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Honey & Co: Food from the Middle East by…
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Honey & Co: Food from the Middle East (edition 2014)

by Itamar Srulovich, Packer, Sarit

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1141238,641 (3.63)2
Offers a selection of accessible Middle Eastern recipes from the restaurateurs, including spreads and dips, salads, one-pan dishes, soups, Persian entrées, tagines of North Africa, sofritos of Jerusalem, and stews of Iran.
Member:finebalance
Title:Honey & Co: Food from the Middle East
Authors:Itamar Srulovich, Packer, Sarit
Info:Saltyard Books (2014), Hardcover
Collections:Your library
Rating:
Tags:non-fiction, cookery

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Honey & Co: Food from the Middle East by Sarit Packer

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Never before have I read a cookbook straight through from beginning to end. That was not my original intent when I went in search of Persian / Middle-Eastern food and found Honey & Co.'s cookbook. But I couldn't help myself: between the beautiful photographs and the charming (often hilarious) recipe introductions, I fell in love almost instantly. I had absolutely no other choice than to read every recipe, every anecdote, from cover to cover.

Itamar and Sarit are from Israel, and in the introduction, they tell the story of how they met, fell in love, got married, moved to London, and opened a restaurant. All through the rest of the book, with every recipe and story, they invite you to join in their playful and generous love of food. They introduce you to their favorite dishes, and to the restaurant crew, showing you around like a family friend. It is a wonderful experience.

I encourage you to find this book. Make the things you can, and dream about everything else. And even though you may now be an ocean or continent away, please go to London someday and visit my new close personal friends Sarit and Itamar at Honey & Co. They will be glad to see you.
:) ( )
  SirRoger | Jun 19, 2017 |
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Author nameRoleType of authorWork?Status
Packer, Saritprimary authorall editionsconfirmed
Srulovich, Itamarmain authorall editionsconfirmed
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Offers a selection of accessible Middle Eastern recipes from the restaurateurs, including spreads and dips, salads, one-pan dishes, soups, Persian entrées, tagines of North Africa, sofritos of Jerusalem, and stews of Iran.

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