Tanoreen: Palestinian Home Cooking in Diaspora; A new and expanded edition of Olives, Lemons, and Za'atar by Rawia Bishara, Peter Cassidy (Hardcover) (PREORDER)

Nonfiction - Cooking - Regional & Cultural - Middle East - Individual Chefs and Restaurants 

RELEASE DATE: 4/22/2025  (WILL SHIP DIRECTLY FROM OUR SUPPLIER'S WAREHOUSE AND ARRIVE 1-2 DAYS AFTER THE RELEASE DATE)

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.

AUTHOR BIO: 

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.

Bishara's cooking combines Middle Eastern techniques with Mediterranean flavors. But she takes cues from other cuisines, too. An eggplant napoleon is an ode to its principal ingredient, as well as an inspired marriage of textures: layers of feathery fried eggplant rest daintily between smears of baba ghanoush. Musakhan?flatbread topped with sumac-spiced chicken, slow-cooked onions, and almond slivers piled high, and sliced like a pizza?is a near-perfect harmony of sweetness and pungency. --Katherine Stirling, Tables for Two The New Yorker

Ms. Bishara's translation of Middle Eastern cooking has Mediterranean accents, and occasional North American ones from her decades in the United States. And so the tang of cilantro enlivens some of her dishes, and the musk of basil, the welcome zing of jalapeño.--Sam Sifton, Tanoreen The New York Times

When Tanoreen, one of New York's best and longest-running Middle Eastern restaurants, opened in 1998 in Bay Ridge, Brooklyn, none of Rawia Bishara's customers had heard of za'atar or dukkah; cumin was still exotic. Ms. Bishara's new book, Olives, Lemons and Za'atar, charts the evolution of her cooking from strictly traditional to personal.--Julia Moskin The New York Times