About this item
"Cooking to me is about history and connection, but to remain vibrant, a cuisine must also evolve." Thus author Rawia Bishara explains her approach in this book, which takes its title from the historic region uniting the countries of the eastern Mediterranean. Rawia believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time. In Levant, she offers more than 100 recipes that represent a new modern style. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant. Drawing from a vibrant palate of traditional staples (including harissa, tahini, za'atar, sumac) , she updates classic flavor profiles to dazzling effect.
About the Author
Rawia Bishara opened her restaurant, Tanoreen, in Bay Ridge, Brooklyn in 1998. Since then she has received many accolades, among them Gourmet magazine's "11 Best Restaurants Worth Your Money," The New York Times' Sam Sifton's "50 Current Favorite New York Restaurants," New York Magazine's "Best Mezze" and "#1 Cheap Eats" awards and The New York Post's "Top 5 Restaurants in Brooklyn." Tanoreen has been named to Michelin's Bib Gourmand guide four years running and has received "Best In" category scores in Zagat as well as being named in their top 50 New York City restaurants. Rawia and her food has been featured in The New Yorker, Travel and Leisure, Blackbook magazine and The Village Voice among other publications. Her recipes have been featured on the Food Network's "The Best Thing I Ever Ate" and published in The New York Times, Plate, The Daily News, and New York Magazine. Rawia was just named one of Schneps' "Top Women in Business." She also teaches a recurring cooking course at the prestigious DeGustibus Culinary School in New York City.
