Sami Tamimi. (2020). Falastin: A Cookbook. Clarkson Potter/Ten Speed.

Sami Tamimi. 2020. Falastin: A Cookbook. Clarkson Potter/Ten Speed.

Sami Tamimi, Falastin: A Cookbook. Clarkson Potter/Ten Speed, 2020.

Sami Tamimi. Falastin: A Cookbook. Clarkson Potter/Ten Speed, 2020.

OverDrive Product Record

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keywords

1. • value: Cook Book
2. • value: health
3. • value: cookbooks
4. • value: Cooking
5. • value: Tahini
6. • value: recipe book
7. • value: Palestine
8. • value: Israel
9. • value: Judaica
10. • value: cookbook
11. • value: Flavor
12. • value: cookbooks best sellers
13. • value: cooking books
14. • value: mediterranean cookbook
15. • value: mediterranean diet cookbook
16. • value: cooking techniques
17. • value: french cookbook
18. • value: jewish cookbook
19. • value: vegetable cookbook
20. • value: yotam ottolenghi
21. • value: ottolenghi
22. • value: kitchen gifts
23. • value: cook books
24. • value: jewish gifts
25. • value: best cookbooks
26. • value: travel gifts
27. • value: pescatarian cookbooks
28. • value: chef gifts
29. • value: za'atar
30. • value: yotam ottolenghi cookbooks
31. • value: middle eastern cookbooks
32. • value: new home gift ideas
33. • value: ottolenghi cookbooks
34. • value: unusual gifts

creators

1. • role: Author
   • fileAs: Tamimi, Sami
   • bioText: Sami Tamimi was born and raised in Jerusalem and immersed in food since 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 1990s. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. 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 the co-author of two bestselling cookbooks, Ottolenghi: The Cookbook and Jerusalem: A Cookbook.
     Tara Wigley spent a decade working in publishing before going to cooking school in Ireland. She has developed, tested, and written recipes for Ottolenghi's weekly column in the Guardian magazine and monthly New York Times columns, as well as for his cookbooks. For Falastin, Tara travelled with Tamimi in Palestine and ate her body weight in chickpeas and tahini.
   • name: Sami Tamimi
2. • role: Author
   • fileAs: Wigley, Tara
   • name: Tara Wigley
3. • role: Author of introduction, etc.
   • fileAs: Ottolenghi, Yotam
   • name: Yotam Ottolenghi

imprint

Ten Speed Press

publishDate

2020-06-16T00:00:00-04:00

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title

Falastin

fullDescription

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.

reviews

1. • premium: True
   • source:
   • content:

     Starred review from February 17, 2020
     Ottolenghi alums Tamimi (coauthor, Jerusalem and Ottolenghi) and Wigley (coauthor, Ottolenghi Simple) set out on their own with this expert dive into the food of Palestine. The dishes overflow with bold flavors: hummus is layered with toasted pita, drizzled with parsley oil, and sprinkled with sumac in a chapter of hearty breakfast choices; preserved baby eggplants stuffed with walnuts and spicy peppers are ideal appetizers. Signatures such as “upside down” rice—inverted so that the beans, squash, and lamb baked underneath rest on top when served—are represented, and London-dwelling Tamimi also freely pairs nontraditional items like beets and sweet potatoes with pistachio and bulgur. Each recipe features tips for advance preparation (tahini and caramelized onions for a spicy baked cod dish can be made ahead) and suggested variations (for gluten-free chicken meatballs, replace bread crumbs with grated zucchini). The authors acknowledge that discussions about Palestine can be “political and difficult,” and they successfully walk that tightrope with sidebars on Banksy’s Walled Off Hotel in Bethlehem and figures such as Islam Abu Aouda, who offers cooking lessons in her refugee camp home. Like the best cookbooks, this one opens a window to expand both palates and minds.

2. • premium: True
   • source:
   • content:

     April 1, 2020
     

     With recipes both new and traditional, this is a companion to Yotam Ottolenghi and Sami Tamimi's Jerusalem, weaving stories and recipes to get to the heart of Palestine, while acknowledging the political realities of the region. Intended as a practical cookbook with recipes that are "doable as well as delicious," the work rejects hard-to-find ingredients and complicated steps. Sections include Breakfast; Snacks, Spreads, and Sauces; Veggie Sides and Salads; Soups; Veggie Mains; Fish; Meat; Breads and Pastries; and Sweets, as well as a glossary and index. The book also features 130 photographs that tell the story of Palestine's people and cuisine. With recipes that include options for "playing around" (tips and alternatives), "getting ahead" (make ahead and meal-prep options), as well as metric conversions for ingredients, the authors make good on the promise to offer doable and delicious options. VERDICT Perfect for home cooks wanting to try new flavors and explore Middle Eastern options.--Gricel Dominguez, Florida International Univ. Lib., Miami

     Copyright 2020 Library Journal, LLC Used with permission.

3. • premium: True
   • source:
   • content:

     Starred review from March 15, 2020
     Tamimi and Wigley have worked in restaurants and written cookbooks with star chef-author Yotam Ottolenghi (Jerusalem, 2012; Ottolenghi Simple, 2018), who provides this book's foreword. Named for a historic Palestinian newspaper, this celebration of Palestinian cooking addresses the politics of the region while also highlighting local culinary experts, like the yogurt-making ladies of Bethlehem and Vivien Sansour of the Palestine Seed Library. Not shying away from conflict, this rather transcends much of it by focusing on 120 unique and familiar recipes, covering breakfast through dessert, that give a great sense of Arabic cuisine and what it shares with its neighbors. Readers will find tips among the introductions to food traditions (don't fry falafel until you're ready to eat it) and ingredients (the bonuses of green Palestinian olive oil, for instance). Adding to the overall connection between words and stomachs are elegant photographs and additional instructions, such as notes about a fish spice mix and the art of tahini, among others. Some dishes require extensive preparation; others are staples to be frozen, refrigerated, or stored. The temptation to try them all is almost overwhelming. Expect enthusiastic demand from home cooks and foodie readers.(Reprinted with permission of Booklist, copyright 2020, American Library Association.)

popularity

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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...

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