Honey & Co.: The Cookbook

Recipes include spreads and dips, simple fragrant soups, exquisitely balanced salads, the Sofritos of Jerusalem, one-pan dishes, the tagines of North Africa, rich Persian entrees, and the herb-infused stews of Iran. Little Brown and Company. Brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure.

Named cookbook of the year by the sunday times uk fortnum & drink awards cookery Book of the Year 2015 The Guild of Food Writer's UK Award Winner for Best First Book "Honey & Mason Food & Co. S food--taking its cue from generations of dedicated home cooks--captures everything that is generous, hearty, and delicious in the Middle East.

Yotam ottolenghiafter falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co. One of london's hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, inviting, delectable menus, and an atmosphere that's as warm, and exotic as the food they serve.

Honey & co.

Honey & Co. at Home: Middle Eastern recipes from our kitchen

Wholesome, for the weekend, fresh, for friends, and seasonal ingredients are organized into chapters For Us Two, For a Crowd, and For the Kitchen. Brought to you by the award-winning chefs behind the Honey & Co. Empire, this book presents simple and delicious Middle Eastern dishes that are easy to make, and a pleasure to serve.

Just the sort of food I want to eat: welcoming, abundant, and with as much heart as flavor. Nigella lawsonfrom breads to bakes, salads to sweets, there is something for everyone in this celebration of Middle Eastern cooking. Packed full of stylish photography, this book takes Sarit and Itamar out of the restaurant kitchen and into their home.

The recipes and surrounding stories are written from the heart with affection for the food they love. Enjoy authentic recipes like jerusalem sesame bread filled with harissa and lemon chicken, or delight in a fish pastille, tuck into a crisp salad with saffron-poached pears with walnut tahini, among many more.

The mouthwatering recipes are quick and simple to make. Whip them up for lunch or a weekend mealwithout forward planning, or fancy equipment--these will quickly become staple recipes that you will revisit again, special ingredients, and again.

Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co.

And after dinner? poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan. I want to make every recipe in this book. Lunch is a crisp, small cakes, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, and massive cookies-so many treats that it's hard to choose one.

. This is the magic of Middle Eastern soul food. And you should, author of my paris kitchen and ready for dessertComforting breads, cookies, pastries, buns, too!"--David Lebovitz, cakes, and other baked delights from the Middle EastThere's always something sweet in the oven at Honey & Co. The tiny restaurant in London where the day is marked by what comes out of the pastry section.

This is Golden. Previously published in the United Kingdom as Honey and Co: The Baking Book Little Brown and Company. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon.

Ottolenghi Simple: A Cookbook

Brunch gets a make-over with braised eggs with leeks and za’atar; cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. Little Brown and Company.

With more than 130 photographs, this is elemental Ottolenghi for everyone. In ottolenghi simple, powerhouse author and chef yotam ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, using pantry staples, in a single pot, all simple in at least and often more than one way: made in 30 minutes or less, or prepared ahead of time for brilliantly, with 10 or fewer ingredients, deliciously simple meals.

The new york times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.

Zaitoun: Recipes from the Palestinian Kitchen

Yasmin khan draws on her vast experience as a storyteller, empathetic, itinerant traveler and writer to create a moving, cook, human rights activist, hugely knowledgeable and utterly delicious book. Anthony bourdainyasmin khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, through evergreen oases of date plantations in the Jordan Valley, on the coast of the Mediterranean Sea, to the fading fish markets of Gaza City.

Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, peppers, artichokes, served in small bowls to accompany toasted breads.

It has evolved over several millennia through the influences of Arabic, and Bedouin cultures and civilizations that have ruled over, Armenian, Persian, or lived in, Turkish, Jewish, the area known as ancient Palestine. In each place she visits, khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

. A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography. 100 color photographs Little Brown and Company.

Sweet: Desserts from London's Ottolenghi

Sweet is entirely filled with delicious baked goods, star anise, rose petal, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, pistachio, desserts, cardamom, saffron, orange blossom, almond, and cinnamon. A baker's dream, sweet features simple treats such as chocolate, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, and Rosewater.

A new york times best sellerfinalist for the 2018 james beard foundation book awards for "baking and desserts" and "Photography" categoriesFinalist for the 2018 International Association of Culinary Professionals IACP Cookbook Award for "Baking" categoryA collection of over 110 recipes for sweets, and confections from superstar chef Yotam Ottolenghi, baked goods, thoroughly tested and updated.

. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Little Brown and Company. Yotam ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant.


Israeli Soul: Easy, Essential, Delicious

Little Brown and Company. Each chapter weaves history with contemporary portrayals of the food. Solomonov has perfected and adapted every recipe for the home kitchen. For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine.

To find the best versions, and Haifa, Jerusalem, the authors scoured bustling cities like Tel Aviv, and sleepy towns on mountaintops. They visited bakeries, beaches, juice carts, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes.

Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations.


Everyday Dorie: The Way I Cook

What makes a “dorie recipe”? Each one has a small surprise that makes it special. In everyday dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. Cherry tomatoes stuffed into red bell peppers and oven-charred. To the hundreds of thousands who follow her on Twitter, and Facebook, Instagram, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics.

And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions. They are easygoing, providing swaps and substitutions. Cannellini beans in cod en papillote. They invite mixing and matching. The dishes are practical, farmers’ market, like sweet chili chicken Thighs, a beautifully casual dessert of crumbled meringue, made with common ingredients from the supermarket, fruit, or pantry, and Eton Mess, which is both weeknight simple and fine enough for company, and whipped cream.

Mustard and walnuts in the cheese puffs. Little Brown and Company. Many can be served as dinner, or hot, or as a side dish, or as an appetizer, cold, or room temperature.

The Saffron Tales: Recipes from the Persian Kitchen

Little Brown and Company. With stunning photography from all corners of Iran and gorgeous recipe images, flavors, this lavish cookbook rejoices in the land, life, and food of an enigmatic and beautiful country. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food.

Nigella lawson"barberries, dried limes, fresh herbs, date molasses, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, electricians, farmers, where she was welcomed into the homes of artists, and teachers.

Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today. In the saffron tales, yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking.

. All fully accessible for the home cook, yasmin's recipes range from the inimitable fesenjoon chicken with walnuts and pomegranates to kofte berenji lamb meatballs stuffed with prunes and barberries and ghalyieh maygoo shrimp, coriander, and tamarind stew. She also offers a wealth of vegetarian dishes, flatbread, including tahcheen baked saffron and eggplant rice and domaj mixed herb, and feta salad, as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.

Her recipes are a mouthwatering showcase of a beautiful country. Yotam ottolenghi"not just a great cookbook but a book full of stories – a love letter to Iran and its people.

Season: Big Flavors, Beautiful Food

More than a modern indian cookbook, saffron, and za'atar in the warm and clear style familiar to fans of Nik's award-winning food blog, techniques, and cooking with spices including turmeric, it walks readers through the range of healthy ingredients, A Brown Table. Rest assured there is nothing intimidating here.

. Named a best cookbook of 2018 by the new york times, food52 piglet contender, bon appetit, edible communities, The Independent, The Washington Post, The National Post, Food Network, The Chicago Tribune, The BBC, The Boston Globe, The Sunday Times, The Telegraph, and The New Zealand Listener. Quite simply beautiful food-wide-ranging, inspiring, and infused with an enlivening and generous sensibility.

Nigella lawson, author of at my tableseason by Nik Sharma features delicious and intriguing recipes plus 270 of the most beautiful photographs ever seen in a cookbook. Season, like nik, welcomes everyone to the table! Little Brown and Company. Bloomsbury USA. The bold flavors of indian cooking combine with familiar ingredients and recipes of the American South and California in fresh ways.

Find 100 easy-to-cook recipes, chili, including:• deviled eggs with creamy tahini and za'atar• caprese salad with sweet tamarind dressing• Steak with Orange Peel and Coriander• Roasted Young Carrots with Sesame, and Nori• Chat Masala-Grilled Pork Chops• Spicy Chocolate Chip-Hazelnut Cookies• Apple Masala Chai Cake• Pomegranate Moscow MuleSeason introduces home cooks to a new way to cook and think about flavor.


The Violet Bakery Cookbook

Owner claire ptak uses her Californian sensibility to create recipes that are both nourishing and indulgent. Everything is made in an open kitchen for people to see. The baking is done with simple ingredients including whole grain flours, less refined sugars, and the natural sweetness and nuanced hues of seasonal fruits.

. Famed for its exquisite baked goods, Violet has become a destination. With a careful eye to taste and using the purest ingredients, she has created the most flavorful iterations of classic cakes, as well as new treats for modern palates. Little Brown and Company. Over 100 recipes include nourishing breakfasts, midday snacks, desserts to share, fruit preserves, and stylish celebration cakes.

Bloomsbury USA. This book is about making baking worth it: simple to cook and satisfying to eat. A design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, tarts, sweets, seasonality, and taste as opposed to science as the keys to creating satisfying, delightful homemade pastries, and more.

Ten speed Press. Violet is a jewel box of a cake shop and café in Hackney, east London.