Synopses & Reviews
For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people — the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings.
Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen.
Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible.
"Solomonov and his business partner Cook...mine the melting pot of Israel for the...country’s classic meals....Whether cracking a joke about hummus...or offering thorough guidance for crafting pita dough, this duo strikes a heartwarming, enthusiastic tone." Publishers Weekly (Starred Review)
The latest cookbook from James Beard Award-winning Solomonov and his business partner Cook...serves as both a culinary tour of Israel and an accessible entry to preparing its most beloved foods....With an emphasis on familiar favorites, it also contains a multitude of inventive condiments, drinks, and desserts that won't be found in other titles....A capable blend of history, memoir, restaurant profiles, travel photography, and fabulous Israeli cuisine." Library Journal
"Whether they're seeking an entertaining travelogue, an engrossing gourmet history, or an amazing collection of admirably imitable Israeli cuisine, readers won't be disappointed....Directions for the 100 or so recipes can be found both within the narrative and on stand-alone pages; each more than lives up to the subtitle, Easy, Essential, Delicious. Please, sirs, when will more appear?" Booklist (Starred Review)
About the Author
Michael Solomonov, the executive chef of Zahav, named an "essential" restaurant by Eater, is the 2017 James Beard Outstanding Chef in America, and the 2016 Eater Chef of the Year.
Steven Cook, his business partner, and Solomonov wrote Federal Donuts and the award-winning Zahav. Together, they own Zahav, Federal Donuts, Abe Fisher, Dizengoff, The Rooster, and Goldie restaurants.