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Sami Tamimi

Biography

Sami Tamimi

Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. As the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: OTTOLENGHI: The Cookbook and JERUSALEM: A Cookbook.

Sami Tamimi

Books by Sami Tamimi

Falastin: A Cookbook
by Sami Tamimi and Tara Wigley, with a foreword by Yotam Ottolenghi - Cookbooks, Food, Nonfiction

The story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In FALASTIN, Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness.

Ottolenghi: The Cookbook
by Yotam Ottolenghi and Sami Tamimi - Cookbooks, Cooking, Food, Nonfiction

Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of PLENTY and JERUSALEM, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.