Steven Cook – författare

Half a decade after Arabs across the Middle East poured into the streets to demand change, hopes for democracy have disappeared in a maelstrom of violence and renewed state repression. Egypt remains an authoritarian state, Syria and Yemen are in the midst of devastating civil wars, Libya has descended into anarchy, and the self-declared Islamic State rules a large swath of territory. Even Turkey, which also experienced large-scale protests, has abandoned its earlier shift toward openness and democracy and now more closely resembles an autocracy. How did things go so wrong so quickly across a wide range of regimes? In False Dawn, noted Middle East regional expert Steven A. Cook looks at the trajectory of events across the region from the initial uprising in Tunisia to the failed coup in Turkey to explain why the Arab Spring did not succeed. Despite appearances, there were no true revolutions in the Middle East five years ago: none of the affected societies underwent social revolutions, and the old structures of power were never eliminated. Even supposed successes like Tunisia still face significant barriers to democracy because of the continued strength of old regime players. Libya, the state that came closest to revolution, has fragmented into chaos, and Turkey's president, Recep Tayyip Erdogan, has used the recent coup against him as grounds for a widespread crackdown on his opponents, reinforcing the Turkish leader's personal power. After taking stock of how and why the uprisings failed to produce lasting change, Cook considers the role of the United States in the region. What Washington cannot do, Cook argues, is shape the politics of the Middle East going forward. While many in the policymaking community believe that the United States must "get the Middle East right," American influence is actually quite limited; the future of the region lies in the hands of the people who live there. Authoritative and powerfully argued, False Dawn promises to be a major work on one of the most important historical events of the past quarter century.

Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern lsraeli cuisine, attracting notice from the New York Times, Bon Appetit, ("an utter and total revelation"), and Eater ("Zahav defines lsraeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

The James Beard Award-winning chef and co-owner of Philadelphia’s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, (“an utter and total revelation”), and Eater (“Zahav defines Israeli cooking in America”). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov’s food includes little dishes called mezze, such as the restaurant’s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called “Jerusalem in a bowl.” It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that’s a celebration in itself. All Solomonov’s dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.“Solomonov shares his story as well as his wide-ranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers’ preconceptions . . . Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut.” —Publishers Weekly (starred review)

Taking Albert Park College from forced closure to Australia''s School of the YearIn 2006, Albert Park College, a public secondary school in inner-city Melbourne, was closed after a dramatic loss in confidence caused enrolments to plummet. Devastated yet determined parents rallied and convinced the education department to give the school a second chance. The old buildings were bulldozed and a new school began to take shape.At the same time, experienced public school educator Steven Cook was in search of a fresh start. He took on the job as principal of the new college, moved into the local area, became part of the community and got to work.In 2021, Albert Park College was voted Australian School of the Year.In From the Ground Up, Steven Cook reveals how a thriving new college was created where the previous one had failed, and what it takes to create a successful public school. He reflects on his career as an educator, and demonstrates how to rebuild and renew our public schools to give our young people and our nation a great future. This is an inspiring story of how learning from our mistakes can result in our greatest achievements.