The Palomar Cookbook
Modern Israeli CuisineBook - 2016
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.
Baker & Taylor
Influenced by Southern Spain, North Africa and the Levant—and from The Palomar, a Michelin Bib Gourmand-winning London restaurant—a vibrant cookbook features 100 modern Israeli recipes.
Over one hundred modern Israeli recipes include such dishes as watercress pesto, fattoush salad, Jerusalem polenta, mussels hamusta, labneh kreplach tortellini, and tahini ice cream.