{"product_id":"honey-co-9781444754674","title":"Honey  Co","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e*Winners of the Jeremy Round Award for Best First Food Book at the Guild of Food Writers Awards*\u003cbr\u003e\u003cbr\u003e*Fortnum \u0026amp; Mason Food \u0026amp; Drink Awards Cookery Book of the Year 2015*\u003cbr\u003e\u003cbr\u003e\u003ci\u003e*Sunday Times \u003c\/i\u003eFood Book of the Year 2014*\u003cbr\u003e\u003cbr\u003e''Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.'' \u003ci\u003eBBC Good Food Magazine\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e*Best Newcomer in the \u003ci\u003eObserver Food Monthly \u003c\/i\u003eAwards 2013\u003c\/b\u003e*\u003cbr\u003e\u003cbr\u003eThis is our food, this is our restaurant - fresh fruit and vegetables, wild honey, big bunches of herbs, crunchy salads, smoky lamb, bread straight from the oven, old-fashioned stews, Middle Eastern traditions, falafel, dips, and plenty of tahini on everything.\u003cbr\u003e\u003cbr\u003eSqueeze in, grab a chair, ignore or enjoy the noise, the buzz, and tuck in. Leave room for dessert - cheesecake, a marzipan cookie with a Turkish coffee. Let us look after you - welcome to Honey \u0026amp; Co.\u003cbr\u003e\u003cbr\u003eChapters include:\u003cbr\u003eMezze; Fresh Salads; Light Dinners; Balls \u0026amp; stuff; Slo\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eThere is a cheering warmth here, from the quinces on the cover to the  self-deprecating stories about running a small business. Above all, I  commend this book because my kitchen has never smelt as good when  cooking from it. * Food Book of the Year - The Sunday Times *\u003cbr\u003eIt's the kind of stuff you'd love to dish up to your pals and bask in the resulting praise... It's food you would always be happy to eat. * Guardian *\u003cbr\u003eThe ingredient that is in every mouthful, that isn't on the menu, is the huge dollop of home-made love... This food comes from a husband and wife making their own small business from a tiny kitchen and small dining room, and everything in it is infused with a warm hug of hospitality. * The Sunday Times *\u003cbr\u003eThis is indeed food made by people who like to eat. It is food that cares less about how it looks than how it tastes ... It feels like an act of love. * Guardian *\u003cbr\u003eI'm off to Honey \u0026amp; Co on Warren Street for what I'm going to describe dreamily as Middle Eastern soul food, largely as I can't think of a better way to explain the restorative value of letting husband-and-wife team Itamar Srulovich and Sarit Packer beckon you in and feed you ... it feels exactly like wandering into a little family-run room, after a snoozy day sunbathing on holiday, and quickly cottoning on that you've found a winner. * Evening Standard *\u003cbr\u003eHere, the food is as much about creating an atmosphere as it is about any individual dish, a new way of looking at Middle Eastern cuisine, subtler, more modern. * STELLA, Telegraph *\u003cbr\u003eWhat began life as a modest neighbourhood restaurant in Bloomsbury has  since attracted a staunch following with its heartwarming dishes from  the Middle East. Sarit Packer and Itamar Srulovich, the couple who run  Honey \u0026amp; Co. have now written a book that captures - with sympathetic  honesty - the love and toil involved. * Harpers Bazaar *\u003cbr\u003eThe lure of this book about an eatery is clear: the owners' stories that  reflect on love, immigration and identity are endearing and universal,  and the book is heavily seasoned with them... If you love Honey \u0026amp; Co,  this book is a must-read. * Time Out, Cookbook of the Week *\u003cbr\u003eIt's not unusual for a book to grow from the seed of a restaurant.  Most  will start off telling the reader about the restaurant, the author, the  inspiration and philosophy.  Few will tell you how the owners fell in  love over oven-fresh burek and pigeon stuffed with pine nut rice.  How  they sneered at each others introductions to \"Haifa's best falafel\" and  \"Jerusalem's best falafel\", each secretly enjoying both.  Few will  introduce you to the staff, from the loveable front-of-house Rachael to  \"sweet, funny\" Carlos the kitchen porter... Each section of this book is  lightly spiced with just the right amount of anecdote and memory.  It's  blindingly obvious that hearts and souls and a great deal of love have  gone into it.  That's not something I come across too often in a  cookbook.  It also made me laugh out loud more than once. * Saffron Strands *\u003cbr\u003eThe recipes are as reliable, imaginative and savoury as you'd hope from Ottolenghi alumni, but the other big draw is the narrative. The couple met in a kitchen, and haven't stopped sharing their favourite foods with each other and the people around them ever since. * Guardian *\u003cbr\u003eThe modest subtitle of Honey \u0026amp; Co's debut cookbook, Food from the Middle East,  published this month, doesn't begin to capture the richness and variety  of the recipes - sardines cured in vine leaves, oxtail sofrito, their  celebrated feta and honey cheesecake. But it's not just about the superb  dishes: the book also captures a sense of place, bottling the  personality of the tiny, 10-table restaurant on London's Warren Street  that won last year's Observer Food Monthly award for best newcomer. -- Killian Fox * Observer Food Monthly *\u003cbr\u003eFood lovers have been waiting for this book ever since it was first commissioned... it is full of enchanting Middle Eastern dishes... This is Arabian Nights food delivered with passion and verve. * Saga Magazine *\u003cbr\u003eIt's the kind of stuff you'd love to dish up to your pals and bask in the resulting praise... It's food you would always be happy to eat. -- Marina O’Loughlin * Guardian *\u003cbr\u003eFalafel fans rejoice! You'll find three recipes for this Middle Eastern favourite in Honey \u0026amp; Co's book, pluse the full complement of mezze dishes, dips, salads, breads and reich slow-cooked dishes, such as the melting lamb shawarma that I made. These recipes suit all abilities, written in an accessible sytle with mouth-watering photographs. -- Julie Shepherd * Square Meal *\u003cbr\u003eThis is indeed food made by people who like to eat. It is food that cares less about how it looks than how it tastes ... It feels like an act of love. -- Jay Rayner * Guardian *\u003cbr\u003eThe friendly yet knowledgeable vibe of the restaurant glows from the pages too. It's packed with mouth-watering recipes: pickles, salads, slow-cooked stews and show-stopping puds. This is a book to treasure. * Independent on Sunday *\u003cbr\u003eMiddle Eastern Cooking at its most inspiring.  Brilliantly useful and exquisitely designed. * BBC Good Food Magazine *\u003cbr\u003eItamar Srulovich and Sarit Packer, chef patrons of Fitzrovia's Honey \u0026amp; Co, also published their - very romantic - volume of recipes rolled up with the story of how they came to be one of London's foodie sensations. * Jewish Chronicle *\u003cbr\u003eI'm smitten with the sweet spice mix from Honey \u0026amp; Co, a warm, heady mix including cardamom, fennel seed, mahleb and cinnamon. A teaspoon sprinkled on porridge is so satisfying it can almost persuade me to forgo sugar. * Stella *\u003c\/p\u003e","brand":"Headline Publishing Group","offers":[{"title":"Default Title","offer_id":48739243852119,"sku":"9781444754674","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781444754674.jpg?v=1720051616","url":"https:\/\/bookcurl.com\/products\/honey-co-9781444754674","provider":"Book Curl","version":"1.0","type":"link"}