Kismet

“Kismet is a cookbook created from joy, an immersive and delicious experience that draws you in, hugs you warmly, and shows you just how life-affirming fresh food, lovingly crafted, can be.”—Gail Simmons, food expert, TV host, and author of Bringing It Home “Sarah and Sara have a laser sharp point of view, and their food is bonkers good.”—Brooks Headley, owner/operator of Superiority Burger, NYC “Kismet is a game changer. And now I can make these dishes at home, and I will make the crispy rice EVERY DANG DAY!”—Eric Wareheim, director, author, and winemaker “Combining their cleverness, cheer, and seasoned talents as chefs-slash-home-cooks, Sara and Sarah have written the ultimate cookbook for anyone looking to up their dinner (or breakfast, or lunch, or dessert, or you name it) game. These seemingly simple dishes explore flavors in ways that redefine California cuisine.”—Dan Barber, chef of Blue Hill and Blue Hill at Stone Barns, co-founder of Row 7 Seed Company, and author of The Third Plate “I’ve been following the Sara[h]s for years—not only because they are two of the brightest and most talented stars in the food space but also because their food is what I’m constantly craving: fresh, vegetable-centric, and always beautiful. Now with their debut book, they pass down the lessons they’ve learned in and out of the kitchen, along with those signature Kismet flavors for readers to bring to their very own home.”—Andy Baraghani, James Beard Award–winning and New York Times bestselling author of The Cook You Want to Be “Kismet hits all the right and bright notes. This is a cookbook that won’t be on my bookshelf, but rather somewhere in my kitchen where I can get to it easily.”—Nancy Silverton, co-owner of Mozza Restaurant Group