How to Butter Toast: The new illustrated cookbook from bestselling Ottolenghi food writer and author, with funny, easy & simple cooking rhymes and recipes

Cookbooks, Food & Wine

Wigley, Tara

Cooking Education & Reference

Pavilion Books

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. “This is a beautiful book and I want to cook every single recipe in it.”—Nigella Lawson 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.

Falastin: A Cookbook

Tamimi, Sami

Cooking by Ingredient

Ten Speed Press+

NEW YORK TIMES BESTSELLER * The&nbsp;author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. IACP AWARD FINALIST * NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review * NPR * The Washington Post * The Guardian * The Atlanta Journal-Constitution * National Geographic * Town & Country * Epicurious "Bold, innovative recipes . . . make this book truly thrilling."--The New York Times Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.

Ottolenghi Flavor: A Cookbook

Ottolenghi, Yotam

Belfrage, Ixta

Simple

Howarth, Esme

Regional & International

KO Éditions

Nominado para el James Beard Awards 2022 en la categoría de comida internacional.\nUno de los mejores libros de cocina del año según: Forbes • Bon Appétit• NPR • San Francisco Chronicle • Food Network • Food & Wine • TheGuardian • National Geographic • Smithsonian Magazine • Publishers Weekly• Library Journal\nUna evocadora recopilación de más de cien recetas e historias inolvidables que es, también, una declaración de amor a Palestina.\nCon un espectacular despliegue fotográfico de platos y lugares, arropado por los relatos de voces palestinas nunca escuchados, este innovador libro de cocina nos transporta a una tierra rica y generosa.\nEn su recorrido por Belén, Jerusalén Este, Nablus, Haifa, Akka, Nazaret, Galilea y Cisjordania, los autores nos invitan a vivir y disfrutar, con una cercanía y complicidad sin precedentes, de la tierra natal de Sami. Puesto que cada región tiene su propia identidad y una historia única que contar, descubriremos por el camino un sinfín de insospechadas combinaciones de sabores.\nPrepárate para llenar la mesa de manjares deliciosos: ensaladas para todos los gustos, sopas y cereales reconfortantes, panes esponjosos, guisos fáciles y dulces perfumados.\nENGLISH DESCRIPTION\nNomineted for 2022 James Beard Awards\nA 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.\nIACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Forbes • Bon Appétit • NPR • San Francisco Chronicle • Food Network • Food & Wine • The Guardian • National Geographic • Smithsonian Magazine • Publishers Weekly • Library Journal\n“Truly, one of the best cookbooks of the year so far.”—Bon Appétit\nThe 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.\nIn 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.\nFrom 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:\n• 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\nNamed 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.

Falastin. Un viaje culinario / Falastin. A Cookbook (Spanish Edition)

Salamandra

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