- Hardcover: 304 pages
- Publisher: Headline Home; First Edition edition (19 Jun. 2014)
- Language: English
- ISBN-10: 144475467X
- ISBN-13: 978-1444754674
- Product Dimensions: 19 x 2.9 x 25.8 cm
- Average Customer Review: 183 customer reviews
- Amazon Bestsellers Rank: 27,397 in Books (See Top 100 in Books)
Honey & Co: Food from the Middle East Hardcover – 19 Jun 2014
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There is a cheering warmth here, from the quinces on the cover to the self-deprecating stories about running a small business. Above all, I commend this book because my kitchen has never smelt as good when cooking from it. (Food Book of the Year - The Sunday Times)
It's the kind of stuff you'd love to dish up to your pals and bask in the resulting praise... It's food you would always be happy to eat. (Guardian)
The ingredient that is in every mouthful, that isn't on the menu, is the huge dollop of home-made love... This food comes from a husband and wife making their own small business from a tiny kitchen and small dining room, and everything in it is infused with a warm hug of hospitality. (The Sunday Times)
This is indeed food made by people who like to eat. It is food that cares less about how it looks than how it tastes ... It feels like an act of love. (Guardian)
I'm off to Honey & Co on Warren Street for what I'm going to describe dreamily as Middle Eastern soul food, largely as I can't think of a better way to explain the restorative value of letting husband-and-wife team Itamar Srulovich and Sarit Packer beckon you in and feed you ... it feels exactly like wandering into a little family-run room, after a snoozy day sunbathing on holiday, and quickly cottoning on that you've found a winner. (Evening Standard)
Here, the food is as much about creating an atmosphere as it is about any individual dish, a new way of looking at Middle Eastern cuisine, subtler, more modern. (STELLA, Telegraph)
What began life as a modest neighbourhood restaurant in Bloomsbury has since attracted a staunch following with its heartwarming dishes from the Middle East. Sarit Packer and Itamar Srulovich, the couple who run Honey & Co. have now written a book that captures - with sympathetic honesty - the love and toil involved. (Harpers Bazaar)
The lure of this book about an eatery is clear: the owners' stories that reflect on love, immigration and identity are endearing and universal, and the book is heavily seasoned with them... If you love Honey & Co, this book is a must-read. (Time Out, Cookbook of the Week)
It's not unusual for a book to grow from the seed of a restaurant. Most will start off telling the reader about the restaurant, the author, the inspiration and philosophy. Few will tell you how the owners fell in love over oven-fresh burek and pigeon stuffed with pine nut rice. How they sneered at each others introductions to "Haifa's best falafel" and "Jerusalem's best falafel", each secretly enjoying both. Few will introduce you to the staff, from the loveable front-of-house Rachael to "sweet, funny" Carlos the kitchen porter... Each section of this book is lightly spiced with just the right amount of anecdote and memory. It's blindingly obvious that hearts and souls and a great deal of love have gone into it. That's not something I come across too often in a cookbook. It also made me laugh out loud more than once. (Saffron Strands)
The recipes are as reliable, imaginative and savoury as you'd hope from Ottolenghi alumni, but the other big draw is the narrative. The couple met in a kitchen, and haven't stopped sharing their favourite foods with each other and the people around them ever since. (Guardian)
Homely, fragrant and big-hearted food from the kitchen of Honey & Co.See all Product description
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Itamar Srulovich and Sarit Packer are two Israelis who have set up shop in London serving the food of their native country. This book presents those recipes in a way that is easy to reproduce. Another problem with TV chefs is that they think there is one true recipe for each classic dish, and sometimes base a TV series around the search for it. In fact in most cuisines there are endless variations on those classic dishes. This book gives recipes for three different versions of falafel (Jerusalem style, Haifa style and Yemeni style) and different versions of tabbouleh for spring, summer and winter.
If you are looking for Mediterranean recipes 'with a twist' (and whenever I hear that phrase I look forward to yet another fusion-confusion abomination) then this is not the book for you. If you are looking for ideas to use fresh food, in season, without too much fuss then this book will provide a lot of inspiration.
I look forward to trying them out. It will interesting to try the different flavour combinations. Well produced and with attractive accompanying photographs.
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