Falastin: A Cookbook
ISBN-13:
9780399581731
ISBN-10:
0399581731
Edition:
NO-VALUE
Author:
Sami Tamimi, Tara Wigley
Publication date:
2020
Publisher:
Ten Speed Press
Format:
Hardcover
352 pages
Category:
Natural Foods
,
Cooking by Ingredient
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Book details
ISBN-13:
9780399581731
ISBN-10:
0399581731
Edition:
NO-VALUE
Author:
Sami Tamimi, Tara Wigley
Publication date:
2020
Publisher:
Ten Speed Press
Format:
Hardcover
352 pages
Category:
Natural Foods
,
Cooking by Ingredient
Summary
Falastin: A Cookbook (ISBN-13: 9780399581731 and ISBN-10: 0399581731), written by authors
Sami Tamimi, Tara Wigley, was published by Ten Speed Press in 2020.
With an overall rating of 4.4 stars, it's a notable title among other
Natural Foods
(Cooking by Ingredient) books. You can easily purchase or rent Falastin: A Cookbook (Hardcover) from BooksRun,
along with many other new and used
Natural Foods
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $8.2.
Description
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.
“This is a beautiful book and I want to cook every single recipe in it.”—Nigella Lawson
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.
“This is a beautiful book and I want to cook every single recipe in it.”—Nigella Lawson
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.
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