The Palomar Cookbook: Modern Israeli Cuisine

by Layo Paskin, Tomer Amedi

Overview

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.

Product Details

ISBN-13:	9780451496621
Publisher:	Clarkson Potter/Ten Speed
Publication date:	03/21/2017
Sold by:	Random House
Format:	eBook
Pages:	256
File size:	161 MB
Note:	This product may take a few minutes to download.

About the Author

THE PALOMAR opened in London in the summer of 2014, and was named Best Restaurant by GQ UK, Restaurant of the Year by Tatler, and one of the best restaurants of the year by The Financial Times and others that year. In 2015, it was named Best Restaurant by the Observer Food Monthly Awards. Winner of the Michelin Bib Gourmand, it is situated in the heart of Theatreland and Soho.

Editorial Reviews

12/05/2016
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. (Mar.)

Publishers Weekly

For many of us . . . it is the most breathlessly awaited release of the year.” —The Guardian
 
“This inventive and deeply appealing book will introduce the wonders of Israeli cooking to a wide new audience.” —Publisher’s Weekly

From the Publisher