Nominado para el James Beard Awards 2022 en la categoría de comida
internacional.
Uno 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
Una evocadora recopilación de más de cien recetas e historias
inolvidables que es, también, una declaración de amor a Palestina.
Con 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.
En 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.
Prepárate para llenar la mesa de manjares deliciosos: ensaladas para
todos los gustos, sopas y cereales reconfortantes, panes esponjosos,
guisos fáciles y dulces perfumados.
ENGLISH DESCRIPTION
Nomineted for 2022 James Beard Awards
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.
IACP 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
"Truly, one of the best cookbooks of the year so far."--Bon Appétit
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.
