Eden Grinshpan Talks Bold Flavors And Her New Cookbook "Tahini Baby"

Top Chef Canada host Eden Grinshpan is cultivating a foodie empire—one cookbook at a time. A graduate of the prestigious Le Cordon Bleu, Grinshpan has traveled the world, drawing inspiration from the vibrant flavors of Europe, India, Southeast Asia and Israel. She’s also become a friendly face on food TV, hosting shows like Cooking Channel’s Eden Eats and Log On & Eat with Eden Grinshpan. Throughout her career, she’s championed fresh, flavor-forward alternatives to traditional vegetarian fare.

Now, Grinshpan is back with her second cookbook, Tahini Baby—a heartfelt tribute to Middle Eastern and Mediterranean cuisine. The book reimagines traditional ingredients in bold, inventive ways, featuring recipes like roasted broccoli with yogurt and spice-kissed dukkah, and a toasted pita salad layered with peaches, tomatoes and herbs.

To celebrate the launch, Grinshpan will be at Chicago indie bookstore The Book Cellar on Friday, May 2, for a special signing event. Ahead of her Windy City appearance, we chatted with Grinshpan about her new cookbook, her favorite recipes and what’s on the horizon next.

Where did the journey to writing Tahini Baby begin?

I wrote a book called Eating Out Loud, which came out in 2020. The love I received from that book was just amazing, and the dishes and recipes everyone wanted to talk about were the dips, salad, veg and breads, so when it came time to pitch my second book, it felt so natural to just focus on the foods that everyone wanted from me. Plus, at that point my family was eating mostly veg since Mediterranean and Middle Eastern cuisine just so happen to be incredibly veg-forward, so to Tahini Baby—bright everyday recipes that happen to be vegetarian was created. I have over 100 exciting new vegetarian recipes to brighten and liven up all your dinner tables.

What inspires you most about Middle Eastern cuisine?

The spices, the herbs, the use of fresh citrus, olive oil and all the vegetables, grains and legumes. I love the flavor combinations, and I love playing around with the classics and making them my own.

Is there one recipe in the book that you feel captures its essence perfectly?

I would probably say the ultimate shroom shawarma or the eggplant schnitzel with the spiced harissa tomato sauce and garlicky tahini.

What’s one dish you find yourself craving most right now?

My mom’s baked cheesecake, which I am finally giving the recipe for in this book. It is insane, also the lemon ricotta sweet crumb babka—so addictive.

You’re headed to Chicago to host a signing event at The Book Cellar. What do you appreciate about the Windy City’s culinary scene?

I’m not very familiar with Chicago’s culinary scene, which is why I’m so excited to spend a little time here! I’ve heard such incredible things about the restaurant scene and all the amazing chefs—and I can’t wait to explore, try new spots and soak it all in.

What’s coming up for you after the book tour?

I am on a book tour till the end of May, and then I shoot Top Chef Canada all June. I have a lot of plans for my brand Edeneats, and excited to focus on that in the fall.

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