| Author |
Tamimi, Sami, author.
|
| Publication |
California : Ten Speed Press, [2020]
|
| Description |
1 online resource (351 pages) : color illustrations. |
| Call # |
eBOOK |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Breakfast -- Snacks, spreads, and sauces -- Veggie, sides, and salads -- Soups -- Veggie mains -- Fish -- Meat -- Breads and pastries -- Sweets. |
| Summary |
"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"-- Provided by publisher. |
|
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. 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. He shows that Palestine's food is really the story of its people as he teases out the vestiges of an ancient culinary tradition. -- adapted from Goodreads info |
|
The story of Palestines 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 countrys 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 RiverEast 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 Striprecounting 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: Hassans Easy Eggs with Zaatar 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. |
| Note |
Description based on print version record. |
| Subject |
Cooking, Palestinian Arab.
|
|
Food -- Palestine.
|
|
Cooking, Palestinian Arab. (OCoLC)fst01753412
|
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Food. (OCoLC)fst00930458
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Middle East -- Palestine. (OCoLC)fst01207534 |
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COOKING / Regional & Ethnic / Mediterranean.
|
| Genre |
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
|
Electronic books. |
| Addl. Author |
Wigley, Tara, author.
|
|
Ottolenghi, Yotam, writer of foreword.
|
|
Zarins, Jenny, photographer.
|
|
OverDrive, Inc., distributor.
|
| Related To |
Print version: Tamimi, Sami. Falastin. California : Ten Speed Press, [2020] 9780399581731 (DLC) 2019050435 (OCoLC)1111381874 |
| ISBN |
9780399581748 (electronic bk.) |
|
039958174X (electronic bk.) |
|
