ISRAELI SOULISRAELI SOUL earns a starred review from Publishers Weekly!
Following on their wildly successful Zahav, Michael Solomonov and Steven Cook embrace the informal, varied, boisterous, and simple food of a nation in ISRAELI SOUL: Easy, Essential, Delicious (out October 16, 2018; Rux Martin Books/ Houghton Mifflin Harcourt).
Timed for the anniversary of a country that will be just 70 years old, the book not only shows how the food has shaped the soul of Israel but also brings that deliciousness home to the American kitchen. Within these pages, readers will find meals in the hand like falafel; the juicy, grilled, and roasted spice-rubbed meats called shawarma; a wealth of chopped salads; a flotilla of kebabs; crispy chicken schnitzel; flatbreads and filled breads; pastries; ice creams; fruit-and herb-infused seltzers; and tehina shakes.
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ZAHAVEver 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 of Solomonov's dishes are brilliantly adapted to local and seasonal ingredients.
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