Zaitoun (2018)

Yasmin Khan gathered these recipes in Palestinian kitchens across the West Bank, Gaza and Israel, and the book keeps that home-cook scale. More than 80 recipes sit alongside travel writing, so it reads well too, but the food is what brings you back. Musakhan is the one to start with: chicken marinated with sumac and red onions, then roasted, a dish that tastes like an occasion but is mostly marinating and oven time. Khan writes for a regular kitchen, so this is a gentler, more personal companion to Falastin than a substitute for it.