Zahav

A World of Israeli Cooking
Author: Michael Solomonov,Steven Cook
Publisher: Houghton Mifflin Harcourt
ISBN: 0544373294
Category: Cooking
Page: 368
View: 9465

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By a James Beard Outstanding Chef (2017) James Beard Book of the Year and Best International Cookbook (2016) The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever 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"). Zahav 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. Zahav 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.

Israeli Soul

Easy, Essential, Delicious
Author: Michael Solomonov,Steven Cook
Publisher: Houghton Mifflin Harcourt
ISBN: 0544971272
Category: Cooking
Page: 384
View: 5398

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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, 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.

David’s Star


Author: Dean Zahav
Publisher: iUniverse
ISBN: 9781462068142
Category: Fiction
Page: 284
View: 5973

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Sofia, Bulgaria In the tumultuous year of 2020, the Israeli-Palestinian conflict continues to fester. Fourteen-year-old Dani Madgev accidentally finds several Cyrillic letters interwoven into the graphics of the Star of David symbol. His father, Ian, a mathematical linguist, and his mother, Rovine, a cognitive scientist, help him decipher them. But none of them realize what they’re about to get themselves into. Jerusalem, Israel To unravel the mystery of David’s Star, Dani and his parents travel to Tel Aviv, Israel. Along with Nathan Epstein, a biblical history professor at Hebrew University; Kabbalah alchemist Uri Zohar; Ruben Openheim, the head of Peace Now; and Rabbi Loew, the Madgevs make a series of further discoveries within the symbol, leading them to believe they are on the brink of knowledge that may very well change the course of history. Meanwhile, a mysterious character called the LaW begins sending messages encoded using King David’s military cipher to Dani. Once deciphered, the messages and letters found on the Star of David point to a startling realization about the solution of the conflict between Israel and Palestine. But are the two countries ready for the suggested solution? A domino chain of events is set in motion, and someone may have to pay the highest price.

Jerusalem (EL)


Author: Yotam Ottolenghi,Sami Tamimi
Publisher: Appetite by Random House
ISBN: 0449015688
Category: Cooking
Page: 288
View: 9682

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A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, 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. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

Federal Donuts

The (Partially) True Spectacular Story
Author: Michael Solomonov,Steven Cook,Tom Henneman,Bob Logue,Felicia D’Ambrosio
Publisher: Houghton Mifflin Harcourt
ISBN: 054496859X
Category: Cooking
Page: 224
View: 1864

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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 the cult-favorite hits. With a wad of cash in hand and a dream, Solomonov and Cook meet a Craigslist stranger in a parking lot and buy a used “donut robot.” It would do all the rest, right? Regrets, partially raw donuts, and long lines ensue, but soon the partners work out the kinks and develop an exquisite dough delicately spiced with Middle Eastern aromatics. Strawberry lavender, guava poppy, pomegranate Nutella, and salted tehina are just a few of the imaginative flavors featured in this book. Also included are all the tips needed for making foolproof donuts at home. There is even a bonus recipe for the other specialty of “Fednuts”: shatteringly crisp Korean-style fried chicken.

The Orthodox Jewish Bible


Author: Dr. Phillip Goble
Publisher: AFI International Publishers
ISBN: 0939341042
Category: Bibles
Page: 1248
View: 8254

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THE ORTHODOX JEWISH TANAKH TORAH NEVI’IM KETUVIM BOTH TESTAMENTS The Orthodox Jewish Bible is an English language version that applies Yiddish and Hasidic cultural expressions to the Messianic Bible.

Baking Chez Moi

Recipes from My Paris Home to Your Home Anywhere
Author: Dorie Greenspan
Publisher: Houghton Mifflin Harcourt
ISBN: 0547708327
Category: Cooking
Page: 496
View: 3631

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A “culinary guru” and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country. Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows. Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.

Modern Israeli Cooking

100 New Recipes for Traditional Classics
Author: Danielle Oron
Publisher: Page Street Publishing
ISBN: 1624141854
Category: Cooking
Page: 240
View: 9031

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An Incredible Food Culture at Its Best Danielle Oron is on a mission to make you hungry...very hungry. She offers recipes with an incredible array of flavors, some you may not be familiar with but will want to make and eat. Her cooking has been compared to Yotam Ottolenghi. It is a vibrant, passionate culinary exploration inspired by the ancient food traditions of the region with a modern take. Each dish is clean, fresh and in a way, new again or at least uniquely Danielle's. The result is simply inspiring food that will excite food lovers from all over.

Balaboosta


Author: Einat Admony
Publisher: Artisan Books
ISBN: 1579655793
Category: Cooking
Page: 288
View: 7412

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Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.

The Jewish Alchemists

A History and Source Book
Author: Raphael Patai
Publisher: Princeton University Press
ISBN: 9780691006420
Category: Alchemy
Page: 617
View: 1839

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In this monumental work, Raphael Patai, acclaimed author of Hebrew Myths (with Robert Graves) and The Hebrew Goddess, opens up an entirely new field in cultural history by tracing Jewish alchemy from antiquity to the nineteenth century. Until now there has been little attention given to the significant role that Jews played in the field of alchemy. Here, drawing on an enormous range of previously unexplored sources, Patai reveals that Jews were major players in what was for centuries one of humanity's most compelling intellectual obsessions. Among the myriad subjects treated in the book is the close relationship between alchemy and medicine as practiced by Jewish adepts. Other Jewish alchemists combined alchemy with magic or with kabbalistic practices. Still others became, through their alchemical efforts, the forerunners of modern chemistry. The culmination of many years of research, The Jewish Alchemists shows that alchemy was much more than the attempt at transmuting base metals into gold: it was a powerful worldview that assumed an essential unity underlying all of nature - and the power of humans to intervene, with God's help, in nature's course.

The One Year Orthodox Jewish Bible


Author: Dr. Phillip Goble
Publisher: Artists for Israel International
ISBN: N.A
Category: Bibles
Page: 3219
View: 7480

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This is a new format of The Orthodox Jewish Bible in daily readings for reading through the Tanakh and Brit Chadasha in one year. This version uses the Whole Chapter Bible in a Year© format. The dates are generic; if you start in the middle of the year, it just continues to the next numerical day, it does not rely on starting on January first. This daily version covers the Tanakh, Tehillim twice, Mishlei, (one a day), and the Brit Chadasha. The Besuras HaGeulah and Gevurot ARE read through twice, and a one a day chapters of Mishlei are adjusted according to the number of days in each month.

Philadelphia Chef's Table

Extraordinary Recipes from the City of Brotherly Love
Author: April White
Publisher: Rowman & Littlefield
ISBN: 0762789441
Category: Cooking
Page: 208
View: 6833

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Not long ago, Philadelphia’s culinary identity could be described in one word: Cheesesteak. But today you’re as likely to hear food lovers discussing Iron Chef Jose Garces, restaurant mogul Stephen Starr, Marc “Is this the Best Italian Restaurant in America?” Vetri, and the gelato genius of Capogiro. You’ll find them crowding into Honey’s Sit ‘n’ Eat for a Jewish-Southern brunch, lining up for bespoke cocktails at Franklin Mortgage & Investment Co., and planning a year in advance for dinner at Talula’s Table. And these Philly food devotees are always hungry for more. One thing hasn’t changed since the city’s cheesesteak days, when friendly rivalries between vendors earned the humble sandwich its place atop Philly foodie lore. The personalities—the talented, memorable chefs in the city’s kitchens—are the driving force behind the city’s current restaurant revolution. Philadelphia Chef’s Table captures this vibrant moment in Philadelphia’s dining scene through recipes from and conversations with more than fifty of the city’s most influential and well-known chefs.

Palestine on a Plate

Memories from my mother’s kitchen
Author: Joudie Kalla
Publisher: Jacqui Small LLP
ISBN: 1911127047
Category: Cooking
Page: 240
View: 876

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There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style. Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of this country and introduces the reader to traditional Palestinian methods, cooking styles and flavours. Furthermore it presents recipes from the Palestinian home, rather than those traditionally found in restaurants and in most books. Whereas many contemporary Middle Eastern cookery books offer a modern interpretation of ancient recipes, which dilute their authenticity, the recipes in this cookbook are the real deal. This practical cookery book will feature colourful, gorgeous photography evoking the vibrancy and romance of the country.

The Palestinian Table


Author: Reem Kassis
Publisher: Phaidon Press
ISBN: 9780714874968
Category: Cooking
Page: 256
View: 1059

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Authentic modern Middle Eastern home cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition. While interest in Middle Eastern cuisines has blossomed, the nuances and subtleties of Palestinian food are still relatively unexplored. In The Palestinian Table, Reem Kassis weaves a tapestry of personal anecdotes, local traditions, and historical context, sharing with home cooks her collection of nearly 150 delicious, easy-to-follow recipes that range from simple breakfasts and quick-to-prepare salads to celebratory dishes fit for a feast - giving rare insight into the heart of the Palestinian family kitchen.

The Book of New Israeli Food

A Culinary Journey
Author: Janna Gur
Publisher: Kuperard (Bravo Limited)
ISBN: 0805212248
Category: Cooking
Page: 303
View: 3081

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Brings together a collection of kosher recipes and culinary history in a volume that captures the broad diversity of modern-day Israeli cuisine, with dishes ranging from new interpretations of traditional classics to innovative exotic specialities.

Subjectivity and Selfhood

Investigating the First-Person Perspective
Author: Dan Zahavi
Publisher: MIT Press
ISBN: 0262265176
Category: Philosophy
Page: 280
View: 7314

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What is a self? Does it exist in reality or is it a mere social construct -- or is it perhaps a neurologically induced illusion? The legitimacy of the concept of the self has been questioned by both neuroscientists and philosophers in recent years. Countering this, in Subjectivity and Selfhood, Dan Zahavi argues that the notion of self is crucial for a proper understanding of consciousness. He investigates the interrelationships of experience, self-awareness, and selfhood, proposing that none of these three notions can be understood in isolation. Any investigation of the self, Zahavi argues, must take the first-person perspective seriously and focus on the experiential givenness of the self. Subjectivity and Selfhood explores a number of phenomenological analyses pertaining to the nature of consciousness, self, and self-experience in light of contemporary discussions in consciousness research.Philosophical phenomenology -- as developed by Husserl, Heidegger, Sartre, Merleau-Ponty, and others -- not only addresses crucial issues often absent from current debates over consciousness but also provides a conceptual framework for understanding subjectivity. Zahavi fills the need -- given the recent upsurge in theoretical and empirical interest in subjectivity -- for an account of the subjective or phenomenal dimension of consciousness that is accessible to researchers and students from a variety of disciplines. His aim is to use phenomenological analyses to clarify issues of central importance to philosophy of mind, cognitive science, developmental psychology, and psychiatry. By engaging in a dialogue with other philosophical and empirical positions, says Zahavi, phenomenology can demonstrate its vitality and contemporary relevance.

Israel

Detailed Assessment of Observance of Basel Committee on Payments and Settlement Systems Core Principles for Systemically Important Payment Systems
Author: International Monetary Fund
Publisher: International Monetary Fund
ISBN: 1475583141
Category: Business & Economics
Page: 41
View: 3509

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This paper presents detailed assessment of Israel’s compliance with Basel Committee on Payments and Settlement Systems Core Principles for Systemically Important Payment Systems. A significant improvement in the payments landscape has been noted, with the high value payment system meeting most international standards. Together with the creation of the Zahav system, as part of the reform in the payment and settlement systems, the Bank of Israel has also introduced a series of other changes and improvements into the existing payments systems, to bring them into line with accepted international standards.

The Gefilte Manifesto

New Recipes for Old World Jewish Foods
Author: Jeffrey Yoskowitz,Liz Alpern
Publisher: Macmillan
ISBN: 1250071380
Category: Cooking
Page: 352
View: 8921

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The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook. Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality. Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home. Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis. The Gefilte Manifesto is more than a cookbook. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.