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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
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
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