The Kitchen Without Borders : Recipes and Stories from Refugee and Immigrant Chefs.

ISBN:

9781523508549

Title:

Author:

Eat Offbeat Chefs, The.

Personal Author:

Eat Offbeat Chefs, The.

Physical Description:

1 online resource (233 pages)

Contents:

Cover -- Title Page -- Copyright Page -- Dedication -- Contents -- Our Story -- The Eat Offbeat Pantry -- Appetizers and Dips -- Vegetable Momos -- Beef Kibbeh -- Potato Kibbeh -- Fatayer -- Samosas -- Cachapas -- Kuku Sabzi -- Hummus -- Mirza Ghasemi -- Kashk Bademjan -- Baba Ghannoush -- Borani Esfenaj -- Musabbaha -- Zeytoon Parvardeh -- Salads and Soups -- Sumac Salad -- Salad Shirazi -- Edamame Salad -- Fattoush -- Hearts of Palm Salad -- Katahar Salad -- Tabbouleh Salad -- Lentil Soup -- Red Pepper Soup -- Ma'areena Soup -- Grain Dishes -- Algerian Couscous -- Shanthi's Couscous -- Vegetarian Biriyani -- Jollof Rice -- Riz Gras -- Mujaddara -- Adas Polow -- Rooz -- Red Rice -- Ouzé -- Minata's Okra -- Vegetarian Dishes -- Shanthi's Dhal -- Dosas -- Kowa Varrai -- Bonji Carrot Curry -- Toor Dhal -- Urad Dhal -- Adas -- Manchurian Cauliflower -- Paneer and Peas -- Paneer -- Paneer Curry -- Katarica Curry -- Nepali Pizza -- Bhindi -- Mitslal's Dolmas -- Meat Dishes -- Chicken Karahi -- Fesenjan -- Chari Bari -- Kanawa Curry -- Chu La -- Carne Mechada -- Fried Plantains -- Beef Kebab -- Narges Kebab -- Chari Curry -- Mnazzaleh -- Hallacas -- Egyptian Moussaka -- Chicken Cilantro -- Chicken Shawarma -- Poulet Yassa -- Desserts and Drinks -- Nasrin's Tea -- Shanthi's Tea -- Bashir's Doogh -- Nasrin's Doogh -- Date Truffles -- Sumac Brownies -- Degué -- Boflot -- Rolled Baklava -- Cake Baklava -- Conversion Tables -- Contributors -- Acknowledgments -- Recipes by Chef -- Index -- About the IRC.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

De Los Santos, Penny.

Wallace, Siobhan.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2021

Publication Information:

New York :

Workman Publishing Company, Incorporated,

2021.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Refugees by status, chefs by calling.

The Kitchen Without Borders is a special kind of cookbook. In it, chefs from around the world - all part of Eat Offbeat, a catering company staffed by immigrants and refugees who have found a new home and new hope through cooking- offer up to 70 authentic, surprising, nourishing recipes. The food has roots that run as deep as its flavors, celebrating the culinary traditions of Syria, Iran, Eritrea, Venezuela, and more. Discover Iraqi Biryani, a rice dish combining vegetables and plump dried fruits with warming spices. Chari Bari, hand formed meatballs simmered in Nepali- spiced tomato and cashew sauce. Iranian rice with garbanzos, Sri Lankan curry dhal, and Manchurian cauliflower straight from the Himalayas. More than a collection of delicious foods from around the world, this inspiring cookbook- with its intimate chef profiles and photographic portraits-offers a glimpse into the journey of displaced people and highlights the profound link between food and home.

*From March 1, 2021, to March 1, 2022, (including any preordered copies that ship during this period), Workman Publishing will donate 2% of the cover price for every copy of The Kitchen without Borders cookbook sold in the United States and its territories, the United Kingdom, Canada, Australia and European Union member states, to the IRC, a not-for-profit organization dedicated to providing humanitarian aid, relief and resettlement to refugees and other victims of oppression, conflict, or disaster with a minimum contribution of $25,000 USD. For more information, visit rescue.org/cookbook and https://www.workman.com/kwob . No portion of the purchase price is tax-deductible. For additional information about the IRC, see rescue.org.

Author Notes

Eat Offbeat is a catering company in New York that features new, off-the-beaten-path cuisines and creates quality jobs for refugee and minority immigrant home cooks. Eat Offbeat, which was founded by Manal Kahi and Wissam Kahi in November 2015, has been featured in major media outlets in the US and abroad, including The Guardian, Fast Company, Forbes, Newsweek, the Huffington Post , and CBS News.

Reviews (3)

Publisher's Weekly Review

Founded in 2015, Eat Offbeat is a New York City catering company with revolving menus created by immigrant and refugee chefs, whose eclectic and inventive cuisine is showcased in this delightful collection of 70 flavor-packed recipes. Dishes range from the familiar (samosas, hummus, and fried plantains) to such ingenious riffs as Nepali Pizza (a flatbread-like dish with bell peppers, cheese, and a hot and sweet chili sauce atop a spice-laden semolina crust); a sumac salad (tomatoes, cucumbers, and red onion dressed in an herby lemon-sumac vinaigrette); and two takes on classic baklava (as an Iranian cake, and in the form of a jelly roll, from Iraq). Each entry is described in detail (and with ingredients likely found in the cupboard), ensuring readers have an understanding of a dish's flavors, as well as its cultural significance. Biographies and photos of many of the book's contributors, from Iran, Algeria, Sri Lanka, and Eritrea, are included, adding depth and insight into the immigrant and refugee experience. Informative and engaging, this volume is sure to inspire home cooks. (Apr.)

Booklist Review

Siblings Manal and Wissam Kahi moved from Lebanon to New York City, where their desire to share their grandmother's hummus grew into Eat Offbeat, a catering company staffed entirely by people who identify as refugees or immigrants and offering authentic cuisine from the many places they grew up in. For this cookbook, 14 chefs contribute recipes originating from Afghanistan, Algeria, the Central African Republic, Eritrea, Guinea, Iran, Iraq, Lebanon, Nepal, Nigeria, Senegal, Sri Lanka, Syria, and Venezuela, covering appetizers, dips, soups, salads, rice and other grains, desserts, drinks, and both meat and vegetarian dishes. Between the recipes, biographical profiles and portraits continue the stories told through the cuisine, of life in chefs' countries of origin, the important roles food plays in their cultures, and how they came to escape or otherwise leave their homelands. With such rich variety, this collection of recipes is sure to provide both familiar and novel delights to any reader. A portion of the profits from this book will be donated to the International Rescue Committee, a humanitarian organization that connects chefs with Eat Offbeat.

Library Journal Review

New York catering company Eat Offbeat was "born out of the desire to give life to the special food memories our chefs brought with them." The International Rescue Committee refers chefs from different countries to work at Eat Offbeat, and their varied recipes and stories are shared here. Readers will notice the rich range of traditions first off in the pantry, which features fenugreek, jackfruit, and jimbu, among other flavors. Standout dishes include poulet gras (Guinean chicken, cabbage, and carrots), adas (pureed lentils with berbere spices from Eritrea), cachapas (corn cakes with melted butter from Venezuela), and potato kibbeh from Iraq. Standards like hummus and baba ghanoush also make an appearance. Beautiful color photos whet the appetite and a conversion table is offered at the end. Most of the recipes are tied to family and place, and a desire to re-create the taste of home. For a limited time, some of the proceeds of this book will go to the International Rescue Committee. VERDICT An enjoyable look into different cultures via memorable recipes.--Barbara Kundanis, Longmont P.L., CO