Tanoreen: Palestinian Home Cooking in Diaspora; A New and Expanded Edition of Olives, Lemons, and Za'atar by Bishara, Rawia
Tanoreen: Palestinian Home Cooking in Diaspora; A New and Expanded Edition of Olives, Lemons, and Za'atar by Bishara, Rawia

Tanoreen: Palestinian Home Cooking in Diaspora; A New and Expanded Edition of Olives, Lemons, and Za'atar

Recipes from the iconic Brooklyn restaurant. It has been 10 years since the publication of the beloved...
$60.61 AUD
$60.61 AUD
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Author: Rawia Bishara
Format: Hardcover
Language: English
Subtotal: $60.61
Tanoreen: Palestinian Home Cooking in Diaspora; A New and Expanded Edition of Olives, Lemons, and Za'atar by Bishara, Rawia

Tanoreen: Palestinian Home Cooking in Diaspora; A New and Expanded Edition of Olives, Lemons, and Za'atar

$60.61
Tanoreen: Palestinian Home Cooking in Diaspora; A New and Expanded Edition of Olives, Lemons, and Za'atar by Bishara, Rawia

Tanoreen: Palestinian Home Cooking in Diaspora; A New and Expanded Edition of Olives, Lemons, and Za'atar

$60.61
Author: Rawia Bishara
Format: Hardcover
Language: English
Description
Recipes from the iconic Brooklyn restaurant.

It has been 10 years since the publication of the beloved cookbook, Olives, Lemons and Za'atar by Rawia Bishara, chef and owner of the iconic Brooklyn restaurant Tanoreen. In this new expanded edition Rawia shares the flavors of her Palestinian childhood in Nazareth--with recipes passed down from her mother and recreated with Rawia's creative flair, as well as dishes influenced from summers spent in Spain, and from living and cooking in the historically Italian neighborhood of Bay Ridge.

The result is a sensational cross-cultural mix and gives you everything you need--pickles, yogurt, bread, mezze, salads, stews, desserts, and more--to enjoy the best of Middle Eastern home cooking and share in the most convivial Arab hospitality.

Author: Rawia Bishara
Publisher: Interlink Books
Published: 04/22/2025
Pages: 256
Binding Type: Hardcover
Weight: 2.45lbs
Size: 10.00h x 8.60w x 0.90d
ISBN: 9781623716301

About the Author
Rawia Bishara opened the restaurant Tanoreen in 1998 as a way to share with the world the rich culinary heritage of her native Nazareth. Located in Brooklyn, New York, Tanoreen has received praise from publications that include The New York Times, The New Yorker, Travel & Leisure, and the Michelin Guide. In 2017, Rawia was nominated for the James Beard Foundation award for Best Chef, New York City. She is also author of Levant: New Middle Eastern Cooking from Tanoreen.

Peter Cassidy is an experienced food and lifestyle photographer based in london. Shooting advertising, packaging and editorial commissions both in the studio and on location, his clients include Marks & Spencer, Sainsbury's, Waitrose, Asda, Dairy Crest, Baxter's, Tilda Bloomsbury, Quadrille Publishing, Kyle Books and RPS. He has also shot for Harrods Magazine, The Sunday Times, The Guardian, The Telegraph, Red, Food & Travel, Good Food, Olive and Delicious magazines.
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