Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating – platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends. With over 100 recipes, Sami offers recipes for breakfast, sharing plates, big celebrations, simple breads, moreish sweet treats, easy dinners and more.

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.

Ricette vegetariane che celebrano la cucina palestinese, dal coautore di Falastin, Jerusalem and Ottolenghi: The Cookbook. Un omaggio al cibo e alla cultura palestinese, Boustany è il primo libro di cucina di Sami Tamimi, co-fondatore di Ottolenghi e promotore del cibo e della cultura palestinese. Boustany si traduce dall’arabo come “Il mio giardino” e le sue ricette semplici, rilassate e abbondanti riflettono lo stile e l’approccio al cibo di Sami.

Audace, stimolante e in continua evoluzione, Boustany riprende da dove si era fermato Falastin, con piatti ricchi di sapore, colorati e semplici, a base di verdure e cereali; è così che Sami è cresciuto: piatti di melanzane e ceci con una salsa piccante al limone verde e fragranti fatteh di lenticchie che erano sempre più buoni il giorno dopo. Questi sono i piatti che ha conosciuto, amato, cucinato e condiviso con gli amici. Con oltre 100 ricette, Sami propone ricette per la colazione, piatti da condividere, grandi festeggiamenti, pane semplice, dolci appetitosi, cene facili e molto altro.

È un approccio fortemente presente nella cucina palestinese, che spazia dalla creazione del mooneh, o dispensa, conservando verdure ed erbe di stagione, all’allestimento della tavola con una varietà di insalate e condimenti che riflettono l’amore per il cibo fresco e vivace.

This collection of delicious recipes also features stunning illustrations and artwork throughout, as well as short feature essays that explore the compelling role of food in Tolkien’s works. This is the perfect, must-have addition to any Tolkien fan’s bookshelf. This work is unofficial and is not authorized by the Tolkien Estate or HarperCollins Publishers.

Driving along the coastal ‘instep’ of southern Italy in her trusty purple car, she travels between little fishing ports and explores the beaches of Puglia’s west coast, then heads into the wild hills of Basilicata and Calabria’s high Sila, famed for its chestnuts and mushrooms, and ends her journey in the bergamot orchards clustering around Reggio. In this book, award-winning author, Sophie Grigson charts the local delicacies, ingredients and producers; through recipes and stories, she immerses you in the beauty, culture, food and characters of southern Italy. Full of delicious, traditional recipes from the different regions, from Puglian Beans in Red Winte Tomato Sauce to Calabrian-style Cheesy Stuffed Aubergines and from Super-Speedy Lemon Ice Cream to Chocolate and Almond Biscuits, discover the south coast of Italy with Sophie.

Chapters include: * Ingredients* Puglia * Basilicata* Calabria* Recipes course by course