{"title":"Israeli","description":null,"products":[{"product_id":"zahav-a-world-of-israeli-cooking","title":"Zahav","description":"\u003cp\u003e\u003cstrong\u003eJames Beard Award winner of Outstanding Restaurant (2019)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJames Beard Award winner of Outstanding Chef (2017)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJames Beard Book of the Year and Best International Cookbook (2016)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.\u003c\/p\u003e\n\u003cp\u003eEver 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\").\u003c\/p\u003e\n\u003cp\u003eZahav showcases 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 called mezze, 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.\u003c\/p\u003e\n\u003cp\u003eZahav tells 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.\u003c\/p\u003e","brand":"Houghton Mifflin Harcourt","offers":[{"title":"Default Title","offer_id":48091604123806,"sku":"9780544373280","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780544373280.jpg?v=1786030000"},{"product_id":"jerusalem-a-cookbook","title":"Jerusalem","description":"\u003cb\u003eJAMES BEARD AWARD WINNER • IACP AWARD WINNER • Discover the stunning flavors of Jerusalem through 120 “vibrant . . . and consistently delicious” (\u003ci\u003eBon Appétit\u003c\/i\u003e) recipes from the \u003ci\u003eNew York Times \u003c\/i\u003ebestselling authors of \u003ci\u003eOttolenghi \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem.”—Heidi Swanson, author of \u003ci\u003eSuper Natural Simple\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eJerusalem\u003c\/i\u003e, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. \u003cbr\u003e\u003cbr\u003eWith five bustling restaurants in London and many stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in \u003ci\u003eJerusalem,\u003c\/i\u003e he and Tamimi have collaborated to produce their most personal cookbook yet.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48091613069470,"sku":"9781607743941","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781607743941.jpg?v=1786030503"},{"product_id":"gursha","title":"Gursha","description":"\u003cb\u003eA joyous celebration of Ethiopian Jewish cuisine: more than one hundred accessible and healthy recipes, stories, and traditions from the intersection of the African and Jewish diasporas.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e In \u003ci\u003eGursha\u003c\/i\u003e, which loosely translates to “the act of feeding one another,” the acclaimed chef and restaurateur Beejhy Barhany shares the food of the Beta Israel, Ethiopian Jews. She explores the rich culinary history of her native Ethiopia while showcasing the resilience and generosity of her Beta Israel family.\u003cbr\u003e\u003cbr\u003e Born in Ethiopia, Barhany fled to Sudan with her family when she was just four, en route to Israel. Eventually, she made her way to Harlem, where she became the chef and owner of the celebrated Tsion Café. In Gursha, she tells her story through food, bringing together more than one hundred dishes from her restaurant, her family, and her travels. Her recipes span the traditional (doro wot; shakshuka; legamat, or Sudanese doughnuts) to her own unique creations that reflect her journey (Berbere Fried Fish; Injera Fish Tacos; Queen of Sheba Chocolate Cake).In addition, in these pages readers will meet the author’s friends and family members and learn about ancient Ethiopian Jewish rituals, holidays, and important milestones.\u003cbr\u003e\u003cbr\u003e While smaller in number and not as widely known as many other groups of Jews, the Beta Israel boast one of the world’s great culinary cultures. Gursha is the first major cookbook to share it with home cooks everywhere.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48235796365470,"sku":"9780593536674","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593536674-cover-7895e6502e3d241e3c70.jpg?v=1788543839"}],"url":"https:\/\/tavolabooks.com\/collections\/israeli.oembed","provider":"Tavola Books","version":"1.0","type":"link"}