Levant: New Middle Eastern Cooking from Tanoreen Hardcover – June 5, 2018

Great addition as you explore new flavor combinations. Hooked as soon as I read the “crunchy kohlrabi & jicama slaw”. I needed a recipe for these green almonds I had just bought at a middle eastern / Latino market. They looked so interesting I had to try them. But what to do with them? And here was a recipe asking for it. The very next recipe, “Autumn Fattoush”, called for beets, radishes and radicchio - have them all in the refrigerator right now. I will obviously be using lots of the recipes and learning along the way :-) Glad I picked it up. Oh… I wanted to mention that I also have her other book, “Olives, Lemons & Za’atar”. That one reminds me of a collection of recipes cooked by your mother and grandmother. Great book to have as well. You know the recipes are traditional & authentic when pretty much all of them call for a pretty good amount of olive oil. Good contrast between traditional home family cooking and a new fresher way to cook focusing on vegetables. Both recommended. For the best learning experience, I would go ahead and buy them at the same time. The kindle versions are really good bargains.

Having cooked several delicious recipes from the first cookbook from Rawia Bishara, I was excited to receive my copy of this second cookbook. Not often the case with cookbooks, this one was as good as her first! Not only is it such a visually appealing book, but the recipes are unique and yet simple enough for a novice like myself. Her recipe for Oil-Cured Chiles and Filet Mignon Shawarma Sliders were a huge hit with my guests and are the perfect appetizers for a party! I am so glad that I purchased this book. It was worth ever penny and I am planning on purchasing a few copies as holiday gifts for my friends!

Rawia Bishara is a treasure. I have been going to her Brooklyn restaurant, Tanoreen, for years. It is sublime. Her passion for cooking and the happiness of her customers shines through, whether you dine in her restaurant or read her cookbooks. Buy this. You will not regret it.

An absolutely wonderful book.

Author gives us another great middle eastern cookbook

This cookbook is absolutely gorgeous, and the recipes I've cooked from it (Five Onion Chicken, Sunchoke and Sweet Potato Soup, Aleppo-style Kibbe Stew) have all been absolutely outstanding. My one caveat is that most of the recipes produce 6-10 servings and I am but one human with human-sized cooking vessels. Keep an eye on the serving counts and halve as necessary to avoid food waste.

Another special and extraordinary cookbook by the excellent chef/ restaurant owner Rawia Bishara. It's filled with yummy, delicious and special recipes.

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