Zahav: A World of Israeli Cooking - Rilegato

Solomonov, Michael; Cook, Steven

Rilegato

ISBN 10: 0544373286 ISBN 13: 9780544373280

Casa editrice: Houghton Mifflin Harcourt, 2015

Riassunto

By a James Beard 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.

Su questo libro

Recensione:

For Michael Solomonov: National Chef of the Year, Eater (2014) 2011 James Beard Award winner for Best Chef, Mid-Atlantic Food & Wine Empire Builder Award "Michael Solomonov, who was born outside Tel Aviv and raised in Pittsburgh, has become America's leading interpreter of Israeli cuisine, which spans as far beyond the familiar hummus and shawarma as American food does beyond hamburgers and apple pie.” --The Wall Street Journal "Solomonov is devoted to reinventing overlooked cuisines (Israeli, Eastern European) and making American classics, like fried chicken and doughnuts, even better with exotic spices and chef-y techniques." --Food & Wine “A tantalizing ambassador for Israeli food” --Frank Bruni, New York Times "Looking for some unique recipes for your Passover seder? Try these dishes from Michael Solomonov, chef/owner of the nationally acclaimed Zahav restaurant in Philadelphia. He uses traditional ingredients in innovative ways." --Williams-Sonoma.com For Zahav: The National 38: Where to Eat in 2015, Eater Best Tasting Menu from Philadelphia Magazine Four Bells fromPhiladelphia Magazine "Zahav in Society Hill is an always-evolving modern Israeli restaurant that deserves all the hype and accolades that James Beard Award-winning chef Michael Solomonov gets." --New York Post "One of the most seductive restaurants I know, pulsating with the energy of contemporary Israel's vibrant dining culture, is tucked away in Philadelphia's Society Hill neighborhood. Zahav is utterly transporting, with filigreed lanterns illuminating tawny sandstone walls, and a bustling open kitchen. Chef-owner Michael Solomonov, who was born outside of Tel Aviv, serves lusty, full-flavored dishes reflecting Israel's polyglot cuisine." --Saveur “Michael Solomonov’s counter menu at Zahav will be the best meal you’ll have all year.” --Philadelphia Magazine "First time at Philly's @zahavrestaurant. So loving it. Beets: crazy. Carrots: insane. Bring on the lamb merguez!" --Frank Bruni, New York Times

"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." —Publisher's Weekly, starred 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   “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   “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. Zahav is essential reading for anyone who wants to make the food of Israel —or Philadelphia— today.” — Joan Nathan, author, The Foods of Israel Today   “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    “I’m excited to have Zahav, a compendium of Chef Solomonov’s recipes, so I can recreate them.” — David Lebovitz, author, My Paris Kitchen   “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!” — Chef Marc Vetri  

"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." —Publisher's Weekly, starred review

L'autore:

MICHAEL 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.

Su questa edizione

• Editore: Houghton Mifflin Harcourt
• Data di pubblicazione: 2015
• ISBN 10: 0544373286
• ISBN 13: 9780544373280
• Rilegatura: Copertina rigida
• Numero di pagine: 368