The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents

About this book

Featured on the front page of the New York Times Food section An Unforgettable Homage to Mediterranean Cuisine Sameh Wadis award-winning restaurants are just the beginning of his talents. He has a spice company was a semifinalist for the James Beard Foundation "Best Chef " and "Rising Star" awards and was raised by two avid home cooks. Born in the Middle East he grew up cooking and eating Mediterranean food. Here he offers a collection of recipes that represent an exceptional look into his rich heritage the culinary foundation that has propelled him to the top of the American restaurant scene. Sameh has a knack for making the exotic accessible. He will introduce you to new as well as familiar flavors in this collection of traditional and modern recipes. He takes influences from everything from Mediterranean street food to top gourmet offerings and gives you the best of the Mediterranean one recipe at a time. Sameh believes in "the language of spices" and uses them to weave a story with flavor texture and aroma. Mindful of the ancient civilizations and empires built around the spice trade he layers rich culture heritage traditions and strong historical connections into each dish. The result is a vibrant cookbook showcasing the incredible flavors of Mediterranean cuisine. With a dash of European cookery some exotic spices rich and exciting recipes and an abundance of great flavor this book is a must-have for every passionate cook out there.