Ripe figs Recipes and stories from Turkey, Greece, and Cyprus

Food writer Khan (Zaitoun) turns her attention to the eastern Mediterranean in this collection of poignant travel essays and delectable recipes. Khan started researching the work "just two weeks after a miscarriage," while also living near the epicenter of the refugee crisis in Greece. Solace came in the form of welcoming strangers into her home for comforting meals, among them Syrians, Pakistanis, and Afghans who had sought shelter on the Greek island of Lesbos, and a restaurateur named Lena who set up a restaurant catering to the palates of refugees. The refugees' origins influences many of the recipes, such as an Afghan-spiced pumpkin and an Iranian eggplant and kashk dip made with a fermented yogurt paste. Breakfast treats range from sweet tahini swirls inspired by Cyprus street vendors to a Turkish-spiced tomato scramble. Pomegranate shows up in a beet, fennel, and pomegranate salad; a pomegranate and sumac chicken; and a raspberry and pomegranate roulade. Food photographer Matt Russell's elegant images, meanwhile, capture the crisp colors of Khan's dishes. This powerful work shines both for its bright flavors and its humanitarian ethos. (May)

Following up her award-winning collection Zaitoun, food and travel writer Khan returns with a vibrant collection of recipes that have helped tell stories of her ancestors and their homelands. For Khan, this leads to her book's emphasis on the eastern Mediterranean region: Greece, Turkey, and Cyprus. Noting that the region's borders have been fluid over time, Khan shows that the area's cuisine has been as fluid as well; Cyprus, Greece, and Turkey share culinary traits born out of their proximity. Khan creates delicate recipes for classics like pita bread and spanakopita, plus new takes on dishes like moussaka. As in her previous books, Khan shares her insights into the history of each dish, which adds a personal touch. Stunning photographs of each recipe are a focal point of the book's, as are images of kitchens and markets in Cyprus, Greece, and Turkey. Some dishes are simple to throw together, others require more care; all are worth the effort. VERDICT Another must-have collection from Khan that will transport home cooks to the region and warmly guide them along as they recreate her comforting meals.--Stephanie Sendaula, Library Journal