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Zaitoun : recipes from the Palestinian kitchen Cover Image Book Book

Zaitoun : recipes from the Palestinian kitchen

Khan, Yasmin (Cook) (author.). Russell, Matt (Photographer), (photographer.). Manaa', Raya, (photographer.). Salem, Hosam, (photographer.).

Summary: "Oil from the olive -- which is known in Arabic as zaitoun -- flows in abundance in the kitchens of Palestine. Yasmin Khan's collection of recipes from this ancient region includes herb-filled salads, quick pickles, fragrant soups, tender meat dishes, and rich desserts; and surrounding them, a chorus of stories from those who live, love, and cook with Palestine in their hearts."--Back cover.

Record details

  • ISBN: 9781324002628 (hardcover)
  • ISBN: 132400262X (hardcover)
  • Physical Description: print
    regular print
    256 pages : colour illustrations ; 26 cm.
  • Edition: First American edition.
  • Publisher: New York : W.W. Norton & Company, 2019.

Content descriptions

General Note:
Originally published in Great Britain under the title: Zaitoun : recipes and stories from the Palestinian kitchen.
Includes indexes.
Formatted Contents Note: Palestine and me -- A beginning -- Welcome to Palestine -- The Palestinian store cupboard -- Mazzeh -- Haifa and Akka -- Salads -- Jerusalem -- Soups -- Nablus and Jenin -- Main courses -- Gaza -- Bethlehem -- Desserts -- Nazareth and the Galilee -- Menu planning.

Search for related items by subject

Subject: Cooking, Arab
Cooking, Middle Eastern
Genre: Cookbooks.

Available copies

  • 2 of 6 copies available at BC Interlibrary Connect. (Show)
  • 0 of 1 copy available at Sechelt/Gibsons.
  • 0 of 1 copy available at Gibsons Public Library. (Show)

Holds

  • 0 current holds with 6 total copies.
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► Summaries & More
▼ Additional Content
  • Baker & Taylor
    A British cook, storyteller and human rights activist shares photos of her travels and over 80 Palestinian recipes that feature the region's local spice blends and produce—including eggplants, peppers and artichokes—to make slow-cooked stews and other dishes.
  • Baker & Taylor
    Offers over eighty recipes from Palestine, including hummus with spiced lamb, Gazan smashed avocados, eggplant and feta kefte, and baklava.
  • WW Norton
    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.
  • WW Norton
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