Cookbooks, Central Asian cuisine, Ottolenghi, macadamia nuts

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Friday Mosque Halva from “Red Sands” by Caroline Eden includes nubs of dried fruit, creamy white chocolate and neon green pistachios. It’s an ideal teatime treat. Photo by Ola Smit.

As Los Angeles heads into another lockdown, Good Food checks in with Celia Sack of Omnivore Books in San Francisco for ideas on which cookbooks to give your friends/family (or yourself). Two of Sack’s picks are “Flavor” by Yotam Ottolenghi and Ixta Belfrage and “Red Sands” by Caroline Eden. Evan Kleiman talks recipes and wanderlust with them. Ken Concepcion of Now Serving and Simon Davies of Somekind Press share their collaboration on the Take Away Los Angeles series of books benefitting LA restaurants. Ari Kolander describes the constant pivoting in order to keep the doors open at his year-old seafood restaurant, Found Oyster, in East Hollywood. Finally, market correspondent Gillian Ferguson heads down to the Torrance Farmers’ Market to talk Japanese shave ice and macadamia nuts.



Evan Kleiman