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Since 1906 the Escribà family has surprised us all with its great pastry creations
Vintage photographs
cooking with fresh and seasonal vegetables
An introduction covers the key techniques for cooking with fruit
savory filled crepes Xiaolongbao
Mokonuts: The Cookbook (Moko Hirayama & Omar Koreitem) Menus Since 1906 the Escribà familyForeword by Dorie Greenspan & David Lebovitz. Imagine stepping into a tiny, bustling caf 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,
