Zahav: A World of Israeli Cooking
$40.00
82 in stock
Refresh Stock LevelInformation
Shipping
We currently offer free shipping on all orders over $100. Standard media mail shipping is $7.50 plus $1 for each additional book. Electronics are $35 shipping on all items.
Books
We get our books from a national distributor and although we strive to present up to date stock counts, stock constantly fluctuates. We perform a stock check when you add your book to the cart to ensure that it is available for shipping from the distributor. You can also check stock status by clicking the refresh stock link on the product page for the most up to date stock at the distributor. If an item is on backorder, you may place an order and we will update you on the estimated ship date as soon as we can confirm with the distributor.
Return & exchange
If you are not satisfied with your purchase you can return it to us within 14 days for an exchange or refund. More info.
Assistance
Can’t find what you’re looking for? We have access to over 13 million titles, reach out and see if we can help!
Contact us on (575) 322-6867, or email us at business@rabsbooks.com.
| Weight | 4.05 lbs |
|---|---|
| Dimensions | 11.1 × 9.2 × 1.2 in |
Description
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.
Harvest Publications
Reviews
There are no reviews yet.