pg. 45 (EAN 9780544373280, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 12\/04\/2015 (EAN 9780544373280, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 12\/06\/2015 pg. 20 (EAN 9780544373280, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eEntertainment Weekly\u003c\/span\u003e 01\/08\/2016 pg. 106 (EAN 9780544373280, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780544373280, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eSolomonov, Michael\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMichael Solomonov \u003c\/strong\u003eis the multiple James Beard Foundation Award-winning chef behind Zahav, which won the 2019 James Beard Outstanding Restaurant award and was named an \"essential\" restaurant by \u003cem\u003eEater\u003c\/em\u003e. He is the coauthor of four cookbooks: the James Beard Award-winning \u003cem\u003eZahav\u003c\/em\u003e, \u003cem\u003eFederal Donuts\u003c\/em\u003e, \u003cem\u003eIsraeli Soul\u003c\/em\u003e, and the forthcoming \u003cem\u003eZahav Home\u003c\/em\u003e. He and business partner Steven Cook are the co-owners of the nationally beloved, trailblazing Philadelphia hospitality group, CookNSolo, responsible for hit restaurants celebrating the vibrant cuisine of Israeli: Dizengoff, Federal Donuts, Goldie, K'Far Café, Laser Wolf, Lilah, and Zahav.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eCook, Steven\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eSteven Cook\u003c\/strong\u003e is the coauthor of four cookbooks: the James Beard Award-winning \u003cem\u003eZahav\u003c\/em\u003e, \u003cem\u003eFederal Donuts\u003c\/em\u003e, \u003cem\u003eIsraeli Soul\u003c\/em\u003e, and the forthcoming \u003cem\u003eZahav Home\u003c\/em\u003e. He and chef Michael Solomonov are the co-owners of the nationally beloved trailblazing Philadelphia hospitality group, CookNSolo, responsible for hit restaurants celebrating Israeli cuisine: Dizengoff, Federal Donuts, Goldie, K'Far Café, Laser Wolf, Lilah, and Zahav.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Solomonov, Michael\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2015-10-06\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Middle Eastern|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|Holiday|General|Cooking|Entertaining|General|Cooking|Reference|Cooking|Comfort Food|Cooking|Seasonal|Cooking|Specific Ingredients|Natural Foods|Cooking|Methods|Special Appliances|Cooking|Courses \u0026amp; Dishes|Appetizers|Cooking|Courses \u0026amp; Dishes|Soups \u0026amp; Stews\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Israeli\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.05 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780544373280\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780544373280\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51154480824598,"sku":"SP-9780544373280","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780544373280_spiral.png?v=1774946885","url":"https:\/\/lusper.myshopify.com\/products\/zahav-a-world-of-israeli-cooking","provider":"Lusperbooks","version":"1.0","type":"link"}