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, and sleepy towns on
mountaintops. They visited bakeries, juice carts, beaches, even
weddings.
Their finds include meals in the hand like falafel and pita; juicy,
grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of
chopped vegetable 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.
Each chapter weaves history with contemporary portrayals of the food.
Striking photographs capture all its flavor and vitality, while
step-by-step how-tos and closeups of finished dishes make everything
simple and accessible.