Zahav is an intensely personal work that is as much a celebration of Michael Solomonov's Israeli cultural roots as it is a family album of comforting and well-loved recipes. The idea of the book was born out of Solomonov's desire to give others palpable experiences of Israeli hospitality outside of its politics and evening news headlines, and it largely succeeds. Solomonov and his business partner Steven Cook have provided a good mix of recipes that begin with the basic building blocks of Israeli cooking and transition fluidly into more complex courses. Highlights include a recipe for tehina (or tahini), the "secret sauce" that is silky, "creamy, nutty and rich with a delicate sweetness." Solomonov provides tips on how to render smooth hummus, which is a happy consequence of overcooked chickpeas, as well as cultural context behind the recipes, such as the Turkish, Bulgarian, Persian and Palestinian influences on this comforting cuisine. "Do what the Israelis do," writes Solomonov, "adapt to our surroundings using tradition as our guide." --Nancy Powell, freelance writer and technical consultant