Leyla Moushabeck is Interlink Publishing's longtime cookbook editor. Over the past 10 years, she has worked on numerous award-winning cookbooks, including, most recently, Interlink's humanitarian cookbook project Soup for Syria: Recipes to Celebrate our Shared Humanity and The Aleppo Cookbook, winner of the 2017 Art of Eating Prize. She is born to a Palestinian father and a British mother, and lives with her Colombian husband and son in Brooklyn.
"This is a powerful, important, and delicious cookbook which
everyone should own. Roots cooking at its finest."--Anthony
Bourdain
In very few places will you, all at once, encounter so many James
Beard Award-winning chefs and so many food professionals who are
committed to making dreams come true. In this book, for which
editor Moushabeck and the publisher are donating a portion of
proceeds to the ACLU in support of immigrants' rights, more than 70
gourmet talents contribute 75 dishes from their native countries,
covering a medley of cuisines from every continent but Antarctica.
There are lots of recognizable names: Daniel Boulud (who
contributes Lyonnaise salad with lardons), Australia's Curtis Stone
(Pavlova with coconut cream and tropical fruits), Cronut inventor
Dominique Ansel (mini-madeleines), and Jamaica's Ziggy Marley
(coconut dream fish). Each profile-recipe features a
straightforward bio and photo of the recipe's inventor, an in my
own words" introduction about the dish and its origins, and an
exquisite color photograph. Directions are written in narrative
style, with ingredients posted on the side. A great collection that
benefits from the incredible accomplishments of its contributors,
and its excellent cause."
In her introduction, Moushabeck references 'these troubling times
of anti-immigrant rhetoric' and counters that rhetoric by extolling
the culinary gifts 42 million American immigrants have given the
country, which are the inspiration for this excellent collection of
recipes provided by immigrants and their descendants. Each recipe
includes a personal, often touching headnote and brief bio. The
diversity of recipes is staggering: Armenian yogurt soup, roasted
whole fish from Senegal with a bracing spice rub, colorful
Singapore stir-fry. Some are innovative twists on classics; others
are tried-and-true favorites. Author and blogger Nadia Hassani
combines her German and Tunisian heritage by braiding challah dough
around a rhubarb filling. Chef Reem Assil discovered muhammara
while visiting her father's family in Syria. Ivan Garcia's pozole
is eaten in Mexico to celebrate Mother's Day, birthdays, and
'sometimes a divorce.' Moushabeck strikes a balance between
big-name chefs (Michelin-starred chef and humanitarian Jose Andres
checks in with his wife's gazpacho) and figures such as Tunde Wey,
who emigrated from Nigeria at 16 and runs a dinner series exploring
race. Wey's contribution is a recipe for smoky jollof rice, made
with turmeric, coriander, and chili pepper. Affection for these
dishes is palpable: writer Samantha Seneviratne says that her
cashew semolina cake from Sri Lanka is so fragrant that it 'doubles
as aromatherapy' while baking. This is an outstanding melting pot
of recipes.
A gorgeous celebration of the delicious diversity of America-plate
by plate.--David Lebovitz
Reading the recipes in this beautiful book, I felt like I was
listening to a language that could help bridge every divide.--Alice
Waters
Recipes tell two stories: the story of how to make a meal and the
story of the people who have made it over time. Recipes, like
people, come from somewhere. They bring this somewhere to their new
home and, in so doing, create something new. The resulting meal,
like the resulting country, is all the better for it. The Immigrant
Cookbook is a vital reminder and celebration of these two
stories.--Yotam Ottolenghi
The Immigrant Cookbook is exceptionally beautiful and important-the
best story of America. It contains so much more than recipes and
should be in every kitchen for Americans to show off and use with
joy. It is a book that will have pride of place-and use-in my
kitchen!--Deborah Madison
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