I received a copy of this book from the publisher in exchange for an honest review.
Title: The Kitchen without Borders: Recipes from Refugee and Immigrant Chefs and Stories of the Journey to Make a New Home
Author: The Eat Offbeat Chefs
Release Date: 3.2.21
Publisher: Workman Publishing Company
Publisher's Summary:
A cookbook with wide-ranging roots and a very deep heart: 80 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 found work at the Eat Offbeat catering kitchen.
Author: The Eat Offbeat Chefs
Release Date: 3.2.21
Publisher: Workman Publishing Company
Publisher's Summary:
A cookbook with wide-ranging roots and a very deep heart: 80 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 found work at the Eat Offbeat catering kitchen.
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.
My Review:
Divided into sections: appetizers and dips, salads and soups, grain dishes, vegetarian dishes, meat dishes, and desserts and drinks, these recipes are adventurous to this chef. Growing up in the midwest meant meat, potatoes, and canned vegetables for dinner. My cooking skills and palate have evolved over the years but I'm now I'm not only interested in cooking (and eating) new recipes, I also want to the know the cultural stories behind ingredients and entrees. The Kitchen without Borders blends these stories, chef's bios, and recipes in the most wonderful way. Readers will be just as likely to enjoy reading this book as they will cooking from it.
Divided into sections: appetizers and dips, salads and soups, grain dishes, vegetarian dishes, meat dishes, and desserts and drinks, these recipes are adventurous to this chef. Growing up in the midwest meant meat, potatoes, and canned vegetables for dinner. My cooking skills and palate have evolved over the years but I'm now I'm not only interested in cooking (and eating) new recipes, I also want to the know the cultural stories behind ingredients and entrees. The Kitchen without Borders blends these stories, chef's bios, and recipes in the most wonderful way. Readers will be just as likely to enjoy reading this book as they will cooking from it.
*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.
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