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A Cookbook
A Cookbook
By Sami Tamimi and Tara Wigley
Foreword by Yotam Ottolenghi
By Sami Tamimi and Tara Wigley
Foreword by Yotam Ottolenghi
Best Seller
Category: International Cuisine | Cooking Methods
Category: International Cuisine | Cooking Methods
Hardcover $35.00
Jun 16, 2020 | ISBN 9780399581731
Ebook $11.99
Jun 16, 2020 | ISBN 9780399581748
Ebook
Jun 16, 2020 | ISBN 9780399581748
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About Falastin
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.
About Falastin
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.
About Sami Tamimi
SAMI TAMIMI was born and raised in Jerusalem and was immersed in food from childhood. He started his career as… More about Sami Tamimi
About Tara Wigley
TARA WIGLEY spent a decade working in publishing–at the Abner Stein Literary Agency in London and then Simon & Schuster–before… More about Tara Wigley
About Sami Tamimi
SAMI TAMIMI was born and raised in Jerusalem and was immersed in food from childhood. He started his career as… More about Sami Tamimi
About Tara Wigley
TARA WIGLEY spent a decade working in publishing–at the Abner Stein Literary Agency in London and then Simon & Schuster–before… More about Tara Wigley
Product Details
Category: International Cuisine | Cooking Methods
Hardcover | $35.00
Published by Ten Speed Press
Jun 16, 2020 | 352 Pages | 7-2/3 x 10-2/3 | ISBN 9780399581731
Category: International Cuisine | Cooking Methods
Ebook | $11.99
Published by Ten Speed Press
Jun 16, 2020 | 352 Pages | ISBN 9780399581748
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Praise
“This is a beautiful book and I want to cook every single recipe in it.”—Nigella Lawson
“Sami Tamimi and Tara Wigley’s beautifulFalastinis 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 ofBottom 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 ofZaitounandThe 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)
Awards
IACP Cookbook Award AWARD 2021
James Beard Award AWARD 2022
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Falastin
Category: International Cuisine | Cooking Methods
Category: International Cuisine | Cooking Methods
Falastin
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Jun 16, 2020 | ISBN 9780399581748
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