Description
About the Author
Rawia Bishara opened Tanoreen in 1998 as a tribute to her mother's rich culinary heritage and over the years it has won countless accolades. She teaches at the renowned DeGustibus Culinary School and her recipes have appeared in Plate Magazine, New York Magazine and The New York Times. Rawia now runs the restaurant, a unique family-owned and operated enterprise, with her daughter Jumana.
Reviews
As well as the expected houmous, falafel and baba ganoush are Palestinian specialities and Middle Eastern-American fusion dishes. The two recipes I tested were smocked wheat berries with lamb (freekeh bel lahmeh) and cauliflower salad (salatet zahra). One thing was instantly apparent: the author's love of spices. My kitchen was filled with wonderful aromas.' * Delicious magazine *
'Rawia Bishara's Olives, Lemons and Za'atar is bursting with vibrant colours and flavours of the Middle East. * Food & Travel magazine *
This beautiful book is a 'collection from the heart' writes Rawia Bishara[...]Her cooking is a joyful celebration of her upbringing in Nazareth, where her mother made olive oil, vinegar and 'jewel-coloured jam'[...]Recipes are wholesome yet bursting with flavours. * The Simple Things *
Book Information
ISBN 9780857832306
Author Rawia Bishara
Format Hardback
Page Count 224
Imprint Kyle Books
Publisher Octopus Publishing Group
Weight(grams) 920g
Dimensions(mm) 252mm * 212mm * 24mm