The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal
Nov 2020 · Agate Publishing
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248
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About this ebook
Use this versatile sesame superfood in everything from dips to desserts: “Delicious recipes that will become staples in your culinary arsenal.” —Alon Shaya, James Beard Award winner for Best Chef and Best New Restaurant
Tahini is much more than one of the building blocks of hummus. Made from pressed roasted sesame seeds, it’s a healthy, vegan, dairy-free, gluten-free, and low-sugar superfood rich in Omega fatty acids, protein, and calcium. Although tahini’s historical roots are in the Middle East, Amy Zitelman—cofounder of Soom Foods, the brand named best tahini by New York magazine—goes beyond borders in these one hundred recipes that range from dips to desserts.
This “cult condiment” is mild enough to step in as an inspiring replacement for the eggs, cheese, mayo, and cream called for in recipes that American home cooks are making for their families every day. The Tahini Table provides tahini hacks for reimagined American classics, including vegan “queso,” eggless mayonnaise, and gluten-free brownies. From Tahini Chicken Schnitzel to Chocolate Halvah French Toast to Tahini Flan, Zitelman incorporates tahini into everyday home cooking in delicious and unexpected ways. With beautiful color photos, contributions from top restaurant chefs, and easy substitutions for a variety of diets, The Tahini Table shows that tahini is a must-have pantry staple.
“With helpful cooking tips and a wide range of recipes, this is a cheerful, user-friendly, and never pretentious ode to tahini.” —Publishers Weekly
Tahini is much more than one of the building blocks of hummus. Made from pressed roasted sesame seeds, it’s a healthy, vegan, dairy-free, gluten-free, and low-sugar superfood rich in Omega fatty acids, protein, and calcium. Although tahini’s historical roots are in the Middle East, Amy Zitelman—cofounder of Soom Foods, the brand named best tahini by New York magazine—goes beyond borders in these one hundred recipes that range from dips to desserts.
This “cult condiment” is mild enough to step in as an inspiring replacement for the eggs, cheese, mayo, and cream called for in recipes that American home cooks are making for their families every day. The Tahini Table provides tahini hacks for reimagined American classics, including vegan “queso,” eggless mayonnaise, and gluten-free brownies. From Tahini Chicken Schnitzel to Chocolate Halvah French Toast to Tahini Flan, Zitelman incorporates tahini into everyday home cooking in delicious and unexpected ways. With beautiful color photos, contributions from top restaurant chefs, and easy substitutions for a variety of diets, The Tahini Table shows that tahini is a must-have pantry staple.
“With helpful cooking tips and a wide range of recipes, this is a cheerful, user-friendly, and never pretentious ode to tahini.” —Publishers Weekly
About the author
Amy Zitelman is CEO of Philadelphia-based Soom Foods, the leading purveyor of tahini and tahini products in the American market, which she cofounded in 2013. Soom was named the best tahini according to industry experts by New York magazine in 2019, and has been featured in The New York Times, Food & Wine, Bon Appetit, and other publications. She was named to Forbes magazine’s “30 Under 30” class of 2018.
Andrew Schloss is the author of 23 cookbooks, including Mastering the Grill (winner of a World Gourmand Award and a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award), both co-authored with David Joachim; Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club); Homemade Sodas; One-Pot Cakes; and many more. His articles and recipes have appeared in magazines, newspapers, and recipe anthologies.
Andrew Schloss is the author of 23 cookbooks, including Mastering the Grill (winner of a World Gourmand Award and a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award), both co-authored with David Joachim; Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club); Homemade Sodas; One-Pot Cakes; and many more. His articles and recipes have appeared in magazines, newspapers, and recipe anthologies.
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