Mokonuts: The Cookbook

The food at Mokonuts—a small, fiercely beloved restaurant in Paris’s 11th arrondissement—blends Middle Eastern flavors, Japanese techniques, and French sensibility with quiet confidence. This cookbook brings together more than 100 recipes that reflect the thoughtful, sometimes playful, and often technically innovative cooking that has made the restaurant a word-of-mouth favorite among chefs and food writers. While the authors offer contextual clues to guide readers through recipes like oven-baked tuna confit or ricotta gnocchi with radicchio and morels, they also expect a level of fluency in the kitchen. Many instructions assume prior experience, and at times you'll need to fill in subtle gaps—like deciding whether the dough for a maneiche flatbread should be rolled into balls or shaped another way. There’s warmth and hospitality here, but this is not simplified home cooking. Among the standout dishes are sunchoke velouté and trout gravlax, a lamb shoulder tagine rich with spice, and a