JunNOVBacklist Highlights

224 pp
HB 246 x 189 mm
Full-colour photography
Cooking/Middle Eastern
World rights available

My Tel Aviv Table

A Journey of Flavours and Aromas from a Sun-Soaked City

Limor Chen

Limor Chen’s Delamina restaurants are known for serving up fragrant and vibrant dishes to transport you to Tel Aviv. In her debut book, gorgeously presented in real cloth-bound hardback, Limor shares her wholesome cooking style, one that centres on health and freshness; each recipe is packed with flavour while remaining light and nourishing. These recipes represent the authentic cooking of a food capital, a cultural melting pot of cuisines and inhabitants, ingredients and aromas. Discover new ways to use herbs and spices like za’atar with aubergine or aromatic dried limes in an Iranian stew. Lace addictively tangy sumac into labneh or use it to finish a white wine sauce with brill. Share bubbling shakshuka for brunch, fig and goats cheese salad, and a vibrant chopped salad served mezze-style. Try stunning cod chermoula with Israeli cous cous or a legendary family recipe for vine leaves stuffed with venison and fruit.

LIMOR CHEN co-founded the Delamina restaurant group. She draws on her eclectic heritage – born in Tel Aviv to a family of middle eastern and European origin – and is inspired by her father, a passionate cook who exposed her to the herbs and spices of the region. Find out more at