Synopses & Reviews
The James Beard Awardandndash;winning chef and co-owner of Philadelphiaand#39;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 Appandeacute;tit, (andquot;an utter and total revelationandquot;), and Eater (andquot;Zahav defines Israeli cooking in Americaandquot;).and#160;and#160;Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonovand#39;s food includes little dishes called mezze, such as the restaurantand#39;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 andquot;Jerusalem in a bowl.andquot;and#160; It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas thatand#39;s a celebration in itself. All Solomonovand#39;s dishes are brilliantly adapted to local and seasonal ingredients.and#160;and#160;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
"Inventive and heartily satisfying twists on Middle-Eastern-meets-Mediterranean cuisine." --New York Times Publishers Weekly
Review
"A multinational smorgasbord of intensely flavorful dishes." --Publishers Weekly, starred review various
Review
"Oozing with personality, warmth and quality recipes, this cookbook is a must have."
--Joy of Kosher
"A vibrant and inviting collection of personal stories and recipes."
--Tablet Magazine
"Engagingly written, with humor, enthusiasm and great stories."
--The Jewish Week various
Review
"Oozing with personality, warmth and quality recipes, this cookbook is a must have."
--Joy of Kosher
Review
"This is going to be a bold claim, but we found the Harry Potter of cookbooks. . . . It's called Balaboosta, and its Israeli-inspired recipes are universal crowd-pleasers. What's even better: They're almost all YA-level easy."
--DailyCandy Dinner: A Love Story
Review
"Cauliflower with magical powers." --Dinner: A Love Story
Review
andquot;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 readersandrsquo; 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 isnandrsquo;t one for showmanship (or wasteandmdash;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 bookandrsquo;s recipes are within the reach of novice cooks. The readerandrsquo;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.andquot;
andmdash;Publisherand#39;s Weekly, starred review
Review
andldquo;Essential Turkish Cuisine is the long overdue tribute to the richly sensuous food of Turkey. Handsome,andnbsp;intriguing, and beautifully illustrated, these meticulous recipes are right in keeping with the current tastes for heady, exotic spicing of a variety of dishes.andrdquo;
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Review
andldquo;Enginandnbsp;Akin has woven a rich tapestry of history and flavor that captures the essence of Turkeyandrsquo;s millennia-long cuisine. But her vivid recipes also bring us face to face with a born teacher, a gifted cook, andandnbsp;a hostess whose tableandnbsp;might impress a sultan but who also knows the beauty of everydayandnbsp;cooking. Here is a lifetime of culinary wisdom shared with English-speaking cooks looking for a key to unlock one of the worldandrsquo;sandnbsp;most seductive cuisines.andrdquo;
Review
andldquo;Not just an accomplished cook and teacher, Engin Akin is also a person with a deep cultural understanding of Turkish traditions, from the Black Sea to the Aegean to the Mediterranean and all of vast Anatolia in between. Here are the myriad dishes that make Turkey such an exciting destination, one still little known in the West but certain to move high on every culinary explorerandrsquo;s catalog of where to go and what to cook next.andrdquo;
Review
andldquo;The sumptuous food of Turkey is no secret, but Engin reintroduces the world to beloved and authentic Turkish dishes in this ultimate reference.andnbsp;Her love for her native cuisine is evident and she transports readers to the markets, seaside villages, and vast country where itandrsquo;s all happening.andrdquo;
Review
andldquo;Turkish cuisine like youandrsquo;ve never experienced it, written by one of Anatoliaandrsquo;s most generous and knowledgeable food authorities. Jam-packed with food lore as fascinating as the recipes are explosively flavorful.andnbsp;(Who knew Turks call a meze spread a andldquo;locksmithandrsquo;s tableandrdquo; on account of how tongues unlock when you partake of this convivial meal?)
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A reference. A treasure. A culinary tour de force.andrdquo;andnbsp;
Review
andldquo;A reference. A treasure. A culinary tour de force.andrdquo;andnbsp;
Synopsis
Einat Admony is a 21st-century balaboosta (Yiddish for "perfect housewife").She's a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves--her children, her husband, and the many friends she regularly entertains. Here, Einat's mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City's most beloved kitchens.
The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.
Synopsis
The James Beard Awardandndash;winning chef and co-owner of Philadelphiaand#39;s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
Synopsis
Engin Akin shares her culinary mastery and describes the evolution of Turkeyandrsquo;s diverse culture of food in
Essential Turkish Cuisine. Complete with 200 recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking.
and#160;
Featuring a wide range of large and small platesandmdash;from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crepes with Tahini and Pekmezandmdash;Akin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkeyandmdash;its bustling markets, its food, and its traditionsandmdash;Akin shares the countryandrsquo;s rich heritage and brings the spirit of Turkey into your kitchen.
and#160;and#160;
About the Author
Einat Admony is the chef-owner of New York City’s popular Balaboosta and Taïm restaurants, which have been featured in The New Yorker, The New York Times, and New York magazine, among many others. When Einat is not at her restaurants or competing (and winning!) on shows like Chopped and Throwdown! with Bobby Flay,she can be found at home, cooking for the crowd of family and friends continually gathered around her dining table.