{"product_id":"kismet-isbn-9780593139240","title":"Kismet","description":"\u003cb\u003eBold Mediterranean flavors and vegetable-centric California cuisine unite in 100+ bright, fresh recipes for everyday meals, from the women chef-owners behind Kismet and Kismet Rotisserie in Los Angeles.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003e“\u003ci\u003eKismet\u003c\/i\u003e is a cookbook created from joy, an immersive and delicious experience that draws you in, hugs you warmly, and shows you just how life-affirming fresh food, lovingly crafted, can be.”—Gail Simmons, food expert, TV host, and author of \u003ci\u003eBringing It Home\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eStarring more than 100 recipes, \u003ci\u003eKismet\u003c\/i\u003e captures the casual, superfresh, vegetable-forward cooking the award-winning Los Angeles restaurants are known for. Thoughtfully adapted for home cooks, recipes like \u003cb\u003eSalty-Sweet Persimmon Salad\u003c\/b\u003e and \u003cb\u003eHarissa Party Wings\u003c\/b\u003e are a tantalizing blend of casual California cool and vibrant Mediterranean-inspired flavors.\u003cbr\u003e\u003cbr\u003eHost the perfect cocktail hour with the chapter devoted to dips and schmears with variations of labneh, tahini, and zhoug that pair beautifully with \u003cb\u003eFlaky Bread (Malawach),\u003c\/b\u003e plus recipes for \u003cb\u003ePeanut Muhammara\u003c\/b\u003e and \u003cb\u003eGarlicky Bean Dip.\u003c\/b\u003e In the Salady chapter, there’s a modern \u003cb\u003eWedge Salad with Miso-Poppy Dressing,\u003c\/b\u003e along with an inspired \u003cb\u003eMarinated Feta\u003c\/b\u003e topped with \u003cb\u003eDates and Rose Water Onions\u003c\/b\u003e or with \u003cb\u003eSpice-Roasted Tomatoes and Grapefruit, \u003c\/b\u003eperfect for a summer picnic. And while vegetables may be the stars of \u003ci\u003eKismet,\u003c\/i\u003e recipes such as \u003cb\u003eBlistered Shishitos and Shrimp\u003c\/b\u003e, \u003cb\u003eFreekeh “Polenta” with Poached Eggs, Weeknight Steak with Grapes and Grilled Peppers,\u003c\/b\u003e or \u003cb\u003eRoast Chicken with Schmaltzy Potatoes\u003c\/b\u003e will stun any dinner spread.\u003cbr\u003e\u003ci\u003e\u003cbr\u003eKismet\u003c\/i\u003e has a delicious vibe that folds assertive, bright flavors into dishes that can be served any night of the week or made to celebrate special occasions.“\u003ci\u003eKismet\u003c\/i\u003e is a cookbook created from joy, an immersive and delicious experience that draws you in, hugs you warmly, and shows you just how life-affirming fresh food, lovingly crafted, can be.”\u003cb\u003e—Gail Simmons, food expert, TV host, and author of \u003ci\u003eBringing It Home\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Sarah and Sara have a laser sharp point of view, and their food is bonkers good.”\u003cb\u003e—Brooks Headley, owner\/operator of Superiority Burger, NYC\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eKismet\u003c\/i\u003e is a game changer. And now I can make these dishes at home, and I will make the crispy rice EVERY DANG DAY!”\u003cb\u003e—Eric Wareheim, director, author, and winemaker\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Combining their cleverness, cheer, and seasoned talents as chefs-slash-home-cooks, Sara and Sarah have written the ultimate cookbook for anyone looking to up their dinner (or breakfast, or lunch, or dessert, or you name it) game. These seemingly simple dishes explore flavors in ways that redefine California cuisine.”\u003cb\u003e—Dan Barber, chef of Blue Hill and Blue Hill at Stone Barns, co-founder of Row 7 Seed Company, and author of \u003ci\u003eThe Third Plate\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“I’ve been following the Sara[h]s for years—not only because they are two of the brightest and most talented stars in the food space but also because their food is what I’m constantly craving: fresh, vegetable-centric, and always beautiful. Now with their debut book, they pass down the lessons they’ve learned in and out of the kitchen, along with those signature Kismet flavors for readers to bring to their very own home.”\u003cb\u003e—Andy Baraghani, James Beard Award–winning and \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eKismet \u003c\/i\u003ehits all the right and bright notes. This is a cookbook that won’t be on my bookshelf, but rather somewhere in my kitchen where I can get to it easily.”\u003cb\u003e—Nancy Silverton, co-owner of Mozza Restaurant Group\u003c\/b\u003e\u003cb\u003eSara Kramer \u003c\/b\u003eand\u003cb\u003e Sarah Hymanson \u003c\/b\u003eare the chef-owners behind the beloved Los Angeles restaurants Kismet and Kismet Rotisserie. Kismet was nominated for a James Beard Award for Best New Restaurant, and the pair were named \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e’s Best New Chefs as well as Best Chefs by \u003ci\u003eEater LA\u003c\/i\u003e. Kismet Rotisserie, with multiple locations across Los Angeles, is a fan favorite and was Caviar’s number-one restaurant.\u003cb\u003eIntroduction\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKismet \u003c\/i\u003emeans a little bit of magic, a feeling of fitting, a just rightness. Quite literally, it’s fate. It’s what we named our Los Angeles restaurants, but it’s also so much more than that. It’s our shared understanding of how we work and live in the world of food. \u003cbr\u003e\u003cbr\u003eConcisely, here’s what we’re all about: \u003cbr\u003e\u003cbr\u003eUntraditional food that understands tradition. \u003cbr\u003e\u003ci\u003eCraveability and comfort. \u003c\/i\u003e\u003cbr\u003eSource well and shop small (if you’re able). \u003cbr\u003e\u003ci\u003eLots of vegetables, a little meat. \u003c\/i\u003e\u003cbr\u003eMinimal waste (and minimal shame). \u003cbr\u003e\u003ci\u003eNever settle. But sometimes settle. \u003c\/i\u003e\u003cbr\u003eFood is better shared. So is cooking. \u003cbr\u003e\u003ci\u003eThings change. Work with what you’ve got. \u003c\/i\u003e\u003cbr\u003eSimple, but make it sparkle. \u003cbr\u003e\u003ci\u003eAlways be learning. \u003c\/i\u003e\u003cbr\u003eFood is community.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eThis book brings together family recipes, longstanding Kismet and Kismet Rotisserie menu classics, and newly developed ideas, all of which reflect our particular perspective on food. Our recipes have broad-ranging influences—Mediterranean and Middle Eastern being the most prominent—and illustrate our obsession with produce, a penchant for assertive and bright flavors, and our love of family-style meals where tables become tapestries of little dishes. Imagine swiping a piece of just-off-the-grill flatbread through ranchy labneh, biting through the flakes of phyllo surrounding a lemony chicken-andpine-nut pie, then locking eyes with a lamb meatball, an array of spiced pickles and vegetables awaiting your fork’s arrival. That’s the vibe. \u003cbr\u003e\u003cbr\u003eThere are certainly dishes in this book from our restaurants, but they aren’t exactly how we’d make them there, nor should they be. Restaurant cooking is different from cooking at home—that’s true for us, too. We made every recipe in this book (several times!) in our no-dishwasher, no-frills home kitchens, adapting them for ease without sacrificing creativity or deliciousness. \u003cbr\u003e\u003cbr\u003eThese recipes are meant to keep you company for the long haul, from casual weeknight meals to party starters, from perfect potlucks to celebratory feasts. We hope these are dishes you keep coming back to, that these pages become stained with the pomegranate molasses smudges of meals past.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46299903394021,"sku":"NP9780593139240","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780593139240.jpg?v=1767730780","url":"https:\/\/k12savings.com\/products\/kismet-isbn-9780593139240","provider":"K12savings","version":"1.0","type":"link"}