Bavel

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.

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.

This debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics. IACP AWARD FINALIST Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.

If you're like most people, you probably believe that your identity is stable. But in fact, your identity is constantly changing - often outside your conscious awareness and sometimes even against your wishes - to reflect the interests of the groups of which you're a part. And that fluid identity has a powerful influence over your feelings, beliefs, and behaviours. In THE POWER OF US, psychologists Packer and Van Bavel integrate their own cutting-edge research in psychology, neuroscience and economics to explain what identity really is and show how to harness its dynamic nature to: Increase our productivity - Improve physical and psychological health - Overcome our individual prejudice - Unlock our altruism - Break the political gridlock - Galvanize others to solve controversial global problems Along the way, they explain such seemingly unrelated phenomenon as why men cry at football games but not funerals, why the history of slavery in U.S. counties is one of the best predictors of current day racism, and why Canada keeps a national reserve of maple syrup. Packed with fascinating insights, vivid case studies, and pioneering research, THE POWER OF US will change the way you understand yourself - and those around you - forever.

The Invisible Hand offers a radical departure from the conventional wisdom of economists and economic historians, by showing that 'factor markets' and the economies dominated by them — the market economies — are not modern, but have existed at various times in the past. They rise, stagnate, and decline; and consist of very different combinations of institutions embedded in very different societies. These market economies create flexibility and high mobility in the exchange of land, labour, and capital, and initially they generate economic growth, although they also build on existing social structures, as well as existing exchange and allocation systems. The dynamism that results from the rise of factor markets leads to the rise of new market elites who accumulate land and capital, and use wage labour extensively to make their wealth profitable. In the long term, this creates social polarization and a decline of average welfare. As these new elites gradually translate their economic wealth into political leverage, it also creates institutional sclerosis, and finally makes these markets stagnate or decline again. This process is analysed across the three major, pre-industrial examples of successful market economies in western Eurasia: Iraq in the early Middle Ages, Italy in the high Middle Ages, and the Low Countries in the late Middle Ages and the early modern period, and then parallels drawn to England and the United States in the modern period. These areas successively saw a rapid rise of factor markets and the associated dynamism, followed by stagnation, which enables an in-depth investigation of the causes and results of this process.

The Low Countries — an area roughly embracing the present-day Netherlands and Belgium — formed a patchwork of varied economic and social development in the Middle Ages, with some regions displaying a remarkable dynamism. Manors and Markets charts the history of these vibrant economies and societies, and contrasts them with alternative paths of development, from the early medieval period to the beginning of the seventeenth century. Providing a concise overview of social and economic changes over more than a thousand years, Bas van Bavel assesses the impact of the social and institutional organization that saw the Low Countries become the most urbanized and densely populated part of Europe by the end of the Middle Ages. By delving into the early and high medieval history of society, van Bavel uncovers the foundations of the flourishing of the medieval Flemish towns and the forces that propelled Holland towards its Golden Age. Exploring the Low Countries at a regional level, van Bavel highlights the importance of localized structures for determining the nature of social transitions and economic growth. He assesses the role of manorial organization, the emergence of markets, the rise of towns, the quest for self-determination by ordinary people, and the sharp regional differences in development that can be observed in the very long run. In doing so, the book offers a significant contribution to the debate about the causes of economic and social change, both past and present.