The kitchen without borders: recipes and stories from refugee and immigrant chefs
(Book)
Santos, Penny de los, photographer (expression)
Eat Offbeat (Catering service), author.
Description
"Refugees By Status, Chefs By Calling founded in November 2015 by a brother and sister who came to New York from the Middle East, Eat Offbeat is a unique catering company staffed by refugee and immigrant chefs who have found a new home, and new hope, for their lives. Now, in 70 authentic, nourishing recipes, with roots and soul that run as deep as their flavors, The Kitchen without Borders brings the culinary traditions of fourteen chefs from around the world including Syria, Iran, Eritrea, and Venezuela, right to our tables. Discover delicious, unexpected flavor combinations, and ingredients-like sumac, pomegranate molasses, tahini-that will enhance the repertoire of any home cook or adventurous eater. Here is Iraqi Biryani, a rice dish combining vegetables and plump dried fruits with warming spices. Or an irresistibly cooling yogurt and fresh mint drink native to Afghanistan, known as doogh. Gorgeously smooth Syrian hummus, the original inspiration for Eat Offbeat. And Chari Bari, hand-formed meatballs simmered in a Nepali-spiced tomato and cashew sauce. More than a celebration of delicious foods from around the world, this recipe collection-with its intimate chef profiles and photographic portraits-allows people who have been displaced to share their cherished cuisines, in their own words. And it makes a thoughtful, inspiring gift for any home cook, for anyone concerned about or affected by the world's refugee crisis, or for anyone who understands the profound link between food, home, and keeping traditions vibrantly alive"--
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Citations
Wallace, S., & Santos, P. d. l. (2021). The kitchen without borders: recipes and stories from refugee and immigrant chefs. Workman Publishing.
Chicago / Turabian - Author Date Citation (style guide)Wallace, Siobhan and Penny de los, Santos. 2021. The Kitchen Without Borders: Recipes and Stories From Refugee and Immigrant Chefs. Workman Publishing.
Chicago / Turabian - Humanities Citation (style guide)Wallace, Siobhan and Penny de los, Santos, The Kitchen Without Borders: Recipes and Stories From Refugee and Immigrant Chefs. Workman Publishing, 2021.
MLA Citation (style guide)Wallace, Siobhan, and Penny de los Santos. The Kitchen Without Borders: Recipes and Stories From Refugee and Immigrant Chefs. Workman Publishing, 2021.
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Record Information
| Last Sierra Extract Time | Jul 03, 2025 01:47:38 PM |
|---|---|
| Last File Modification Time | Jul 03, 2025 01:47:59 PM |
| Last Grouped Work Modification Time | Jul 03, 2025 01:47:47 PM |
MARC Record
| LEADER | 03883cam a2200445 i 4500 | ||
|---|---|---|---|
| 003 | OCoLC | ||
| 005 | 20210312121318.0 | ||
| 008 | 210126t20212020nyua g 001 0 eng | ||
| 010 | |a 2021003536 | ||
| 020 | |a 9781523504046 |q (hardcover) | ||
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| 049 | |a LEOA | ||
| 082 | 0 | 0 | |a 641.59 |2 23 |
| 245 | 0 | 4 | |a The kitchen without borders : |b recipes and stories from refugee and immigrant chefs / |c The Eat Offbeat chefs ; photography by Penny de los Santos ; [written and recipes tested by Siobhan Wallace]. |
| 264 | 1 | |a New York : |b Workman Publishing, |c [2021] | |
| 264 | 4 | |c ©2020 | |
| 300 | |a xix, 212 pages : |b color illustrations ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a "Refugees By Status, Chefs By Calling founded in November 2015 by a brother and sister who came to New York from the Middle East, Eat Offbeat is a unique catering company staffed by refugee and immigrant chefs who have found a new home, and new hope, for their lives. Now, in 70 authentic, nourishing recipes, with roots and soul that run as deep as their flavors, The Kitchen without Borders brings the culinary traditions of fourteen chefs from around the world including Syria, Iran, Eritrea, and Venezuela, right to our tables. Discover delicious, unexpected flavor combinations, and ingredients-like sumac, pomegranate molasses, tahini-that will enhance the repertoire of any home cook or adventurous eater. Here is Iraqi Biryani, a rice dish combining vegetables and plump dried fruits with warming spices. Or an irresistibly cooling yogurt and fresh mint drink native to Afghanistan, known as doogh. Gorgeously smooth Syrian hummus, the original inspiration for Eat Offbeat. And Chari Bari, hand-formed meatballs simmered in a Nepali-spiced tomato and cashew sauce. More than a celebration of delicious foods from around the world, this recipe collection-with its intimate chef profiles and photographic portraits-allows people who have been displaced to share their cherished cuisines, in their own words. And it makes a thoughtful, inspiring gift for any home cook, for anyone concerned about or affected by the world's refugee crisis, or for anyone who understands the profound link between food, home, and keeping traditions vibrantly alive"-- |c Provided by publisher. | ||
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