Boustany: A Celebration of Vegetables from My Palestine
£30.00
notes
Boustany takes you on a culinary journey through Palestine, the homeland of Ottolenghi co-founder and chef Sami Tamimi. Translating from Arabic as 'My Garden', Boustany is packed full of over 100 down-to-earth, relaxed and tasty vegetarian recipes that are reflective of Sami's signature style and approach to food. Covering everything from breakfast to big celebrations, dishes include fiery burnt chilli salsa, aubergine and chickpeas with a spicy green lemon sauce, tahini rice pudding with grape compote and couscous fritters with preserved lemon yoghurt. Dedicated to the people of Palestine, the book offers an insight into Tamimi’s culinary heritage, revealing the stories, memories and emotions linked to each dish.
Dimensions
27.5cm (10in) x 20cm (8in)
Features
notes
Boustany takes you on a culinary journey through Palestine, the homeland of Ottolenghi co-founder and chef Sami Tamimi. Translating from Arabic as 'My Garden', Boustany is packed full of over 100 down-to-earth, relaxed and tasty vegetarian recipes that are reflective of Sami's signature style and approach to food. Covering everything from breakfast to big celebrations, dishes include fiery burnt chilli salsa, aubergine and chickpeas with a spicy green lemon sauce, tahini rice pudding with grape compote and couscous fritters with preserved lemon yoghurt. Dedicated to the people of Palestine, the book offers an insight into Tamimi’s culinary heritage, revealing the stories, memories and emotions linked to each dish.
Insights
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. Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: ‘Ottolenghi: The Cookbook’ and ‘Jerusalem: A Cookbook’, which the New York Times recently named as one of the 25 most influential cookbooks from the last 100 years. Sami’s third cookbook ‘Falastin’ is co-authored with Tara Wigley and won the Fortnum & Mason Cookery Book of the Year 2021.
Details & Care
- Publisher: Penguin
- Hard cover
- Colour photography
- Number of pages: 319
- ISBN: 9781529916423
Glossary