Starring over 100 recipes, Kismet captures the casual, super fresh, vegetable-forward cooking the award-winning Los Angeles restaurants are known for. Thoughtfully adapted for home cooks, recipes like Cauliflower with Caper Yogurt and Harissa Party Wings are a tantalizing blend of casual California cool and vibrant Mediterranean-inspired flavors.
A chapter devoted to dips and sauces includes variations of labneh, tahini, and zhoug that pair beautifully with Malawach, plus recipes for Peanut Muhammara and Garlicky Bean Dip. In the Salady chapter there's a modern Wedge with Miso-Poppy Dressing along with a Marinated Feta topped with Dates and Rosewater-Marinated Onions or Spice-Roasted Tomatoes and Grapefruit. And although vegetables may be the stars of the book, you'll also find recipes for Blistered Shishitos with Shrimp, Weeknight Steak with Grapes and Grilled Peppers, Roast Chicken with Schmaltzy Potatoes, and more.
With stunning photography, unique design, and easy recipes featuring tips and tricks to help along the way, Kismet is a delicious vibe that folds assertive, bright flavors into dishes that can be served any night of the week or made to celebrate special occasions.
Bold Mediterranean flavors and vegetable-centric California cuisine unite in 100+ bright, fresh recipes for everyday meals, from the women chef-owners behind Kismet and Kismet Rotisserie in Los Angeles.
Starring more than 100 recipes, Kismet captures the casual, superfresh, vegetable-forward cooking the award-winning Los Angeles restaurants are known for. Thoughtfully adapted for home cooks, recipes like Salty-Sweet Persimmon Salad and Harissa Party Wings are a tantalizing blend of casual California cool and vibrant Mediterranean-inspired flavors.
Host the perfect cocktail hour with the chapter devoted to dips and schmears with variations of labneh, tahini, and zhoug that pair beautifully with Flaky Bread (Malawach), plus recipes for Peanut Muhammara and Garlicky Bean Dip. In the Salady chapter, there's a modern Wedge Salad with Miso-Poppy Dressing, along with an inspired Marinated Feta topped with Dates and Rose Water Onions or with Spice-Roasted Tomatoes and Grapefruit, perfect for a summer picnic. And while vegetables may be the stars of Kismet, recipes such as Blistered Shishitos and Shrimp, Freekeh "Polenta" with Poached Eggs,Weeknight Steak with Grapes and Grilled Peppers, or Roast Chicken with Schmaltzy Potatoes will stun any dinner spread.
Kismet has a delicious vibe that folds assertive, bright flavors into dishes that can be served any night of the week or made to celebrate special occasions.
About the Author
Sara Kramerand Sarah Hymanson are the chef-owners behind the beloved Los Angeles restaurants Kismet and Kismet Rotisserie. Kismet was nominated for a James Beard Award for Best New Restaurant, and the pair were named Food & Wine'sBest New Chefs as well as Best Chefs by Eater LA. Kismet Rotisserie, with multiple locations across Los Angeles, is a fan favorite and was Caviar's number-one restaurant.
Industry Reviews
"Kismet is a cookbook created from joy, an immersive and delicious experience that draws you in, hugs you warmly, and shows you just how life-affirming fresh food, lovingly crafted, can be."-Gail Simmons, food expert, TV host, and author of Bringing It Home
"Sarah and Sara have a laser sharp point of view, and their food is bonkers good."-Brooks Headley, owner/operator of Superiority Burger, NYC
"Kismet is a game changer. And now I can make these dishes at home, and I will make the crispy rice EVERY DANG DAY!"-Eric Wareheim, director, author, and winemaker
"Combining their cleverness, cheer, and seasoned talents as chefs-slash-home-cooks, Sara and Sarah have written the ultimate cookbook for anyone looking to up their dinner (or breakfast, or lunch, or dessert, or you name it) game. These seemingly simple dishes explore flavors in ways that redefine California cuisine."-Dan Barber, chef of Blue Hill and Blue Hill at Stone Barns, co-founder of Row 7 Seed Company, and author of The Third Plate
"I've been following the Sara[h]s for years-not only because they are two of the brightest and most talented stars in the food space but also because their food is what I'm constantly craving: fresh, vegetable-centric, and always beautiful. Now with their debut book, they pass down the lessons they've learned in and out of the kitchen, along with those signature Kismet flavors for readers to bring to their very own home."-Andy Baraghani, James Beard Award-winning and New York Times bestselling author of The Cook You Want to Be
"Kismet hits all the right and bright notes. This is a cookbook that won't be on my bookshelf, but rather somewhere in my kitchen where I can get to it easily."-Nancy Silverton, co-owner of Mozza Restaurant Group
