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Dear Members and Visitors,

We are not currently fulfilling online orders, as the Yiddish Book Center has closed its building to protect visitors and staff during the COVID19 pandemic. Feel free to browse our store, but be aware that the shopping cart is disabled.

You can also browse the Center’s main website at yiddishbookcenter.org. Or sign up at yiddishbookcenter.org/signup for our free e-newsletter featuring interviews, articles, podcasts and other content that you can enjoy during this time.

If you have any questions, contact me at  bookstore@yiddishbookcenter.org.


A sheynem dank, and be well!

Sami Keats, Museum store Manager

Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook

Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook


Companion book to the film In Search of Israeli Cuisine
                     Screening at the Yiddish Book Center Sunday June 5, 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.
Hardcover 2015

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