Tanoreen: Palestinian Home Cooking in Diaspora
- In stock, ready to ship
- Backordered, shipping soon
Hardcover
About this book
Recipes from the iconic Brooklyn restaurant.
It has been 10 years since the publication of the beloved cookbook, Olives, Lemons and Za’atar by Rawia Bishara, chef and owner of the iconic Brooklyn restaurant Tanoreen. In this new expanded edition Rawia shares the flavors of her Palestinian childhood in Nazareth—with recipes passed down from her mother and recreated with Rawia’s creative flair, as well as dishes influenced from summers spent in Spain, and from living and cooking in the historically Italian neighborhood of Bay Ridge.
The result is a sensational cross-cultural mix and gives you everything you need—pickles, yogurt, bread, mezze, salads, stews, desserts, and more—to enjoy the best of Middle Eastern home cooking and share in the most convivial Arab hospitality.
Every purchase directly supports the Arab American National Museum's mission to document, preserve, and celebrate Arab American history and culture. As the nation's first and only museum dedicated to Arab American history, your support helps us continue our educational programs and exhibitions.
Items in our collections are carefully curated to represent authentic cultural traditions and craftsmanship. We partner with artisans and suppliers, both national and international, who share our commitment to quality and cultural authenticity.
AANM members save 20% on all purchases. Become a member today to enjoy discounts while supporting our mission to preserve and share Arab American heritage.
• Free shipping on all orders over $100
• Orders typically ship within 24 hours
• 30-day hassle-free returns
• Secure packaging to ensure safe delivery
