Podcast appearances and mentions of Sami Tamimi

Kok, kookboekenschrijver en docent bij haar kookworkshops Paulami Joshi praat met host Petra Possel over haar nieuwe boek: De specerijenbijbel.Zoals Petra zegt: een wereldprestatie!Levensles van Paulami:Leven is nog makkelijker, kleurrijker, mooier - en smaakvoller! -met specerijen.Kookboekenrecensent en voormalig Dame Reiziger Karin van Munster bespreekt Boustany, het nieuwe boek van chef-kok en kookboekenschrijver Sami Tamimi, de bekende collega van Yotam Ottolenghi. De verwijzing naar de (moes-)tuin van zijn grootvader is natuurlijk niet toevallig. Het is het eerste solo-kookboek van Sami Tamimi.Keukenprins Pieter maakt uit Boustany van Sami Tamimi geroosterde knolselderij en tomaat uit de oven. Het recept van deze lekkere traybake is terug te vinden op onze site. Spoiler: Paulami verklaart niet van selderij te houden maar hier gráág een uitzondering voor maakt.Met dank aan onze Culinaire Vriend Hofweb.nlWil je ook Culinaire Vriend worden? Mail dan met adverteren@smakelijkpodcast.nl

Dream Count is one of the biggest publishing events of the year — and The Next Chapter's Book Club is here to talk about it; Canadian celebrity chef and Le Cordon culinary graduate Eden Grinshpan breaks down her life and career in cookbooks; why Joel Plaskett took a course to better understand this book; and celebrate National Poetry Month with these All-Canadian collections on this episode of The Next Chapter.Books discussed on this week's show include:Understanding Media by Marshall McLuhanDream Count by Chimamanda Ngozi AdichieJerusalem by Yotam Ottolenghi and Sami TamimiThe Barefoot Contessa Cookbook by Ina GartenMastering the Art of French Cooking by Julia ChildUnravel by Tolu OloruntobaBuzzkill Clamshell by Amber DawnAllostatic Load by Junie Désil

Standup comedians Samimi Tamimi & Patrick Logan

We chat to Sami Tamimi about his life growing up in East Jerusalem where he became interested in cooking after working in a hotel at the age of 17. His career took off when he moved first to Tel Aviv before settling permanently in London. Sami talks about the making of his cookbook, Falastin, which explores contemporary Palestinian food and tells the story of the Palestinians he met along the way. We also discuss how he has been coping since the October 7 attacks and subsequent siege on Gaza which at the time of recording has killed more than 20,000 people. As always, if you are enjoying the Art Persists podcast please leave a review wherever you listen. Only with your help can these important stories be heard.Learn more: https://www.boslaarts.com/tapp-sami-tamimiFollow Bosla Arts on Instagram: https://www.instagram.com/boslaarts/

durée : 00:07:26 - La chronique de Zazie Tavitian - par : Zazie Tavitian - Zazie Tavitian a cuisiné une mejadra, recette extraite du livre Jérusalem de Yotam Ottolenghi et Sami Tamimi. Elle a été à la rencontre de la cheffe d'origine irlandaise Carol Pender qui tient le restaurant Salicorne à Paris et lui ai demandé de lui raconter son lien avec Yotam Ottolenghi

Samira Ahmed speaks to the chef Yotam Ottolenghi, who has arguably done more than any other food writer in recent times to change the way we cook and eat. In 2014 the American food magazine Bon Appétit wrote that he had ‘made the world love vegetables' – although he himself is not a vegetarian. They speak about his life and career, from discovering his love of food in Jerusalem and that his grandmother was a Mossad spy to his professional partnership with Palestinian chef Sami Tamimi and navigating what it means to be a gay man and parent. He is the author of numerous cookbooks including Simple and Flavour. This discussion first aired on our award-winning podcast, How I Found My Voice, in 2021. We'd love to hear your feedback and what you think we should talk about next, who we should have on and what our future debates should be.  Send us an email or voice note with your thoughts to podcasts@intelligencesquared.com or Tweet us @intelligence2.  And if you'd like to get ad-free access to all Intelligence Squared podcasts, including exclusive bonus content, early access to new episodes and much more, become a supporter of Intelligence Squared today for just £4.99, or the equivalent in your local currency .  Just visit intelligencesquared.com/membership to find out more. Learn more about your ad choices. Visit megaphone.fm/adchoices

Katarzyna Drewnowska jest założycielką i właścicielką wydawnictwa FILO. Jest to butikowy dom wydawniczy, specjalizujący się w książkach kulinarnych i poradnikowych. Wśród autorów książek kulinarnych znajdują się m.in. Yotam Ottolenghi i Sami Tamimi, którzy są autorami niezwykłych książek kucharskich "Jerozolima" i "Palestyna". Z tego odcinka podcastu dowiesz się:• Jak wyglądały pierwsze spotkania Pani Katarzyny z Izraelem?• Dlaczego powstało wydawnictwo "Filo"i skąd się wzięła jego nazwa?• Co to znaczy, że książki wydawnictwa "Filo" przypominają bombonierkę?• Jakie były początki wydawnictwa?• Jak powstała książka "Jerozolima" i kim są jej autorzy?• Jak wygląda proces zdobywania praw autorskich?• Dlaczego Izrael zafascynował Panią Katarzynę?• Jak wyglądały spotkania Pani Katarzyny z autorami książek, które wydaje?• Dlaczego książka Sayeda Kashua "Druga osoba liczby pojedynczej" nie cieszyła się zainteresowaniem polskich czytelników?• Dlaczego służba wojskowa młodych Izraelczyków ma dla nich ogromne znaczenie?• Jakie książki izraelskich autorów wydała Pani Katarzyna?• Jak polska narodowość pomagała Pani Katarzynie w Izraelu?• Czy Izraelczycy są rzeczywiście bezpośredni?• Gdzie warto zjeść w Izraelu?• Jakie danie z izraelskiej kuchni Pani Katarzyna lubi najbardziej?• Co Panią Katarzynę rozczarowało w Izraelu?• Dlaczego w Jerozolimie powietrze jest gęste?• Jakie plany wydawnicze ma Pani Katarzyna na ten rok? NOTATKI: Wydawnictwo FILO Zachęcam do pozostawienia komentarza poniżej. Napisz co myślisz na temat tego odcinka.Jeżeli masz sugestie, propozycje czy uwagi, możesz również skontaktować się ze mną bezpośrednio poprzez formularz kontaktowy.A jeśli podobał ci się ten odcinek podcastu, proszę podziel się nim ze swoimi znajomymi, czy to w mediach społecznościowych czy bezpośrednio. Będzie mi bardzo miło.Music by @idanraichel, courtesy of Helicon Records, Israel.

Join Caroline Wilson and Corrie Perkin for Ep 256. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar twice. Head to www.redenergy.com.au SHOW NOTES This week on the podcast Caro and Corrie mark International Women's Day paying tribute to their women heroes and ask is there still a place for IWD in 2023?   Cancel Culture and Children's Literature is also on the agenda and we remember books we grew up with that were always culturally inappropriate or in hindsight now are.   In the Cocktail Cabinet for Prince Wine Store, Myles Thompson has a couple of top shelf Port recommendations; ·      Taylors Vintage Port 2018 375mL ·      Inkwell Black and Blue Fortified 2018 from McLaren Vale Use the promo code MESS at checkout online www.princewinestore.com.au or instore at Bank Street South Melbourne and receive a 10% listener discount. Prince Wine Store can deliver anywhere in Australia too! In BSF for Red Energy; ·      Return to Valetto by Dominic Smith ·      Sharper on Apple TV ·      The Investigation on SBS on Demand ·      Roasted Sweet potatoes and Fresh Figs (see recipe HERE) or below.   This week Caro's Grumpy about the inevitability of health screening and testing that seems to come around so quickly.   In 6 Quick Questions – we discuss the Super Wars, King Charles and a possible pre-Coronation interview, Caro has some advice for Alastair Clarkson ahead of the footy season, our favourite TV scheduling decision of the year and Corrie's Amazing Fact reveals much about our reigning monarch. We love your feedback via Facebook and Instagram - or email feedback@dontshootpod.com.au This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. Roasted sweet potatoes and fresh figs Ingredients 4small sweet potatoes (1kg in total) 75 ml olive oil Maldon sea salt and black pepper 40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade) 20 g caster sugar 12 spring onions, halved lengthways, cut into 4cm segments 1 red chilli, thinly sliced 6 fresh and ripe figs (240g in total), quartered 150 g soft goat's cheese, crumbled (optional) Instructions Preheat the oven to 240°C.  Wash the sweet potatoes, halve them lengthways and then cut each again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons of salt and some black pepper.  Spread the wedges out on a baking sheet, skin-side down, and cook for about 25 minutes until soft but not mushy. Remove from the oven and leave to cool down.  Meanwhile, to make a balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil then reduce the heat and simmer for 2–4 minutes, or until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.  Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan and add the green onions and chilli. Fry over a medium heat for 4–5 minutes, stirring often, making sure not to burn the chilli, and then spoon the oil, onions and chilli over the sweet potatoes.  Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature with the cheese crumbled over, if using. Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Palestinian chef, food writer and restaurateur shares a great recipe for the classic Middle Eastern side dish, spicy new potatoes.

In this episode, Annick van Rinsum speaks with world renowned chef and author Sami Tamimi. They talk about the Palestinian household he grew up in where food was always at the center of conversations, but where the cooking was left to the women. This did not stop him to pursue a career as a chef. He gained experience with different cuisines and soon made it to head chef. In 1997 he moved to London where he met Yotam Ottolenghi - it was the start of extensive cooperation. Together with Tara Wigley he wrote the cookbook Falestine - an ode to the kitchen he grew up with. Tamimi continues to divide his time feeding people his delicious food, working for charities, and he is writing another cookbook. Do want to know more? Then come join our Culinary Celebration With World Renowned Chef Sami Tamimi, Friday September 30th from 7 p.m. at Pakhuis de Zwijger!

Sami Tamimi and Tara Wigley are the authors of the cookbook Falastin. In this episode of Knowledge and its Producers, we think about how food is in itself a way to preserve heritage and document how it changes over time, a stark contrast to academia. Together, we think about how to write about labor, the place of cookbooks in modern society and what it is to document something like food.

Yotam Assaf Ottolenghi est un chef et auteur anglo-israélien. Il est connu pour ses livres de recettes de cuisine "Ottolenghi", "Plenty", "Jerusalem", "Simple" et "Flavour". Il travaille beaucoup avec le chef palestinien Sami Tamimi. Bien qu'ils soient tous deux originaires de Jérusalem, Tamimi n'a rencontré Ottolenghi qu'au Royaume-Uni. À Londres, les deux habitants de Jérusalem ont fusionné leurs conceptions de la cuisine du Moyen-Orient pour créer l'empire Ottolenghi, qui compte désormais six restaurants et huit livres de cuisine. Tania Brasseur, membre de Slow Food Suisse et autrice du livre "Simplement suisse", et Elise Rabaey, directrice de Lausanne à table, sont au micro de Laurence Froidevaux.

This week, Gilly meets the judges of this year's Fortnum and Mason Awards (who shortlisted Cooking the Books for Best Podcast!) to discuss the food books nominated for these Oscars of the food world.The judges this year are three brilliant food writers, all of whom have been on Cooking the Books and were the pick of the best in 2021; Mark Diacono whose book Herb was on the shortlist, Georgina Hayden who won best Cookery Writer and Tara Wigley who, with Sami Tamimi, won best Food Book for Falastin. Get your shopping list ready for the best books of the year, and hear what the judges were looking for in the best podcast...Y0u can read the transcript here See acast.com/privacy for privacy and opt-out information.

One of the most vivid ways to uncover the culture and history of a place is through a cookbook, which is part of the charm behind Falastin - Sami Tamimi & Tara Wigley's lovely book of Palestinian cuisine.Sami & Tara join us on ‘grow, cook, eat, arrange' to share the story behind their desire to focus on Palestinian recipes, tell tales from their travels through the area where affection is shown through food, and offer up just a few of the simple, mouth-watering recipes from the book.In this episode, discover:A myriad of delicious, easy to make recipes from Sami & Tara's exploration of Palestinian cuisine The spark of inspiration behind the duo's book, FalastinRemarkable stories from their visit to Aida Youth Centre, where they found joy in foodThe importance of quality olive oil, and where to acquire amazing, thick Palestinian olive oil here in the UKPhoto by Jenny Zarins.Tara Wigley: https://www.instagram.com/tara.wigley/?hl=enSami Tamimi: https://www.instagram.com/sami_tamimi/Order Falastin: https://www.amazon.co.uk/Falastin-Cookbook-Sami-Tamimi/dp/1785038729Order Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: info@sarahraven.comView all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiH

Rebecca Schot-Guppy is the Director of Investment Leverage and Portfolio Management at IAG Firemark Ventures. Previously, Rebecca was the CEO of FinTech Australia, where she made a significant impact on the ecosystem. Prior to Fintech Australia, she worked as a Community Manager at Stone & Chalk. Rebecca found her way into the world of venture through her background in law and biomed. She is a passionate and knowledgeable member of the startup ecosystem with many insights to share.Ian & Rebecca discuss…- Rebecca's path into the startup world- Why Rebecca chose to work on the venture side of the startup ecosystem- Rebecca's role and impact at FinTech Australia- Australia as a Fintech powerhouse- IAG Firemark Venture's thematic investments- The growth of the the VC sector in Australia- The Firemark Collective and its teams..and more!Quickfire Recommendations- Book: Jerusalem: A Cookbook by Sami Tamimi and Yotam Ottolenghi- Podcast: 7am Podcast- News Source: AFR & The Guardian- App: Superhero- Productivity Tool: Asana- Favourite Tech CEO: Katherine McConnell - Brighte- Favourite TV show: Sports- Ted Talk Topic: Female leadership

In this Matbakh event, we talked to Sami Tamimi about his career as a Palestinian cook in London. Sami had won several awards such as International Award and the Best Cookbook, James Beard Award, Cookery Book Award, and Dun Gifford Award for ‘Jerusalem.'Created by Mikey Muhanna, afikra Hosted by Antonio TahhanEdited by: Ramzi RammanTheme music by: Tarek Yamani https://www.instagram.com/tarek_yamani/About Matbakh:Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience ‎on Zoom.‎ Join the live audience: https://www.afikra.com/rsvp   FollowYoutube - Instagram (@afikra_) - Facebook - Twitter Support www.afikra.com/supportAbout afikra:‎afikra is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region- past, present, and future - through conversations driven by curiosity. Read more about us on  afikra.com

Samira Ahmed speaks to the chef Yotam Ottolenghi about his life and career, from discovering his love of food in Jerusalem to his professional partnership with Palestinian chef Sami Tamimi, plus how he creates his well-loved cookbooks such as Simple and Flavour. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on Honey & Co: The Food Sessions we have the most exciting guests, Sami Tamimi and Tara Wigley, co-authors of Falastin, a celebration of Palestinian food. They're both from the powerhouse of Ottolenghi, Sami was a partner from the outset, and Tara joined the Ottolenghi Test Kitchen 10 years ago, where she has been developing and testing recipes ever since. We talked about their very different routes into the food world, our memories of working together at Ottolenghi, and how they came to write Falastin. We were fascinated to hear their experiences visiting Palestine together – we compared Tara's spreadsheet to Sami's relaxed approach to travel, heard how they spent days tracking down a group of yogurt makers, and they told us about the generosity of all the people whose kitchens they visited. And of course we discussed at length the recipes that have gone wild since the book came out – Sami's dad's famous eggs, tahini swirls, and the shawarma filo pie. Get a copy of Falastin from our shop Honey & Spice. Follow Sami and Tara on instagram: @tara.wigley  @sami_tamimi - With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Get those chickpeas soaking and your list of niche ingredients ready - Ottolenghi's back with another book this season, and this time it's with Sami Tamimi, for a culinary journey through fascinating Jerusalem. After a spate of general, encyclopedia-style books (and a whole lot of French food), we are thrilled to get cooking something a little different. Find out how Hannah's carrying on Victoria's sandwich tradition from our last episode, and who cooked the most dishes in a bid to rustle up the bigger feast. Here is that delightful Thrillist article on cookbook stores that Hannah mentions, and the book we mention that we're excited about is Edd Kimber's One Tin Bakes: Foolproof cakes, traybakes, bars and bites from gluten-free to vegan and beyond, out in October 2021. We'd love to hear what your favourite recipes are from this book - let us know @cookbookcircle on Twitter and Instagram!Music credits:Intro & Outro: Funky Souls – AmariàInterludes: Words – Dylan Sitts See acast.com/privacy for privacy and opt-out information.

Interview with Kris Eden, one of our dear friends, and a major helper of the Participatory Defense Hub (along with our friends Bethany and Andrew!) in South Philadelphia. Participatory Defense is a national movement dedicated to helping people who have criminal cases participate in their own defense. The Hubs come up with participatory strategies and resources that help to hold accountable the broken justice system, as people navigate it and present their cases. Jonny and Kris dig in deep on the justice system and how it's set up, Larry Krasner, Derek Chauvin and what would the Hub do, Jesus on the cross forgiving criminals, and other stories from the Hub. Also in this episode, pastor's get deep about Accessibility, Disability, and Theology, and ways of seeing the Bible through the Disability lens. Later, a little Spiritual Show and Tell: Spiritual Direction, a Palestinian cookbook, Dolly Parton, and worshiping from memory //Notes// Bible for Normal People, Episode 165: Stephanie Tait – Disability Theology is for Everyone: https://peteenns.com/episode-165-disability-theology-is-for-everyone/ Accessible Atonement: Disability, Theology, and the Cross of Christ by David McLachlan: https://www.baylorpress.com/9781481313674/accessible-atonement/ The Bible and Disability: A Commentary (Studies in Religion, Theology, and Disability) by Sarah J. Melcher (Editor), Mikeal C. Parsons (Editor), Amos Yong (Editor): https://www.baylorpress.com/9781481308533/the-bible-and-disability/ The Disabled God: Toward a Liberatory Theology of Disability by Nancy Eiesland: https://www.abingdonpress.com/product/9780687108015/ The Bible, Disability, and the Church: A New Vision of the People of God by Amos Yong: https://www.eerdmans.com/Products/6608/the-bible-disability-and-the-church.aspx Disability and the Way of Jesus: Holistic Healing in the Gospels and the Church by Bethany McKinney Fox: https://www.ivpress.com/disability-and-the-way-of-jesus Spiritual Direction Resources: https://wayofjesus.circleofhope.net/Spiritual-Formation-and-Direction Dolly Parton's America: https://www.wnycstudios.org/podcasts/radiolab/articles/radiolab-presents-dolly-partons-america There Was Jesus by Zach Williams and Dolly Parton: https://www.youtube.com/watch?v=37wV6D49iEY Falastin by Sami Tamimi and Tara Wigley: https://www.penguinrandomhouse.com/books/570405/falastin-by-sami-tamimi-and-tara-wigley-foreword-by-yotam-ottolenghi/ Participatory Defense Hub: https://www.participatorydefense.org South Philly Participatory Defense on Facebook: https://www.facebook.com/southphillydefensehub And Instagram: https://www.instagram.com/sphillyparticipatorydefensehub/ | @sphillyparticipatorydefensehub //About this Podcast// Resist and Restore is a podcast by Circle of Hope. We're extending the table of our dialogue! Tune in bi-weekly as the Circle of Hope pastors—Rachel, Ben, Julie, and Jonny—sit down to dialogue about faith, God, Jesus, the spiritual life, and everything in between. Available on Spotify, iTunes/Apple Music, Google Podcasts, Stitcher, and more. //Contact Us// New website: https://circleofhope.church Email: ResistandRestorePodcast@circleofhope.net IG/TW: @circleofhopenet YouTube: https://youtube.com/circleofhope FB: https://fb.me/CircleofHopePhillyRegion Help keep the show running! Contribute at: https://circleofhope.church/share

Un voyage dans les pays du monde arabe allant du levant, jusqu'à la Mauritanie, avec pour fils conducteur : un aliment totem porteur d'histoire, de cultures, de savoir-faire. Premier voyage d'une série que nous partagerons ensemble dans le Goût du monde avec pour conteur le cuisinier Karim Haïdar, et le pain – la vie – pour premier guide, et donc le blé.  Avec Karim Haïdar, cuisinier, libanais, chef et fondateur de la boutique à manger «Les mots et le ciel» à Paris, 81 rue Olivier de Serres, dans le 15ème arrondissement. Auteur de plusieurs livres dont, dernièrement, L'encre de Seiche, dix façons de la préparer avec Zeina Abirached, aux éditions de L'Épure. Karim Haïdar est aussi le fondateur de l'Académie de cuisine du monde arabe. Instagram Les Mots et le ciel  Farah Keram est journaliste pour la chaîne de télévision Arte. Passionnée par les cultures et les traditions alimentaires du Maghreb : instagram de Farah Keram. Pour l'anniversaire de Handicap international, la cuisinière Sonia Ezgulian publie avec l'association un livre de recettes offertes par des bénéficiaires de Handicap international, dont le pain marocain Tafernout, dont Sonia parle dans l'émission. Ce livre est une façon de célébrer l'humanité des petits moments du quotidien et de soutenir l'action de Handicap International. Sonia Ezgulian porte ce projet au nom de l'association, mais tous les dons sont destinés à Handicap international. Pour en savoir plus et soutenir.  Pour aller plus loin : - «Falastin» de Sami Tamimi  - Hachette Cuisine - «Saveurs libanaises» de Karim Haïdar et Andrée Maalouf – Albin Michel - «Arabesques» – Phaïdon 2021 - Pains et four dans le Proche Orient – article de la revue civilisations - «La main et le pétrin» : alimentation céréalière et pratiques culinaires dans l'Occident musulman au Moyen-Âge / par Mohamed Oubahli.   Musiques My Mother de Marcel Khalife Muima de Neta Elkayan  

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Ottolenghi collaborators and Falastin cookbook authors Sami Tamimi and Tara Wigley. They discuss Palestinian cuisine and culture and which of their recipes are just right for the Spring holidays. Plus, Sami and Tara each share a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.  

Whilst Charlotte attended an online Zoom cookery lesson with Chilli & Mint, Steve was sorting out a very extensive cookery book collection that brought back some fond memories. ITSU 20 Minute Suppers is the book-of-the-week and the pair discuss the resurgence of cauliflower. Exactly how to make a toastie is one of the tips and Charlotte chooses the lovely Rosemary as a herb with a hidden meaning. Tommy Bank's "Made In Oldstead" Valentines meal box is reviewed. Other recipe books mentioned include Mary Berry's One Step Ahead, Falastin by Sami Tamimi & Tara Wigley and Skye McAlpine's A Table for Friends --- Send in a voice message: https://anchor.fm/voyagearoundmyaga/message

Samira Ahmed speaks to the chef Yotam Ottolenghi, who has arguably done more than any other food writer in recent times to change the way we cook and eat. In 2014 the American food magazine Bon Appétit wrote that he had ‘made the world love vegetables’ – although he himself is not a vegetarian. They speak about his life and career, from discovering his love of food in Jerusalem and that his grandmother was a Mossad spy to his professional partnership with Palestinian chef Sami Tamimi and navigating what it means to be a gay man and parent. He is the author of numerous cookbooks including Simple and Flavour.If you enjoy this podcast, we would love to know what you think. Please rate and review us on Apple Podcasts.How I Found My Voice is an Intelligence Squared podcast that explores how some of the world's greatest artists and thinkers became such compelling – and unique – communicators. Support this show http://supporter.acast.com/howifoundmyvoice. See acast.com/privacy for privacy and opt-out information.

We’re in culinary heaven in this week’s episode of Anna Barnett’s podcast, The Filling, as our host is invited to the home of Sami Tamimi, renowned Palestinian chef. They’re joined by Sami’s writing partner Tara Wigley (her journey from publishing to trained cook via the birth of twins is worth a podcast in itself) to discuss being part of the Ottolenghi empire, why the term Middle Eastern cooking needs greater definition, and the difference between right tahini and wrong tahini. Along the way Anna gets fed the most exotic sandwich yet in the series, and we learn why stopping midway during a marathon for a kebab isn’t the best idea.  TOP QUOTES “If you want something done, ask a mum of twins.” Tara “In the Middle East you can’t just walk around with a list as it just doesn’t work this way.” Sami “She had a tattoo of an open pomegranate on one arm, and an aubergine on the other.” Tara “Z’atar is better than drugs.” Sami “I actually have a gigantic mouth; I can fit a whole ladle in my mouth.” Anna RESOURCES www.ballymaloe.ie www.belazu.com www.zetunevoo.com www.ottolenghi.co.uk ABOUT THE GUESTS Sami Tamimi: Growing up in the Old City of Jerusalem, Sami Tamimi displayed an early interest in food and cooking. After a brief career as a hotel porter, Sami quickly progressed to head chef for a restaurant in Tel Aviv. An invitation to run a bakery led him to London in 1997. Two years later Sami met Yotam Ottolenghi and their mutual love and appreciation for the ingredients and recipes from their shared homeland developed into a business. Sami is now co-author of several bestselling cookbooks and co-owns the restaurants Rovi and Nopi. His latest book is Falastin, co-authored with Tara Wigley.  @sami_tamimi Tara Wigley: After spending a decade working in publishing, Tara Wigley, decided to retrain at the Ballymaloe cookery school in Ireland. She has developed, tested, and written recipes for Yotam Ottolenghi’s column in the Guardian magazine and monthly New York Times’s columns, as well as for his cookbooks. Her latest book is Falastin, co-authored with Sami Tamimi. @tara.wigley ABOUT THE HOST Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London.  @annabarnettcooks

Five best books for 2020 Range by David Epstein Listen to the episode: Range by David Epstein: why you need to stop specialising Buy the book: https://www.bookdepository.com/Range/9781509843503/?a_aid=stephsbookshelf I Know Why the Caged Bird Sings Listen to the episode: I Know Why The Caged Bird Sings by Maya Angelou: How powerful stories can change your life Buy the book: https://www.bookdepository.com/I-Know-Why-Caged-Bird-Sings-Maya-Angelou/9780345514400/?a_aid=stephsbookshelf The Power of Ritual by Casper ter Kuile Listen to the episode: The Power of Ritual by Casper ter Kuile: How wizards and gyms will make you more spiritual Buy the book: https://www.bookdepository.com/I-Know-Why-Caged-Bird-Sings-Maya-Angelou/9780345514400/?a_aid=stephsbookshelf Infinite Game by Simon Sinek Listen to the episode: Infinite Game by Simon Sinek: Why playing to win will make you lose Buy the book: https://www.bookdepository.com/The-Infinite-Game/9780241295595/?a_aid=stephsbookshelf What I Talk About When I Talk About Running Listen to the episode: What I talk about when I talk about running by Haruki Murakami: What you can learn about life from running Buy the book: https://www.bookdepository.com/What-I-Talk-about-When-I-Talk-about-Running/9780307473394/?a_aid=stephsbookshelf Five best podcasts for 2020 Tim Ferris Listen to the podcast: https://tim.blog/podcast/ Two of my favourite episodes Brian Koppelman on Making Art, Francis Ford Coppola, Building Momentum, and More (#424) Daniel Ek, CEO of Spotify — Habits, Systems and Mental Models for Top Performance (#484) Wind of Change Listen to the series: https://crooked.com/podcast-series/wind-of-change/ Clever Listen to the series: http://www.cleverpodcast.com/ Two of my favourite episodes Ep. 77: Jessica Hische Ep. 119: Lettering Artist Lauren Hom Broken Record Podcast  Listen to the series: https://brokenrecordpodcast.com/ One of my favourite episodes TOM PETTY’S WILDFLOWERS II WITH ADRIA PETTY Murder Ballads Podcast Listen to the series: https://open.spotify.com/show/13uPg0t3QrwppCHTNQ3aRW One of my favourite episodes In The Pines Five other good things I liked in 2020 Two cookbooks Flavour by Yottam Ottolenghi Buy the book: https://www.bookdepository.com/Ottolenghi-FLAVOUR-Yotam-Ottolenghi/9781785038938/?a_aid=stephsbookshelf Falastin by Sami Tamimi and Tara Wrigley Buy the book:  https://www.bookdepository.com/Falastin-Cookbook-Sami-Tamimi/9781785038723/?a_aid=stephsbookshelf One fiction book Honeybee by Craig Silvey Buy the book: https://www.bookdepository.com/Honeybee-Craig-Silvey/9781760877224/?a_aid=stephsbookshelf Two random things that have got me through Udemy Les Mills On Demand Music By: Is this hip hop by LightBeats Let’s Connect LinkedIn: www.linkedin.com/in/steph-clarke Instagram: @stephsbizbookshelf Enjoying the show? Please hit subscribe so you don’t miss an episode and leave a review on iTunes to help others find us. See omnystudio.com/listener for privacy information.

Going hungry, Alex Wheatle on Port Maria, Jamaica, air conditioned cities and a journey to Jerusalem

Going hungry, Alex Wheatle on Port Maria, Jamaica, air conditioned cities and a journey to Jerusalem

Subscribe to The Genius Recipe Tapes here. Referenced in this episode:Scrambled Red Shakshuka  recipeScrambled Shakshuka Is Almost Impossible to Mess Up (Food52)Genius-Hunter Extra-Credit:Sami and Tara cooking some recipes from Falastin_Kristen making this very un-mess-upable shakshuka at homeView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Referenced in this episode:Scrambled Red Shakshuka  recipeScrambled Shakshuka Is Almost Impossible to Mess Up (Food52)Genius-Hunter Extra-Credit:Sami and Tara cooking some recipes from Falastin_Kristen making this very un-mess-upable shakshuka at homeView transcriptHave a genius recipe you'd like to share? Email it to me at genius@food52.com!*GENIUSHUNTERS is valid towards 10% off all Five Two products, max redemption $100. Offer valid starting 10/28/2020 at 12:01am ET through 11/28/2020 at 11:59pm ET, while supplies last. User must be logged into a Food52 account to apply, limit one use per customer. Valid in the U.S. on in stock items only. Cannot be redeemed for cash, combined with other offers, or applied to previous orders. To redeem, enter code GENIUSHUNTERS at checkout.

Referenced in this episode:Scrambled Red Shakshuka  recipeScrambled Shakshuka Is Almost Impossible to Mess Up (Food52)Genius-Hunter Extra-Credit:Sami and Tara cooking some recipes from Falastin_Kristen making this very un-mess-upable shakshuka at home

Join Caroline Wilson, Corrie Perkin and special guest Anna Barry (aka Anna from the Op Shop) for Ep 144.Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.SHOW NOTESWe're thrilled to have Anna from the Op Shop join us this week to add her reflections of lockdown and COVID unemployment into the mix.We discuss what Daniel Andrews needs to do next to bump up his approval ratings and contemplate the things we'll do first when restrictions ease, and the items of clothing we're looking forward to resurrecting.We discuss the latest from the AFL and the hubs and discuss what's next for the AFLW.Corrie's 'Crush of the Week' for Red Energy are the various guests from Monday's Q&A episode The Age of Loneliness - you can watch it HERE.In BSF - Anna's already putting Column Mc Cann's latest novel Apeirogon into her Top 5 books of the year - you can order it from My Bookshop HERE (also recommended his other book Let The Whole World Spin). Plus Anna can't wait to cook from Yotam Ottolenghi's new book Flavour - available HERE.Caro has been watching Season Two of The Split on ABC TV and Anna shares a recipe for Eggplant, Chickpea and Tomato bake from Falastin - click HERE for the recipe or see below. For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Crocmedia.Eggplant, Chickpea & Tomato Bake recipe Falastin by Sami Tamimi & Tara WigleyIngredients5 medium eggplants (2 ¾ lb./1.25 kg)½ cup/120 mL olive oilSalt and black pepper1 onion, finely chopped (1 cup/150 g)6 garlic cloves, crushed1 tsp chile flakes1 tsp ground cumin½ tsp ground cinnamon1 ½ tsp tomato paste2 green bell peppers, seeded and cut into 1 ¼”/3 cm chunks (1 1/3 cups/200 g)1 x 14-oz./400 g can chickpeas, drained and rinsed (1 ¾ cups/240 g)1 x 14-oz./400 g can chopped tomatoes1 ½ tsp sugar¾ cup plus 2 tbsp/200 mL water1 cup/20 g cilantro, roughly chopped4 plum tomatoes, trimmed and sliced into ½”/1.5 cm rounds (12 ¼ oz./350 g)Preheat the oven to 450°F. Line two baking sheets with parchment paper.Use a vegetable peeler to peel away strips of eggplant skin from top to bottom, leaving the eggplants with alternating strips of black skin and white flesh, like a zebra. Cut crosswise into round slices, ¾”/2 cm thick, and place in a large bowl. Mix well with 5 tbsp/75 mL of oil, 1 tsp of salt and plenty of black pepper, and spread out on the prepared baking sheets. Roast for about 30 minutes, or until completely softened and lightly browned. Remove from the oven and set aside.Decrease the oven temperature to 400°F.While the eggplants are roasting, put 2 tbsp of oil into a large sauté pan and place over medium-high heat. Add the onion and cook for about 7 minutes, until softened and lightly browned. Add the garlic, chili flakes, cumin, cinnamon and tomato paste and cook for 1 minute, or until fragrant. Add the bell peppers, chickpeas, canned tomatoes, sugar, water, 1 ¼ tsp of salt and a good grind of black pepper. Decrease the heat to medium and cook for 18 minutes, or until the bell peppers have cooked through. Stir in ¾ cup/15 g of cilantro and remove from the heat.Spread out half the plum tomatoes and half the roasted eggplants in a large baking dish, about 9 x 13″/23 x 33 cm. Top with the chickpea mixture, then layer with the remaining tomatoes and eggplants. Drizzle with the remaining 1 tbsp of oil, then cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes, or until the sauce is bubbling and the tomatoes have completely softened. Remove from the oven and let cool for about 20 minutes.Top with the remaining ¼ cup/5 g cilantro and serve either warm or at room temperature.

Hello and welcome to the another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'Falastin' by Sami Tamimi and Tara Wigley. You can purchase this book here: https://amzn.to/3hdfJbs --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tastypages/support

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in the Guardian's Weekend magazine and has published four bestselling cookbooks: Plenty and Plenty More and, co-authored with Sami Tamimi, Ottolenghi: The Cookbook and Jerusalem. Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her culinary career proper at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. With the release of their new book, 'Flavour', Jo and Shanu sat down with Yotam and Ixta to discuss his new book, the creative place cooking takes them, the collaboration on recipes they love, and more. Books mentioned in this podcast: 'Ottolenghi FLAVOUR' by Yotam Ottolenghi & Ixta Belfrage: http://bit.ly/3ccmEPZ Host: Shanu Prasad & Jo Lewin Guest: Yotam Ottolenghi & Ixta Belfrage Producer: Nick Wasiliev

Sami Tamimi’s book Falastin: a Cookbook, co-written with Tara Wigley, is part travelogue, part guidebook for the home cook, it’s the first step into the spotlight for Tamimi’s gifted culinary mind and his own personal story. In this episode, he sat down with The Trip host Nathan Thornburgh over some Waitrose prosecco to talk about his life in cooking, navigating the tensions of the Middle East, and why hummus alone won’t solve our problems. This episode was previously paywalled on Luminary Podcasts but is being re-released now, free and for the people. Show notes: Sami Tamimi’s books: Falastin: A Cookbook (with Tara Wigley) Ottolenghi: the Cookbook (with Yotam Ottolenghi) Jerusalem (with Yotam Ottolenghi) Other links: How we met: Sami Tamimi and Yotam Ottolenghi Give Chickpeas a Chance Learn more about your ad choices. Visit megaphone.fm/adchoices

Sami Tamimi’s book Falastin: a Cookbook, co-written with Tara Wigley, is part travelogue, part guidebook for the home cook, it’s the first step into the spotlight for Tamimi’s gifted culinary mind and his own personal story. In this episode, he sat down with The Trip host Nathan Thornburgh over some Waitrose prosecco to talk about his life in cooking, navigating the tensions of the Middle East, and why hummus alone won’t solve our problems. This episode was previously paywalled on Luminary Podcasts but is being re-released now, free and for the people. Show notes: Sami Tamimi’s books: Falastin: A Cookbook (with Tara Wigley) Ottolenghi: the Cookbook (with Yotam Ottolenghi) Jerusalem (with Yotam Ottolenghi) Other links: How we met: Sami Tamimi and Yotam Ottolenghi Give Chickpeas a Chance Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode, we hear from chef and writer Sami Tamimi, Yotam Ottolenghi’s partner and author of the new cookbook Falastin that brings you right into the center of one of the globe’s most hotly contested territories, Isreali-occupied Palestine. And, Tom Philpott is more than just a Bite host—he’s also the author of a new book! Tom tells us all about Perilous Bounty, in which he chronicles how industrial farming threatens our entire food system.

Jamila Rizvi and Astrid Edwards are back with Season 2 of Anonymous Was A Woman. Chapter 1: First up, Jamila and Astrid consider the idea of solitude and creativity in 2020. Chapter 2: Jamila and Astrid take a look back at Virginia’s Woolf’s A Room of One’s Own (a quote from which serves as the name of the podcast). How does the work stack up in 2020, and what else could we be reading (hint, we should all read Women, Race and Class by Angela Y. Davis and Talkin’ Up to the White Woman by Aileen Moreton-Robinson)? Chapter 3:  Staying with the idea of creativity in solitude, Astrid looks forward to the release of Fire, Flood and Plague (an Australian anthology edited by Sophie Cunningham), with excerpts currently published in The Guardian. Jamila introduces Together in a Sudden Strangeness (a poetry anthology edited by Alice Quinn in the United States). Recommendations: Astrid recommends The Life to Come by Michelle de Kretser. Jamila is currently cooking non-stop and recommends Yotam Ottolenghi’s Flavour, Gizzi Erskine’s Slow: Food worth taking time over and Sami Tamimi’s Falastin: A cookbook. Join us on Thursday for an interview on solitude with Wiradjuri author Tara June Winch. CHAT WITH US Join our discussion using hashtag #AnonymousWasAWomanPod and don't forget to follow Jamila (on Instagram and Twitter) and Astrid (also on Instagram and Twitter) to continue the conversation. This podcast is brought to you by Future Women. The podcast is produced by Bad Producer Productions. See omnystudio.com/listener for privacy information.

This week….welcome to Well-FED! Haha! Based on a listener suggestion, we’re discussing and cooking from some cookbooks we enjoy, along with our special guest, Halle’s boyfriend Jeremy! Plus what we’re reading this week. Books and other media mentioned in this episode: Episode 74 – Our Favorite Bookish Places Ann’s picks: Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook (buy from Bookshop)– Jerusalem by Yottom Ottolenghi and Sami Tamimi (buy from Bookshop)– Zahav (restaurant) Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More by Hsiao-Ching Chou (buy from Bookshop)– @madhungry on Instagram– Martha Stewart Living– The Food of Sichuan by Fuchsia Dunlop (buy from Bookshop) Bravetart: Iconic American Desserts by Stella Parks (buy from Bookshop)– Bravetart (blog)– Serious Eats– The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (buy from Bookshop)– @bravetart on Instagram Halle and Jeremy’s picks: Meals, Music, and Muses: Recipes From My African American Kitchen by Alexander Smalls (buy from Bookshop)– Minton’s Playhouse (restaurant) My Korea: Traditional Flavors, Modern Recipes by Hooni Kim (buy from Bookshop)– Daniel (restaurant)– Masa (restaurant)– Danji (restaurant)– Hanjan (restaurant) A Blissful Feast: Culinary Adventures in Italy’s Piedmont, Maremma, and Le Marche by Teresa Lust (buy from Bookshop)– The Great British Bakeoff (TV)– Marcella Hazan’s Tomato Sauce What We’re Reading This Week: Ann: Evelina by Frances Burney (buy from Bookshop)– Jane Austen books Halle: The Comeback by Ella Berman (buy from Bookshop)– Jennifer Lawrence filmography– Darren Aronofsky filmography Well-Read on FacebookWell-Read on TwitterWell-Read on BookshopWell-Read on Instagram

I don’t usually fangirl over my guests but I must say I did over Sami Tamimi. He and Yotam Ottolenghi have created the menu I have devoured over the last decade, and are responsible for bringing sumac, za’atar and tahini into your cupboards. What a pleasure it was to talk all things Palestinian food with the man behind the new cookbook, Falastin.From his upbringing in Palestine, when he’d be kicked out of the kitchen by all the females in his family, to becoming head chef at some of the most notable restaurants in Tel Aviv, Sami discusses his coming to London, meeting Yotam and eventually creating the string of delis and subsequent restaurants that have shaped the London food scene.His new cookbook (co-written with Tara Wigley) delves into his homeland; the beautiful place that is Palestine. Through the media, we are filtered the political unrest and negativity, but Sami perfectly writes about Palestine through the stories of its inhabitants; empowering stories about resilience, optimism and strength. The recipes are easy to make, for the home cook and are absolutely delicious (I’ve already tried a few myself!).This episode is sponsored by Squirrel Sisters – who are on a mission to help you treat your health. They have a range of healthy snacks, bars and nibbles that can be found in stores across the nation including Waitrose, Holland and Barrett, Selfridges and online on Amazon.All their products are 100% natural, vegan, gluten-free and made with the highest quality ingredients, and most importantly - do not have any added sugars! It’s a win win for all! Follow them @squirrelsistersSTILL not had enough of me?! Head on over to the Crazy Sexy Food YouTube channel to check out all the offerings over there! The food show episodes, Crazy Sexy Quickies cooking demos, food walks and so much more!Social Media:@sami_tamimi@crazysexyfood@hannahharleyMusic by @casnova____

Vi tar på oss lesebrillene og blar litt i noen av kokebøkene som har inspirert oss aller mest. Det skal handle om en klassiker, og en relativt ny bok. Om en bok som står helt og holdent og faller på kvaliteten på tekstene og oppskriftene, og en bok som tør å ta i det politiske aspektet knyttet til mat og kulturhistorie. Om to bøker som har det til felles at de flommer over av sin kjærlighet til mat, og er breddfulle av spennende oppskrifter.I denne episoden av Vaffel snakker vi om Nigella Lawson's How to Eat, og Falastin av Sami Tamimi og Tara Wigley. See acast.com/privacy for privacy and opt-out information.

Sami Tammy and Tara Wigley: Falastin, the food and stories of Palestine

Foodie, Cheryl Akle has her dream guests on today - Sami Tamimi and Tara Wigley talk about food, the Ottolenghi empire, and their bestselling cookbook collaborations. See acast.com/privacy for privacy and opt-out information.

Sami Tamimi and Tara Wigley, part of the team behind Yotam Ottolenghi’s food empire, discuss the world of Palestinian cooking—from za’atar to what makes great tahini. Plus, we chat with Gail Simmons about life behind the scenes at “Top Chef”; we make seared pork tenderloin with smoked paprika; and we discuss hidden food meanings with Grant Barrett and Martha Barnette of “A Way With Words.” Get this week's recipe, Seared Pork Tenderloin with Smoked Paprika and Oregano: https://www.177milkstreet.com/recipes/smoked-paprika-oregano-seared-pork-tenderloin Right now, we are making our online cooking school available for free to anyone who wants to join the food revolution. You can choose from over a dozen classes from Kitchen Improv to The Spice Kitchen to Milk Street Instant Pot. Start a free class today at https://www.177milkstreet.com/school This week's sponsor: Buy one Annual MasterClass All-Access Pass for yourself, and get one free to share. Go to masterclass.com/milk

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem. Fadi and Sami chat about Palestine, Palestinian food and Sami's childhood and career. Sami tells us his story from the discovery of Palestinian cuisine in his mother's kitchen in Jerusalem to his writing Falastin, a love letter to Palestine. 

The chef with the world's best hommus recipe Sami Tamimi has a new cookbook called Falastin, co-written with food writer Tara Wigley. He talks about his unique partnership with Israeli chef Yotam Ottolenghi, the challenges Palestinian farmers face to export their world-class olive oil and the heirloom vegetables that are being reintroduced to counter the pitfalls of commercial agriculture.See omnystudio.com/listener for privacy information.

The chef with the world's best hommus recipe Sami Tamimi has a new cookbook called Falastin, co-written with food writer Tara Wigley. He talks about his unique partnership with Israeli chef Yotam Ottolenghi, the challenges Palestinian farmers face to export their world-class olive oil and the heirloom vegetables that are being reintroduced to counter the pitfalls of commercial agriculture.

Culinair journalist Mara Grimm over crisiskoken.nl; kookboekenschrijver en voormalig restaurantcriticus Karin van Munster bespreekt Falastin van Ottolenghi's Palestijnse zakenpartner Sami Tamimi & Tara Wigley en jongste bediende Jannekee Kuijper maakt een gerecht uit dit boek. Presentatie: Petra Possel

This was the last episode of TickyOff recorded within the hallowed walls of the hallowed TickyOff Towers. Said episode was recorded at the start of the coronavirus hell that we all find ourselves in. Please forgive any comments underestimating the challenge that would present itself to us all following this. We didn't know. We ain't Marty McFly. And James ain't Doc Brown. Anyway, its a great damn episode. Sami Tamimi and Tara Wigley of the Ottolenghi empire are here to talk their new book ‘Falastin', nature vs nurture, facial tattoos and a rat-catcher named Spiderman. Sam wants to open a Nobu in Malibu. James wants to work with other people's wives. Sami may want to open a swingers club and Tara was obsessed with Buddy Holly. It's TickyOff, and while it fully respects social distancing measures, it flips the bird at people being bland. This episode is sponsored by wine fellows dropwine.co.uk

Join Caroline Wilson and Corrie Perkin for Episode 121 ‘What Do You Do With Your Bosoms?’.We hunkered down in My Bookshop surrounded by beautiful books for our recording this week. Caro and Corrie have new monthly challenges – Corrie’s going to finish writing her children’s book and Caro’s going to start running again.We reflect on the week that was as the Coronavirus crisis continues and share Quarantine Hobbies and weird corona moments.Caro and Corrie discuss the latest AFL News including the huge bail out and the player payments deal.Caro’s ‘Crush of the Week’ is Brisbane Lion’s coach Chris Fagan, who has pulled out all stops to help his club weather the Coronavirus shut down.In BSF (Books, Screen and Food) – Corrie’s excited to get cooking from Falastin by Sami Tamimi (with a strong Ottolenghi connection), everyone’s raving about Giri/Haji on Netflix and Caro shares a simple but tasty salmon pasta dish (see recipe below).Corrie is Grumpy this week with Donald Trump’s treatment of journalists at press conferences and in ‘6 Quick Questions’ we talk awkward retail moments, our favourite Alex Baldwin moments and weird pet sympathy gestures.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.Light Lemon and Garlic Pasta with Salmon Ingredients· 16 oz. rigatoni/pasta· 1 teaspoon garlic, minced· 2 tablespoons extra virgin olive oil· 1/2 cup basil leaves, finely chopped· Salt and pepper to taste· 1 lb. salmon fillet· Zest of one lemon· 2 tablespoons lemon juice· 2 teaspoons capers· Parmesan cheese, shaved or gratedINSTRUCTIONS1. Cook the pasta according to package directions2. Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness3. Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste4. Add lemon juice, zest and capers to the pasta and toss to mix5. Flake the salmon into bite-size pieces6. Gently toss salmon with the pasta7. Dish and serve hot topped with freshly grated or shaved Parmesan cheese

Gilly Smith has lunch with Ottolenghi's Executive Chef Sami Tamimi and his co-author of Falastin, Tara Wigley to find the four food moments that tell their story of their new book about Sami's homeland of Palestine. See acast.com/privacy for privacy and opt-out information.

Welcome to Paperback by The Open Library Project- Ep. 59.We have as our guests today, Aditi Guha and Sandeep Ramesh. Aditi and Sandeep are storytellers and travellers. Aditi discusses Eat Pray Love and Sandeep shares what stood out for him in the book Sapiens in the first half of the episode.In the second half, we discuss Artist's Way by Julia Cameron and Sami Tamimi, Becoming by Michelle Obama, Outliers by Malcolm Gladwell and The Seige by Adrian Levy & Cathy Scott-Clark.To know more about the books we discussed, tune in to the episode.You can follow Aditi Guha on her instagram handle: @guhaaditiYou can follow Sandeep Ramesh on his instagram handle: @christophercolumbusiyerYou can find more details about The Open Library Project on www.openlibrary.inYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/

Welcome to Paperback by The Open Library Project- Ep. 55 We have as our guest today, Saee Koranne Khandekar. Saee is the Author of Crumbs and her recently released work Pangat, a book on Marathi recipes, both of which we discuss in the first half of the episode. In the second half, we discuss Jerusalem by Yotam Ottolenghi and Sami Tamimi, The Missing Ingredient by Jenny Linford, Memories With Food At Gypsy House by Felicity and Roald Dahl. To know more about the books we discussed, listen in to the podcast. You can find more details about The Open Library Project on www.openlibrary.in You can follow Saee Koranne on her instagram handle: @skoranne You can buy Saee Koranne's recently published book Pangat here: (https://www.amazon.in/Pangat-Feast-Food-Marathi-Kitchens/dp/9388322916) You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app. You can check out our website at http://www.ivmpodcasts.com/

Ottolenghi are an institution, and changed the way we eat vegetables in the UK. They have proven staying power and owe part of this to karma. Seemingly an overnight success, we unravel how Ottolenghi came about, how success grows through love, not greed, why Sami doesn't envy Yotam and how a positive attitude helps in work and life. Normally shy and not one to step into the limelight, it is our absolute delight to share this rare and intimate discussion with co-founder and head-chef of Ottolenghi, Sami Tamimi. Have a listen to our full interview.

We've hit the ton (as new cricket tragic Sales would say) and our loveable bunglers have finally mastered the audio well enough to give Chatters the greatest gift ever - a mindblowingly special guest!The Prince Philip Movement - a cult on the island of Tanna that worships Prince Philip, Duke of Edinburgh as a god.Prince Philip apologises to woman injured in car crash (ABC News, 27 Jan 2019)The Crown TV SeriesPPC (Petits Propos Culinaires) journal of food studies and food historyThe Girls' Guide to Hunting and Fishing by Melissa BankCrazy Rich Asians (2018) based on the novel by Kevin KwanBakkwa also known as rougan or roupu. A Chinese salty-sweet dried meat product similar to jerky. (via Wikipedia)Note: there was An Australian Company who manufactured a product called “Road Kill Jerky”, but contrary to Crabb’s claim they did not make their jerky from road kill!!The Cook's Companion: Complete Book of Ingredients and Recipes by Stephanie Alexander,Ottolenghi's cauliflower cake recipe from Plenty More (Online recipe via The Guardian)Black pepper tofu from Plenty (Online recipe via Ottolenghi website)Slow-cooked chicken with a crisp corn crust from Simple (Online recipe via Ottolenghi website)Sweetcorn polenta (Online recipe via The Guardian)Pea, za’atar and feta fritters from Simple (4th recipe in this “Pea” feature from the Guardian)The Wife (2018) starring Glenn Close and Jonathan PryceStandard Deviation by Katherine HeinyYotam Ottolenghi Cookbooks:Ottolenghi: The Cookbook by Yotam Ottolenghi, Sami TamimiJerusalem by Sami Tamimi, Yotam OttolenghiPlenty by Yotam OttolenghiPlenty More by Yotam OttolenghiNopi: The Cookbook by Yotam Ottolenghi, Ramael ScullySweet by Yotam Ottolenghi, Helen GohSimple by Yotam Ottolenghi

Kirsty Young's castaway is the cookery writer and restaurateur Yotam Ottolenghi. His food mixes the flavours of the Middle East and the Mediterranean and has been credited with changing the way many eat and cook, fuelling the surge in popularity of cooking ingredients including wakame seaweed, orange blossom, pomegranate seeds and za'atar. Born to a German mother and an Italian father in Jerusalem, he grew up enjoying a wide range of culinary influences and he loved food from an early age. After completing a master's degree at Tel Aviv University, he enrolled in a six-month cookery course at Le Cordon Bleu school in London. While working as a pastry chef he met his future business partner, Sami Tamimi, a Palestinian also from Jerusalem, and they opened their first deli in London's Notting Hill in 2002. He has written a weekly food column for The Guardian since 2006 and has published five cookery books, as well as opening four more delis and a restaurant. Producer: Cathy Drysdale.

Kirsty Young's castaway is the cookery writer and restaurateur Yotam Ottolenghi. His food mixes the flavours of the Middle East and the Mediterranean and has been credited with changing the way many eat and cook, fuelling the surge in popularity of cooking ingredients including wakame seaweed, orange blossom, pomegranate seeds and za'atar. Born to a German mother and an Italian father in Jerusalem, he grew up enjoying a wide range of culinary influences and he loved food from an early age. After completing a master's degree at Tel Aviv University, he enrolled in a six-month cookery course at Le Cordon Bleu school in London. While working as a pastry chef he met his future business partner, Sami Tamimi, a Palestinian also from Jerusalem, and they opened their first deli in London's Notting Hill in 2002. He has written a weekly food column for The Guardian since 2006 and has published five cookery books, as well as opening four more delis and a restaurant. Producer: Cathy Drysdale.

Food writer, chef, restaurateur, philosopher...? Since 'Ottolenghi: the cookbook' was published in 2008, Yotam Ottolenghi has become one of the UK's most followed voices on food and cooking. Nearly eight years later, Ottolenghi's cookbooks total five, the last written in collaboration with head chef at his London Soho restaurant NOPI, Ramael Scully. The restaurant is one of five in the capital, which he runs with a small, loyal team. He's appeared on our TV screens, exploring the foods of the Mediterranean and his birthplace and childhood home, Jerusalem. He's presented an ode to the Cauliflower on The Food Programme on Radio 4 and in a weekly column for the Guardian, has shed new light on cooking with vegetables, paving the way for ingredients from the Middle East to enter our kitchen store cupboards. No wonder that the rise of sumac, za'atar and tahini in our supermarkets was dubbed 'the Ottolenghi effect'. In an extended interview, Yotam Ottolenghi shares his life through food with Sheila Dillon. She hears how a Jewish boy from Jerusalem negotiated the world of academia, and winded up as a pastry chef in chic restaurants in 90s London. How a chance meeting with business partner Sami Tamimi led to one of London's most successful string of deli restaurants 'Ottolenghi', and on to Soho restaurant NOPI. Yotam explains how people in his life have shaped the food he cooks. He tells Sheila about the effect of his brother's untimely death in tragic circumstances, his own coming out as gay and reflects on his connection with Jerusalem now that he has adopted London as home for his own young family. As 2015 draws to a close, he looks to the future. What will the Philosophical food writer do next? Presented by Sheila Dillon. Produced in Bristol by Clare Salisbury.

Jordana Rothman is the co-­author of the new book Tacos: Recipes + Provocations with Chef Alex Stupak of New York’s Empellón restaurants. She was the food and drink editor of Time Out New York for six years. Rothman is a frequent contributor to print and digital publications such as Food & Wine, Bon Appétit, New York Magazine, Cherry Bombe, MadFeed, and Conde Nast Traveler. Rothman also once challenged competitive eater Takeru Kobayashi to a hot dog eating contest. She lost. Yotam Ottolenghi is the vegetable champion, author of the much ­loved cookbooks Plenty and Plenty More, and philosopher chef (as The New Yorker called him). He also co­authored Ottolenghi and Jerusalem with Sami Tamimi. All four books were New York Times bestsellers. His latest book, Nopi, written with Chef Ramael Scully, celebrates his London restaurant of the same name. Yotam writes for The Guardian, appears on the BBC, and made the BBC4 documentary, “Jerusalem on a Plate.” Ramael Scully was born in Kuala Lumpur, Malaysia, and started his culinary career at the age of 17 in Sydney, Australia. Now head chef at Nopi, Scully first worked under Yotam Ottolenghi in 2004 at his namesake restaurant Ottolenghi. Scully’s distinct culinary heritage—the Malaysian flavors of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients—has been the creative force behind much of what is on the Nopi menu. var array = eval('[{"alt":"","caption":"Photo by Daniel Krieger","description":"","href":"http://heritageradionetwork.org/podcast/yotam-ottolenghi-nopi-restaurant-and-taco-talk/jordanarothman-photocredit-daniel_krieger/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/10/JordanaRothman-PHOTOCREDIT-DANIEL_KRIEGER.jpg","title":"Jordana Rothman","0":"http://heritageradionetwork.org/wp-content/uploads/2015/10/JordanaRothman-PHOTOCREDIT-DANIEL_KRIEGER.jpg","1":640,"2":640,"3":false},{"alt":"","caption":"Photo by Jonathan Lovekin","description":"","href":"http://heritageradionetwork.org/podcast/yotam-ottolenghi-nopi-restaurant-and-taco-talk/yotam-and-scully_credit-jonathan-lovekin/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Yotam-and-Scully_credit-Jonathan-Lovekin.jpg","title":"Yotam and Scully","0":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Yotam-and-Scully_credit-Jonathan-Lovekin-900x1350.jpg","1":640,"2":960,"3":true}]'); galleryArrays.push(array); document.write(""); > #### “As Americans, we tend to think about beef, pork, and carnitas, but really it’s a vegetable based cuisine.” [18:15] –Jordana Rothman on Radio Cherry Bombe “You can do a lot with veggies if you put your heart into it.” [36:50] –Raemel Scully on Radio Cherry Bombe “I would like to see the democratization of food carrying on… the fact that everybody in food is allowed in.” [45:20] –Yotam Ottolenghi on Radio Cherry Bombe  

With a background in journalism and philosophy, Yotam Ottolenghi was never going to be your average chef.  Starting out as a pastry chef, Ottolenghi delicatessens and restaurants followed, as did cook books includingOttolenghi and Jerusalem, both with Sami Tamimi, Plenty, and his latest book Plenty More (Random House/Ebury Press).  With his close-knit team of collaborators, he has created a style of food that is vibrant and bold, bursting with the flavours and spices of the Middle East, the Mediterranean and beyond.  Join him in conversation with Joanna Savill to find out more about his food and philosophy.  Yotam Ottolenghi appears as a guest of The Sydney Morning Herald Good Food Month presented by Citi.

Polar explorer Felicity Aston is the first woman to ski across Antarctica alone. The 1744km, 59-day journey was completed in January 2012. She will be speaking about this journey for the Transglobe Expedition Trust event Here, There & Everywhere at the Royal Geographical Society on September 10th. Musician and activist Billy Bragg celebrates the centenary of singer-songwriter Woody Guthrie with a four date tour in September. Bragg curated this tribute to Guthrie's legacy and will perform songs based on the lyrics Guthrie left behind before his death in 1967. In collaboration with the band Wilco, Billy is also releasing the CD Mermaid Avenue - the complete sessions. Chefs Yotam Ottolenghi and Sami Tamimi were born in Jerusalem in the same year - Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London and discovered they shared a language, a history, and a love of great food. In their new book 'Jerusalem', they feature recipes from this vibrant and diverse city. 'Jerusalem' is published by Ebury Press. Wayne Phillips is a boxing coach who is one of the trainers for 'Punchline', a performance project which is part of the Cultural Olympiad. 'Punchline' brings together boxers and dancers with youngsters - many not in education or employment - to create a performance in a boxing ring. The work showcases their talents and also explores their personal stories and struggles. The show opens at the Preston Guild arena and will then be performed at three boxing clubs across the region: the Rotunda, Runcorn ABC and Wild Card ABC. Producer: Paula McGinley.