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By a James Beard Outstanding Chef (2017) James Beard Book of the Year and Best International Cookbook (2016)The James Beard Awardwinning 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 Apptit, ("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. Zahav Restaurant - David Lebovitz Recipes and Links Michael Solomonov has a sensational cookbook Zahav: A World of Israeli Cooking featuring recipes from Zahav The Wall Street Journal featured Where in the World to Eat - Cond Nast Traveler Two hundred and seven of the best restaurants in the world according to those who eat cook and travel for a living Wine Talk: Israels culinary revolution - Israel News There was only a choice of white cheese yellow cheese or salty cheese in Israeli supermarkets Quality wines were few and far between Olive oil was something one Israeli-Style Hummus Recipe Bon Appetit Place chickpeas and 1 tsp baking soda in a medium bowl and add cold water to cover by 2" Cover and let sit at room temperature until chickpeas have doubled in size King Solomon's Table: A Culinary Exploration of Jewish Buy King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World on FREE SHIPPING on qualified orders One of the best restaurants in America is in Pa Pennsylvania is home to one of the best restaurants in the United States Eater a website devoted to food and dining released its annual list of the 38 best Zahav Modern Israeli Cuisine ZAHAV: THE COOKBOOK Ever since he opened Zahav in 2008 chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine Chefs & Cookbooks - The Daily Meal A Slice of Americana Craig Priebe talks pizza cooking techniques and the beautiful diversity of American food culture with The Daily Meal Zahav: A World of Israeli Cooking: Michael Solomonov Buy Zahav: A World of Israeli Cooking on FREE SHIPPING on qualified orders Israeli-Style Hummus recipe Epicuriouscom I've made this recipe multiple times with and without soaking with and without baking soda Soaking reduces cooking time (and energy use) while the baking soda
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