The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of lsrael for home kitchens.
Michael Solomonov is the multiple James Beard Foundation
Award–winning chef behind Zahav, which won the 2019 James Beard
Outstanding Restaurant award and was named an “essential”
restaurant by Eater. He is the coauthor of four cookbooks: the
James Beard Award–winning Zahav, Federal
Donuts, Israeli Soul, and the forthcoming Zahav Home. He
and business partner Steven Cook are the co-owners of the
nationally beloved, trailblazing Philadelphia hospitality group,
CookNSolo, responsible for hit restaurants celebrating the vibrant
cuisine of Israeli: Dizengoff, Federal Donuts, Goldie, K’Far Café,
Laser Wolf, Lilah, and Zahav.
Steven Cook is the coauthor of four cookbooks: the James Beard
Award–winning Zahav, Federal Donuts, Israeli Soul,
and the forthcoming Zahav Home. He and chef Michael Solomonov
are the co-owners of the nationally beloved trailblazing
Philadelphia hospitality group, CookNSolo, responsible for hit
restaurants celebrating Israeli cuisine: Dizengoff, Federal Donuts,
Goldie, K’Far Café, Laser Wolf, Lilah, and Zahav.
". . .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)
"Zahav’s modern approach to Israeli cooking makes for the kind of
book that will redefine the conversation around Middle Eastern
cuisine in America.” — Eater
“Each of Michael Solomonov’s soulful recipes feels created by
someone impassioned by one of the world's most exciting cuisines—a
master of his craft. I’m smitten!” — Gail Simmons, TV Host, author,
Talking With My Mouth Full
“Cooking is how Michael found himself, changed his life, and then
the world around him. Michael writes that ‘nothing in my life
happened the way it was supposed to.’ He means life in its
beauty and its awful brutality. I think that his life and most
importantly this book, is beshert, ‘meant to be.’ I believe
his Zahav will be one of the most cherished books in
years, with staggeringly delicious recipes from one of the
brightest lights in our culinary world. I believe this book will
be beshert for you too.” — Andrew Zimmern, chef,
anthropologist, global thought leader
“Zahav is the most honest chef’s cookbook I have read in a
long time. Mike’s soulful depiction of his life delivers the
same heart and intelligence that emanates from his
restaurant. Zahav is essential reading for anyone who
wants to make the food of Israel —or Philadelphia— today.” —
Joan Nathan, author, The Foods of Israeli Today
“Zahav has become a staple of my Philly restaurant experience, but
staples only hold pages down. Here at last are pages—and pages—of
Michael Solomonov’s thinking on food, community, and the recipes
that get me back to Zahav every time.” — Questlove
“I’m excited to have Zahav, a compendium of Chef
Solomonov’s recipes, so I can recreate them.” — David
Lebovitz, author, My Paris Kitchen
“The great thing about Michael Solomonov is that he simply cooks
from his heart. With Zahav, he has developed perhaps one of the
most innovative and thoughtful restaurants in America. After years
of asking him for recipes, I'm relieved to finally have his book to
answer all of my questions!” — Chef Marc Vetri
"The humanity of it, that's the thing. The presence. The joy. The
actual connection that's forged between the person cooking and the
person eating. In Zahav, the recipes don't end when the food is
done cooking—there are instructions for bringing things to the
table, for how to serve, for how to eat, for how to share, for how
to finish...The result is cooking that feels right for both a
world-class restaurant and a home kitchen, food that's both an
education and a pleasure." — Eater
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