{"product_id":"boustany-a-celebration-of-vegetables-from-my-palestine-a-cookbook","title":"Boustany: A Celebration of Vegetables from My Palestine [A Cookbook]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSami Tamimi\u003c\/b\u003e was born and raised in Jerusalem and immersed in food since childhood. He started his career at 17 as commis-chef in a Jerusalem hotel and gained expertise by working his way up, through a variety of restaurants, mastering diverse culinary traditions along the way, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. In 2002, he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has seven delis and two restaurants, NOPI and ROVI, all in London. As the executive head chef, Sami was involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Sami and Yotam have written two critically acclaimed cookbooks, \n\u003ci\u003eOttolenghi: The Cookbook\u003c\/i\u003e and \n\u003ci\u003eJerusalem: A Cookbook\u003c\/i\u003e. Sami's third cookbook \n\u003ci\u003eFalastin \u003c\/i\u003eis co-authored with Tara Wigley and is a winner of the Fortnum \u0026amp; Mason Cookery Book of the Year, a James Beard Award nominee, an IACP Award winner and longlisted for The Art of Eating Prize. Nowadays, Sami divides his time between London and Umbria in Italy.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Celebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more, from the award-winning co-author of Jerusalem, Falastin and co-founder of Ottolenghi\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"Boustany\u003c\/i\u003e is a bold, vegetable-forward exploration of Palestinian food and culture. The flavors are vibrant--layered yet deceptively simple. With recipes rooted in nostalgia and memory, Sami Tamimi brings his heritage to life, plate by plate. This book is a tribute to the traditions, spices, and connections that define his world, perfectly attuned to the seasons and the land.\" \n\u003cb\u003e--Andy Baraghani, James Beard award-winning author of \u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Delicious and, true to its name, \n\u003ci\u003eBoustany\u003c\/i\u003e is a verdant treasure.\" \n\u003cb\u003e--Helen Goh, coauthor of \u003ci\u003eOttolenghi Comfort\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Food that's sincere and homely but also bold and vibrant.\" \n\u003cb\u003e--Diana Henry, author of \u003ci\u003eFrom the Oven to the Table\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Full of heart, soul, and delicious food.\" \n\u003cb\u003e--Meera Sodha, author of\u003ci\u003e Dinner\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCelebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more, from the award-winning co-author of \u003ci\u003eJerusalem, Falastin \u003c\/i\u003eand co-founder of Ottolenghi.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"With recipes rooted in nostalgia and memory, Sami Tamimi brings his heritage to life, plate by plate.\"--Andy Baraghani, James Beard award-winning author of \u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e AND \u003ci\u003eBON APPÉTIT\u003c\/i\u003e BEST COOKBOOK OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThe first solo cookbook from Ottolenghi co-founder Sami Tamimi, \n\u003ci\u003eBoustany\u003c\/i\u003e is anhomage to Palestinian food and culture. \"Boustany\" translates from Arabic as \"my garden,\" which reflects Sami's signature style and approach to food: colorful and simple vegetable- and grain-led dishes. Bold, inspiring and ever-evolving, \n\u003ci\u003eBoustany\u003c\/i\u003e picks up where \n\u003ci\u003eFalastin\u003c\/i\u003e left off, with flavor-packed vegetable-based dishes, including pantry items, midweek easy meals and special to-be-shared dishes. It's an approach that's strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food. \n\u003cp\u003e\u003c\/p\u003eThis is how Sami grew up eating--platters of eggplant and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the 100 vegan and vegetarian dishes he has known, loved, cooked, and shared with friends, including: \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e- Braised eggs with pita bread, tomatoes \u0026amp; za'atar\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e- Smoky chickpeas with cilantro tahini\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e- Crushed butter beans with orange, makdous \u0026amp; mint\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e- Fried halloumi with purslane salad\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e- Couscous fritters with preserved lemon yogurt\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e- Jerusalem sesame bread \u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e- Fenugreek \u0026amp; onion buns\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e- Pan-baked tahini, halva \u0026amp; coffee brownie\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e- Labneh \u0026amp; pomegranate ice cream \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eBoustany \u003c\/i\u003eis filled with vibrant and lively photographs of everyday meals that invite you into Sami's home. With recipes for breads, dinner parties, fermenting your own vegetables, and more, Sami shares the cultural fabric of Palestine through his eyes.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 05\/01\/2025 pg. 107 (EAN 9781984863188, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 07\/12\/2025 (EAN 9781984863188, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tamimi, Sami\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-07-15\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Middle Eastern|Cooking|Specific Ingredients|Natural Foods|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Palestinian Arab|Palestine|Vegetarian cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.04 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984863188\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984863188\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51154270060822,"sku":"SP-9781984863188","price":47.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984863188_spiral.png?v=1774940023","url":"https:\/\/lusper.myshopify.com\/products\/boustany-a-celebration-of-vegetables-from-my-palestine-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}