> Skip to content
TW

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 when her twins were 18 months old. She met Yotam Ottolenghi in 2011 and has been writing in collaboration with him ever since. She began by developing, testing and writing recipes for Yotam’s weekly column in the Guardian magazine and his longer monthly column, in 2017, for the New York Times. Plenty More. NOPI: The Cookbook, SWEET and Ottolenghi SIMPLE were all written with Tara.

Books by Tara Wigley

Falastin: A Cookbook

A ground-breaking Middle Eastern cookbook from the co-author of Ottolenghi: The Cookbook and Jerusalem, and co-founder of the innovative Ottolenghi delis.

Read more

Related features

Video
An introduction to Palestinian Food | Sami Tamimi & Tara Wigley

Sami and Tara show us how to create three dishes from their fabulous new book on Palestinian cuisine, Falastin. You can buy the book here: https://amzn.to/2z95yna Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover. The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine. ------------------------------------------------------------------------- Subscribe to the Penguin channel: http://po.st/SubscribePenguinYouTube Follow us here: Twitter | http://www.twitter.com/penguinukbooks Website | http://www.penguin.co.uk Instagram | http://www.instagram.com/penguinukbooks Facebook | http://www.facebook.com/penguinbooks

Article
Chicken musakhan

One of Palestine’s national dishes, where chicken is cooked and served with layers of olive-oil-drenched flatbread.

Article
Roasted cod with a coriander crust

A fish dish that can be on the table less than fifteen minutes after you’ve started making it.

Article
Labneh cheesecake with roasted apricots, honey and cardamom

A cheesecake recipe that is sweet, of course, but at the same time punchy and totally distinct.

Article
The yoghurt-making ladies of Bethlehem

From Falastin, Sami Tamimi and Tara Wigley recall a memorable Palestinian detour.

Article
Falastin Q&A

Falastin authors Tara Wigley and Sami Tamimi lift the lid on Palestinian cooking.