CHEF| Rachel Simons, “Sesame” Cookbook + Tasting
A clear, approachable guide to the world of sesame, from halva, tahini, and sesame oil, to gomasio and furikake, with 80+ vegetarian-forward recipes by Simons and showcasing friends including Yotam Ottolenghi and Molly Yeh.
Simons is the co-owner of the Seed + Mill shop in New York City’s Chelsea Market. “Sesame” aims to go further, telling the story of the sesame seed’s “migration, survival and adaptation,” which is a kind of through-line for Simons, who brings her multi-cultural upbringing to the cookbook. Her Jewish ancestors were expelled from their homes during the Spanish inquisition and fled to Czechoslovakia; after surviving the Holocaust, they then left for Bulawayo, Zimbabwe. Simons herself grew up in Australia before later moving to New York as an adult.
The sesame seed also has a long history, dating back more than five thousand years to the Indian subcontinent, where it was one of the first oilseed crops. Despite the sesame seed’s status as a well-known ingredient, when opening Seed + Mill, Simons and her co-founders wondered if this food category was a bit niche — even in a city as multicultural as New York.
The photography is beautiful, and all the recipes feel simply designed and easy to execute–ranging from classic and variations on hummus and halva to reinvented classics like tahini tzimmes, a dish traditionally served at Rosh Hashanah, to international favorites such as ramen.
“Sesame” is an excellent all-rounder, equally suitable for experienced home cooks as for adventurous souls looking to try something new.
Cookbook sales signing and Seed & Mill product sales after the show.
In partnership with Jewish Book Council.
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