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Tara Wigley

Biography

Tara Wigley

Tara Wigley spent a decade working in publishing --- at the Abner Stein Literary Agency in London and then Simon & Schuster --- before going to cookery school in Ireland. She has developed, tested and written recipes for Ottolenghi’s weekly column in the Guardian magazine and monthly New York Times columns, as well as for his cookbooks. She is the co-author of OTTOLENGHI SIMPLE (2018), with Yotam Ottolenghi. For FALASTIN, Tara has traveled with Tamimi in Palestine and eaten her body weight in chickpeas and tahini.

Tara Wigley

Books by Tara Wigley

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.