If Middle Eastern cooking is your calling card, and the likes of Yotam Ottolenghi, Michael Solomonovand Honey & Co's Itamar Srulovich and Sarit Packer areyour taste leaders, you'll need to make space on the kitchen bookshelf for Bavel- Modern Recipes Inspired by the Middle East, from the acclaimed Middle Eastern restaurant Bavel in downtown Los Angeles.
Written by husband and wife chef team Ori Menashe and Genevieve Gergis, and Eater's travel editor Lesley Suter, this is the next cookbook in line to celebrate the deliciousness and diversity of Middle Eastern cooking.
With a total of 85 recipes to choose from depending on your mood, the book comes stacked with favourites like hummus and rainbows of crisp-pickled vegetables, to tender, oven-roasted flatbreads and fall-off-the-bone roasts and tagines, with buttery pastries and tarts to finish. Think tomato with smoked harissa, turmeric chicken with toum, and date-walnut tart, and dozens more touching all corners of the region, inspired by Menashe’s Israeli upbringing and Gergis’s Egyptian roots, and with stunning photography by Nicole Franzen.
Feast your eyes on some of the dishes and recipes below:
In Andrea Fazzari's book 'Sushi Shokunin: Japan's Culinary Masters', the pursuit of unattainable perfection leads Japan's sushi masters, or shokunin, on a path of dedication, cultural expression and meaning. Paul Feinstein spoke to the author about the project, and about what it means to be a shokunin.