A portrait of Palestine beyond occupation, walls, and division-this breathtaking cookbook traces an ancient, unbreakable bond to the land through moving profiles of Palestinian food producers and accompanying recipes. 
Chef Fadi Kattan, author of the bestselling cookbook Bethlehem, and sommelier Anna Patrowicz embark on a culinary journey from the citrus groves of Gaza, to the hills of Hebron, and the shores of Akka to spotlight the producers, artisans, and farmers who continue to work in the land. A cuisine formed through abundance, exchange, conquest, displacement, and resilience across thousands of years, Palestinian foodways endure because of people like Allam Al-Amad, the master pickler with the infectious smile and Victor N. Barakat, the pharmacist turned distiller who uses the clay pots his great grandparents used to store arak in to make gin. Alongside moving portraits of Palestinian producers, is a collection of traditional and modern Palestinian recipes that capture the richness of Palestinian cuisine-from comforting Maftoul and molten Nabulsi cheese wraps fragrant with za'atar, to succulent Barbecued Sea Bass, and indulgent Chocolate Cake with Black Tahini Cream. 
This remarkable book is a reminder that in Palestine, a recipe, a wine, or a spirit is never just sustenance: they are storytellers, carrying centuries of memory in every bite and sip. 

• Includes Stunning On-Location Photography: With photography in Palestine, this is a moving visual journey, offering a glimpse into a geographically rich area. 
• Moving Profiles of Palestinians: Intimate portraits of the farmers, artisans, and producers who continue to work the land. 
• Traditional and Modern Palestinian Recipes: Featuring recipes from throughout Palestine drawing upon the rich terroir and artisanal specialties. 
• A Palestinian Wine Tour: Journey to Palestine's most well known and exciting vineyards and discover what makes Palestinian wine unique and delicious.