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by Limor Chen (Author)
Publishers Weekly Top 10 Food & Cookery Pick for 2023
From the creator of the beloved Delamina restaurants, this is a collection of healthy home-style recipes packed with the flavours, aromas and stories of Tel Aviv. "Limor Chen's beautiful book bursts with exciting combinations and enticing flavours" Claudia Roden Limor Chen's Delamina restaurants are known for serving up fragrant, exciting and vibrant dishes to transport you to sun-soaked Tel Aviv. In her debut cookbook gorgeously presented in real cloth-bound hardback, Limor shares her wholesome cooking style, one that centres on health and freshness, ensuring that each recipe is packed with flavour and fragrance while remaining light and nourishing. These recipes represent the authentic cooking of a food capital of the world, a cultural melting pot of cuisines and inhabitants, ingredients and aromas:- Discover multiple ways to use herbs and spices like za'atar with aubergine or aromatic dried limes in an Iranian beef stew.
- Lace addictively tangy sumac into labneh or use it to finish a white wine sauce with brill.
- Share bubbling shakshuka for brunch, fig and goats cheese salad, and a vibrant chopped salad served mezze-style
- Try stunning cod chermoula with Israeli cous cous or a legendary family recipe for vine leaves stuffed with venison and fruit.
- All served with deceptively simple pickles and dips on the side.
With the best of Limor's family's recipes that evoke the spirit of her home city, this is a cookbook that you'll return to time and again for a taste of Tel Aviv.
Author Biography
Limor Chen, together with her husband Amir, established the Delamina restaurant group in London, UK. Limor is the driving force behind the menu, drawing on her eclectic heritage -- she was born in Tel Aviv to a family of middle eastern and European origin -- and inspired by her father, a passionate cook who exposed her to the myriad flavours, herbs and spices of the region. Limor's recipes are influenced by her interest in healthy eating - grilling, roasting and using herbs and spices to celebrate the raw ingredients, including many vegetarian dishes. Limor is also a professional artist. She has carried out various artist residencies, installations and exhibitions around the world.
