Moko and Omar are as generous and gifted as writers as they are as cooks, and this is a book to both cook from and read through.’ – Dorie Greenspan

Recreate the eclectic dishes and intimate atmosphere of one of Paris’s most beloved restaurants

Imagine stepping into a tiny, bustling café 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, Japanese precision, French and Italian flavors, and American comfort, creating dishes that are as effortlessly sophisticated as they are approachable.

Mokonuts invites home cooks to recreate the restaurant’s welcoming atmosphere in their own kitchens. Divided into five sections – Morning, Appetizers, Mains, Larder, and Sweet – the book reveals how to easily recreate 100 delicious dishes that put this buzzy restaurant on the map.

Recipes range from Labneh Toast, Shrimp with Romesco and Corn Relish, and Pork Chops with Borlotti Beans and Datterini Tomatoes to Fluffy Banana Chocolate Cake and Rhubarb Crostata. The book wouldn’t be complete without recipes for the restaurant’s legendary cookies with distinctive flavor combinations, such as Tahini and Black Sesame, Aosa Coconut, and Rye, Cranberry, and Dark Chocolate.

Filled with vibrant photography and insightful writing, this beautifully designed cookbook captures what makes Mokonuts so special: creativity; warmth; a global perspective; and a talent for hospitality.

Southern cooking has been called the best food in the country, with its melting pot of ingredients, methods and seasonings. While each region of the South has its own unique flavour, modern Southern cooking has one thing in common: attitude. So-called 'new Southern' has taken the culinary world by storm, mixing the standards of traditional Southern with current ingredients and flavours that embody world cuisines. At his Seviche restaurant in Louisville, Kentucky, Anthony Lamas marries his Latin roots with the best ingredients of the South, creating innovative Southern dishes with plenty of personality. Anthony's food reflects his life's experiences, from his Latin heritage to the street vendors of Los Angeles. In his first cookbook, Southern Heat, Anthony's pride in being part of the largest American regional food movement is evident. His appreciation for his heritage, mentors and local farmers, his dedication to using sustainable ingredients and his passion for layering flavours to achieve the perfect balance between brightness, citrus, acidity, heat and spice is conveyed through stories and tips as well as through stunning photography that sets the foundation for the more than 125 inspired recipes.