The Palomar Cookbook. This item is unavailable.
Language: English
Published by Mitchell Beazley, 2016
- Softcover
- Used
Seller: Sell Books, Elland, Yorks, United KingdomSell Books
AbeBooks seller since December 27, 2024
Condition: Used - Fair
£ 0.87
Item description from seller
Please see the condition note after this for details, if this is missing please consider Acceptable to mean poor quality that could include major staining, water damage, writing, missing dustjacket, etc etc. Our books are dispatched from a Yorkshire former cotton mill. We list via barcode/ISBN so please note that the images are stock images and may not be the exact copy you receive, furthermore the details about edition and year might not be accurate as many publishers reuse the same ISBN for multiple editions and as we simply scan a barcode or enter an ISBN we do not check the validity of the edition data when listing. If you're looking for an exact edition please don't order (at least not without checking with us first, although we don't always have time to check). We aim to dispatch prompty, the service used will depend on order value and book size. We can ship to most countries, see our shipping policies. Payment is via Abe only.
Seller Inventory # P-BSH00385-MIX-20251015-A
- Title
- The Palomar Cookbook
- Author
- Layo Paskin & Tomer Amedi
- Publisher
- Mitchell Beazley
- Publication year
- 2016
- Condition
- Acceptable
- Dust jacket
- Dust Jacket Included
- Binding
- paperback
- Language
- English
- ISBN 10
- 1784720992
- ISBN 13
- 9781784720995
SHORTLISTED FOR THE 2017 FOOD & TRAVEL MAGAZINE AWARDS
Enjoy more than 100 utterly delicious recipes from award-winning restaurant The Palomar, with dishes influenced by the rich cultures of Southern Spain, North Africa and the Levant. This debut cookbook includes recipes for the restaurant's signature dishes, alongside recipes drawn from family tradition, mothers and grandmothers, from influences, encounters, places travelled to and places evoked by their flavours alone.
Pulling on the traditions of the Mediterranean, The Palomar Cookbook is your guide to recreating the intense and evocative flavours of an exotic elsewhere in your own kitchen. With mezze dishes to share, sweet and savoury pastries, simple dishes for a quick fix and more complex dishes for a main meal, each recipe is both evocative and innovative, and - first and foremost - bursting with flavour. Chapters include:
What's in the cupboard?
Essential ingredients and spice mixes
The meal before the meal
Spiced olives with rose petals & balsamic vinegar | Velvet tomatoes | Baba ganoush
Raw beginnings
Scallop carpaccio with 'Thai-bouleh' | Kubenia | Spring salad
The main act
Cauliflower steak with labneh & grated tomatoes | Polenta Jerusalem-style | Pork belly with ras el hanout
Yael's Kingdom
Kubanah bread | Tahini ice cream | Jerusalem mess
For those who want to kick back
Drunken botanist | Bishbash posh wash Sumac-ade
PRAISE FOR THE PALOMAR
"Middle Eastern fireworks" (Giles Coren, The Times)
"Death-row dinner good" ( Grace Dent, Evening Standard)
"Gorgeousness" (Nigella Lawson)
"Synopsis" may belong to another edition of this title.
About the Author
"About the title" may belong to another edition of this title.