HELLO, HOME COOKING: An Evening with Ham El-Waylly and Isabel Coss

Join Bold Fork Books to celebrate the release of HELLO, HOME COOKING with author Ham El-Waylly, in conversation with Isabel Coss!

ABOUT THE AUTHOR

Ham El-Waylly is a chef, restaurant consultant, recipe developer, and video creator based in New York City. You may know him from his acclaimed Brooklyn restaurant, Strange Delight, or as a longtime contributor to NYT Cooking, where he is also one half of the YouTube sensation, Mystery Menu. He lives in the East Village with his wife (Sohla), toddler, shiba inu, English bulldog, and wild alley cat.

ABOUT THE COOKBOOK
In Hello, Home Cooking, Chef Ham El-Waylly taps into everyone’s nostalgia—his versions of beloved dishes carry a can’t-quite-put-my-finger-on-it heart-warming quality. These recipes work for cooks of all levels, using core flavors from different cuisines, and frees readers to mix, match, and shake up classic dishes from all around the world. From Macarona Bechamel that parallels mac ’n’ cheese, and an onion-laden pot roast that rivals any version you grew up eating, to cinnamon toast crunch made out of pita. Hello, Home Cooking shows you a whole new world of comforting classics—all while making sure you don’t need to go to a bunch of specialty stores or take out a second mortgage. Expect recipes like: Everything Pita, Overnight Oats with Rose, Cherries, and Pistachios Better Than Boursin, Focaccia Baladi and more!

With Ham’s guidance, you can make comfort meals adventurous, and brand new dishes will leave you reminiscing like you’ve had—and loved—them a hundred times.

ABOUT THE MODERATOR

Chef Isabel Coss has shaped two of DC’s most celebrated restaurants, the Mexican hearth-focused restaurant Pascual as the Executive Chef and the French neo-bistro Lutèce where Coss is the executive Pastry Chef.

A Mexico City native best known as a FOOD & WINE "Best New Chef in America" Class of 2023. After years of studying to become a professional ballerina in Mexico, Coss followed her passion for food into the pastry industry as a teenager. Her culinary career started in Mexico City at 17. Coss believes food is the most powerful way to share joy and tell stories, a philosophy reflected in her technique-driven, deeply personal cuisine.