For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook explore 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 include falafel and pita, juicy, grilled and roasted spice-rubbed meats, stuffed vegetables, chopped salads, a five-minute fluffy hummus with more than two dozen toppings, pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen, with striking photographs and step-by-step how-tos to make everything simple and accessible.
- 384 pages
- Rux Martin/Houghton Mifflin Harcourt
11"H, 9"W, 1"DShipping + Returns