巴黎Mokonuts小馆食谱 Mokonuts : The Cookbook

基本信息

by Moko Hirayama (Author) , Omar Koreitem (Author) , Dorie Greenspan (Foreword By)

Format:Hardback 240 pages

Publisher:Phaidon Press Ltd

Imprint:Phaidon Press Ltd

ISBN:9781837290062

Published:25 Sep 2025

Dimensions:270 x 205 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

“Moko 和 Omar 既是慷慨大方的作家，也是才华横溢的厨师，这本书既适合烹饪，也适合阅读。”—— Dorie Greenspan 重现巴黎受欢迎的餐厅之一的多元化菜肴和温馨氛围 想象一下，走进巴黎市中心一家熙熙攘攘的小咖啡馆，刚出炉的梨挞的香味与慢炖羊肉的浓郁香气交织在一起。您就走进了 Mokonuts，一家与众不同的餐厅。Mokonuts 背后的夫妇 Moko Hirayama 和 Omar Koreitem 不仅仅是厨师，他们还是拥有丰富多元文化背景的烹饪故事讲述者。

他们的食物融合了中东的温暖、日本的精准、法国和意大利的风味以及美国的舒适，创造出既轻松精致又平易近人的菜肴。Mokonuts 邀请家庭厨师在自己的厨房里重现餐厅的温馨氛围。本书分为五个部分——早餐、开胃菜、主菜、食品储藏室和甜点——揭示了如何轻松重现100道让这家热闹餐厅声名鹊起的美味佳肴。

食谱范围广泛，从拉布尼酸奶吐司、罗梅斯科玉米酱虾、波罗蒂豆配达特里尼番茄猪排，到蓬松香蕉巧克力蛋糕和大黄克罗斯塔塔，应有尽有。书中还收录了餐厅标志性饼干的食谱，这些饼干风味独特，例如芝麻酱和黑芝麻、奥萨椰子以及黑麦、蔓越莓和黑巧克力。这本设计精美的食谱充满了生动的摄影作品和富有洞察力的文字，捕捉了Mokonuts的特别之处：创造力、温暖、全球视野以及热情好客的天赋。

‘Moko and Omar are as generous and gifted as writers as they are as cooks, and this is a book to both cook from and read through.’ – Dorie Greenspan Recreate the eclectic dishes and intimate atmosphere of one of Paris’s most beloved restaurants Imagine stepping into a tiny, bustling café in the heart of Paris, where the scent of a just-baked pear tart mingles with the rich aroma of slow-cooked lamb. You have entered Mokonuts, a restaurant like no other. Moko Hirayama and Omar Koreitem, the couple behind Mokonuts, are not just chefs – they are culinary storytellers with a rich, multicultural background.

Their food blends Middle Eastern warmth, Japanese precision, French and Italian flavors, and American comfort, creating dishes that are as effortlessly sophisticated as they are approachable. Mokonuts invites home cooks to recreate the restaurant’s welcoming atmosphere in their own kitchens. Divided into five sections – Morning, Appetizers, Mains, Larder, and Sweet – the book reveals how to easily recreate 100 delicious dishes that put this buzzy restaurant on the map.

Recipes range from Labneh Toast, Shrimp with Romesco and Corn Relish, and Pork Chops with Borlotti Beans and Datterini Tomatoes to Fluffy Banana Chocolate Cake and Rhubarb Crostata. The book wouldn’t be complete without recipes for the restaurant’s legendary cookies with distinctive flavor combinations, such as Tahini and Black Sesame, Aosa Coconut, and Rye, Cranberry, and Dark Chocolate. Filled with vibrant photography and insightful writing, this beautifully designed cookbook captures what makes Mokonuts so special: creativity; warmth; a global perspective; and a talent for hospitality.

作者简介

Moko Hirayama 和 Omar Koreitem 曾在米其林星级餐厅和高端餐厅（包括 Ladurée、Lucas Carton、Restaurant Daniel 和 Gordon Ramsay 的 Savoy Grill）接受过培训，并于 2015 年在巴黎的一间小店里开设了 Mokonuts。Moko 出生于东京，后移居旧金山；Omar 出生于黎巴嫩，后在巴黎长大。他们曾参与纽约、新奥尔良、洛杉矶、欧洲各地以及墨西哥等地的全球美食盛事。

David Lebovitz 在开始写作之前，曾在伯克利的 Chez Panisse 餐厅工作了近 13 年。他不仅是一位备受喜爱的博客作者，还著有数本书籍，并多次登上《Bon Appétit》、《Food & Wine》、《Saveur》、《纽约时报》等众多出版物。他于2004年移居巴黎。

多丽·格林斯潘曾任《纽约时报》专栏作家，曾五次荣获詹姆斯·比尔德基金会奖，并荣获国际烹饪专业协会颁发的终身成就奖。她撰写了15本烹饪书籍；新著作是《多丽的随时蛋糕》。多丽生活在曼哈顿、巴黎和康涅狄格州的韦斯特布鲁克。

Having trained at Michelin-starred and high-profile restaurants (including Ladurée, Lucas Carton, Restaurant Daniel, and Gordon Ramsay’s Savoy Grill), Moko Hirayama and Omar Koreitem opened Mokonuts in 2015 in a tiny unit in Paris. Moko was born in Tokyo and moved to San Francisco, while Omar was born in Lebanon and grew up in Paris. Between them they participate in global food events in NYC, New Orleans, LA, and throughout Europe, and Mexico.

David Lebovitz spent nearly 13 years cooking at Berkeley’s Chez Panisse before taking up writing. He is the author of several books in addition to being author of a much-loved blog, and has been featured in numerous publications, including Bon Appétit, Food & Wine, Saveur, New York Times, and more. He moved to Paris in 2004.

Dorie Greenspan, a former columnist for The New York Times, has won the James Beard Foundation Award five times for her work, as well the Lifetime Achievement Award from the International Association of Culinary Professions. She has written 15 cookbooks; her latest is Dorie’s Anytime Cakes. Dorie splits her time between Manhattan, Paris, and Westbrook, Connecticut.