x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Immigrant Cookbook: Recipes That Make America Great by Leyla Moushabeck

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Rye pancakes with pork belly and lingonberries [Emma Bengtsson]

    • Yildiz100 on March 18, 2018

      This pancake dough was quite a bit thicker than regular Swedish pancakes and hard to make the crepes thin enough. That could be the rye flour. There are so many different kinds of rye flour, some with barley flour, etc mixed in and the author doesnt really specify what to look, for so it could be a difference in the absorbancy of the flour. Can add a bit more liquid but instead I think I will try to make mine thinner next time by using less cream and more milk. Nobody cared for the mustard creme fraiche with the pancakes, maybe try chive and creme fraiche next time, or just more lingon. Used store bought rarorda lingon instead of making her recipe.

  • Reem's muhammara [Reem Assil]

    • Yildiz100 on March 17, 2018

      Her technique for roasting red peppers does work nicely but takes almost an hour--twice as long as she states. This version of muhammara is mellow and sweet. It needed significantly more lemon to balance to bring out the flavors. Overall I still think I prefer Ayla Algars-I particularly think the use of whole cumin seeds makes that one pop. I like the mellowness of this one though and I think the perfect version of muhammara might be somewhere in between the two.

  • Tichi's gazpacho [José Andrés]

    • Yildiz100 on April 14, 2018

      I was attracted to this recipe because of the inclusion of oloroso sherry. At first I was not sure if it added or took away. However, the became more muted and the flavor really developed when this was really cold. The author says let chill for 30 minutes, but that is not enough. Allow at least several hours. That, however, is the only problem with this recipe. Otherwise, this is the best gazpacho ever! Also note, I think fino sherry would be interchangeable with oloroso if that is all you have on hand, but definitely use the sherry. I used 1.5 tsp Table Salt for 1100 grams tomatoes, plenty salty.

  • Lentil and spinach soup (Dal palak) [Hari Nayak]

    • Yildiz100 on April 29, 2018

      This is a chili-free dal since I was using homemade garam masala. Not what I wanted so I added 3/4 teaspoon red chili pepper. The only other change I made was sauteeing the onions a bit longer than called for. Was very good, but the color is not the most appealing. Maybe my tomato was a bit small. More would have upped the color and the acidity, which was also lacking.

  • Green potato smørrebrød [Claus Meyer]

    • Yildiz100 on April 01, 2018

      Used red onions instead of pearl. (Pretty with the pink onions and green dill mayo!l) Thought this had potential but our choice of rye bread killed it. Will make again with a nice rye flatbread from a bakery, or maybe with a slightly molassesy skargard bread. Dont use commercial German style whole grain rye like Kung Markatta. The texture is not right for this.

  • Kurus with spoon salad [Didem Hosgel]

    • Yildiz100 on March 21, 2018

      I had a little extra potato and forgot to increase the amount of bulgur accordingly so that probably limited my ability to get a nice crisp exterior. Not bad-need to make again and be sure not to skimp on the bulgur before giving a star rating. Salad was very nice. Reduced the mint as too much fresh mint can be bitter and added a bit of lemon to balance out my sweeter than average pomegranate molasses. Reduced dressing by half sinde I reduced the quantity of herbs. Was plenty.

  • Kushari [Brenda Abdelall]

    • Yildiz100 on May 23, 2018

      I only prepared the sauce according to recipe as the rest of kushari really isn't a dish you need a recipe for. This is the third version of tomato sauce for kushari I have made, and it is a pretty good one. This one isn't the most like what I had in Egypt - that one is made with tomato paste thinned with water, while this one is made with passata. I prefer kushari with the tomato paste version of the sauce, but this one, which has more vinegar and tastes sweeter, was a big hit with my 5yo.

  • Chicken dahiwala [Roni Mazumdar]

    • Yildiz100 on March 25, 2018

      Delicious. I made some minor adjustments but refrained from reducing the oil (like I often do) and I am glad I didn't. This would have tasted too thin without the fat. My adjustments: reduced the cayenne to 1/2 tsp because mine is potent. This was still very spicy. Also reduced turmeric to 1/2 teaspoon. I only had 1 pound a chicken on hand so after seeing that this was meant for three pounds of chicken (wow!) I decided to bulk it out with a can of chickpeas. (I won't count this as an alteration since the author specifically suggests swapping out the protein!) I am sometimes scared of yogurt in sauces because anything that tastes too milky will put me off, but I stuck to the recipe and the yogurt was just right. It added body to the sauce without screaming "dairy". Recommend using a homemade garam masala (cleaner taste and no chili.) If not possible, definitely reduce the cayenne. The end result was spectacular. Highly recommended!

  • Rice with chicken (Arroz con pollo) [Ingrid Hoffman]

    • Yildiz100 on July 02, 2018

      Halved the recipe and fed 3 of us with lots of leftovers. Felt like a lot of work for so so results, though I did have to make do without the lemon pepper. Maybe that is the secret ingredient?

  • Cured and seared salmon on rice (San Buri salmon on gohan) [John Sugimura]

    • Rinshin on February 17, 2018

      This salmon is cooked. Don't need to use more expensive and hard to find sushi-grade or sashimi-grade salmon specified in this recipe. Those grades are used for raw preparation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books by Jenny Hartin

    A sensational cookbook that captures the heart and soul of what makes America great.

    Full review
  • ISBN 10 1566560381
  • ISBN 13 9781566560382
  • Published Dec 15 2017
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Interlink Books

Publishers Text

A diverse bounty of recipes by immigrant chefs from around the world, from the publisher of the award-winning humanitarian cookbook, Soup for Syria.

A minimum of $5 from the sale of each book will be donated to the American Civil Liberties Union to support the ACLU's Immigrants' Rights Project.

More than 42 million people living in the United States came here from other countries. Since its beginnings, America has been a haven for people seeking refuge from political or economic troubles, or simply those in search of adventure and prosperity in a land where opportunity is promised to all. These émigrés, from every corner of the world, helped make America great long before the 2016 election.

Along with their hopes and dreams, they brought valuable gifts: recipes from their homelands that transformed the way America eats. What would the Southwest be without its piquant green chili pepper sauces and stews, New York City without its iconic Jewish delis, Dearborn without its Arab eateries, or Louisiana without the Creole and Cajun flavors of its signature gumbos and jambalayas. Imagine an America without pizza or pad Thai, hummus or hot dogs, sushi or strudel for most people, it wouldn't taste much like America at all.

In these times of troubling anti-immigrant rhetoric, The Immigrant Cookbook offers a culinary celebration of the many ethnic groups that have contributed to America's vibrant food culture. This beautifully photographed cookbook features appetizers, entrees, and desserts some familiar favorites, some likely to be new encounters by renowned chefs from Africa, Asia, Latin America, the Middle East, and Europe.