Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

Norton. May 2021. 304p. ISBN 9781324006657. $35. COOKING
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.
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