The Palomar Cookbook
Modern Israeli Cuisine
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- $4.99
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- $4.99
Publisher Description
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.
PUBLISHERS WEEKLY
Paskin, creative director, and Amedi, chef, of London's acclaimed Palomar restaurant, share this vibrant and exciting collection centered on modern Israeli cuisine. The recipes are easy, quick to prepare, beautiful, and tasty. The authors provide a helpful pantry section for those new to the cuisine and include several mezzes such as a simple but flavorful tapenade, red onions and sumac, hand-chopped chicken liver, and falafel. They dedicate a chapter to raw foods, including Moroccan oysters, beef carpaccio, and a vibrant fattoush salad. Main dishes include shakshuka, a satisfying combination of eggs poached in stew; polenta Jerusalem style; and spinach gnocchi. Also included is an illustrated cocktail section by Marco Torre with signature drinks from the restaurant. Desserts are memorable, including vanilla and caramelized pine nut ice cream, Stilton cheesecake, reverse Earl Grey chocolate fondue, and a delightful dish called Jerusalem Mess, a combination of cream, almond crumble, apple jelly, and strawberry coulis. This inventive and deeply appealing book will introduce the wonders of Israeli cooking to a wide new audience.
