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cooking with fresh and seasonal vegetables
Dungeness crab
Old inscription to front free endpaper
An introduction covers the key techniques for cooking with fruit
Mokonuts: The Cookbook (Moko Hirayama & Omar Koreitem) Menus cooking with fresh and seasonalForeword by Dorie Greenspan & David Lebovitz. Imagine stepping into a tiny, bustling caf in the heart of Paris, where the scent of a just baked pear tart mingles with the rich aroma of slow cooked lamb. You have entered Mokonuts, a restaurant like no other. Moko Hirayama and Omar Koreitem, the couple behind Mokonuts, are not just chefs they are culinary storytellers with a rich, multicultural background. Their food blends Middle Eastern warmth,
