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Can you cook Mokonuts at home? Yes—100 recipes from the Paris café, including the cult cookies. Pre-order; ships Sept 25, 2025. Moko Hirayama and Omar Koreitem channel their tiny, lively kitchen into a cookbook introduced by David Lebovitz and Dorie Greenspan.
Morning to Sweet, the sections move like a service: Labneh Toast; Shrimp with Romesco and Corn Relish; Pork Chops with Borlotti Beans and Datterini Tomatoes; then the desserts everyone talks about. The cookie roster lands here—tahini–black sesame, aosa coconut, rye–cranberry–dark chocolate—alongside cakes and crostatas that read like café afternoon rituals. The writing feels like a quick chat across the counter; the photography carries heat, crumbs, and steam, not studio gloss.
Weeknight-doable mains, bake-day sweets, and a Larder chapter you’ll dog-ear—use it to stock the pantry, plan a dinner with friends, or finally chase that pear tart.
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