• KatieK1 on April 30, 2025

  Unfortunately, there is no ebook version.

• KatieK1 on April 30, 2025

  The hardcover has tiny text printed in light grey ink which is impossible to read. I'm sure the the ebook version is much more legible.

Notes about Recipes in this book

• Tanoreen's specialty fava beans (Foul alla Tanoreen)

  • VineTomato on June 25, 2017

    I got confused between fava and flageolet beans which I had brought a beautiful packet of at Selfridges. I cooked the flageolet to the online pressure cooker instructions for fava, with a soak. The skins were a bit tough and I can imagine would have been even more so if using fava beans. The flavours of this dish are nice, but I think I prefer the Compitor recipe. This uses two pots, which I'm not sure is strictly necessary and a bother when making mezzo. However may try again with a different kind of bean. Flavours great the next day.

• Hummus

  • Barb_N on May 02, 2026

    Photo added in error

• Red pepper and walnut spread (Mhammara)

  • D.Barker on January 25, 2022

    This wasn't bad, it just wasn't that exciting m and it had surprisingly little flavor, I thought the walnuts overwhelmed everything.

• Cauliflower salad (Salatet zahra)

  • Barb_N on September 28, 2025

    A nice variation of cauliflower salad, after making Ottolenghi’s a dozen times. I roasted the cauliflower; frying is not essential. I liked the flavors of tahini and pomegranate molasses. The parsley and molasses add color. I didn’t look at the photo closely, or I would have chopped my rather large parley leaves. This goes on the list of ‘easy weeknight but good enough for company’.

• Tanoreen's leek and potato soup

  • Shepherdabi on April 13, 2024

    A tasty version of this soup. Will definitely do again

• Chicken kebabs (Shish tawook)

  • pistachiopeas on June 15, 2015

    These were excellent in flavor. I made them on my stove top grill.

• Flourless tangerine apricot cake

  • sherrib on October 11, 2014

    Delicious and moist cake. Given the ingredients, I was expecting a heavy, dense cake. I wouldn't call it a light and fluffy cake, but it's not as dense as I expected either (sometimes, when I use so much almond flour, I get marzipan-esque texture - definitely not the case here.) I included the optional coconut and Frangelico. The coconut pretty much overpowered the other flavors. Even though it was delicious, I am curious to see how it would taste without it next time (I want to see if the tangerine and apricot flavors shine through.) Grinding the nuts in the food processor was easy. Between cooking and blending the fruit and making your own nut flours, this recipe is a bit involved. It is a fantastic naturally gluten free dessert that is very well worth the effort. What's even better is that the ingredients are so natural. I do not own a 16 inch round cake pan so I used my rectangular pan with no issues.

• Food52 by Melissa Block

  The 2015 Piglet Tournament of Cookbooks vs. David Lebovitz's My Paris Kitchen

  Full review

• Food52 by Louisa Shafia

  The 2015 Piglet Tournament of Cookbooks winner vs. David Frenkiel & Luise Vindahl's Green Kitchen Travels

  Full review

• Star-Ledger

  The cookbook is very friendly to vegetarians and the gluten-sensitive; her flourless tangerine-apricot cake, made with ground almonds and pistachios, is not to be missed.

  Full review

• Saveur

  ...a book I’m glad to have on my shelf as a source for doable, exciting dishes and tried and true favorites that I will be reaching for again and again

  Full review