Honey & Co Daily is about food that looks good on the plate and tastes sensational, but hasn't taken all day to prepare.Based on the menu Itamar and Sarit serve at their cafe in Store Street, London, it’s the kind of relaxed, informal food we all want to eat every day – chapters include: effortless recipes with Eggs, fragrant Soups, tasty ideas for In or On Bread, nourishing Salads, simple, wholesome dinner ideas in Daily Nightly, quick and easy Cookies an...

SHORTLISTED in the INTERNATIONAL OR REGIONAL COOKBOOK category at the Guild of Food Writer Awards 2022The award-winning Honeys are back and this time their focus is firmly on the grill. Join Sarit and Itamar on a journey of flavour and fire as they visit their favourite cities, collecting the best of culinary culture along the way.Fire has always seasoned Sarit and Itamar’s food – both at home and in their own grill house, Honey & Smoke – a...

Comforting breads, buns, pastries, cakes, cookies, 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. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplan...

After 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, delectable menus, and an atmosphere that's as warm, inviting, and exotic as the food they serve.Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, t...

*Winners of the Jeremy Round Award for Best First Food Book at the Guild of Food Writers Awards**Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015**Sunday Times Food Book of the Year 2014*'Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.' BBC Good Food Magazine*Best Newcomer in the Observer Food Monthly

Brought to you by the award-winning chefs behind the Honey & Co. empire, Sarit Packer and Itamar Srulovich present simple and delicious Middle Eastern dishes that are easy to make and a pleasure to serve.Wholesome, fresh and seasonal ingredients are organised into chapters For Us Two, For Friends, For the Weekend, For a Crowd and The Kitchen. Enjoy authentic recipes like Jerusalem sesame bread filled with harissa and lemon chicken, tuck into a crisp salad with saffron-poached pears...

Anissa Helou’s Levant is a collection of mouth-watering recipes inspired by Anissa’s family and childhood in Beirut and Syria, and her travels around the exciting regions of the eastern Mediterranean and the Middle East.‘This treasure trove of a book is all you need, really, to cook the food of the Levant. It is as comprehensive and conclusive as it gets, but it also tells charming personal stories and masterfully takes you on a journey to all those enchanted lands.’ Yotam Ottoleng...

Much more than just a Middle Eastern cookbook, In a Persian Kitchen offers a look at a rich culinary culture in delightful detail."Maideh Mazda's In a Persian Kitchenis at once a fascinating collection of recipes and, for anyone interested in the foods of other lands, a pleasure to read." —The New York TimesSpicy reading of an unusual kind." —Asahi Evening NewsWith colorful notes ...

This bestselling cookbook by Tess Mallos was first published in 1979 and has remained a classic, in several languages, ever since. Highlighting more than 500 classic and contemporary dishes from eighteen countries (Greece, Cyprus, Turkey, Armenia, Syria, Lebanon, Jordan, Iraq, Bahrain, Saudi Arabia, Kuwait, UAE, Qatar, Oman, Yemen, Egypt, Iran and Afghanistan), The Complete Middle Eastern Cookbook celebrates the diverse flavours and cultures of this rich culinary region.In this revised edi...

Mill your own fresh, nutritious flours guided by profiles and grinding tips for over 30 types of grains, legumes, nuts, and seeds—then savor their unique flavors and textures in 100 tantalizing recipes.The reasons to mill your own flour are plentiful. Home-ground flour is fresher, nutrient-dense, safer from cross-contamination with allergens, and free from preservatives and chemicals. It also offers a diversity of ...

In this monumental work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more.The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake get...

Yogurt takes center stage in "hundreds of recipes for soups, salads, entrées, and desserts from Middle Eastern, Armenian, and Indian cuisines. . . . Timeless" ( Booklist).By internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook includes glorious, four-color, mouth-watering photographs and over 200 recipes from hearty peasant fare to elegant, light dishes. It tells us the history of yogurt, how to make it and how it is easily u...