The Palomar Cookbook

Modern Israeli Cuisine

Nonfiction, Food & Drink, International, European, Middle Eastern, Mediterranean, Professional
Cover of the book The Palomar Cookbook by Layo Paskin, Tomer Amedi, Potter/Ten Speed/Harmony/Rodale
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Author: Layo Paskin, Tomer Amedi ISBN: 9780451496621
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: March 21, 2017
Imprint: Clarkson Potter Language: English
Author: Layo Paskin, Tomer Amedi
ISBN: 9780451496621
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: March 21, 2017
Imprint: Clarkson Potter
Language: English

Modern Israeli recipes influenced by flavors from Southern Spain, North Africa, and the Levant
 
The Michelin Bib Gourmand-winning London restaurant The Palomar has won fans the world over for its elevated Middle Eastern cooking inspired by the colorful, flavorful cuisines of the region. From Beet Carpaccio with Burnt Goat Cheese and Date Syrup to Pork Belly Tajine with Ras el Hanout and Israeli couscous, these innovative dishes explore delicious ingredients like za’atar, labneh, pomegranate syrup, and tahini in everything from sharable mezze to dessert. Tucked in the middle of the book is a special cocktail section with a selection of stand-out concoctions such as Lion’s Milk and the Drunken Botanist. Brimming over with lively photographs, The Palomar Cookbook shares a new way to explore this acclaimed restaurant and its unique take on the vibrant foods of the Middle East.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Modern Israeli recipes influenced by flavors from Southern Spain, North Africa, and the Levant
 
The Michelin Bib Gourmand-winning London restaurant The Palomar has won fans the world over for its elevated Middle Eastern cooking inspired by the colorful, flavorful cuisines of the region. From Beet Carpaccio with Burnt Goat Cheese and Date Syrup to Pork Belly Tajine with Ras el Hanout and Israeli couscous, these innovative dishes explore delicious ingredients like za’atar, labneh, pomegranate syrup, and tahini in everything from sharable mezze to dessert. Tucked in the middle of the book is a special cocktail section with a selection of stand-out concoctions such as Lion’s Milk and the Drunken Botanist. Brimming over with lively photographs, The Palomar Cookbook shares a new way to explore this acclaimed restaurant and its unique take on the vibrant foods of the Middle East.

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