A ground-breaking Middle Eastern cookbook from the co-author of Ottolenghi- The Cookbook and Jerusalem, and co-founder of the innovative Ottolenghi delis.
Sami Tamimi (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 to become head chef of
Lilith, one of the top restaurants in Tel Aviv in the 1990s.
Sami moved to London in 1997 and worked at Baker & Spice as head
chef, where he set up a traiteur section with a rich Middle-Eastern
and Mediterranean spread. In 2002 he partnered with Noam Bar and
Yotam Ottolenghi to set up Ottolenghi in Notting Hill. At
Ottolenghi, Sami and Yotam created a concept that has proven a huge
success from day one, serving trademark savoury food and pastries,
providing catering and running two busy restaurants in central
London. Over the years, Sami was in charge of food creativity and
nurturing younger chefs around the company.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two
bestselling cookbooks- Ottolenghi- The Cookbook and Jerusalem- A
Cookbook. Sami's third cookbook Falastin is co-authored with Tara
Wigley and was the winner of the Fortnum & Mason Cookery Book of
the Year 2021.
Tara Wigley (Author)
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 when her twins were 18 months
old. She met Yotam Ottolenghi in 2011 and has been writing in
collaboration with him ever since. She began by developing, testing
and writing recipes for Yotam's weekly column in the Guardian
magazine and his longer monthly column, in 2017, for the New York
Times. Plenty More. NOPI- The Cookbook, SWEET and Ottolenghi SIMPLE
were all written with Tara.
Yotam Ottolenghi (Foreword By)
Yotam Ottolenghi is the restaurateur and chef-patron of the seven
Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is
the author of eight bestselling and multi-award-winning cookery
books. Yotam has been a weekly columnist for the Saturday Guardian
for over thirteen years and is 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'. This is shorthand for the creation of a meal which is full
of colour, flavour, bounty and sunshine. Yotam lives in London with
his family. www.ottolenghi.co.uk @Ottolenghi
This lavish compendium of Palestinian recipes ... photographed so
vividly you can almost smell the freshly chopped parsley.
*The Times*
Falastin is a beautifully relaxed, detailed and affectionate
celebration of the Palestinian cuisines Tamimi grew up eating
*Stylist*
Essential reading ... a labour of love that fully deserves the
fervour
*The Telegraph*
Fantastic celebration of contemporary Middle Eastern food
*Sunday Express*
Falastin is a transporting and illuminating read in lockdown
*Signe Johansen*
a vibrant collection of recipes that reflect Palestinian traditions
and yet is utterly contemporary... I really want to cook everything
in this.
*Nigella Cookbook Corner*
Sumptuous
*The Times*
Like the best cookbooks, this one opens a window to expand both
palates and minds.
*Publishers Weekly USA*
Expect enthusiastic demand from home cooks and foodie readers.
*Bookist*
unforgettable recipes
*Woman & Home Fell Good Food*
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