Discover a playful new take on Middle Eastern cuisine with more than 100 fresh, flavorful recipes.
"Finally! Eden Grinshpan is letting us in on her secrets of her healthful and deliriously delicious cooking."--Bobby Flay
Eden Grinshpan's accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few.
For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide to the kind of meal--full of family and friends eating with their hands, double-dipping, and letting loose--that you never want to end.
Grinshpan, host of Top Chef Canada, draws on her travels and Israeli roots in this debut cookbook to create colorful, robust interpretations of Middle Eastern fare. Grinshpan fashions refreshing dishes perfect for dunking, dipping, dribbling, schmearing, and "getting all up in with your hands." This no-rules take on the region's classic cuisine offers easy-to-assemble recipes based on a Middle Eastern pantry of "secret weapons" spices, seeds, herbs, and pickles. Essential condiments and sides include "next level" garlicky, green, or charred tahinis; red and green zhug; sunchoke hummus; labneh; and pickled veggies to bring a pop to food. "Eggs All Day" offers seven shakshuka varieties; "Baked at Brunch" stars oven-fresh pull-apart salted tahini chocolate babka buns. Vegetables take center stage in fried eggplant salad, as well as honey-roasted parsnips with dates and tzatsiki. "Handheld Meals" include a homemade flatbread with lamb, mint, and pomegranate, and a chicken shwarma in a pita. There are grain bowls, marinated fish dishes, and a recipe for brisket. Readers will be inspired by Grinshpan's bold and fun approach to cooking.