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

Yasmin Khan

Book - 2021

"The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East. For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communi...ties. At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup. Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders"--

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2nd Floor 641.5956/Khan Due May 22, 2022
Subjects
Genres
Cookbooks
Published
New York, NY : W. W. Norton & Company, Inc 2021.
Edition
First American edition
Language
English
Item Description
Map on endpapers.
Includes index.
Physical Description
303 pages : color illustrations, color maps ; 26 cm
ISBN
9781324006657
132400665X
Main Author
Yasmin Khan (author)
Other Authors
Matt (Photographer) Russell (photographer)
Review by Library Journal Reviews

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 Copyright 2021 Library Journal.

Review by Publishers Weekly Reviews

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) Copyright 2021 Publishers Weekly.

Review by Publisher Summary 1

"The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East. For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities. At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup. Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders"--

Review by Publisher Summary 2

New York TimesZaitoun

Review by Publisher Summary 3

For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.Ripe Figs