Just like a great author transports you to new worlds, food can take you back—to a moment, a memory, a feeling.

Join us for a special edition of the Yellow Studio Book Club: CookBook Club on Wednesday, July 30 at 6:30 PM at the home of Rebecca Rivard in Bedford Hills (address to be shared upon RSVP) as we explore Sesame: Recipes + Stories of an Ancient Seed by Rachel Simons.

This pick dives into the history, culture, and versatility of sesame through global recipes and rich storytelling. And unlike other YS Book Club nights, this one comes with a potluck! Inspired by our star ingredient, members are invited to bring their favorite sesame dish to share. Do not feel obligated to cook if that’s not your jam. If you love to cook and want to share a dish with friends, please sign up on this spreadsheet.

It’ll be a night of flavor, connection, and lively conversation—creating a new story together, one bite at a time.

Hosted by Fran Hauser & Emily Winograd Leonard

Member RSVP required.

This book is available for purchase at Bedford Books! You can also purchase the book online here and have it shipped to you.

About the Book

A clear, approachable guide to the world of sesame, from halva, tahini, and sesame oil, to togarashi, gomasio and furikake, with 80+ vegetarian-forward recipes, from the founder of popular tahini outfit Seed+Mill in New York’s historic Chelsea Market.

ONE OF EPICURIOUS’S BEST COOKBOOKS OF SPRING

With its delicious nutty taste, nutritional density, and long shelf life, the sesame seed is a tiny ingredient with an enormous cultural impact and a deeply rich history.

In Sesame, Rachel Simons, co-founder of Seed + Mill, celebrates the evolution, history, and diversity of this classic ingredient. Whether it’s in the form of a seed, tahini (a ground sesame paste), sesame oil, or halva (a delicate, fudge-like candy made from sesame paste), readers will learn to incorporate sesame in 80+ traditional and modern global recipes, including Sweet & Salty Sesame Challah; Pear and Pistachio Breakfast Loaf with Sesame Streusel; Lemony Orecchiette with Sesame Pangrattato; Gomasio-Crusted Salmon Skewers; and Tahini Swirled Pavlova with Labneh, Berries & Halva Flakes.

Through vibrant photography, evocative storytelling, and contributions from a slate of noted chefs and food luminaries across the globe, including David Lebovitz, Molly Yeh, Nisha Vora, and Zoë François, Sesame is a loving culinary tribute to the sesame seed: how it has transformed dishes, how it has been translated by different culinary cultures, and how it has tied people and places together through generations.

About the Author

Rachel Simons is the founder of Seed+Mill, the first store devoted to sesame products in the United States. Their high-quality tahini and halva are favorites of chefs like Zoë François, Carolina Gelen, Dan Kluger, and Ayesha Nurdjaja. Seed+Mill products are carried in over 1700 stores, including Whole Foods, Sprouts, and beloved specialty stores across the US. Seed+Mill has been featured in Forbes, The New York Times, Food52, Bon Appétit, and more.

Location:

Bedford Hills

Address to be sent upon RSVP