The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal

By Amy Zitelman with Andrew Schloss
Agate, $29.00, 978-1-57284-289-2
Available for Pre-Order on Soom’s Website.

On shelves November 10, 2020. Available wherever books are sold including

Most people who know about tahini understand the sesame paste as simply one of the building blocks of hummus. But for Amy Zitelman, CEO and cofounder of woman-owned Soom Foods—the leading purveyor of tahini and tahini products in the American market—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.

Tahini, made from pressed roasted sesame seeds, is 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, Zitelman aims to stretch the culinary borders of tahini outside of traditional Middle-Eastern fare. The Tahini Table contains 100 recipes that showcase tahini’s wide range of uses. 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 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.

What Experts Have to Say

“This unfussy cookbook is fun to read, full of bright photographs, and easy to use… This is a great cookbook for beginner and experienced cooks, especially those who are fans of Smitten Kitchen.” —Booklist, starred review

With The Tahini Table, [Amy Zitelman] takes her encyclopedic knowledge and passion…to the next level, sharing recipes and tips for using tahini in a multitude of delicious ways.” —Adeena Sussman, author of Sababa: Fresh, Sunny Flavors From My Israeli Kitchen

“Like me, you’ll want to devour each dish RIGHT NOW… With Amy’s clear instructions, you can easily have some of these treats with just a little effort in no time.” —Chef Anita Lo, author of Solo: A Modern Cookbook for a Party of One

“While tahini began in the Middle East, with sesame seeds that came from Ethiopia, the beautifully photographed Tahini Table touches on our global kitchen with innovative, delicious, and healthy recipes using tahini, of course!” —Joan Nathan, author of Jewish Cooking in America

I came to appreciate the versatility of tahini in sweets even before it was popular.  When we were introduced to Soom, I became even more inspired to do so.” —Chef Maura Kilpatrick, Owner and Executive Pastry Chef of Sofra Bakery (Cambridge, MA)

“This book will leave a lasting impression on your heart, soul and palate. Amy’s passion and love for all things tahini jumps off of every page and inspires you to create recipes you never knew were possible.” —Chef Jen Carroll, Owner of Carroll Couture Cuisine and Co-Executive Chef of Spice Finch (Philadelphia)

“Tahini is your new ketchup…it deserves a spot on your coveted condiment shelf. The Tahini Table will help guide you through its endless possibilities with delicious recipes that will become staples in your culinary arsenal.” —Chef Alon Shaya, Founder of Pomegranate Hospitality and Owner of Saba (New Orleans) and Safta (Denver)

“Not only is Amy one of the driving forces behind the appreciation of tahini in America, she’s written the most comprehensive book on its complexity, versatility, and potential. I am in awe of each recipe and how much she is able to create with one simple ingredient.” —Chef Zach Engel, Executive Chef and Owner of Galit (Chicago)

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Loaded Sweet Potatoes from The Tahini Table Cookbook
Rachella's Carrot Cake from The Tahini Table Cookboo_credit Jillian Guyette