In this beautiful Palestinian cookbook, food writer Yasmin Khan shares her findings from her travels through the region: herb-filled salads, quick pickles, fragrant soups, tender roasted meats, rich desserts, and vegetarian versions of Palestinian classics. She harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool (couscous) in home kitchens in Jenin and even finds time to enjoy a pint. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives.

Hardback