The Palomar Cookbook

December 5, 2016
Paskin, creative director, and Amedi, chef, of London’s acclaimed Palomar restaurant, share this vibrant and exciting collection centered on modern Israeli cuisine. The recipes are easy, quick to prepare, beautiful, and tasty. The authors provide a helpful pantry section for those new to the cuisine and include several mezzes such as a simple but flavorful tapenade, red onions and sumac, hand-chopped chicken liver, and falafel. They dedicate a chapter to raw foods, including Moroccan oysters, beef carpaccio, and a vibrant fattoush salad. Main dishes include shakshuka, a satisfying combination of eggs poached in stew; polenta Jerusalem style; and spinach gnocchi. Also included is an illustrated cocktail section by Marco Torre with signature drinks from the restaurant. Desserts are memorable, including vanilla and caramelized pine nut ice cream, Stilton cheesecake, reverse Earl Grey chocolate fondue, and a delightful dish called Jerusalem Mess, a combination of cream, almond crumble, apple jelly, and strawberry coulis. This inventive and deeply appealing book will introduce the wonders of Israeli cooking to a wide new audience.