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Featured on the front page of the New York Times Food sectionAn Unforgettable Homage to Mediterranean CuisineSameh Wadis award-winning restaurants are just the beginning of his talents. He has a spice company, was a semifinalist for the James Beard Foundation Best Chef and Rising Star awards and was raised by two avid home cooks. Born in the Middle East, he grew up cooking and eating Mediterranean food. Here, he offers a collection of recipes that represent an exceptional look into his rich heritage, the culinary foundation that has propelled him to the top of the American restaurant scene.Sameh has a knack for making the exotic accessible. He will introduce you to new as well as familiar flavors in this collection of traditional and modern recipes.