Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus by Yasmin Khan
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Sour cherry jam (page 50)
from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus Ripe Figs by Yasmin Khan
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Apricot jam (page 50)
from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus Ripe Figs by Yasmin Khan
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Cardamom egg toast (page 54)
from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus Ripe Figs by Yasmin Khan
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Olive bread (Elıopıta) (page 75)
from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus Ripe Figs by Yasmin Khan
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Pita bread (page 78)
from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus Ripe Figs by Yasmin Khan
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Greek greens (Horta) (page 101)
from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus Ripe Figs by Yasmin Khan
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Taramasalata (page 103)
from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus Ripe Figs by Yasmin Khan
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Yogurt drink (Ayran) (page 106)
from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus Ripe Figs by Yasmin Khan
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Notes about this book
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- ISBN 10 132400665X
- ISBN 13 9781324006657
- Linked ISBNs
- 9781526609724 Hardcover (United Kingdom) 4/1/2021
- 9781324006664 (United States) 5/4/2021
- Published May 04 2021
- Format Hardcover
- Page Count 320
- Language English
- Countries United States
- Publisher W. W. Norton & Company
Publishers Text
The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East.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.
Other cookbooks by this author
- Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
- Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
- The Saffron Tales: Recipes from the Persian Kitchen
- The Saffron Tales: Recipes from the Persian Kitchen
- The Saffron Tales: Recipes from the Persian Kitchen
- Zaitoun: Recipes and Stories from the Palestinian Kitchen
- Zaitoun: Recipes from the Palestinian Kitchen
- Zaitoun: Recipes from the Palestinian Kitchen