Founded by the late Daniel Rogov, welcoming foodies to discuss the dining scenes in Israel and abroad, along with all things related to kosher food.
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Frank Deis

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Zahav in Philadelphia -- a question

by Frank Deis » Mon Nov 09, 2015 1:21 pm

I'm old enough to have worked my way through various cooking styles, French with Julia Child in the 70's, Tuscan/northern Italian in the 90's, Chinese and Indian here and there. Recently I have been discovering Israeli and middle eastern food largely through buying cookbooks and following the recipes. I have been on a kick following Yotam Ottolenghi, but recently I bought a copy of Michael Solomonov's cookbook "Zahav" which presents recipes from his restaurant of the same name in Philadelphia.

Solomonov is a young American Israeli, very enthusiastic about Israeli food, and yet he presents a contrast with Ottolenghi who is more of a British/European Israeli. I think of a typical Ottolenghi recipe as having 14 ingredients 6 of which are hard to find. The results are excellent but Solomonov's recipes are often simpler and the results are heartier. Maybe 5 ingredients, 2 of which are hard to find.

My question is -- has anyone here eaten at Zahav or heard of it? I am curious how someone with a thorough familiarity with Israeli food would respond to what M.S. is doing there. By the way every few recipes you come up with a dish from the Yemenite tradition, M.S. is very fond of Yemenite soups. I'm really enjoying cooking from this book and eating these Israeli foods!
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Jenise

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Re: Zahav in Philadelphia -- a question

by Jenise » Wed Jan 27, 2016 4:17 pm

Wow, three months and no responses? This forum hasn't been super-active without Rogov here to tend it, but even then I'm surprised.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Robin Garr

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Re: Zahav in Philadelphia -- a question

by Robin Garr » Wed Jan 27, 2016 5:00 pm

Jenise wrote:Wow, three months and no responses? This forum hasn't been super-active without Rogov here to tend it, but even then I'm surprised.

The wine section has a steady flow, but this section, not so much ... I think most of the regulars are in Israel, and probably more au courant with eateries in Jerusalem or Tel Aviv? What about it, guys?

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