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Falastin : A Cookbook by Tara Wigley and Sami Tamimi (2020, Hardcover)
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Falastin : A Cookbook, Hardcover by Tamimi, Sami; Wigley, Tara; Ottolenghi, Yotam (FRW), ISBN 0399581731, ISBN-13 9780399581731, Brand New, Free shipping in the US Presents 120 recipes that tell the story of Palestine and its people, from refugee camp cooks to Gaza Strip home kitchens and master tahini makers, including Hassan’s Easy Eggs with Za’atar and Lemon and Pulled-Lamb Schwarma Sandwich. Illustrations.
- Buy it nowFalastin : A Cookbook, Hardcover by Tamimi, Sami; Wigley, Tara; Ottolenghi, Y...
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About this product
Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-100399581731
ISBN-139780399581731
eBay Product ID (ePID)23038285764
Product Key Features
Book TitleFalastin : a Cookbook
Number of Pages352 Pages
LanguageEnglish
Publication Year2020
TopicSpecific Ingredients / Natural Foods, General, Middle East / Israel & Palestine, Regional & Ethnic / Mediterranean, Regional & Ethnic / Middle Eastern
IllustratorYes
GenreCooking, History
AuthorTara Wigley, Sami Tamimi
FormatHardcover
Dimensions
Item Height1.1 in
Item Weight51.9 Oz
Item Length11 in
Item Width8 in
Additional Product Features
Intended AudienceTrade
LCCN2019-050435
Reviews"This is a beautiful book and I want to cook every single recipe in it." --Nigella Lawson "Sami Tamimi and Tara Wigley's beautiful Falastin is a love letter to Palestine--its warm and hospitable people and its bright and mouthwatering cuisine. A cookbook should make you dream, it should invite you to an expanding table, and, more important, it should make you drop everything and head straight to the kitchen. This book does all that. One day I hope to visit Sami's homeland; but until then, with Sami as my host and Tara as my guide, I'll let the scents and flavors of the Palestinian kitchen take me there as I pull up extra seats at my table to share this colorful and soulful food with family and friends." --Naz Deravian, author of Bottom of the Pot "A stunning collection of recipes and stories that showcase the best of Palestinian culture. I want to eat everything in this book" --Yasmin Khan, author of Zaitoun and The Saffron Tales "[A] celebration of Palestinian cooking . . . Adding to the overall connection between words and stomach are elegant photographs and additional instructions. . . . The temptation to try [all the recipes] is almost overwhelming. Expect enthusiastic demand from home cooks and foodie readers." -- Booklist (starred review) "[An] expert dive into the food of Palestine. The dishes overflow with bold flavors. . . . Like the best cookbooks, this one opens a window to expand both palates and minds." -- Publishers Weekly (starred review), "Sami Tamimi and Tara Wigley's beautiful Falastin is a love letter to Palestine--its warm and hospitable people and its bright and mouthwatering cuisine. A cookbook should make you dream, it should invite you to an expanding table, and, more important, it should make you drop everything and head straight to the kitchen. This book does all that. One day I hope to visit Sami's homeland; but until then, with Sami as my host and Tara as my guide, I'll let the scents and flavors of the Palestinian kitchen take me there as I pull up extra seats at my table to share this colorful and soulful food with family and friends." --Naz Deravian, author of Bottom of the Pot "A stunning collection of recipes and stories that showcase the best of Palestinian culture. I want to eat everything in this book" --Yasmin Khan, author of Zaitoun and The Saffron Tales, "This is a beautiful book and I want to cook every single recipe in it." --Nigella Lawson "Sami Tamimi and Tara Wigley's beautiful Falastin is a love letter to Palestine--its warm and hospitable people and its bright and mouthwatering cuisine. A cookbook should make you dream, it should invite you to an expanding table, and, more important, it should make you drop everything and head straight to the kitchen. This book does all that. One day I hope to visit Sami's homeland; but until then, with Sami as my host and Tara as my guide, I'll let the scents and flavors of the Palestinian kitchen take me there as I pull up extra seats at my table to share this colorful and soulful food with family and friends." --Naz Deravian, author of Bottom of the Pot "A stunning collection of recipes and stories that showcase the best of Palestinian culture. I want to eat everything in this book" --Yasmin Khan, author of Zaitoun and The Saffron Tales " Falastin is not a political book; it's a people book. But most of all, it's a cookbook that translates the rich culinary history of traditional Palestine into healthy, vibrant food for the twenty-first-century table." --177 Milk Street "[A] celebration of Palestinian cooking . . . Adding to the overall connection between words and stomach are elegant photographs and additional instructions. . . . The temptation to try [all the recipes] is almost overwhelming. Expect enthusiastic demand from home cooks and foodie readers." -- Booklist (starred review) "[An] expert dive into the food of Palestine. The dishes overflow with bold flavors. . . . Like the best cookbooks, this one opens a window to expand both palates and minds." -- Publishers Weekly (starred review), "Sami Tamimi and Tara Wigley's beautiful Falastin is a love letter to Palestine--its warm and hospitable people and its bright and mouthwatering cuisine. A cookbook should make you dream, it should invite you to an expanding table, and, more important, it should make you drop everything and head straight to the kitchen. This book does all that. One day I hope to visit Sami's homeland; but until then, with Sami as my host and Tara as my guide, I'll let the scents and flavors of the Palestinian kitchen take me there as I pull up extra seats at my table to share this colorful and soulful food with family and friends." --Naz Deravian, author of Bottom of the Pot "A stunning collection of recipes and stories that showcase the best of Palestinian culture. I want to eat everything in this book" --Yasmin Khan, author of Zaitoun and The Saffron Tales "[A] celebration of Palestinian cooking . . . Adding to the overall connection between words and stomach are elegant photographs and additional instructions. . . . The temptation to try [all the recipes] is almost overwhelming. Expect enthusiastic demand from home cooks and foodie readers." -- Booklist (starred review) "[An] expert dive into the food of Palestine. The dishes overflow with bold flavors. . . . Like the best cookbooks, this one opens a window to expand both palates and minds." -- Publishers Weekly (starred review)
Dewey Edition23
Dewey Decimal641.595654
SynopsisA soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner--120 recipes shaped by his personal story as well as the history of Palestine. IACP AWARD WINNER - LONGLISTED FOR THE ART OF EATING PRIZE - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Forbes - Bon Appétit - NPR - San Francisco Chronicle - Food Network - Food & Wine - The Guardian - National Geographic - Smithsonian Magazine - Publishers Weekly - Library Journal "Truly, one of the best cookbooks of the year so far."-- Bon Appétit The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced "fa-la-steen"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip--recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: - Hassan's Easy Eggs with Za'atar and Lemon - Fish Kofta with Yogurt, Sumac, and Chile - Pulled-Lamb Schwarma Sandwich - Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef., A soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner--120 recipes shaped by his personal story as well as the history of Palestine. JAMES BEARD AWARD NOMINEE * IACP AWARD WINNER * LONGLISTED FOR THE ART OF EATING PRIZE * ONE OF THE BEST COOKBOOKS OF THE YEAR: Forbes, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Food & Wine, The Guardian, National Geographic, Smithsonian Magazine, Publishers Weekly, Library Journal "Truly, one of the best cookbooks of the year so far."-- Bon Appétit The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced "fa-la-steen"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip--recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: * Hassan's Easy Eggs with Za'atar and Lemon * Fish Kofta with Yogurt, Sumac, and Chile * Pulled-Lamb Schwarma Sandwich * Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef., A soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner--120 recipes shaped by his personal story as well as the history of Palestine. The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced "fa-la-steen"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip--recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: - Hassan's Easy Eggs with Za'atar and Lemon - Fish Kofta with Yogurt, Sumac, and Chile - Pulled-Lamb Schwarma Sandwich - Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.
LC Classification NumberTX725.M628T36 2020
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Ratings and reviews
Most relevant reviews
- 17 May, 2024
Great cookbook in great condition. Many recipes and stories.
Great cookbook in great condition. Many recipes and stories.Verified purchase: YesCondition: New
- 07 Sep, 2021
Great book
Verified purchase: YesCondition: Pre-owned
- 09 Nov, 2021
Excellent Cook Book
Beautiful written..authentic Palestinian recipes!Verified purchase: YesCondition: New
