A soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner-120 recipes shaped by his personal story as well as the history of Palestine.james Beard Award Nominee Iacp Award Winner Longlisted For The Art Of Eating Prize One Of The Best Cookbooks Of The Year: Forbes, Bon Appetit, Npr, San Francisco Chronicle, Food Network, Food & Wine, The Guardian, National Geographic, Smithsonian Magazine, Publishers Weekly, Library Journal ""Truly, one of the best cookbooks of the year so far.""-Bon Appetit The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced ""fa-la-steen""), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness.