Chasing Smoke: Cooking over Fire Around the Levant (Honey & Co)

Price: $35.00 - $21.51
(as of May 20, 2024 22:06:11 UTC – Details)

SHORTLISTED in the INTERNATIONAL OR REGIONAL COOKBOOK category at the Guild of Food Writer Awards 2022

The award-winning Honeys are back and this time their focus is firmly on the grill. Join Sarit and Itamar on a journey of flavour and fire as they visit their favourite cities, collecting the best of culinary culture along the way.

Fire has always seasoned Sarit and Itamar’s food – both at home and in their own grill house, Honey & Smoke – and now you too will fall in love with this comforting, no-fuss, fare. Organised into five ingredient-led chapters (Fruit & Vegetables; Fish & Seafood; Birds; Lamb & Other Meats; and Bread & Unmissables), it couldn’t be easier to create a simple mouth-watering meal for two or a joyful feast for your friends and family. From grilled peaches with almond tahini and charred endive, figs with manouri cheese and pomegranate sauce, prawns in honey and fresh coriander, and smoked short ribs, the scent and flavour created by the meeting of heat, wood, flesh and plant will never fail to lend your food a special, magical quality.

You’ll also find five city features on Alexandria, Egypt; Amman, Jordan; Acre, Israel; Adana, Turkey; and Thessaloniki, Greece, all bursting with inspiration from the best fire-fuelled eateries each destination has to offer – from the greatest grill houses to the humblest roadside kebab joints, balcony culture and open fires on shores. Complete with culinary souvenirs including beautiful ingredient combinations, age-old tricks and techniques, curious kitchen tools, and clever ‘rainy day’ advice on how to recreate the dishes using a conventional oven or stovetop, heat the coals, come together and cook with the flavour of smoke.

From the Publisher

‘Just the sort of food I want to eat: welcoming, abundant, and with as much heart as flavour.’ – Nigella Lawson

Whole burnt aubergine with charred egg yolk, tahini and chilli sauce

This is the essence of our food, distilled into a single dish. It is inspired by the first whole burnt aubergine we ever ate, served with a smattering of grated tomato, at a very famous Jerusalem establishment we both love.

Crisp lamb on creamy hummus

Spread the hummus on a serving platter, top with the lamb and drizzle with the reserved lamb cooking liquid. Sprinkle with the chopped parsley and chilli flakes, and serve with plenty of pitta.

Tahini BBQ lamb chops with fresh plums and spiced plum sauce

If you can, buy nicely trimmed lamb racks without too much of a fat cap, so that you don’t need to worry about rendering fat off them before dividing into individual chops. Be forewarned, though: there will be a fair amount of smoke while cooking these, so they are best grilled outside.

Chicken wings in spicy pomegranate molasses

Mix all the marinade ingredients together, then stir in the chicken wings. You can cook them straight away, but they taste even better if you leave them to marinate in the fridge for 6–8 hours.

Publisher ‏ : ‎ Pavilion Books (May 25, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 1911641328
ISBN-13 ‏ : ‎ 978-1911641322
Reading age ‏ : ‎ 18 years and up
Item Weight ‏ : ‎ 2.67 pounds
Dimensions ‏ : ‎ 7.68 x 1.06 x 9.92 inches