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By Sami Tamimi and Tara Wigley.

From Yotam Ottolenghi’s executive chef and partner comes an exploration of Palestinian cooking and history, retracing the lineage of the country’s cuisine between the Mediterranean Sea and the Jordan River, up to the Galilee, inland to Nazareth, and south to the Gaza Strip. Tamimi recounts his upbringing and his decision to leave home at seventeen to cook in West Jerusalem where he first met Ottolenghi. Through the course of 120 recipes, Tamimi presents ideas from refugee-camp cooks, master tahini makers, and the home kitchens of Gaza to record this ancient and living culinary tradition.