WellesleyWeston Magazine

WINTER 2017/2018

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/897427

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Page 178 of 195

Mejadra, an ancient dish popular throughout the Arab world and, of course, the popular Israeli breakfast or lunch dish, Shakshuka. Ottolenghi's cookbook, Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi (Ten Speed Press, 2014), was a New York Times best- seller. He owns five restaurants in London, including one that bears his name where Tamimi is head chef. Their new book has 120 recipes from Jerusalem's Muslim, Jewish, and Christian communities. Happy reading and happy eating! More Gift-Worthy Cookbooks n MY GREEK FAMILY TABLE: FRESH REGIONAL RECIPES (Countryman Press, 2017) by Maria Benardis. With stories of summers cooking with her grandmother on a Greek island. n MY TWO SOUTHS: BLENDING THE FLAVORS OF INDIA INTO A SOUTHERN KITCHEN (Running Press, 2016) by Asha Gomez. Recipes are rooted in Gomez's love of Deep- South cooking and Southern India flavors. n THE VOLANTE FARMS COOKBOOK: A CENTURY OF GROWING (Union Park Press, 2017) Four generations of the Volante family who have built a thriving farm in Needham. More than 100 seasonal recipes. Available at Volante Farms Stand or online at www.volantefarms.com. n IT'S ABOUT TIME: GREAT RECIPES FOR EVERYDAY LIFE (Steerforth, 2005) by Michael Schlow, executive chef and co-owner of area restaurants including Doretta Taverna & Raw Bar in Boston and Alta Strata in Wellesley. C O U R T E S Y O F U N I O N P A R K P R E S S A N D V O L A N T E F A R M S 177 W e l l e s l e y W e s t o n M a g a z i n e | w i n t e r 2 0 1 7 / 2 0 1 8

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