“Cooking to me is about history and connection, but to remain vibrant, a cuisine must also evolve.” Thus author Rawia Bishara explains her approach in this book, which takes its title from the historic region uniting the countries of the eastern Mediterranean. Rawia believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, it’s remarkable capacity to adapt and transform overtime. In Levant, she offered more than 100 recipes that represents a new modern style. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant. Building from a vibrant palette of tradition staples (such as harissa, tahini, za’atar, and sumac) she updates classic flavor profiles to dazzling effect.
Olives, Lemons & Za’atar takes you on the colorful culinary journey that brought Rawia Bishara from her native Nazareth to her adopted hometown of New York City, where she presides over the acclaimed Brooklyn restaurant, Tanoreen. Through engaging stories & thoughtful recipes, she recounts the joys of growing up in a food-loving family in which every meal provided the backdrop for her most cherished memories. As the daughter of a passionate, imaginative home cook, Bishara honors her mother’s unique approach to traditional Middle Eastern cuisine with dishes that are rarely experienced outside the region. As a celebrated restaurateur, she has created original offerings in the same spirit, inspired by her Mediterranean travels & years of cooking for her own family in America. In nine chapters ranging from Breakfast to Dessert (including many vegetarian options), Bishara shared her poignant memories & her superb recipes, tossing in a little extra spice here & a handful of savory herbs there, just as her beloved mother did so many years ago.
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