Tahini Table

Amy Zitelman is CEO of Philadelphia-based Soom Foods, the leading purveyor of tahini and tahini products in the American market, which she cofounded in 2013. Soom was named the best tahini according to industry experts by New York magazine in 2019, and has been featured in The New York Times, Food & Wine, Bon Appetit, and other publications. She was named to Forbes magazine¿s ¿30 Under 30¿ class of 2018.

Andrew Schloss is the author of 23 cookbooks, including Mastering the Grill (winner of a World Gourmand Award and a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award), both co-authored with David Joachim; Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club); Homemade Sodas; One-Pot Cakes; and many more. His articles and recipes have appeared in magazines, newspapers, and recipe anthologies.

Foreword by Michael Solomonov and Steven Cook
Introduction
Chapter 1: Your Tahini Kitchen
Chapter 2: Sauces ¿Savory and Sweet
Chapter 3: Hummus and Other Dips
Chapter 4: Sandwiches and Salads
Chapter 5: Tahini Hacks
Chapter 6: Mains
Chapter 7: Sweets
Acknowledgements
Resources
Index