ARGONAUT BOOKS

Palestinian food is simple, seasonal and predominantly plant-based, bursting with the freshness and brightness that is characteristic of all Levantine cooking. It has evolved over several millennia, through the influences of Arabic, Jewish, Armenian, Persian, Turkish and Bedouin cultures and civilisations that have ruled over, or lived in, the area known as ancient Palestine. In this book, food writer and cook Yasmin Khan travels from the sun-kissed pomegranate stalls of Akka, through the evergreen oases of date plantations in the Jordan Valley, to the fish markets of Gaza city. In each place ...Read More