The Kitchen without Borders

Recipes and Stories from Refugee and Immigrant Chefs

By The Eat Offbeat Chefs

With Siobhan Wallace

Photographs by Penny De Los Santos

Founded in November 2015 by a brother and sister who came to New York from the Middle East, Eat Offbeat is unique catering company staffed by refugee and immigrant chefs who have found a new home, and new hope, for their lives. Now, in 70 authentic, nourishing recipes, with roots and soul that run as deep as their flavors, Kitchen without Borders brings the culinary traditions of fourteen chefs from countries including Syria, Iran, Eritrea, and Venezuela, right to our tables.

Discover delicious, unexpected flavor combinations, and ingredients—like sumac, pomegranate molasses, tahini—that will enhance the repertoire of any home cook or adventurous eater. Here is Iraqi Biryani, a rice dish combining vegetables and plump dried fruits with warming spices. Or an irresistibly cooling yogurt and fresh mint drink native to Afghanistan, known as doogh. Gorgeously smooth Syrian hummus, original inspiration for Eat Offbeat. And Chari Bari, hand-formed meatballs simmered in a Nepali-spiced tomato and cashew sauce.

More than a celebration of delicious foods from around the world, this recipe collection—with its intimate chef profiles and photographic portraits—allows people who have been displaced to share their cherished cuisines, in their own words. And it makes a thoughtful, inspiring gift for any home cook, for anyone concerned about or affected by the world's refugee crisis, or for anyone who understands the profound link between food, home, and keeping traditions vibrantly alive.

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Meet the Authors
The Eat Offbeat Chefs headshot

The Eat Offbeat Chefs

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Penny De Los Santos headshot

Penny De Los Santos

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Siobhan Wallace headshot

Siobhan Wallace

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Product Details
Number of pages
Publication date
March 31, 2020
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