Bavel

“I started writing down all the things I want to cook from Bavel and then quickly had to abandon the list. It was a pointless endeavor as I was simply copying the whole cookbook! Ori and Genevieve manage to pull off a style of cooking that is both familiar (and therefore comforting) but also new (and therefore fresh and exciting). This is the sort of food I could live on.”—Yotam Ottolenghi, chef and author of Ottolenghi Flavor

“Organized to give you a clear view into the minds of
 some of the hardest-working chefs in the business, Ori
 and Genevieve share the building blocks of their famously intense and flavorful cooking. They reveal the keys to mastering this depth of flavor at home through their collection of thoughtfully curated, carefully articulated recipes, with plenty of guidance. PS: The masterful breads included in the book are some of the best I’ve ever tasted!”—Chad Robertson, co-owner of Tartine and author of Tartine Bread

“By drawing from all corners of the Middle East, their family heritages, and an evocative personal cooking philosophy that remains centered on Downtown Los Angeles, Ori and Genevieve have created something truly one of a kind with Bavel. This cookbook is as compelling as it gets.”—Michael Solomonov, chef and co-owner of Zahav

Ori Menashe is co-owner and executive chef of Bestia and Bavel, which was named “Best Restaurant of the Year” by the Los Angeles Times, Eater, Los Angeles magazine, Time Out, and Tasting Table, and has been nominated as a finalist for a James Beard Best New Restaurant.

Genevieve Gergis is the co-owner and pastry chef of Bestia and Bavel.

Lesley Suter is the travel editor for Eater, the former food editor for Los Angeles magazine, and a two-time James Beard Award winner for food writing.

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