Zahav: A World of Israeli Cooking
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Those who have recently been turned on to the pleasures of Israeli cuisine will likely be transfixed by the first book from the Philadelphia restaurant where the Israeli-born Solomonov presides. The chef’s imaginative combinations of bold flavors and (mostly) humble ingredients result in such compelling dishes as fried eggplant with tehina and pomegranate seeds; fluke crudo with olives, grapefruit, and fennel; and salt-baked leg of lamb with sumac and dried lime. It’s so easy to page through this book and be inspired to cook new things—or to inject new ideas into dishes you have been making for years.
Hardcover. Color photographs throughout.
Published: October 6, 2015
