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Israeli Soul
Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.
Zahav
The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
Federal Donuts
Meet the five partners behind Federal Donuts and Rooster Soup Co. In their (maybe) true story you'll learn about their origin, their first Donut Robot, and even their FedNuts workout. Oh, and you'll get recipes for their donuts. And their fried chicken. And maybe have a few laughs.
Zahav Home
Award-winning chefs and bestselling authors of the James Beard Award–winning Zahav, Michael Solomonov and Steven Cook invite you to cook the way they do at home, with 125 new recipes for simple and achievable meals. Since opening Zahav (the beloved, award-winning, and critically acclaimed restaurant in Philadelphia that serves a powerfully flavorful menu inspired by modern Israeli cuisine) fifteen years ago, co-owners chef Michael Solomonov and Steven Cook have learned at least two things: cooking at home isn’t anything like cooking at the restaurant, and, how to bring Zahav’s signature ideas to the home kitchen. As busy fathers, Mike and Steve have also learned that thinking ahead is ...
The Tahini Table
Use this versatile sesame superfood in everything from dips to desserts: “Delicious recipes that will become staples in your culinary arsenal.” —Alon Shaya, James Beard Award winner for Best Chef and Best New Restaurant Tahini is much more than one of the building blocks of hummus. Made from pressed roasted sesame seeds, it’s a healthy, vegan, dairy-free, gluten-free, and low-sugar superfood rich in Omega fatty acids, protein, and calcium. Although tahini’s historical roots are in the Middle East, Amy Zitelman—cofounder of Soom Foods, the brand named best tahini by New York magazine—goes beyond borders in these one hundred recipes that range from dips to desserts. This “cult ...
Pizza Camp
Follow the man behind Philadelphia’s celebrated Pizzeria Beddia as he takes you through the pizza-making process—from the dough to the sauce to the cheese. Joe Beddia’s pizza is old school—it’s all about the dough, sauce, cheese, and baking basics. And now, he’s offering his methods and recipes in a cookbook that’s anything but old school, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza l...
Sephardi
In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.
The Kitchen Whisperers
A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur. The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Savuer magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become. Dorothy’s prolific career in food media means many of her Kitchen Whisper...
Babka, Boulou, & Blintzes
Discover the history of chocolate in Jewish food and culture with this unique recipe book, bringing together individual recipes from more than fifty noted Jewish bakers. This is the perfect book for chocoholics, anyone keen to grow their repertoire of chocolate-based recipes, or those with an interest in the diverse ways that chocolate is used around the world. Highlights include Claudia Roden’s Spanish hot chocolate, the Gefilteria’s dark chocolate and roasted beetroot ice-cream, Honey & Co’s marble cake and Joan Nathan’s chocolate almond cake. As well as recipes for sweet-toothed readers, savory dishes include Alan Rosenthal’s chocolate chilli and Denise Phillips' Sicilian capona...
Sababa
"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety 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...
