PHOTO: Helen Cathcart, OPG; Tomer Amedi's steaming and satisfying cod chraymeh is best devoured with a fork in one hand and a chunk of bread in the other.

Laura Brehaut, Postmedia News
Originally published on May 24, 2017; National Post
Our cookbook of the week is The Palomar Cookbook: Modern Israeli Cuisine, by restaurateur Layo Paskin and head chef Tomer Amedi of the Michelin Bib Gourmand-winning London hot spot The Palomar. We’ll feature recipes from this collection and an interview with its authors throughout the week.
PUBLISHED IN PRINT:
National Post: May 25, 2017; page B3
Vancouver Sun: May 24, 2017; page C1 / Front
Calgary Herald: May 24, 2017; page C1 / Front
Edmonton Journal: May 24, 2017; page C1 / Front
Saskatoon StarPhoenix: May 24, 2017; page C1 / Front
Regina Leader-Post: May 24, 2017; page C1 / Front
Windsor Star: May 24, 2017; page C1 / Front
Ottawa Citizen: May 24, 2017; page C1 / Front
Montreal Gazette: May 24, 2017; page C1 / Front
Sarnia Observer: May 27, 2017; page C4
Northumberland Today: May 31, 2017; page D2
Orillia Packet & Times: June 1, 2017; page C3
Welland Tribune: June 7, 2017; page C2
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