Nono Mimi Group Launches Cookbook and Vegan Menu
The Nono Mimi Group is expanding its culinary offerings with two new initiatives ahead of the holiday season. The first is a new cookbook, "Home Cooking for Professionals," which took over two years to create and features over 100 dishes from the Nono and Mimi restaurants. The 260-page book, released as part of Nono Group's tenth anniversary, aims to enable home cooks to replicate restaurant-quality meals, even without professional equipment or specific ingredients, offering solutions like simulating wood-fired oven baking. All recipes were tested by amateur cooks to ensure accuracy in quantities and cooking times. The cookbook includes a variety of recipes, from salads and sandwiches to pasta and base recipes, as well as instructions for Mimi's signature colorful candies. It will be released in a limited edition for Rosh Hashanah at a price of 189 shekels. All profits from the book sales will be donated to the "Social Culinary" organization, which focuses on training and integrating at-risk youth, combat veterans, and residents of the Gaza envelope affected by war into the food industry.
The second initiative is the gradual rollout of a new vegan menu across the Mimi Nono chain, starting September 15. Developed in collaboration with vegan restaurateur Ilaiil Yahel, founder of the vegan restaurant Goodness, the menu focuses on creating standalone culinary dishes rather than vegan versions of existing items. The goal is to offer appealing options for all diners, not just vegans. New dishes include an eggplant shakshuka (67 shekels) with tamarind shakshuka sauce, roasted eggplant, Kalamata olives, and cashew cheese, served with focaccia and salad. Other offerings include spinach khachapuri (65 shekels), a pecan cheese sandwich on rye bread (41 shekels), pizza with vegan mozzarella (69 shekels), and an amarena chocolate bar for dessert (35 shekels). A special pop-up event at Kikar HaMoshava, featuring Ilaiil Yahel, will accompany the menu launch. These moves reflect Nono Group's strategy to blend culinary innovation, broad accessibility, and social impact.
