Tanoreen: Palestinian Home Cooking in Diaspora; A new and expanded edition of Olives, Lemons, and Za'atar [Hardcover]

Recipes from the iconic Brooklyn restaurant.

It has been 10 years since the publication of the beloved cookbook,Olives, Lemons and Za’atarby 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.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 includeThe New York Times, The New Yorker, Travel & Leisure,and theMichelin Guide. In 2017, Rawia was nominated for the James Beard Foundation award for Best Chef, New York City. She is also author ofLevant: 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 forHarrods Magazine,The Sunday Times,The Guardian,The Telegraph,Red, Food & Travel,Good Food,OliveandDeliciousmagazines.Ms. Bishara's translation of Middle Eastern cooking has Mediterranean accents, and occasional North American ones from her decades in the Unitl³¬