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dried oyster tofu
where he met and first worked with Yotam Ottolenghi
clam chowder
early owner's name to front pastedown
curry of aubergines
Zahav: A World of Israeli Cooking (Michael Solomonov, Steven Cook) Tex-Mex dried oyster tofuThe James Beard Awardwinning 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 Apptit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America"). Zahav
