Falastin: A Cookbook
Reduzierte Artikel in dieser Kategorie
5,99 €
| Verlag | Random House UK |
| Auflage | 2020 |
| Seiten | 352 |
| Format | 20,3 x 3,5 x 27,8 cm |
| Gewicht | 1508 g |
| Artikeltyp | Englisches Buch |
| EAN | 9781785038723 |
| Bestell-Nr | 78503872UA |
Winner of Fortnum & Mason Cookery Book of the Year 2021
'This lavish compendium of Palestinian recipes... photographed so vividly you can almost smell the freshly chopped parsley.' The Times
'a vibrant collection of recipes that reflect Palestinian traditions and yet is utterly contemporary... I really want to cook everything in this.' Nigella Lawson
FALASTIN is a love letter to Palestine. 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 ha nded 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 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.
Rezension:
This lavish compendium of Palestinian recipes ... photographed so vividly you can almost smell the freshly chopped parsley. The Times
