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Falastin

Falastin 1

A Cookbook

by Sami Tamimi and Tara Wigley
Hardback
Publication Date: 31/03/2020
5/5 Rating 1 Reviews
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RRP  $49.99 $36.35

A ground-breaking Middle Eastern cookbook from the co-author of Ottolenghi: The Cookbook and Jerusalem, and co-founder of the innovative Ottolenghi delis.

Falastin is a love letter to Palestine, the land and its people; an evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE.

Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.

The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.

With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich and complex land.

So get ready to laden your table with the most delicious of foods – from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats – here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.

ISBN:
9781785038723
9781785038723
Category:
TV / celebrity chef cookbooks
Format:
Hardback
Publication Date:
31-03-2020
Language:
English
Publisher:
Penguin Random House
Country of origin:
United Kingdom
Pages:
352
Dimensions (mm):
276x198x203mm
Weight:
1.5kg
Sami Tamimi

Sami Tamimi's intimate engagement with food started at a tender age, whilst watching his mother prepare Palestinian delicacies at their home within the walls of Arab East Jerusalem.

His first job was as a commis chef at the Mount Zion hotel in the city. He thereafter investigated some of his culinary passions, including the food of Yemen, Morocco, Egypt, Persia and even the Eastern European Jewish communities.

In 1997 he moved from Tel Aviv to London to work at Baker and Spice, creating a unique traiteur section with the strong identifiable flavours of the Middle East. In 2002 he teamed up with Yotam to open Ottolenghi.

Tara Wigley

Tara Wigley spent a decade working in publishing – at the Abner Stein Literary Agency in London and then Simon & Schuster – before going to cookery school in Ireland when her twins were 18 months old. She met Yotam Ottolenghi in 2011 and has been writing in collaboration with him ever since. She began by developing, testing and writing recipes for Yotam's weekly column in the Guardian magazine and his longer monthly column, in 2017, for the New York Times. Plenty More. NOPI: The Cookbook, SWEET and Ottolenghi SIMPLE were all written with Tara.

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Customer Reviews

Average Rating

5 / 5 (1 Ratings)
  • Falastin

    by on

    Absolute love this book and can't wait to try some of the recipes. Have purchased themain spice mentioned in the book and it in itself smells terrific.