Bavel
Modern Recipes Inspired by the Middle East [A Cookbook]
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٥٫٠ - ٢ من التقييمات
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- 14٫99 US$
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- 14٫99 US$
وصف الناشر
From the acclaimed chefs behind award-winning Los Angeles restaurant Bavel comes a gorgeous cookbook featuring personal stories and more than eighty recipes that celebrate the diversity of Middle Eastern cuisines.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT • “Ori and Genevieve manage to pull off a style of cooking that is both familiar (and therefore comforting) but also new (and therefore fresh and exciting). This is the sort of food I could live on.”—Yotam Ottolenghi
When chef Ori Menashe and pastry chef Genevieve Gergis opened their first Los Angeles restaurant, Bestia, the city fell in love. By the time they launched their second restaurant, Bavel, the love affair had expanded to cooks and food lovers nationwide. Bavel, the cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-baked flatbreads; fall-off-the-bone meats and tagines; buttery pastries and tarts; and so much more.
Bavel—pronounced bah-VELLE, the Hebrew name for Babel—is a metaphor for the myriad cultural, spiritual, and political differences that divide us. The food of Bavel tells the many stories of the countries defined as “the Middle East.” These recipes are influenced by the flavors and techniques from all corners of the region, and many, such as Tomato with Smoked Harissa, Turmeric Chicken with Toum, and Date-Walnut Tart, are inspired by Menashe’s Israeli upbringing and Gergis’s Egyptian roots. Bavel celebrates the freedom to cook what we love without loyalty to any specific country, and represents a world before the region was divided into separate nations. This is cooking without borders.
PUBLISHERS WEEKLY
The owners of L.A. restaurant Bavel take Middle Eastern cuisine "into the realm of the personal" with this excellent collection of professional recipes adapted for home cooks. Starting with pantry items, the authors walk readers through spices, sauces, stocks, pickles and ferments, and dips and spreads. Directions for homemade spice blends come with helpful tips, such as using a food dehydrator for herbs, while the "Bavel Spice Rack" sidebar breaks down the "building blocks" of each spice's flavor profile. A chapter devoted to vegetables stands out with a simple yet pleasantly spiced Moroccan carrot salad with meyer lemon yogurt, and a marinated tomato with smoked harissa placed atop a creamy feta base. Shifting into entrees, a brief but worthy chapter of "Family Recipes'' showcases Hingali—savory dumplings that can be made in batches and frozen—and a Peshalo—noodle soup chock-full of cabbage, spinach, and carrots—that's ideal for chilly days. Ambitious recipes, such as Aged Duck in Three Parts, which features duck breast kebabs, pan-fried confit duck legs, and homemade duck broth, are rounded out with flavor-packed dessert options, including a pine nut torte with orange cream and coffee. This inspired gem lets Middle Eastern cooking shine on the home table.
