Nominado para el James Beard Awards 2022 en la categoría de comida internacional. Uno de los mejores libros de cocina del año según: Forbes - Bon Appétit- NPR - San Francisco Chronicle - Food Network - Food & Wine - TheGuardian - National Geographic - Smithsonian Magazine - Publishers Weekly- Library Journal Una evocadora recopilación de más de cien recetas e historias inolvidables que es, también, una declaración de amor a Palestina. Con un espectacular despliegue fotográfico de platos y lugares, arropado por los relatos de voces palestinas nunca escuchados, este innovador libro de cocina nos transporta a una tierra rica y generosa. En su recorrido por Belén, Jerusalén Este, Nablus, Haifa, Akka, Nazaret, Galilea y Cisjordania, los autores nos invitan a vivir y disfrutar, con una cercanía y complicidad sin precedentes, de la tierra natal de Sami. Puesto que cada región tiene su propia identidad y una historia única que contar, descubriremos por el camino un sinfín de insospechadas combinaciones de sabores. Prepárate para llenar la mesa de manjares deliciosos: ensaladas para todos los gustos, sopas y cereales reconfortantes, panes esponjosos, guisos fáciles y dulces perfumados. ENGLISH DESCRIPTION Nomineted for 2022 James Beard Awards

A soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner--120 recipes shaped by his personal story as well as the history of Palestine. IACP AWARD WINNER - LONGLISTED FOR THE ART OF EATING PRIZE - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Forbes - Bon Appétit - NPR - San Francisco Chronicle - Food Network - Food & Wine - The Guardian - National Geographic - Smithsonian Magazine - Publishers Weekly - Library Journal "Truly, one of the best cookbooks of the year so far."--Bon Appétit

The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced "fa-la-steen"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up