Kismet: Bright, Fresh, Vegetable-Loving Recipes

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From the chefs at a pair of Los Angeles restaurants comes an energetic and fresh collection of dishes that will help you change up the way you prepare everything from cucumbers to zucchini, beef to trout. There’s a sunny LA-feel to just about everything in this book. (Does it matter that one chef has an Aries rising and the other a Libra rising? Maybe in LA it does.) That LA energy can be very appealing, as well as an inducement to stretch yourself a little beyond familiar approaches. For instance: Powder some grape leaves to use in a vinaigrette dressing for Little Gem lettuce Make persimmons the center of a salty-sweet salad with rosemary and capers Elevate simple tzatziki with toasted fennel seeds Roast some chicken thighs with paprika and grapefruit Stuff crispy Middle Eastern boreks with spicy carrots and smoked fish Distinctive and attractive. Hardcover. Color photographs throughout. Show more