Rawia Bishara

About The Author

Rawia Bishara opened the restaurant Tanoreen in 1998 as a way to share with the world the rich culinary heritage of her native Nazareth. Located in Brooklyn, New York, Tanoreen has received praise from publications that include The New York Times, The New Yorker, Travel & Leisure, and the Michelin Guide. In 2017, Rawia was nominated for the James Beard Foundation award for Best Chef, New York City. She is also author of Levant: New Middle Eastern Cooking from Tanoreen.

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Books by Rawia Bishara

Tanoreen

Palestinian Home Cooking in Diaspora; A new and expanded edition of Olives, Lemons, and Za'atar

By Rawia Bishara

Photographs by Peter Cassidy

Recipes from the iconic Brooklyn restaurant.

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