The Tahini Table Cookbook – Signed Copy

(2 customer reviews)


Most people who know about tahini understand the sesame paste as simply one of the building blocks of hummus. But for Amy Zitelman, our CEO and co-founder, the culinary potential of tahini goes far beyond hummus. In The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal, tahini is introduced to home cooks as a new pantry staple that can be used in recipes from dips to desserts.

Although tahini’s historical roots are in the Middle East, Amy’s goal through both this cookbook and Soom Foods is to stretch the borders of tahini, presenting hacks for how to use sesame butter as a replacement for dairy, eggs, and so much more. In the 100+ recipes this book offers, tahini is incorporated into everyday cooking in unexpected ways that each family can enjoy together.

From Vegan Mac and “Cheese” and Tahini Chicken Schnitzel, to Chocolate Halvah French Toast and Tahini Flan, Zitelman writes with the home cook in mind, incorporating tahini into everyday 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 proves that tahini is the next must-have pantry staple for home cooks everywhere.

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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 TimesFood & WineBon 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 SodasOne-Pot Cakes; and many more. His articles and recipes have appeared in magazines, newspapers, and recipe anthologies.

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Weight 1.7 lbs

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