Flavors Of The Sun

A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York. Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence. Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire. 120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, FLAVORS OF THE SUN features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry. OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails. EXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries. FOR FANS OF PLENTY: Much like PLENTY, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro. Perfect for: home cooks to seasoned chefs; fans of PLENTY; JERUSALEM; SHUK, and ZAHAV; Sahadi's loyal customers; those interested learning about spices and new ways to use them in everyday dishes

From the authors of The Thrill of the Grill comes this spicy treasury of foods and flavor combinations from hot-weather countries. Grillers will go on a culinary journey to a world of imaginative foods that add excitement and adventure to life. "Their enthusiasm for good times and good grilling is catching".--Publishers Weekly.

Bestselling author Rachel Khoo is on the go once again with her latest cookbook, Rachel Khoo's Kitchen Notebook. Her latest cookbook is packed to the brim with 100 standout recipes, full-colour photography and Rachel's very own sketches of the food and places she encounters. Out and about, she finds the most delicious fare, recording it all in her kitchen notebook. From a Ham Hock Tiffin Box to Slow Roasted Pork Belly with Sloe Gin, and Rhubarb and Custard Millefeuille, Rachel Khoo's Kitchen Notebook will inspire even the most jaded cook to try something new. After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study pâtisserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by the BBC. Her beautiful tie-in cookbook and the follow-up, My Little French Kitchen, have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard. 'Rachel Khoo is the queen of creating culinary masterpieces' Glamour

NEW YORK TIMES EDITORS’ CHOICE • A novelist discovers the dark side of Hollywood and reckons with ambition, corruption, and environmental collapse in “a darkly satirical reflection of ecological reality” (Time) LONGLISTED FOR THE JOYCE CAROL OATES PRIZE • ONE OF THE BEST BOOKS OF THE YEAR: The New York Times Book Review, Time, Los Angeles Times, The Philadelphia Inquirer, Vulture, Thrillist, Literary Hub “An urgent novel about our very near future, and a deeply addictive pleasure.”—Katie Kitamura, author of Intimacies Novelist Patrick Hamlin has come to Los Angeles to oversee the film adaptation of one of his books and try to impress his wife and daughter back home with this last-ditch attempt at professional success. But California is not as he imagined. Drought, wildfire, and corporate corruption are everywhere, and the company behind a mysterious new brand of synthetic water seems to be at the root of it all. Patrick finds an unlikely partner in Cassidy Carter—the cynical starlet of his film—and the two investigate the sun-scorched city, where they discover the darker side of all that glitters in Hollywood. Something New Under the Sun is an unmissable novel for our present moment—a bold exploration of environmental catastrophe in the age of alternative facts, and “a ghost story not of the past but of the near future” (The New York Times).

On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean. In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include: Beef Shish Kabobs with Sumac Onions and Parsley Butter Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini Crispy Lemon Chicken with Za’atar Golden Gazpacho with Condiments Fried Haloumi Cheese with Pear and Spiced Dates Absolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.

COOKING/WINE

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.

A sensational collection of more than 150 colorful and vibrant recipes, celebrating the best of summer eating and drinking. The only cookbook you will need this summer celebrates the joy to be had when eating and entertaining in summer. Featuring over 150 delicious recipes and evocative images of sun-dappled dining, this book provides all the inspiration you need to create memorable occasions in the warmer months. Whether you are having an impromptu picnic on the beach with the kids, an al fresco lunch with a friend on a shaded verandah or a romantic dinner under a canopy of stars, you will find just the recipe you need here. The book features the very best dishes that summer’s bounty of seasonal produce can create. Chapters include Snacks and Plates to Share—a selection of Mediterranean-style small dishes to share—perfect for serving with drinks on a warm evening. In Salads & Summer Soups, you’ll find Courgette, Feta and Mint Salad, Spiced Thai Noodle Salad and iced Gazpacho. Best-Ever BBQ shows you how to get the best from cooking outdoors over charcoal. Try Olive-infused Chicken with Charred Lemons or Sicilian-spiced Seabass with Grilled Tomatoes and Baby Fennel. Sunshine Lunches features great ideas for light meals and picnics. Al Fresco has simple yet stunning ideas for more substantial fare for feeding a crowd in the fresh air, from simple pastas, such as Penne with Melted Ricotta and Herb Sauce to Oven-roasted Peppers with Anchovies and Basil. Finally, a chapter of fresh ideas for Desserts & Drinks includes Watermelon Sorbet, Caramelized Figs with Vanilla Mascarpone Cream, and Peach Iced Tea.