Mokonuts The Cookbook

‘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.

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.

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.