Zaitoun: Recipes From the Palestinian Kitchen (Yasmin Khan)

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Zaitoun: Recipes From the Palestinian Kitchen (Yasmin Khan)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 regions bountiful eggplants, peppers, artichokes, and green beans; slow cooked stews of

Pete Wells

stunning photography of finished dishes and atmospheric images evoking the beauty and diversity of the Turkish landscape

and charcuterie

Bertolli evocatively explores the philosophy behind the food that Molly O’Neill of the New York Times described as “deceptively simple

Tartine - A bread bible for the home baker or professional bread-maker It comes from Chad Robertson

mugwort beer

A crunchy garnish (cabbage

Her crystal-clear recipes for Asia’s most popular savory and sweet parcels

esteemed chef of L

the Tour de France

to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s

and Postres (sweets)