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Falastin: A Cookbook Hardcover – Illustrated, 16 June 2020

4.8 out of 5 stars 989 ratings

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Product details

  • Publisher : Ten Speed Press; Illustrated edition (16 June 2020)
  • Language : English
  • Hardcover : 352 pages
  • ISBN-10 : 0399581731
  • ISBN-13 : 978-0399581731
  • Dimensions : 20.14 x 2.84 x 27.56 cm
  • Customer Reviews:
    4.8 out of 5 stars 989 ratings

Product description

Review

"This is a beautiful book and I want to cook every single recipe in it."--Nigella Lawson

"Sami Tamimi and Tara Wigley's beautiful Falastin is 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 of Bottom 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 of Zaitoun and The 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)

About the Author

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.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
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Top reviews from other countries

Noemia
5.0 out of 5 stars Falastin: um livro que é muito mais do que receitas
Reviewed in Brazil on 11 September 2020
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Philip F E Dutton
5.0 out of 5 stars A feast for the eyes and the taste buds
Reviewed in Germany on 19 April 2021
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Debora Gikovate
5.0 out of 5 stars Falsatin, indispensable
Reviewed in Brazil on 19 June 2020
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Lisia Bello
5.0 out of 5 stars Receitas deliciosas, elabora das e saudáveis!
Reviewed in Brazil on 26 February 2021
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E. Trent Vernon
5.0 out of 5 stars Wow... What a Treasure. So far, every recipe has been great.. also some great writing as well!
Reviewed in the United States on 18 June 2020
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5.0 out of 5 stars Wow... What a Treasure. So far, every recipe has been great.. also some great writing as well!
Reviewed in the United States on 18 June 2020
The wait is over! I have been waiting for this to arrive since I first ordered it in January. I was able to already complete some cooks from it prior to arrival. The cover recipe (little gem salad, smashed cucumbers, shatta (a recipe in itself), and smoked eggplant. Shatta takes three days to ferment (I kept forgetting to blend it so mine was still fine after 5 or six days), and the smokey eggplant puree is heavenly. All in all, I think I nailed the cover photo recipe very good!

Other recipes I have tried.. Chicken Musakhan, Shatta, and Chicken Shawerma pie were amazing.

I have complete a few soft peruses of the book, and other than the dessert section, there is not a single recipe that doesn't scream out to me to make. Each recipe has a blurb at the start with backstory as well! As for the sweet section, I just am not a fan of the middle eastern sweets.. rose water, orange blossom water, etc, etc.. so that section will probably be the least cooked from.

If you are already familiar with ingredients you're going to need, (sumac, pomegranate molasses, tahini, (lots of tahini), allepo pepper, urfa biber, grape leaves).. then you can jump right in! Newcomers to this cuisine might need to search out a Middle Eastern market or do some Amazon shopping first!

Also, the food photography is just wonderful!

I cannot recommend this book enough, now back to cooking!!
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