Sarah Hodge

Food writer and cookbook reviewer

As a huge fan of Israeli and Sephardic cooking, “Zahav,” combines my love of all things Israeli (silan, hummus, tahini, halvah) and Sephardic (borekas, albondigas, fritas de prasa). His hummus recipe is out-of-this-world good, and this is coming from someone with dozens of Middle Eastern cookbooks (including the Hummus Bros. cookbook from the UK). Other gems include the wide range of salads, vegetables, Persian-style pilafs, homemade breads and a standout dessert section with well-known favorites such as rugelach, babka, konafi, basboosa, poppyseed cake and Turkish coffee ice cream.

Maggie Hoffman

Food & drink writer

The best hummus ever. That makes this book worth the price of admission. But there's a lot more inspiration here, too.

Clay Williams

Photographer and blogger

Noam Ben-Ami

Host of Platypus (San Francisco pop-up)

Reem Kassis

Cookbook author