100 recipes from the cult restaurant and café in Paris, famed for its friendly family-table atmosphere and delicious, eclectic food
Mokonuts tells the story of this unique restaurant, which enjoys a reputation that goes far beyond the local Parisian scene. Divided into five sections (Morning, Appetizers, Mains, Larder, Sweet), the book reveals how to easily recreate the dishes that made Mokonuts a success, including their famous cookies.
Inspired by the co-founders Moko Hirayama and Omar Koreitem’s Middle Eastern, American, and Japanese backgrounds, the recipes are casual, sophisticated, and perfectly suited to the home cook, with Moko providing recipes for breakfast and sweet treats, and Omar appetizers and mains.
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, Mexico, and Japan. This is their debut cookbook.
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 has won the James Beard Foundation Award five times for her food writing, as well as the International Association of Culinary Professionals Cookbook of the year for Desserts by Pierre Hermé, Around My French Table, and Dorie’s Cookies. Dorie splits her time between Manhattan, Paris, and Westbrook, Connecticut.
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