Third Culture Cooking

Bon Appetit contributor and food influencer Zaynab Issa offers a singular cookbook on New American home cooking that features recipes influenced by immigration, travel, heritage, and social media A celebration of her multiculturalism, Zaynab Issa’s debut cookbook comes with recipes that draw from all over the world, with dishes like Creamy Chutney Pasta , Persian Salmon Kebabs , and Adobo-Style Braised Short Ribs . he is influenced by her experience growing up in a ''third culture'': a combination of the Indian-African-Middle Eastern foods of her parents'' upbringing and the American culture that Zaynab was raised in. The recipes reflect both Zaynab''s heritage and her carefree, bold cooking nature. She encourages readers to play around with their recipes and ingredients to create their perfect dish. Need a substitution? She’s got plenty. Fans of Eric Kim, Priya Krishna, Palak Patel, and Alison Roman will flock to her recipes as she walks readers through the food closest to her heart. Nodding to classic preparations and flavors, Zaynab’s cooking is fresh and original while still being home-cook friendly.

Auteur

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.

Texte du rabat

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.