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Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein
What's more
From elegant afternoon teas
marginal spot to most pages near fore-edges
Mustard printed cloth First (Subscription) Edition
Jerusalem Food: Bold Flavors from the Middle East and Beyond (Nidal Kersh) Spirits Sarah is a botanist andFor centuries, Jerusalem has been a melting pot for a dizzying number of cultures, and its cuisine reflects that diversity. The citys cooking has no boundaries . . . and neither does this cookbook. Here youll find a range of classic dishes, including fattoush, schnitzel, kebabs, hummus, falafel, mana'ish, shawarma, and baba ganouj. And of course there are simple but timeless pairings, like olives and Greek yogurt, with lots of za'atar and olive oil,
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