Bavel: Modern Recipes Inspired by the Middle East [A Cookbook], Hardcover

"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.

About author(s):Ori Menashe is co-owner and executive chef of Bestia and Bavel, which was named "Best Restaurant of the Year" by the Los Angeles Times, Eater, Los Angeles magazine, Time Out, and Tasting Table, and has been nominated as a finalist for a James Beard Best New Restaurant.

Genevieve Gergis is the co-owner and pastry chef of Bestia and Bavel.

Lesley Suter is the travel editor for Eater, the former food editor for Los Angeles magazine, and a two-time James Beard Award winner for food writing.