| Edition |
First American edition. |
| Description |
303 pages : color illustrations, maps on endpapers, photographs ; 26 cm |
| Note(S) |
Includes indexes. |
|
"Originally published in Great Britain under the title Ripe figs: recipes and stories from the Eastern Mediterranean." -- title page verso |
| Contents |
Ripe figs, Athens, Greece -- Breakfast -- Honeybees, Athens, Greece -- Breads & grains -- Islands in the sea, Ikaria, Greece -- Mezze, light meals, & sides -- Kitchen spirit, Lesvos, Greece -- Salads -- Home for a day, Lesvos, Greece -- Soups -- To the city, Istanbul, Turkey -- Mains -- My gypsy chef, Istanbul, Turkey -- Desserts -- A world without borders, Nicosia, Cyprus. |
| Summary |
"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." -- publisher's website. |
| Subject(S) |
Cooking, Mediterranean.
|
|
Cooking, Greek.
|
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Cooking, Turkish.
|
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Cooking, Cypriot.
|
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Cookbooks.
|
| Added Name(S) |
Russell, Matt (Photographer), photographer.
|
| ISBN |
9781324006657 (hardcover) |
|
132400665X (hardcover) |
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Other Resources
