Third Culture Cooking
Classic Recipes for a New Generation
Seiten
2025
ABRAMS (Verlag)
978-1-4197-7007-4 (ISBN)
ABRAMS (Verlag)
978-1-4197-7007-4 (ISBN)
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Third Culture Cooking is American Cooking: Multicultural, borrowing from our parents and their parents’ homes, melding the old with the new, and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks
The food that author Zaynab Issa cooks—inspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travels—is packed with unique and flavorful riffs. The traditional foods of Zaynab’s family are reflected here—from her grandmother’s Baklava to her sister-in-law’s Biryani—as are her affectionate homages to the chain restaurants we love: Fluffy cinnamon rolls that rival Cinnabon’s, Baskin Robbins–inspired almond fudge squares, and an artichoke dip that recalls TGiF delights that will make you want to stay in. The mix of ingredients and styles, influences and techniques is spectacularly, distinctly, uniquely American: perfect for curious, modern cooks hungry for exciting food. These are bold flavors and new classics for the next generation of cooks.
The food that author Zaynab Issa cooks—inspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travels—is packed with unique and flavorful riffs. The traditional foods of Zaynab’s family are reflected here—from her grandmother’s Baklava to her sister-in-law’s Biryani—as are her affectionate homages to the chain restaurants we love: Fluffy cinnamon rolls that rival Cinnabon’s, Baskin Robbins–inspired almond fudge squares, and an artichoke dip that recalls TGiF delights that will make you want to stay in. The mix of ingredients and styles, influences and techniques is spectacularly, distinctly, uniquely American: perfect for curious, modern cooks hungry for exciting food. These are bold flavors and new classics for the next generation of cooks.
Zaynab Issa is a recipe developer, food editor, content creator, and Bon Appétit contributor. After working on a self-published zine that formalized her family’s East African Indian recipes, she began freelancing at Buzzfeed and contributing culturally rooted recipes and stories to Bon Appétit and Food52.
| Erscheint lt. Verlag | 8.5.2025 |
|---|---|
| Zusatzinfo | Full-color photographs throughout |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-4197-7007-1 / 1419770071 |
| ISBN-13 | 978-1-4197-7007-4 / 9781419770074 |
| Zustand | Neuware |
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