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Bavel

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description Bavel Overview

Bavel is a cookbook documenting the innovative cuisine of the popular Los Angeles restaurant, also named Bavel. Developed by chef Ori Menashe and Genevieve Gergis, it showcases modern interpretations of Middle Eastern flavors drawing from traditions across the Levant. The book provides recipes inspired by Bavel’s menu and is valuable for home cooks interested in exploring complex and delicious dishes rooted in this culinary heritage. It appeals to those seeking authentic yet inventive approaches to Middle Eastern food.

help Bavel FAQ

Is the Bavel cookbook based on the Los Angeles restaurant?

Yes, the book comes from Ori Menashe and Genevieve Gergis, the chef-owners behind Bavel in Los Angeles. It adapts the restaurant's modern Middle Eastern cooking for ambitious home kitchens.

Which cuisines influence the recipes in Bavel?

The recipes draw from culinary traditions across the Levant, North Africa, and the broader Middle East. Menashe and Gergis combine those influences with California produce and the wood-fired style associated with their Arts District restaurant.

Can a home cook make Bavel's breads and hummus?

Yes, the cookbook provides home-oriented versions of restaurant staples, including breads, dips, and spreads. Some preparations involve multiple components or long fermentation and soaking times, so they suit a weekend project better than a quick dinner.

How is Bavel different from the Bestia cookbook?

Bavel focuses on the Middle Eastern-inspired food of Menashe and Gergis's restaurant of the same name. Bestia, their earlier Los Angeles restaurant, is known instead for Italian cooking, particularly pasta, pizza, and house-made charcuterie.

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