Zahav A World of Israeli Cooking
32,40 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Ja
Text-to-Speech
Ja
Erscheinungsdatum
06.10.2015
Verlag
HMH BooksSeitenzahl
368 (Printausgabe)
Dateigröße
120515 KB
Sprache
Englisch
EAN
9780544373297
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").
Zahavshowcases 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 calledmezze, 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.
Zahavtells 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.
"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 . . . Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut." -
Publishers Weekly(starred review)
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").
Zahavshowcases 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 calledmezze, 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.
Zahavtells 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.
"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 . . . Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut." -
Publishers Weekly(starred review)
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