The Kitchen without Borders
Recipes and Stories from Refugee and Immigrant Chefs
Author: Siobhan Wallace, The Eat Offbeat Chefs and Penny De Los Santos
A cookbook with wide-ranging roots and a very deep heart: 70 authentic, off-the-beaten-path recipes for delicious dishes from Syria, Afghanistan, Iraq, Iran, Eritrea, Venezuela, and other countries are shared by chefs who arrived in the US as refugees and immigrants and found work at the Eat Offbeat catering kitchen.
Hardcover
PRODUCT INFORMATION
Summary
A cookbook with wide-ranging roots and a very deep heart: 70 authentic, off-the-beaten-path recipes for delicious dishes from Syria, Afghanistan, Iraq, Iran, Eritrea, Venezuela, and other countries are shared by chefs who arrived in the US as refugees and immigrants and found work at the Eat Offbeat catering kitchen.
Description
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 No portion of the purchase price is tax-deductible. For additional information about the IRC, see rescue.org.
Critic Reviews
“"[A] delightful collection of 70 flavor-packed recipes... informative and engaging, this volume is sure to inspire home cooks." - Publishers Weekly”
New horizons open in 'The Kitchen Without Borders,'... It’s home-cooking at its best." – The New York Times
“[A] delightful collection of 70 flavor-packed recipes… informative and engaging, this volume is sure to inspire home cooks.” – Publishers Weekly
"With such rich variety, this collection of recipes is sure to provide both familiar and novel delights to any reader." – Booklist
"Family recipes are more than just food—each of the dishes collected in The Kitchen without Borders: Recipes and Stories from Refugee and Immigrant Chefs comes from someone's beautiful memory of home. With bold flavors—from Syrian pomegranate molasses to spice blends like Venezuelan achiote to insanely spicy Scotch bonnet peppers—this is food for both the body and soul." – Newsweek
About the Author
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.
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