A collection of over 100 recipes, which blends contemporary Mediterranean and Middle Eastrn cuisines and cultures, was inspired by favorite family recipes Zov's extensive world travel, and the people with whom Zov has had the plesure of eanting and cooking. This 268 page book is an informative and easy to use cookbook. It includes cooking techniques, pantry ingredients, and full photographs of each recipe. Foreword by Dean Koontz.
Book Description
Editorial Reviews
From Publishers Weekly
The author of this eponymous cookbook is the proprietress of a California bistro specializing in pan-Mediterranean and Middle Eastern-inflected dishes. Here, alongside a mini-autobiography and a laudatory introduction by Koontz, she provides the recipes for some of her favorite dishes. Though the cookbook is lushly photographed by Pornchai Mittongtare and cheerfully written, it has the self-indulgent feel of a vanity project. Nevertheless, some delicious ideas can be found in these pages, like an Iraqi Meatball Soup with Lemon and Mint, which is redolent of garlic, lemon and paprika, and simple Roasted Potatoes with Parsley and Thyme. Some of the recipes are labor intensive (like the Phyllo Purses with Chicken and Caramelized Onions or the Flatbreads with Spiced Ground Beef), but the results are worthy of a dinner party. And the desserts, while inspired by far-flung places, are uniformly delicious, especially the Jasmine Rice Pudding with Fresh Berries and a streusel-topped Armenian Tea-Cake called "khata," which is like a danish taken to the highest possible power. Restaurant stories and family reminiscences are interspersed throughout, but they serve as little more than a distraction. It’s the recipes, not the restaurateur, that really merit the attention.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
The Zagat Guide calls Zov "brilliant" and says she "can claim a very loyal following the old fashioned way" --Zagat Survey 2005
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
The flavors of the acclaimed restaurant in your own kitchen!,
By Judy Bart Kancigor (Fullerton, CA United States) - See all my reviews
This review is from: Zov: Recipes and Memories from the Heart (Hardcover)
From the Orange County Register
May 19, 2005 by Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family Are your seat belts securely fastened and your tray tables in their upright and locked position? Hang on. We're taking a little journey. Our tour guide is none other than Zov Karamardian, Orange County's own national treasure and award winning restaurateur. Zov's Bistro in Tustin, serving contemporary eastern Mediterranean cuisine, has since 1987 been one of the most popular and highly rated restaurants in the county. And now Zov has written a cookbook - "Zov: Recipes and Memories from the Heart" (Zov's Publishing) - taking us along for the ride, from her childhood in the Middle East to her world travels, as each memory inspires her to create a dish. Hummus from her family's stay in Beirut when she was 11. Jasmine Rice Pudding from the paddies she visited on a culinary tour of Vietnam in 2000. Feta for her Angel Hair Pasta inspired by childhood memories of her Syrian grandmother ripening goat cheese in buried pots. Potato Salad from her school days in Baghdad, where it was served with amba (pickled mango chutney) in a sandwich called Piaz. "Whoever graduated from that school, they talk about that sandwich," Zov told me. "It's one of those kid things that people love, like French fries here. We used to fight in that line to get that sandwich. If my mom made it we wouldn't eat it. It's the place and the environment that created that sandwich." And it's the place and environment that creates the mental picture, through Zov's evocative prose, that makes you want to head straight for the kitchen to cook. We can see the bustling souks, smell the fresh mint, hear the crackle of roasting peppers. "I take a canvas and I paint it," said Zov. "I want the readers to really salivate when they visualize the dish. I want them there with me. Every recipe has a photo. People eat with their eyes first, so it's going to tantalize their senses first and then their palate." After years of responding to customers' queries for recipes, Zov finally decided to document them in a book. "People really wanted those recipes," she told me. "They kept asking me all the time, `Can I have the Golden Lentil Soup recipe?' `Can I have that salad dressing?' Finally I decided to gather them all in one place." While many of the recipes border on the exotic - Grilled Shrimp with Mint and Cilantro Pesto, Sumac-Coated Chicken Kabob - with Zov as teacher, the preparations are not daunting. "My philosophy is convenience, quality and healthy ingredients and quick preparation," she said. "We're all busy, so there is really little time left to cook and shop. All the ingredients in the book are available in any market, except for some spices which you can easily find in a Middle Eastern market or health food store." Experienced and new cooks alike will appreciate the informative notes accompanying the recipes. "Don't be intimidated by the recipe or afraid to add what you like," Zov advised. "The recipe is a guideline, but it's a teaching tool too. I don't think there's anything in the recipe that you're going to need to know that I don't mention: technique, ingredients, preparation. It's all there. If you don't know how to cook now, by the time you finish cooking from this book, you will know how to cook. " ZOV'S FAVORITE POTATO SALAD from "Zov: Recipes and Memories from the Heart" 2 pounds small red-skinned potatoes, cut into 3/4-inch pieces 1/3 cup fresh lemon juice 1/3 cup extra-virgin olive oil 2 1/2 teaspoons salt, plus more to taste 1 teaspoon ground black pepper, plus more to taste 1 teaspoon crushed dried mint 1/3 cup finely chopped green onions 1/3 cup finely chopped red onion 3 tablespoons finely chopped fresh mint Fresh mint sprigs, for garnish Fill a large pot with 2 inches of water. Place a steamer basket in the pot, cover and bring water to a boil. Place potatoes in basket and steam until just tender, stirring after first 4 minutes, about 8 minutes total. Remove potatoes from pot. Meanwhile, whisk lemon juice, oil, 2 1/2 teaspoons salt, 1 teaspoon black pepper, and dried mint in a large bowl to blend. Add drained hot potatoes and toss to coat. Add green onions, red onions and chopped fresh mint. Toss gently to combine. Set aside until room temperature, tossing occasionally. Season to taste with salt and pepper. Garnish with fresh mint sprigs and serve. Serves 4 to 6
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Will use this book often!,
By
This review is from: Zov: Recipes and Memories from the Heart (Hardcover)
I have made several of the recipes in this cookbook and they all turn out looking just like the photo as well as tasting fantastic. My husband has made almost all of the soups with great results and the meats, especially the marinated flank steak, are just fabulous! I have actually served the flank steak often to guests with rave reviews. You will be so glad you have this cookbook! I am!
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Zov: Recipes and Memories from the Heart,
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This review is from: Zov: Recipes and Memories from the Heart (Hardcover)
This book is outstanding! Clear instruction, wonderful and unique recipes that always turn out deliciously. I've already recommended this book to a number of people. I served the cheese and parsley filled phyllo triangles at a dinner party last night. Yum! The memoirs are delightful, too.
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