Author chef Joseph Abboud thinks of food as a conduit to greater things and presents it here in Rumi with much love and not much sentiment.
The recipes – some non-negotiable restaurant favourites and others riffs on classics (fattoush for every season, or broccoli tabbouleh, for example) – are delivered as both inspiration and a jumping off point for myriad variations. Whether it’s Joe’s yoghurt, his taratoor, or toum, he empowers cooks to take and trust their own path. Alongside more than 60 recipes that cover off on vegetables, grains, salads, meat and sweet things, Joe talks barbecues, spice, the perfect dressing, cooking with nuts and the secrets to a very good sandwich.
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