Levant: New Middle Eastern Cooking from Tanoreen

by Rawia Bishara

`Cookery 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.

She believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time. In Levant, she offers more than 100 recipes that represent 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 for the contemporary palate. Relying on a traditional pantry (including olive oil, tahini, za'atar, sumac), she updates classic flavour profiles to dazzling effect.

Review

"Levant perfectly captures the joyful spirit of Rawia's renowned restaurant. Steeped in tradition but also incorporating ingredients from around the world, Levant will have you rushing to your pantry to make your next great meal!"
—Gail Simmons, food critic, TV host, and author of Bringing It Home: Favorite Recipes from a Life of Adventurous Eating

“Tradition and love for food is in abundance here. What a beautiful invitation into this world of cooking. I can not wait to dive into these recipes.” —Jennifer Esposito, author of Jennifer's Way Kitchen"

About the Author

Rawia Bishara opened the restaurant Tanoreen in 1998 as a way to share with the world the rich culinary heritage of her native Nazareth. Located in Brooklyn, Tanoreen has received praise from publications including The New York Times, The New Yorker, Travel & Leisure and the Michelin Guide. In 2017, Rawia was nominated for the James Beard Foundation award for Best Chef, New York City.