Description
Amy Zitelman is CEO of Philadelphia-based Soom Foods, the leading purveyor of tahini and tahini products in the American market, which she co-founded 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.
Paula Rogala (verified owner) –
The photos make you want to make everything and the recipes live up to the pictures! I’ve made several recipes and have loved them. The beet hummus is amazing as if the roasted carrot Tahini. I also loved mom’s chicken and took the suggestion of using leftover chicken for chicken salad. Both excellent!
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Jean-Yves (verified owner) –
A friend of mine introduced me to the Tahini table. I cooked a few recipes for her, and now I’m hooked! so I bought the book for myself. Really awesome recipes. Easy, tasty and fun. Highly recommended
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