Boustany A celebration of vegetables from my Palestine

"Boustany," an Arabic word for "garden," inspired chef and restaurateur Tamimi (coauthor of Jerusalem and cofounder of Ottolenghi) to create a loving and vegetable-focused cookbook based on the Palestinian foods of his childhood spent growing up in Jerusalem. The book begins with a list of pantry items to make, all created from seasonal foods and foraged ingredients and preserved via these recipes to last throughout the year, each serving as building blocks for the dishes to come. Recipe titles are presented in English and Arabic, and each is introduced with a short thought about the dish's meaning for Palestinians. Ingredients such as eggplant, tahini, and fava beans are presented in dishes that honor tradition and welcome innovation. Smoky chickpeas with cilantro tahini, chilled tomato and avocado soup with burnt chili, and a celeriac and tomato bake are just a few examples of the unique flavor combinations highlighted throughout. Rounding out this solid work on Middle Eastern cuisine are chapters on a variety of breads and delectable desserts, including brownies with tahini, halva, and coffee. Stunning photographs add to the overall appeal. VERDICT A must-have for internationally focused collections and for creative vegetarian cooks.--Ron Block