Kismet: Bright, Fresh, Vegetable-Loving Recipes

Right off the bat, authors Kramer and Hymanson, the acclaimed chef-owners of Kismet and Kismet Rotisserie in Los Angeles, refreshingly want readers to know that this isn’t a restaurant cookbook—they want people to actually cook from the book at home. To begin, they introduce their culinary motivations, favorite kitchen essentials, and pantry staples. The colorful layout starts in the table of contents and continues throughout the book, offering a cheery vibe and clever and quick way to navigate each color-coded chapter. Vegetable-forward recipes are divided into salads, mains, and make-ahead dishes. Seafood, eggy, and meaty dishes are also found in their own chapters, making recipes easy to find for those on the sliding scale of vegan to meat eater. Flavors are rooted in Mediterranean cooking but utilize innovative twists. Big flavors and unique combinations of ingredients paired with the authors’ dynamic styles will please home chefs and provide plenty of kitchen inspiration.