Mokonuts The Cookbook
Moko Hirayama & Omar Koreitem240 pages
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More recipes from this book
- 22Labneh and padrón peppers
- 26Tomato salad
- 28Roasted cauliflower and puntarelle salad
- 30Yellow tomato soup with crispy mussels
- 32Scallop crudo with marigold and meyer lemon
- 34Asparagus, scallop skirt emulsion, and broccoli sprouts
- 38Hamachi crudo, fennel, ramp, and parsley coulis
- 40Sunchoke velouté and trout gravlax
- 42Veal tartare
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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.