Michael Solomonov
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English
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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,...
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A zany chronicle of the rise of America's hottest donut mini empire-with recipes-by the authors of Zahav, the James Beard 2016 Book of the Year"We knew absolutely nothing about making donuts." So begins this quirky story of how two James Beard Award winners hatched a harebrained idea that resulted in a mini empire and turned Philadelphia into a donut destination. Federal Donuts is at once an ode to an American passion and a collection of recipes for...
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Tahini, a sesame paste, is a healthy, vegan, dairy-free, gluten-free, and low-sugar superfood rich in Omega fatty acids, protein, and calcium. It's one of the building blocks of hummus, but for Zitelman that's only the beginning of its culinary potential. This 'cult condiment' is mild enough to step in as an inspiring replacement for the eggs, cheese, mayo, and cream called for in many recipes. She provides tahini hacks for reimagined American classics,...
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English
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"In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street...