Bavel: Modern Recipes Inspired by the Middle East

The owners of L.A. restaurant Bavel take Middle Eastern cuisine "into the realm of the personal" with this excellent collection of professional recipes adapted for home cooks. Starting with pantry items, the authors walk readers through spices, sauces, stocks, pickles and ferments, and dips and spreads. Directions for homemade spice blends come with helpful tips, such as using a food dehydrator for herbs, while the "Bavel Spice Rack" sidebar breaks down the "building blocks" of each spice's flavor profile. A chapter devoted to vegetables stands out with a simple yet pleasantly spiced Moroccan carrot salad with meyer lemon yogurt, and a marinated tomato with smoked harissa placed atop a creamy feta base. Shifting into entrees, a brief but worthy chapter of "Family Recipes'' showcases Hingali—savory dumplings that can be made in batches and frozen—and a Peshalo—noodle soup chock-full of cabbage, spinach, and carrots—that's ideal for chilly days. Ambitious recipes, such as Aged Duck in Three Parts, which features duck breast kebabs, pan-fried confit duck legs, and homemade duck broth, are rounded out with flavor-packed dessert options, including a pine nut torte with orange cream and coffee. This inspired gem lets Middle Eastern cooking shine on the home table. (May)