Mediterranean All the Way: Bold Flavors, Built to Share
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For a limited time we have copies signed by Ayesha Nurdjaja.
This energetic, inventive book gives weeknight cooking new life. Ayesha Nurdjaja ranges across the full span of Mediterranean dishes and ingredients, and she knows the traditions well enough to have real fun with them.
Nurdjaja is chef and partner at two acclaimed New York restaurants, Shuka and Shukette, but nothing here is cheffy. If she weren’t a chef, she writes, she’d be a DJ. In this life she mixes flavors instead of tracks, and she plays the familiar ones too: there is hummus, and there is baba ghanoush.
But she keeps surprising you. Her best friend’s mom’s onion dip comes back made with pan-fried fresh onions and thyme. Grilled apricot goes with feta, and fresh cherries with cilantro and serrano chiles. A chickpea salad picks up broccoli, kalamata olives, and pomegranate seeds. Chicken schnitzel gets a sesame crust, and fried calamari arrives with za’atar in the tartar sauce.
For cooks whose Mediterranean repertoire has slipped into a rut, and who can’t keep pace with Yotam Ottolenghi’s long shopping lists, Nurdjaja has the answer.”
Hardcover. Color photographs throughout.
Published on October 20, 2026
