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Fabulous fusion.

The Palomar restaurant in London's Soho, named the best place to eat in Britain by GQ and Tatler magazines in 2015, serves up a unique blend of dishes influenced by Northern Africa, the Levant and Southern Europe, with a smattering of Ashkenazi treasures. The restaurant's creative director, Layo Paskin, and chef, Jerusalem-born Tomer Amedi, have collected some of the restaurant's recipes in The Palomar Cookbook: Modern Israeli Cuisine (Potter, $35, 256 pages, ISBN 9780451496614). Despite its subtitle, this isn't a Jewish cookbook, per se. Paskin and Amedi's restaurant and cookbook are a celebration of many marvelous traditions, mixing in contemporary riffs on traditional dishes like Pork Belly with Ras el Hanout, Dried Fruit & Israeli Couscous and Labneh Kreplach Tortellini. You'll find a vibrant Yemeni chili and cilantro paste, Moroccan Oysters with Harissa and an extra-mellow Hand-Chopped Chicken Liver, along with Tahini Ice Cream with Fig Brulee. These recipes are fun, inspiring and daringly doable.


Joshua McFadden has "the soul of a farmer" and the instincts of a fine, inventive chef, tempered with an understanding of a home cook's constraints. Employing McFadden's visionary approach to vegetables, readers will learn how to produce perfectly seasoned seasonal produce. To keep you in sync with the nuances of the growing cycle, he divides the year into more than four seasons so you can "cherish" each vegetable at its very best. Summer, with all its glorious abundance, has three sections, hence the title of his beautifully produced debut cookbook, Six

Seasons: A New Way with Vegetables (Artisan, $35, 384 pages, ISBN 9781579656317). It's spring now, the perfect time to put mounds of raw, lightly dressed English peas on cheese-topped toast.

Early summer stars tender, grated beets with pistachio butter, followed by a midsummer's bounty of Pan-Steamed Broccoli and Fried Stuffed Zucchini Flowers and late summer's Sauteed Corn and Tomato Conserva. Fall features Brussels sprouts, raw or in an elegant gratin, and winter brings us earthy, mellow veggies touched with sweetness. Then we can start all over again.


Armchair eating is as pleasurable as armchair traveling. And when you have a gorgeously illustrated guide to your culinary destination that allows you to recreate some of the sumptuous dishes detailed, that armchair might end up at the dinner table. But, even if you could take a magic carpet to London, you might not get a table at the sizzling-hot restaurant Chiltern Firehouse. No worries.

We now have the transporting, tantalizing Chiltern Firehouse: The Cookbook (Ten Speed, $50, 320 pages, ISBN 9781607749929) by famed chef Nuno Mendes and revered hotelier Andre Balazs. You can linger over these 101 recipes or try your hand at sweet, savory, spicy Crab Doughnuts, revelatory Iberico Pork with Chard Miso and Zucchini, Turbot with Seaweed Hollandaise or Truffled Eggs. Don't forget to start with one of their mixologist's more than memorable potions, like a Black Cherry Manhattan or a Firehouse Sazerac, and end with a show-stopping Frozen Apple Panna Cotta.

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Title Annotation:columns: COOKING; The Palomar Cookbook: Modern Israeli Cuisine, Seasons: A New Way with Vegetables, Chiltern Firehouse: The Cookbook
Author:Pratt, Sybil
Article Type:Book review
Date:May 1, 2017
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