Reem Kassis' new book fits the mold of some of Phaidon's books, even though it is almost academic. She wanted me to make a rice-stuffed cabbage pie, but it took a lot of labor and didn't have any flavor. The whole thing takes less time and effort than stuffed cabbage, and it can be done in a pie dish.
There is a lot of vegan and vegetarian offerings in Arabesque, including a bulgur, walnuts, and pomegranate molasses kubbeh niyeh. Quick-to- cook dishes and recipes with less than five ingredients are also offered by Kassis. This book is mostly a food tour through the Arab world with an expert guide, in this time when travel is restricted or difficult.
by Masahiro Urushido and Michael Anstendig
I didn't start the year thinking I'd finish it with two books on Japanese cocktails, but we're all better off for it.
The Art of the Cocktail is a cocktail that balances out fun and creativity, even if the Omicron variant keeps us from visiting Urushido's New York City bar, Katana Kitten. The book has a variety of dishes, from a boilermaker composed of a chilly can of Sapporo and a shot of Suntory Toki whisky to a Manhattan with unaged corn whisky. We might not feel comfortable going to NYC right now, but flipping through the pages feels like self-care in book form.
Emma Janzen is a cast member in the Clarkson Potter film.
The Way of the Cocktail is a beautiful and fun drink to pair with The Art. A poetic work that blends technique, museum-worthy beauty, and an homage to the seasons was created by Emma Janzen, Kevin Miyazaki, and Yuko Shimizu.
At her Chicago bar, Kumiko, the Momosé Manhattan is closer to the classic than it is to Katana Kitten's version; hers is using a rye whiskey, but still has a bit of sweet and bitterness from Pineau des Charentes and Brulio am The most beautiful drink in the book is the Delicate Refusal, a liquid metaphor for a cherry tree where a salted flower blossom known as a shiozakura blooms in the glass as the cocktail is poured over it.
