Author of the cult-favorite Cooking for Artists, Mina Stone, returns with a collection of 80 new recipes inspired by her traditional Greek heritage and her years cooking for some of New York's most innovative artists
Growing up in a close-knit Greek-American household, Mina Stone learned to cook from her Yiayia, who taught her that food doesn't have to be complicated to be delicious—and that almost any dish can be improved with judicious amounts of lemon, olive oil, and salt. In this deeply personal cookbook, Stone celebrates her grandmother and the other influences that have shaped her life, her career, and her culinary tastes and expertise. Lemon, Olive Oil, Salt weaves together more than 80 Mediterranean-style dishes with the stories that inspired them.
Stone offers home cooks a taste of her heritage with healthy, flavorful, and uncomplicated dishes such as Syrian Bulgur and Yogurt with Brown Butter Pine Nuts; Persian Figs with Cardamom and Rosewater; Baby Lettuces with Toasted Sesame Seeds, Mint, and Meyer Lemon Yogurt; and Braised Chickpeas with Orange Zest and Garlic Bread Crumbs. These recipes use fresh, flavorful ingredients to create elegantly simple dishes, complemented by beautiful, minimalist photography and original art throughout.
A fresh and unconventional fusion of art and food, Lemon, Olive Oil, Salt is an engaging (and delicious!) cultural and culinary tour, all complimented by the design of world-renowned artist Urs Fischer.