BOOKS Olives Lemons And Za Atar, 1 EA

In this richly illustrated volume, Rawia Bishara demonstrates the variety of Middle Eastern cuisine, sharing recipes that she learned in her hometown of Nazareth and cooks today in her New York restaurant. There are chapters on salads, main meals - largely soups and stews - pickles and desserts, breakfast dishes that include Yoghurt Tahini with Chickpeas and mezzes featuring hummus, Brussels Sprouts with Panko and a savoury pie.