MICHAEL SOLOMONOV grew up in Pittsburgh and Israel and won the 2011 James Beard Award for Best Chef Mid-Atlantic. With his business partner, STEVEN COOK, he owns Philadelphia's Percy Street Barbecue, Federal Donuts, Dizengoff, and Abe Fisher.

". . .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

Publisher: Harvest Publications

Pub date: 2015-10-06

Length: 368 pages