With recipes both new and traditional, this is a companion to Yotam Ottolenghi and Sami Tamimi's Jerusalem, weaving stories and recipes to get to the heart of Palestine, while acknowledging the political realities of the region. Intended as a practical cookbook with recipes that are "doable as well as delicious," the work rejects hard-to-find ingredients and complicated steps. Sections include Breakfast; Snacks, Spreads, and Sauces; Veggie Sides and Salads; Soups; Veggie Mains; Fish; Meat; Breads and Pastries; and Sweets, as well as a glossary and index. The book also features 130 photographs that tell the story of Palestine's people and cuisine. With recipes that include options for "playing around" (tips and alternatives), "getting ahead" (make ahead and meal-prep options), as well as metric conversions for ingredients, the authors make good on the promise to offer doable and delicious options. VERDICT Perfect for home cooks wanting to try new flavors and explore Middle Eastern options.--Gricel Dominguez, Florida International Univ. Lib., Miami

Ottolenghi alums Tamimi (coauthor, Jerusalem and Ottolenghi) and Wigley (coauthor, Ottolenghi Simple) set out on their own with this expert dive into the food of Palestine. The dishes overflow with bold flavors: hummus is layered with toasted pita, drizzled with parsley oil, and sprinkled with sumac in a chapter of hearty breakfast choices; preserved baby eggplants stuffed with walnuts and spicy peppers are ideal appetizers. Signatures such as "upside down" rice--inverted so that the beans, squash, and lamb baked underneath rest on top when served--are represented, and London-dwelling Tamimi also freely pairs nontraditional items like beets and sweet potatoes with pistachio and bulgur. Each recipe features tips for advance preparation (tahini and caramelized onions for a spicy baked cod dish can be made ahead) and suggested variations (for gluten-free chicken meatballs, replace bread crumbs with grated zucchini). The authors acknowledge that discussions about Palestine can be "political and difficult," and they successfully walk that tightrope with sidebars on Banksy's Walled Off Hotel in Bethlehem and figures such as Islam Abu Aouda, who offers cooking lessons in her refugee camp home. Like the best cookbooks, this one opens a window to expand both palates and minds. (Apr.)

Tamimi and Wigley have worked in restaurants and written cookbooks with star chef-author Yotam Ottolenghi (Jerusalem, 2012; Ottolenghi Simple, 2018), who provides this book's foreword. Named for a historic Palestinian newspaper, this celebration of Palestinian cooking addresses the politics of the region while also highlighting local culinary experts, like the yogurt-making ladies of Bethlehem and Vivien Sansour of the Palestine Seed Library. Not shying away from conflict, this rather transcends much of it by focusing on 120 unique and familiar recipes, covering breakfast through dessert, that give a great sense of Arabic cuisine and what it shares with its neighbors. Readers will find tips among the introductions to food traditions (don't fry falafel until you're ready to eat it) and ingredients (the bonuses of green Palestinian olive oil, for instance). Adding to the overall connection between words and stomachs are elegant photographs and additional instructions, such as notes about a fish spice mix and the art of tahini, among others. Some dishes require extensive preparation; others are staples to be frozen, refrigerated, or stored. The temptation to try them all is almost overwhelming. Expect enthusiastic demand from home cooks and foodie readers.