The Kitchen Without Borders: Recipes and Stories from Refugee and Immigrant Chefs

Workman. Mar. 2021. 232p. ISBN 9781523504046. $24.95. COOKING
New York catering company Eat Offbeat was "born out of the desire to give life to the special food memories our chefs brought with them." The International Rescue Committee refers chefs from different countries to work at Eat Offbeat, and their varied recipes and stories are shared here. Readers will notice the rich range of traditions first off in the pantry, which features fenugreek, jackfruit, and jimbu, among other flavors. Standout dishes include poulet gras (Guinean chicken, cabbage, and carrots), adas (pureed lentils with berbere spices from Eritrea), cachapas (corn cakes with melted butter from Venezuela), and potato kibbeh from Iraq. Standards like hummus and baba ghanoush also make an appearance. Beautiful color photos whet the appetite and a conversion table is offered at the end. Most of the recipes are tied to family and place, and a desire to re-create the taste of home. For a limited time, some of the proceeds of this book will go to the International Rescue Committee.
VERDICT An enjoyable look into different cultures via memorable recipes.
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