Mokonuts: The Cookbook

Biographical Note:

Having trained at Michelin-starred and high-profile restaurants (including Ladurée, Lucas Carton, Restaurant Daniel, and Gordon Ramsay's Savoy Grill), Moko Hirayama and Omar Koreitem opened Mokonuts in 2015 in a tiny unit in Paris. Moko was born in Tokyo and moved to San Francisco, while Omar was born in Lebanon and grew up in Paris. Between them they participate in global food events in NYC, New Orleans, LA, and throughout Europe, and Mexico.

David Lebovitz spent nearly 13 years cooking at Berkeley's Chez Panisse before taking up writing. He is the author of several books in addition to being author of a much-loved blog, and has been featured in numerous publications, including Bon Appétit, Food & Wine, Saveur, New York Times, and more. He moved to Paris in 2004.

Dorie Greenspan, a former columnist for The New York Times, has won the James Beard Foundation Award five times for her work, as well the Lifetime Achievement Award from the International Association of Culinary Professions. She has written 15 cookbooks; her latest is Dorie's Anytime Cakes. Dorie splits her time between Manhattan, Paris, and Westbrook, Connecticut.

As featured in T: The New York Times Style Magazine, The Financial Times, and Bon Appétit

'Co-owners Moko Hirayama and Omar Koreitem gathered their best recipes into this stunning book.' - Eater, Best New Cookbooks of Fall 2025

'Mokonuts, a beloved café and bakery serving up a Lebanese-and-Japanese-inflected menu, is always a must-stop when I find myself in the City of Love ... [the recipes] instantly transported me back to the charming eatery in the 11th arrondissement.' - Bon Appétit, Best Cookbooks for Fall 2025

'Paris's spontaneous sensation ... has released a cookbook.' - Financial Times

'The restaurant's namesake cookbook shows you how to make some of Mokonuts' most beloved plates, including labneh toast, tomato soup with crispy mussels and those world-famous cookies.' - The Week

'Might just prompt a return trip to Paris.' - T: The New York Times Style Magazine

'Offers breads, cookies, small plates and desserts reflecting multicultural influences and the founders' inviting, innovative approach to comfort foods.' - Cleveland.com

'Shows you how to make some of Mokonuts' most beloved plates.' - The Week

'Omar Koreitem and Moko Hirayama bring their deeply creative dishes to this book with recipes that draw on the flavors and style of the Middle East, Japan, France, and Italy, all plated with gorgeous precision.' - The Strategist, Best Cookbooks to Gift This 2025

Recreate the eclectic dishes and intimate atmosphere of one of Paris's most beloved restaurants

'Moko and Omar are as generous and gifted as writers as they are as cooks, and this is a book to both cook from and read through.' - Dorie Greenspan

A BEST COOKBOOK OF THE YEAR: Los Angeles Times and The Strategist

Imagine stepping into a tiny, bustling café in the heart of Paris, where the scent of a just-baked pear tart mingles with the rich aroma of slow-cooked lamb. You have entered Mokonuts, a restaurant like no other.

Moko Hirayama and Omar Koreitem, the couple behind Mokonuts, are not just chefs - they are culinary storytellers with a rich, multicultural background. Their food blends Middle Eastern warmth, Japanese precision, French and Italian flavors, and American comfort, creating dishes that are as effortlessly sophisticated as they are approachable.

Mokonuts invites home cooks to recreate the restaurant's welcoming atmosphere in their own kitchens. Divided into five sections - Morning, Appetizers, Mains, Larder, and Sweet - the book reveals how to easily recreate 100 delicious dishes that put this buzzy restaurant on the map.

Recipes range from Labneh Toast, Shrimp with Romesco and Corn Relish, and Pork Chops with Borlotti Beans and Datterini Tomatoes to Fluffy Banana Chocolate Cake and Rhubarb Crostata. The book wouldn't be complete without recipes for the restaurant's legendary cookies with distinctive flavor combinations, such as Tahini and Black Sesame, Aosa Coconut, and Rye, Cranberry, and Dark Chocolate.

Filled with vibrant photography and insightful writing, this beautifully designed cookbook captures what makes Mokonuts so special: creativity; warmth; a global perspective; and a talent for hospitality.