Author(s): Layo Paskin; Tomer Amedi
Cookery | No Category
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.
After getting the chance to eat here and loving the food, I purchased this cookbook. Brilliant recipes to cook when having friends over, as it’s all about sharing and they have been a hit. Love the polenta Jerusalem style and the classic Fattoush salad. Not everything is simple or straight forward but it’s one of those cookbooks that brings you joy when cooking. It really is food for the soul!
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