Tanoreen
Palestinian Home Cooking in Diaspora; A new and extended edition of Olives, Lemons, and Za'atar
Published on 22. April 2025
Book
Hardback
256 pages
978-1-62371-630-1 (ISBN)
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.
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.
More details
Language
English
Place of publication
United States
Publishing group
Interlink Publishing Group, Inc
Product notice
sewn/stitched
Cloth over boards
Illustrations
256 Illustrations
Dimensions
Height: 258 mm
Width: 215 mm
Thickness: 25 mm
Weight
1110 gr
ISBN-13
978-1-62371-630-1 (9781623716301)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
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.
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.