Awards
Winner of the 2016 James Beard Cookbook of the Year
Synopses & Reviews
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.
Review
“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
Review
“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
Review
“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
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
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.