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Israeli Soul: Easy, Essential, Delicious

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en Limba Engleză Carte Hardback – 16 Oct 2018
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.
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Specificații

ISBN-13: 9780544970373
ISBN-10: 0544970373
Pagini: 384
Ilustrații: 300 full-color and duotone photos
Dimensiuni: 5806 x 767 x 7097 mm
Greutate: 1.93 kg
Editura: Houghton Mifflin Harcourt
Colecția Rux Martin / Houghton Mifflin Harcourt
Locul publicării: China

Recenzii

"In the follow-up to their 2016 James Beard Award–winning Zahav, chef Solomonov and his business partner Cook (together they have a string of restaurants in Philadelphia) mine the melting pot of Israel for the 70-year-old country’s classic meals. Dishes are examined with quasi-Talmudic love...[and] temptingly presented. Whether cracking a joke about hummus (“After almost 1,000 years, people are pretty much okay with where hummus is at. It doesn’t need to be deconstructed”) or offering thorough guidance for crafting pita dough, this duo strikes a heartwarming, enthusiastic tone. Expect this offering to be as successful as Zahav."
Publishers Weekly, STARRED review

"In the follow-up to their 2016 James Beard Award–winning Zahav, chef Solomonov and his business partner Cook (together they have a string of restaurants in Philadelphia) mine the melting pot of Israel for the 70-year-old country’s classic meals. Dishes are examined with quasi-Talmudic love...[and] temptingly presented. Whether cracking a joke about hummus (“After almost 1,000 years, people are pretty much okay with where hummus is at. It doesn’t need to be deconstructed”) or offering thorough guidance for crafting pita dough, this duo strikes a heartwarming, enthusiastic tone. Expect this offering to be as successful as Zahav."
Publishers Weekly, STARRED review
 Praise for Zahav
“Solomonov’s food is the genuine cooking that you find all over Israel . . . cooking that bursts with freshly ground spices and complex flavors, from char-edged kebabs to tahini-rich sauces, chewy grains, fresh herbs and rainbows of vegetable salatim, or small cold salads that are the vivid starting point of every meal.”
New York Times
 
 “The pervasive feeling is one of warmth and commensality and celebration, family-style platters rather than perfect platings, a paean to off-the-cuff pleasures and raucous gatherings.”
Eater
 

For Michael Solomonov:
2017 James Beard Foundation Outstanding Chef
2016 Eater Chef of the Year
2011 James Beard Award winner for Best Chef, Mid-Atlantic
Food & Wine Empire Builder Award
"Michael Solomonov, who was born outside Tel Aviv and raised in Pittsburgh, has become America's leading interpreter of Israeli cuisine, which spans as far beyond the familiar hummus and shawarma as American food does beyond hamburgers and apple pie.” — The Wall Street Journal
"Solomonov is devoted to reinventing overlooked cuisines (Israeli, Eastern European) and making American classics, like fried chicken and doughnuts, even better with exotic spices and chef-y techniques." — Food & Wine
“A tantalizing ambassador for Israeli food” — Frank Bruni, New York Times
For Federal Donuts
Grub Street, October 2015: How the Owners of Philly's Zahav and Federal Donuts Plan to Expand Their Empire Even Further, Sierra Tishgart
Eater, June 2016: America's Best Fried Chicken and Doughnuts Are Busting Out of Philadelphia, Hillary Dixler
CBS Sunday Morning, July 2016: Beyond Cheesesteaks, a thriving Philly Food Scene (includes Zahav, Federal Donuts, Dizengoff and the interview filmed in Abe Fisher)
Bon Appétit, May 2016: 32 Hours in Philly, Adam Rappaport (also includes Zahav)
For Zahav
#14 on the Extended New York Times Bestseller list for Advice, How To & Miscellaneous for week of October 25, 2015
Eater, March 2016: Steve Cook Is Not a Secret, Joy Manning (Feature)
Winner of James Beard 2016 Book of the Year
Esquire, cookbook round up, Oct
San Francisco Chronicle, Top Cookbooks of 2015, Nov. 23
Cooking Light, 2015 holiday roundup
USA Today, Best of 2015, Dec. 10
Epicurious, Best Cookbooks of 2015, Dec. 7
Washington Post, Best and Recommended Cookbooks, Dec. 16
Amazon, Best Books of 2015: Cookbooks
Publisher's Weekly, Best Books of the year 2015
Food Network, Cookbook gift guide
CNN.com, holiday gift feature, Dec. 11
Newsday, Best Cookbooks of 2015, Dec. 17
Departures.com, round up of best fall cookbooks, Oct 21
Forward.comroundup best Jewish cookbooks, Dec. 3
Vanityfair.com, "Just the Desserts from the 18 Best New Cookbooks" slide show, 9/18
Dizengoff
New York Times, May 2016: Philadelphia Hummus Finds a Manhattan Home at Dizengoff, Florence Fabricant
New York Times: August 2016: Hungry City: Two New Stops for Middle Eastern Food: Dizengoff and Gyro96, Ligaya Mishan
New York Magazine, March 2016: What to Expect at Dizengoff NYC, Michael Solomonov's Chelsea Market Outpost, Robin Raisfeld
Bon Appétit City Guide, April 2016: Hummus gets the Solomonov treatment
Abe Fisher
James Beard Awards 2015 semi-finalist nomination for "Best New Restaurant"