Mediterranean
Honey & Co.
Named Cookbook of the Year by the Sunday Times (UK)
Delightful and inventive Middle Eastern recipes from a husband-and-wife duo and Ottolenghi protégées.
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The Foods of the Greek Islands
The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award–winner, available for the first time in paperback.
Passed from generation to generation by word of mouth, most of these recipes have never before been written down.
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Virgin Territory
An illuminating look at olive oil with 100 recipes from the country’s leading authority on the subject.
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Comptoir Libanais
Tony Kitous’s seven (and counting!) Comptoir Libanais restaurants in London celebrate the riotous flavors, colors, and textures of Lebanese, Mediterranean, and North African food. Not since the opening of the Ottolenghi food shops in London has that city embraced a cuisine from that region with as much fervor.
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Secrets from the Greek Kitchen
Based on more than twenty years of research and the author’s videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks.
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Moorish
We want you to be able to use chermoula as readily as pesto, to be as comfortable with tagines as with casseroles. We want spices such as sumac and saffron to become as much a part of your repertoire as basil and rosemary.
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