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Israeli Soul: Easy, Essential, Delicious by Michael Solomonov and Steven Cook

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Notes about this book

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Notes about Recipes in this book

  • Goldie falafel

    • inflytur on December 24, 2018

      Wonderful textures: pillowy interior that isn’t mushy and a crispy exterior. I used my smallest scoop to portion out for frying.

  • Pita bread

    • inflytur on December 25, 2018

      Couldn’t be easier and my house smells wonderful from the baking pitas.

  • Making sabich

    • MelMM on February 08, 2019

      2-7-2019 This isn't exactly a recipe, but more of a discussion about what goes into sabich. Recipes are given for some eggplant preparations, and for amba. I read this chapter about sabich, then put it together as I saw fit. Quite possibly the best sandwich I've ever eaten. Move over, falafel.

  • Avocado with peanut harissa

    • MelMM on February 14, 2019

      2-13-2019 This could be my favorite hummus topping. I make the harissa in the book, but include some preserved lemon and some urfa chile flakes. I do the peanuts in a skillet rather than the oven. This is really, really good.

  • Broccoli and pine nut pesto

    • MelMM on February 14, 2019

      2-12-2019 Delicious. For the 5-minute hummus, I make half a batch in the Vitamix, and add more garlic, just a whole clove for a half recipe, and more lemon juice. I include the liquid from the chickpeas and don't have to add water. The broccoli pesto is great. For the whole florets, I cooked in a skillet rather than the oven.

  • Sirloin shishlik

    • mharriman on February 19, 2019

      Good but not great. For the 22 hours of marinading, the flavors of garlic, dill, and parsley were very mild. The best part was coming home at the end of the day and throwing the sirloin skewers and some vine ripe tomatoes on my stove top grill pan and having dinner ready in less than 25 minutes. Served with orzo and a green salad.

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Reviews about this book

  • Food in Jars

    Israeli classics, fine-tuned for home cooking. The speedy hummus is excellent, as are the many chopped salads.

    Full review
  • Eat Your Books

    Buy this book for the recipes, fall in love with it for the story.

    Full review
  • The Kitchn

    ...includes step-by-step how-to instructions and detailed close-ups of finished dishes so you can be sure that you're on the right track.

    Full review
  • ISBN 10 0544970373
  • ISBN 13 9780544970373
  • Published Oct 16 2018
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt

Publishers Text

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 three-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.

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