Zahav

A treasure trove of recipes.... One of my better cookbooks

Very good but some recipes are incomplete...

Un très beau livre, avec des recettes savoureuses à souhait. L'auteur parle (un peu trop?) de lui de sa famille..., mais le résultat est là : de belles photos à l'ancienne (on croirait tenir un livre des années 70!), de bon conseils sur les épices et les techniques pour un résultat fabuleux. A noter au passage que si l'auteur est un Israélien fier de ses origines, il ne rejette pas les recettes palestiniennes, syriennes, et Arabes en général, loin de là. Entre autres exemples, la photo d'un palestinien souriant devenu chef dans un restaurant à Tel-Aviv. Bref, on des loin de tous les racontards dans lesquels tombent beaucoup de naïfs, dont j'étais moi-même la première victime. Comme quoi... Bref, à acheter les yeux fermés!

Da uns die Küche des nahen Osten ohnehin interessierte und ich den Autor in diversen Munchies-Videos erlebt hatte, bestellte ich dieses Kochbuch. Es ist schön geschrieben (auf Englisch) und die Rezepte sind gut nachzukochen. Bisher haben wir schon diverse Kebaps, Salate und das Challa-Brot umgesetzt. Wirklich lecker und einfach. Manche Zutaten sind etwas schwieriger aufzutreiben - aber darin liegt ja auch der Spaß.

Estoy encantado con el libro. Amenizado con interesantes anécdotas personales. Las pocas recetas que he hecho....de flipar. Me compre tambien el Cookbook de Ottolenghi...pero me inclino por Solomonov.

I live in Philadelphia, and got this cookbook after finding out there was a 1 month wait for this chef's restaurant! Let me tell you, this cookbook makes me think it would have been worth the wait. For starters, it's probably the most beautiful book I have in my house. The full-spread pictures of the food throughout are just the most incredible colors. Even if you don't want to cook from it, it's a great coffee-table piece. Seriously, it's beautiful. I've had this book for a couple of weeks now, and have cooked from it three times. Among the things I've made are: LOTS and LOTS of tehina sauce, charred eggplant (which was unbelievable), mushroom borekas (aka Israeli empenadas), and more rugelah than I'd like to admit. One thing I like about all of this food is that it reminds you how good savory dishes can be. One word of caution, read through the ENTIRE recipes before beginning. A lot of these recipes require letting things set for a few hours, which is easy but can catch you off guard if you're trying to cook for dinner. Another thing I liked about this cookbook is that it's both instructional and tells a story. Every recipe includes a brief explanation of how he learned about it, and how he learned to cook it. This book is a great introduction to Israeli food, a delicious but unrepresented cuisine as far as I've seen.

Easy, very well explained, and filled with family memories and internartional Recipes. Very worh it