Winner of Fortnum & Mason Cookery Book of the Year 2021 'This lavish compendium of Palestinian recipes... photographed so vividly you can almost smell the freshly chopped parsley.' The Times 'a vibrant collection of recipes that reflect Palestinian traditions and yet is utterly contemporary... I really want to cook everything in this.' Nigella Lawson FALASTIN is a love letter to Palestine. An evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE. Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover. The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine. With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich land. So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.

Make traditional Jewish baked goods at home Baking is an integral part of Jewish culture and traditions. Whether you're making challah for Shabbat, macaroons for Passover, or babka for family brunch, The Essential Jewish Baking Cookbook helps you capture the essence of traditional Jewish baking in your own kitchen. It's filled with 50 classic recipes—ones you might remember your bubbe or mom whipping up—with clear instructions to help you make them successfully every time. Inside this Jewish cookbook for home bakers, you'll find: Your favorite baked goods—From bagels and bialys to rugelach, kugel, and more, you'll discover a variety of sweet and savory recipes that are perfect for everyday baking and holidays alike. An intro to Jewish baking—Gain the knowledge and confidence you need to get started, with guidance on kosher baking, plus essential techniques, tools, and ingredients. Beginner-friendly recipes—Each recipe includes easy-to-follow directions and uses basic ingredients to ensure you get it right, even if you've never tried your hand at Jewish baking before. Discover the joy of Jewish baking with The Essential Jewish Baking Cookbook.

Eat the Mediterranean way for life with recipes that nourish your appetite for fresh foods and endless excitement in the kitchen. In this follow-up to the bestselling The Complete Mediterranean Cookbook, America's Test Kitchen opens the Mediterranean pantry wide open. Anyone will love the broad range of ingredients from around the world (think: avocado, sweet potatoes, and tempeh) used in vibrant dishes with inspiring combinations. Take Spanish meatballs in a vegetarian direction with Quinoa Albóndigas and prepare dishes in surprising ways, like substituting the sweetness in a caprese salad by using sliced juicy persimmon to contrast the creamy cheese rather than tomatoes. The book is organized to emphasize the joy of the Mediterranean diet as a nourishing, sustainable lifestyle. Build your plate around both small- and entrée-size recipes in chapters covering Mostly Plants; Mainly Grains and Beans; and Meat, Fish, Eggs, and More. An impressive Whole Romanesco with Berbere and Tahini Sauce is a brilliant vegetable dinner. A Spiced Chickpea Gyro (with heat from Asian chili-garlic sauce and pepperoncini) wows fans of the Greek meat-filled sandwich. Carrot Salad with Rose Harissa is a beautiful accompaniment to a number of meals, from Lentils with Roasted Broccoli and Lemony Bread Crumbs to Tofu Kebabs. Fish and meat mingle with lively accompaniments in restaurant-quality dishes like Pan Seared Swordfish with Persimmon-Ginger Chutney and Grilled Short Ribs with Preserved Lemon-Almond Sauce. Along the way, build on the repertoire in The Complete Mediterranean Cookbook, going on a more in-depth tour of the eastern and southern Mediterranean through recipes like Chorba Frik, a savory Algerian freekeh soup, and Palestinian Maftoul, an aromatic couscous, chickpea, and chicken dish. Open your pantry and mind to eat with health, enjoyment, and abundance, for life.

Through an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature. Food is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever-smaller and more-interconnected world. Featuring more than 100 recipes and detailed discussions of dishes from across the globe, Global Dishes: Favorite Meals from around the World explores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.

Culinary Technology of the Ancient Near East discusses the technical aspects of meal preparation, cooking, and baking in the ancient Near East, exploring a wide range of topics including kitchens, cooking equipment, cooking and baking vessels, and serving and eating utensils. Chapters explore and describe the culinary technologies and techniques employed by the peoples of the ancient Near East from the Neolithic to the Early Roman period, considering their unique and pioneering contributions to the development and evolution of gastronomic devices and apparatus and highlighting some of the foods prepared by them, recognizing their application and influence in contemporary cooking and baking. Baker brings together in a single volume what is known about the culinary technology of the ancient Near East based on the archaeological, textual, historic, and scientific data drawn from a wide range of studies and discusses this data in terms of its cultural, historic, and socio-economic context. She emphasizes these technologies as the foundation upon which modern culinary technology is based and applies relevant ancient techniques to modern systems. Overall, the volume acknowledges the ingenuity of the ancient mind in order to understand their culinary technology, which in turn helps us better understand our own and apply these, and new, ideas to the present and future. This is a fascinating study suitable for students and scholars working on food and households in the ancient Near East, as well as those working on the history of food, cooking and dining, and the history of technology more broadly.

Palestine has often been defined and constructed in the global imaginary through conflict, resistance, oppression and violence. Its representation is so overridden with conflicting claims and associations that it remains inaccessible, even to Palestinians. Producing Palestine addresses the creative labour of producing Palestine, particularly in technological and media spaces that are defined by their porousness and by their intermediality – crossing genres of popular culture and disciplinary boundaries. It offers sixteen 'cases' which collectively conceptualize, engage in, and invite readers to participate in the production of Palestine and its theorization. These cases cover a wide array of spaces of production such as poster art, TikTok, virtual technologies, digital mapping, drone footage, online cooking shows, documentaries, music videos and many more. Producing Palestine contends that representations of Palestine carry a multitude of meanings, that Palestine is continually produced and reproduced, dynamically generating new knowledge production across media, languages, temporalities, geographies and disciplines.

When we picture the first Advent, we see Mary and Joseph huddled by a manger. We picture Gabriel, magi, and shepherds tending their flocks. A shining star against a midnight sky. But this harmonized version has lifted the Advent story out of its context--those who experienced the first Advent had to travel through great darkness to reach the hope that shining star announced. Trusted scholar and community organizer Kelley Nikondeha takes us back, to where the landscape of Palestine is once again the geographic, socioeconomic, and political backdrop for the Advent story. Reading the Advent narratives of Luke and Matthew anew, in their original context, changes so much about how we see the true story of resistance, abusive rulers and systems of oppression, and God coming to earth. In Luke, Rome and Caesar loom, and young Mary's strength and resolve shine brightly as we begin to truly understand what it meant for her to live in the tumultuous Galilee region. In Matthew, through Joseph's point of view, we see the brutality of Herod's rule and how the complexities of empire weighed heavily on the Holy Family. We bear witness to the economic hardship of Nazareth, Bethlehem, and the many villages in between--concerns about daily bread, crushing debt, land loss, and dispossession that ring a familiar echo to our modern ears. Throughout her explorations, Nikondeha features the stories of modern-day Palestinians, centering their voices to help us meet an Advent recognizable for today. This thought-provoking examination invites us into a season of discovery, one that is realistic and honest, and that still wonders at the goodness of God's grace.

Create an oasis of calm and find what sparks your joy with the first full-colour, beautifully photographed guide from Netflix’s Marie Kondo. Over a decade on from the launch of her bestselling book The Life-Changing Magic of Tidying Up, Marie Kondo is back with new wisdom on how to transform your life and home into spaces of calm. This guide introduces the concept of kurashi – meaning way of life – and encourages readers to spend every day in the pursuit of joy. Now the mother of three young children, Marie moves her focus from the physical act of tidying towards an even more holistic and personal approach to curating our environments. An ideal gift for Marie Kondo fans, Kurashi at Home gives us a personal glimpse of everything from favourite recipes to images of Marie with her family. Inspiring stories from Marie and her clients bring her concepts alive, illustrating how kurashi can be applied to all areas of our own lives.

For dads, by dads—the ultimate stress-free cookbook the whole family will thank you for buying. “I love being a dad and I love cooking with my kids! Cory and Chris are here to help dads and families get fantastic meals on the table and become better cooks in the process.” MATTY MATHESON, author of Home Style Cookery Ready for the tips and tricks that will turn the dad in your life into a hero in the kitchen? Highly-acclaimed chef and restaurateur Cory Vitiello can cook in a professional kitchen with his eyes closed (please don’t try this yourself), but when he became a dad, he quickly had to adjust his culinary repertoire to cater to a much more demanding clientele: his young family. In his first book, Cory has teamed up with fellow dad and celebrated food writer Chris Johns on a crowd-pleasing collection of recipes that will instill confidence in all home cooks and develop the next generation of adventurous eaters in your family. With Cory and Chris as your guides, you’ll find ideas for any time of day, and any day of the week, such as: Quick breakfasts to get everyone out the door on time, like Yogurt & Oatmeal Pancakes or a Zucchini Omelet with Gouda; Light, yet satisfying lunches like Cory’s famous Flock Soba Noodle Bowl or Hot-Smoked Trout with Summer Vegetables Salad; Go-to healthy weeknight dinners, like One-Pot Braised Turkey Meatballs or Little Pasta with Swiss Chard and Lentils Larger weekend projects, like Shaved Brussels Sprouts & Leek Pizza or Cinnamon Buttermilk Ice Cream; And, a whole chapter dedicated to every dad’s favorite appliance, the barbecue, so he can finally earn that “pitmaster” apron. With recipes to catapult the cook firmly into superstardom, Dad in the Kitchen is a must-have cookbook written by dads for dads, but it’s also for anyone who might become a dad, or anyone with a dad. And, in the selfless eating-the-crusts tradition of dads everywhere, know that moms, daughters, sons, uncles, aunts, and everyone in between is encouraged to cook from its pages, too. Dads, grab your tongs—let’s do this.

'Every meal is something to celebrate - a casual gathering with friends, a weeknight dinner, a long birthday lunch in the garden. It doesn't matter what the occasion, there is an unspoken joy in sharing food with others.' Julia Busuttil Nishimura is one of Australia's best-loved food personalities, renowned for her generous, uncomplicated, seasonal cooking. Good Cooking Every Day is all about simple food and creating memorable meals. This collection of brilliant recipes includes a guide to creating menus for any occasion, from a celebration of summer produce to pure comfort food in cooler weather, a simple family dinner to a relaxed lunch with friends. Julia pairs ingredients in harmonious and delicious ways, with recipes for every season. This is everyday eating at its very best.