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