Boustany (Hardcover)

A celebration of vegetables from my Palestine

by Sami Tamimi

Category: Foreign Language Books

TK. 3,998

বইটি বিদেশি প্রকাশনী বা সাপ্লাইয়ারের নিকট থেকে সংগ্রহ করে আনতে আমাদের ৩০ থেকে ৪০ কর্মদিবস সময় লেগে যেতে পারে।

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A homage to Palestinian food and culture, Boustany, is the first solo cookbook from Sami Tamimi, Ottolenghi co-founder and champion of Palestinian food and culture.

Boustany translates from Arabic as 'My Garden', and the down-to-earth, relaxed and plentiful recipes are reflective of Sami's signature style and approach to food. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating - platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends.

With over 100 recipes, Sami offers recipes for breakfast, sharing plates, big celebrations, simple breads, moreish sweet treats, easy dinners and more. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.

Title	Boustany
Author	Sami Tamimi
Publisher	Ebury Press (India)
ISBN	9781529916423
Edition	Edition, 2025
Number of Pages	320
Country	India
Language	English

Sami Tamimi

Sami Tamimi was born and raised in Jerusalem and immersed in food since childhood. He started his career at 17 as commis-chef in a Jerusalem hotel and gained expertise by working his way up, through a variety of restaurants, mastering diverse culinary traditions along the way, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. In 2002, he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has seven delis and two restaurants, NOPI and ROVI, all in London. As the executive head chef, Sami was involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Sami and Yotam have written two critically acclaimed cookbooks, Ottolenghi: The Cookbook and Jerusalem: A Cookbook. Sami’s third cookbook Falastin is co-authored with Tara Wigley and is a winner of the Fortnum & Mason Cookery Book of the Year, a James Beard Award nominee, an IACP Award winner and longlisted for The Art of Eating Prize. Nowadays, Sami divides his time between London and Umbria in Italy.