My Egypt: Cooking from My Roots (Michael Mina) Bengal Carrot & Walnut Cake

Carrot & Walnut Cake

rocher caramel) from Pouget's seasonal point of view

Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt

Thalia Barrios García

shaped by influences from neighboring countries

My Egypt: Cooking from My Roots (Michael Mina) Bengal Carrot & Walnut CakeGrowing up in a Middle Eastern household gave Michael Mina an innate understanding of how to cook with spice and use acidity to amp up flavors. But when he started working in restaurants, Mina went out of his way to cook everything but the Egyptian food he had grown up with. His family had left Cairo for the United States when he was two years old, and he felt the need to assimilate to thrive. Decades later, after making his name as a technique driven