Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon
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Although José Andrés has won renown most recently for his courageous, essential work leading World Central Kitchen in human crisis points around the world, he first came to prominence with Washington, DC restaurants, Zaytinya among them.
Zaytinya draws its name from the Turkish word for olive oil. While it respects the traditions of the countries that inspire it, the restaurant and this book also display some of Andrés’ cheffy creativity, like a butternut squash hommos inspired by a Lebanese dish of pumpkin and tahini.
The food is attractively presented but rarely so complex that it seems to have strayed from the home cooking traditions it is meant to represent. There’s a citrus and olive salad with the peppery bite of watercress, red lentil soup fragrant with garlic, simple buttery shrimp with dill, and even a mastic ice cream.
Very doable.
Hardcover. Color photography throughout.
