A clear, approachable guide to the world of sesame, from halva and tahini to togarashi, gomasio, and furikake, with 100 vegetarian-forward recipes, from the co-founder of popular tahini outfit Seed+Mill, based in New York City's iconic Chelsea Market.
With its delicious nutty taste, nutritional density, and long shelf life, the sesame seed is a tiny ingredient with an enormous cultural impact and a deeply rich history.
In Sesame, Rachel Simons, co-founder of Seed + Mill, a popular tahini and halva spot in New York City's Chelsea Market, celebrates the evolution, history, and diversity of this classic ingredient. Whether it's in the form of a seed, tahini (a ground sesame paste), sesame oil, or halva (a soft, fudge-like candy made from sesame paste), readers will learn to incorporate sesame in 100 traditional and modern global recipes, including:
• Sweet & Salty Sesame Challah
• Pear and Pistachio Breakfast Loaf with Sesame Streusel
• Radicchio Tahini Caesar (The Ultimate Date Night Salad)
• Lemony Orecchiette with Sesame Pangrattato
• Gomasio-Crusted Salmon Skewers
• Tahini Swirled Pavlova with Labneh, Berries & Halva Flakes
Through vibrant photography, evocative storytelling, and contributions from a slate of noted chefs and food luminaries across the country, including David Lebovitz, Yossy Arefi, and Zoë François, Sesame is a loving culinary tribute to the sesame seed: how it has transformed dishes, how it has been translated by different culinary cultures, and how it has tied people and places together through generations. Rachel Simons is the co-founder of Seed+Mill, the first store devoted to sesame products in the United States. Their high-quality tahini and halva are favorites of chefs like Zoë François, Carolina Gelen, and Ayesha Nurdjaja. Seed+Mill products are carried in over 575 stores across the US, including Whole Foods and Butterfield Market. Seed+Mill has been featured in Forbes, The New York Times, Food52, Bon Appétit, and more.
