Sussman, co-author of nine cookbooks and a part-time resident of Tel Aviv, wastes no time making it clear that there is a lot more to like about tahini than its role in hummus. She adds it to granola, swirls it into a pumpkin and coconut soup, and revolutionizes the homemade Nutter Butter by switching in tahini for peanut butter in both cookies and filling. Like all the Short Stack books, this one is hand bound (initialed by the person who did so), given a graphically dramatic cover, and printed on a heavy vibrant stock.
Line drawings. Paperback.
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