Zaitoun: Recipes From the Palestinian Kitchen , Yasmin Kahn, Hardbound
Zaitoun: Recipes From the Palestinian Kitchen , Yasmin Kahn, Hardbound
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and stunning travel photography.
"Yasmin Khan draws on her vast experience as a storyteller, cook, human rights activist, itinerant traveler and writer to create a moving, empathetic, hugely knowledgeable and utterly delicious book." ―Anthony Bourdain
Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.
Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.
In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.
100 color photographsFrom the Back Cover:
Praise for Yasmin Khan's debut book The Saffron Tales:
"This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food."
– Nigella Lawson
"Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin’s Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country."
– Yotam Ottolenghi
"Yasmin Khan has lived and traveled widely in Iran, and The Saffron Tales...reflects traditions she knows intimately. But she has the rare gift of being able to translate her personal heritage into recipes even newcomers will be able to pull off."
– New York Times Book Review
"One of the more engrossing cookbooks I read this year...Nations speak and, in some cases, survive through their culinary traditions. This book is an incomparable and important examination of Iranian society through its kitchens and cuisine."
– Wall Street Journal
"[Khan’s] food is a sensitive balance of tradition with modern tweaks."
– Los Angeles Times
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