Boustany
A Celebration of Vegetables from my Palestine [A Cookbook]
Checking Availibility...Description
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.
The first solo cookbook from Ottolenghi co-founder Sami Tamimi, Boustany is a homage to Palestinian food and culture. "Boustany" translates from Arabic as "my garden," which reflects Sami's signature style and approach to food: colourful and simple vegetable- and grain-led dishes. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-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.
This 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:
- Braised eggs with pita bread, tomatoes & za'atar
- Smoky chickpeas with cilantro tahini
- Crushed butterbeans with orange, makdous & mint
- Fried halloumi with purslane salad
- Couscous fritters with preserved lemon yogurt
- Jerusalem sesame bread
- Fenugreek & onion buns
- Pan-baked tahini, halva & coffee brownie
- Labneh & pomegranate ice cream
Boustany
is 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.
About this Author
Sami Tamimi is a Palestinian chef, restaurateur and food writer. His cooking career began at 17 working in a hotel in Jerusalem. From there he went on to work at different restaurants to gain experience. 1997 marked a move to London where Sami was running the main kitchen at Baker & Spice, a bakery shop in Chelsea. In 2002, Sami partnered with Yotam Ottolenghi (whom he met and worked with at Baker & Spice), and Noam Bar in opening the first Ottolenghi deli in Notting Hill. The company has since expanded to more locations in London and other parts of the UK, including 7 delis and two restaurants: NOPI and ROVI. Sami and Yotam have written two critically acclaimed cookbooks, Ottolenghi: The Cookbook and Jerusalem A Cookbook, the latter winning many awards, including the International Book Award from the James Beard Foundation in 2013. Jerusalem has been credited with starting many cookbook clubs all over the world. Sami's third cookbook Falastin, co-authored with Tara Wigley, was the winner of the Fortnum & Mason Cookery Book of the Year 2021, James Beard Award Nominee 2022, IACP Award winner and was Longlisted for The Art Of Eating Prize 2021. Nowadays, Sami divide his time between London and Umbria in Italy.
If the product is in stock at the store nearest you, we suggest you call ahead to have it set aside for you, or you may place an order online and choose in-store pickup.
