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FALASTIN: A COOKBOOK

FALASTIN: A COOKBOOK

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by Sami Tamimi (Author), Tara Wigley (Author), Yotam Ottolenghi (Foreword)

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Falastin is a soulful tour of Palestinian cookery today from Ottolenghi's Executive Chef Sami Tamimi, with 120 highly cookable recipes contextualized by his personal narrative of the Palestine he grew up in.

The story of Palestine's food is really the story of its people. When the events of 1948 forced people from all the 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, Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, many distinct regional cooking traditions, and, ultimately, Palestinian cooks' ingenuity and resourcefulness as the country's foodways mingled and morphed. From the recipes of 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 cuisine while recording the derivations of a dynamic cuisine and the stories of the people of Palestine--as told from the kitchen.

.About the author: SAMI TAMIMI was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990's. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. As the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook (Ebury, UK, 2008; Ten Speed, US, 2012) and Jerusalem: A Cookbook (Ebury, UK, and Ten Speed, US, 2012) 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. She has developed, tested, and written recipes for Ottolenghi's weekly column in the Guardian magazine and monthly New York Times's columns, as well as for his cookbooks. For Falastin, Tara has travelled with Tamimi in Palestine and eaten her body weight in chickpeas and tahini.

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. His cookbooks have sold over seven million copies worldwide. Amongst several prizes, Ottolenghi Simple won the National Book Award and was selected as a best book of the year by the New York Times. Yotam is a weekly columnist for the Saturday Guardian and a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as "exotic," has led to what some call "the Ottolenghi effect": meals full of colour, flavour, bounty, and sunshine. Yotam lives in London with his family.

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