I want to make every recipe in this book. . . . And you should, too! --David Lebovitz, author of My Paris Kitchen and Ready for Dessert
Comforting breads, buns, pastries, cakes, cookies,and other baked delights from the Middle East
There's always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that it's hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan.
This is the magic of Middle Eastern soul food. This isGolden.
Previously published in the United Kingdom asHoney and Co: The Baking Book
Itamar Srulovichwas born and raised in Jerusalem, cooking since the age of five and trained on the job in various places in Tel-Aviv. Itamar worked as the head chef under successful restaurateur Yotam Ottolenghi before opening Honey & Co. He is very happily married.
Sarit Packerhas been cooking and baking since she was five, trained at Butlers Wharf and at the Orrery under Chris Galvin. Sarit is married quite happily to Itamar Srulovich but keeps her maiden name for obvious reasons.
One of the Best Cookbooks of 2016 -The New York Times, NPR'sHere and Now Itamar Srulovich and Sarit Packer offer modern recipes that reflect the perfumed and spiced flavors of their Israeli heritage, mixed with favorites form British teatime and French patilƒ$
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