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Random House

Bavel

Bavel

$ 40.00 USD
$ 40.00 USD
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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.

The Details:

  • Hardcover
  • 304 pages
  • More than 80 recipes
The Author:

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.
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