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A DIVERSE BOUNTY OF RECIPES BY IMMIGRANT CHEFS FROM AROUND THE WORLD INTERLINK PUBLISHING WILL DONATE A MINIMUM OF $5 FROM THE SALE OF EACH BOOK TO THE AMERICAN CIVIL LIBERTIES UNION TO SUPPORT THE ACLU’S IMMIGRANTS’ RIGHTS PROJECT More than 42 million people living in the United States came here from other countries. Since its beginnings, America has been a haven for people seeking refuge from political or economic troubles, or simply those in search of adventure and prosperity in a land where opportunity is promised to all. These émigrés, from every corner of the world, helped make America great long before the 2016 election. Along with their hopes and dreams, they brought valuable gifts: recipes from their homelands that transformed the way America eats. What would the Southwest be without its piquant green chili pepper sauces and stews, New York City without its iconic Jewish delis, Dearborn without its Arab eateries, or Louisiana without the Creole and Cajun flavors of its signature gumbos and jambalayas? Imagine an America without pizza or pad Thai, hummus or hot dogs, sushi or strudel—for most people, it wouldn’t taste much like America at all. In these times of troubling anti-immigrant rhetoric, The Immigrant Cookbook: Recipes that Make America Great offers a culinary celebration of the many ethnic groups that have contributed to America’s vibrant food culture. This beautifully photographed cookbook features appetizers, entrees, and desserts—some familiar favorites, some likely to be new encounters—by renowned chefs from Africa, Asia, Latin America, the Middle East, and Europe.

Review

"This is a powerful, important, and delicious cookbook which everyone should own. Roots cooking at its finest." -- Anthony Bourdain

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

Reading the recipes in this beautiful book, I felt like I was listening to a language that could help bridge every divide. -- Alice Waters

A gorgeous celebration of the delicious diversity of America-plate by plate. -- David Lebovitz

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

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.

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."

From the Back Cover

A DIVERSE BOUNTY OF RECIPES BY IMMIGRANT CHEFS FROM AROUND THE WORLD

INTERLINK PUBLISHING WILL DONATE A MINIMUM OF $5 FROM THE SALE OF EACH BOOK TO THE AMERICAN CIVIL LIBERTIES UNION TO SUPPORT THE ACLU?S IMMIGRANTS? RIGHTS PROJECT
More than 42 million people living in the United States came here from other countries. Since its beginnings, America has been a haven for people seeking refuge from political or economic troubles, or simply those in search of adventure and prosperity in a land where opportunity is promised to all. These émigrés, from every corner of the world, helped make America great long before the 2016 election.

Along with their hopes and dreams, they brought valuable gifts: recipes from their homelands that transformed the way America eats. What would the Southwest be without its piquant green chili pepper sauces and stews, New York City without its iconic Jewish delis, Dearborn without its Arab eateries, or Louisiana without the Creole and Cajun flavors of its signature gumbos and jambalayas? Imagine an America without pizza or pad Thai, hummus or hot dogs, sushi or strudel?for most people, it wouldn?t taste much like America at all.

In these times of troubling anti-immigrant rhetoric, The Immigrant Cookbook: Recipes that Make America Great offers a culinary celebration of the many ethnic groups that have contributed to America?s vibrant food culture. This beautifully photographed cookbook features appetizers, entrees, and desserts?some familiar favorites, some likely to be new encounters?by renowned chefs from Africa, Asia, Latin America, the Middle East, and Europe.

About the Author

Contributors include: Aarón Sánchez, Alicia Maher, Ana Patuleia Ortins, Ana Sofia Pelez, Ana Sortun, Anita Jaisinghani, Anita Lo, Ariane Daguin, Barbara Abdeni Massaad, Bonnie Morales, Brenda Abdelall, Cara Stadler, Carla Capalbo, Cathal Armstrong, Charles Phan, Cheikh Cisse, Claus Meyer, Cristina Martinez, Curtis Stone, Daniel Boulud, Dalia Mortada, David Soohoo, Didem Hosgel, Dominique Ansel, Einat Admony, Enrique Olvera, Hanif Sadr, Hari Nayak, Ingrid Hoffman, Ignacio Mattos, Ivan Garcia, Jesus Delgado, Joan Nathan, Joanne Chang, John Sugimura, José Andrés, Joshua Ku and Trigg Brown, Katrina Jazayeri, Laila el-Haddad, Lauryn Chun, Leela Punyaratabandhu, Lina Fat, Marco Canora, Maria Loi, Markus Glocker, Martin Yan, Mei Chau, Monica Meehan, Mourad Lahlou, Moussa Doualeh, Nadia Hassani, Nadia Hubbi, Naji Boustany, Najmieh Batmanglij, Nick Balla, Nina Compton, Pat Tanumihardja, Paulina Farro, Rawia Bishara, Reem Assil, Ron Duprat, Roni Mazumdar, Ryan Lachaine, Salma Hage, Samantha Seneviratne, Serge Madikians, Sheldon Simeon, Thomas Kim, Tsiona Bellet, Tunde Wey, Zareen Khan, Zarela Martinez, and Ziggy Marley.

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4.7 out of 54.7 out of 5
148 global ratings

Top reviews from the United States

socialchef
5.0 out of 5 starsVerified Purchase
Great book, great cause
Reviewed in the United States on June 19, 2019
I love everything about this book. It is such an interesting compilation of recipes from chefs from around the world. I''ve cooked three recipes so far (the Ethiopian Doro Wat, the African Steak Dinner and the Taiwanese Pork and Chives). The recipes have all worked.... See more
I love everything about this book. It is such an interesting compilation of recipes from chefs from around the world. I''ve cooked three recipes so far (the Ethiopian Doro Wat, the African Steak Dinner and the Taiwanese Pork and Chives). The recipes have all worked.

I also love that this book celebrate the rich diversity of traditions that have landed in the US; and a portion of the sales goes to support the ACLU.

The one thing that could be improved is that some of the recipes call for unusual ingredients but don''t necessarily tell you where to get them or make them yourself. The Doro Wat recipe, for example, called for berebere spice and spiced butter. I just happened to have them from cooking through another book. But it was just luck. And if I didn''t have the other book, I would have been clueless.
7 people found this helpful
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SCBohemian
5.0 out of 5 starsVerified Purchase
Best Cookbook of 2017
Reviewed in the United States on January 30, 2018
Purchased several of these as gifts. This cookbook received an impeccable review by The New York Times. It’s a treasury of colorful stories, lovely photographs and unusual recipes. Also includes numerous vegan/vegetarian recipes.
14 people found this helpful
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Irene
5.0 out of 5 starsVerified Purchase
Great recipes, but maybe with a twist on tradition.
Reviewed in the United States on November 19, 2020
This was an early Christmas gift. I didn’t get to read through many of the recipes, but the ones I did see looked amazing. It’s a great blend of different cultures, but it’s also an individual’s take on the food they’re familiar with. The Portuguese recipe received some... See more
This was an early Christmas gift. I didn’t get to read through many of the recipes, but the ones I did see looked amazing. It’s a great blend of different cultures, but it’s also an individual’s take on the food they’re familiar with. The Portuguese recipe received some criticism from a Portuguese cook in our family, so they may not all be authentic recipes, or some of the chefs may have taken liberties with them. Regardless, I look forward to trying some of the meals and it was well worth the money.
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Renee Hamad
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Five Stars
Reviewed in the United States on February 14, 2018
Outstanding recipes
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Alex
5.0 out of 5 starsVerified Purchase
Easily explained directions.
Reviewed in the United States on September 1, 2018
Have made some of the dishes many times and the recipes are new and I own about 150 books
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Anonymous R
5.0 out of 5 starsVerified Purchase
Cooking for a cause! The premise and the purpose alone merit 5 stars
Reviewed in the United States on December 29, 2018
I bought this for my niece, who has not yet tried any recipes, so this is not a review of the contents. We were both very excited about the premise and philosophy of the cookbook and the fact that a portion of the proceeds go to a cause we believe in.
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Diversity
Reviewed in the United States on February 3, 2018
Lovely recipes reflecting Americas diversity
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suzanne anderson
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Five Stars
Reviewed in the United States on March 16, 2018
Great recipes, lovely backstories.
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H. C. Gardner
5.0 out of 5 starsVerified Purchase
A delicious celebration of immigration
Reviewed in the United Kingdom on October 17, 2018
so many great dishes and stories
so many great dishes and stories
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Happy cook over here
Reviewed in Canada on January 11, 2018
Arrived quickly. Prior to advertised date and this was over the holidays as well, so way to go. Happy cook over here.
Arrived quickly. Prior to advertised date and this was over the holidays as well, so way to go. Happy cook over here.
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Amazon Kunde
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Leseschmaus für Kochfans
Reviewed in Germany on March 9, 2018
wunderbares Kochbuch. eignet sich auch hervorragend als Geschenk für alle Freunde guten Essens. tolle kleine persönliche Anekdoten zu den Rezepten und hochwertige Verarbeitung des Buches.
wunderbares Kochbuch. eignet sich auch hervorragend als Geschenk für alle Freunde guten Essens. tolle kleine persönliche Anekdoten zu den Rezepten und hochwertige Verarbeitung des Buches.
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Erick
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Excelente!
Reviewed in Brazil on June 16, 2021
Livro ótimo para que todo país seja grande
Livro ótimo para que todo país seja grande
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Discover a world of recipes from immigrants that call America home

Since its beginnings, America has been a haven for people seeking refuge from political or economic troubles, or simply those in search of adventure and prosperity in a land where opportunity is promised to all. These émigrés, from every corner of the world, helped make America great long before the 2016 election.

Along with their hopes and dreams, they brought valuable gifts: recipes from their homelands that transformed the way America eats. What would the Southwest be without its piquant green chili pepper sauces and stews, New York City without its iconic Jewish delis, Dearborn without its Arab eateries, or Louisiana without the Creole and Cajun flavors of its signature gumbos and jambalayas? Imagine an America without pizza or pad Thai, hummus or hot dogs, sushi or strudel—for most people, it wouldn’t taste much like America at all.

In these times of troubling anti-immigrant rhetoric, The Immigrant Cookbook: Recipes that Make America Great offers a culinary celebration of the many ethnic groups that have contributed to America’s vibrant food culture. This beautifully photographed cookbook features appetizers, soups, salads, entrees, desserts, and side dishes—some familiar favorites, some likely to be new encounters—by renowned immigrant chefs from Africa, Asia, Latin America, the Caribbean, the Middle East, Europe, and Australia.

What's in the cookbook?


Appetizers

  • Enrique Olvera Scallop Aguachile
  • Jesus Delgado Tiradito Lima Bangkok
  • Emma Bengtsson Rye Pancakes with Pork Belly and Lingonberries
  • Reem Assil Reem’s Muhammara
  • Hanif Sadr Smoky Eggplant Dip with Pomegranates and Walnuts
  • Laila El-Haddad Gazan Hot Tomato and Dill Salad


Salads

  • Daniel Boulud Lyonnaise Salad with Lardons
  • Ignacio Mattos Fennel Salad with Castelvetrano Olives and Provolone
  • Bonnie Morales Midwest Salat
  • Markus Glocker Roasted Beet Linzer
  • Nick Balla Cheese and Salami Spoon Salad
  • Leela Punyaratabandhu Spicy Fruit Salad with Shrimp
  • Barbara Abdeni Massaad Lebanese Peasant Salad


Soups

  • José Andrés Tichi’s Gazpacho
  • Ryan Lachaine Borscht
  • Serge Madikians Armenian-Style Chilled Yogurt Soup
  • Marco Canora Cranberry Bean Soup with Farro
  • Hari Nayak Lentil and Spinach Soup
  • Ivan Garcia Garibaldi-Style Pozole Rojo
  • Alicia Maher Salvadoran Shrimp Soup
  • Ana Patuleia Ortins Portuguese Bean Soup
  • Joanne Chang Mama Chang’s Hot and Sour Soup
  • Charles Phan Beef Noodle Soup


Vegetables

  • Claus Meyer Green Potato Smørrebrød
  • Salma Hage Vegan Lebanese Moussaka
  • Pat Tanumihardja Turmeric, Zucchini, and Carrot Stir-Fry
  • Maria Loi Braised Giant Beans with Spinach
  • Carla Capalbo Frittedda
  • Didem Hosgel Kurus with Spoon Salad
  • Brenda Abdelall Kushari
  • Najmieh Batmanglij Pomegranate and Walnut Khoresh


Fish

  • Ziggy Marley Coconut Dream Fish
  • Mei Chau Turmeric Shrimp with Curry Leaves
  • Cara Stadler Steamed Bass with Umeboshi Soy Sauce
  • Ana Sortun Lefse, Cod, and Peas
  • Rawia Bishara Baked Fish Kibbeh
  • John Sugimura Cured and Seared Salmon on Rice
  • Martin Yan Steamed Fish with Ginger-Wine Sauce
  • Zareen Khan Mughlai Fish Curry
  • Anita Jaisinghani Kerala Shrimp Stew
  • Ejhadji Cisse and Cheikh Cisse Poisson Yassa


Poultry

  • Mourad Lahlou Chicken with Charmoula
  • David SooHoo Mushroom and Chicken Chop Suey
  • Anita Lo Duck E-fu Noodles
  • Zarela Martinez Chipotle-Lime Chicken
  • Tsiona Bellete Spicy Ethiopian Chicken Stew
  • Roni Mazumdar Chicken Dahiwala
  • Sheldon Simeon Chicken Adobo and Mixed Mushroom Fricassee
  • Ingrid Hoffmann Rice with Chicken


Meat

  • Aarón Sánchez Carnitas Tacos
  • Cathal Armstrong Irish Beef Stew
  • Cristina Martinez Pork Ribs with Purslane
  • Ariane Daguin Spring Rabbit Stew
  • Josh Ku and Trigg Brown Fly’s Head
  • Moussa Doulaeh Afro Steak Dinner
  • Lina Fat Immigrant’s Beef
  • Naji Boustany Lamb Fatteh
  • Thomas Kim Donkaas Buttermilk Fried Pork


Desserts

  • Curtis Stone Pavlova with Coconut Cream and Tropical Fruit
  • Samantha Seneviratne True Love Cake
  • Joan Nathan German Plum Tart
  • Nadia Hubbi and Deana Kabakibi Sweet Cheese Pastry with Orange Blossom Syrup
  • April Bloomfield Banoffee Pie
  • Monica Meehan Vanilla Shortbread Crescents
  • Dalia Mortada Sweet Sesame Snaps
  • Paulina Farro Sweet Coconut Soup
  • Nadia Hassani Immigrant Challah
  • Dominique Ansel Mini Madeleines & Ana Sofía Peláez Cornmeal Pudding


Snacks and Side Dishes

  • Tunde Wey Jollof Rice
  • Einat Admony Fenugreek Fried Bread
  • Ron Duprat Island Slaw
  • Nina Compton Roasted Jerk Corn
  • Katrina Jazayeri Iranian Spiced Pickles
  • Lauryn Chun Stuffed Cabbage Kimchi

Contributors

Aarón Sánchez • Alicia Maher • Ana Patuleia Ortins • Ana Sofía Peláez • Ana Sortun • Anita Jaisinghani • Anita Lo • April Bloomfield • Ariane Daguin • Barbara Abdeni Massaad • Bonnie Morales • Brenda Abdelall • Cara Stadler • Carla Capalbo • Cathal Armstrong • Charles Phan • Claus Meyer • Cristina Martinez • Curtis Stone • Dalia Mortada • Daniel Boulud • David SooHoo • Didem Hosgel • Dominique Ansel • Einat Admony • Ejhadji Cisse and Cheikh Cisse • Emma Bengtsson • Enrique Olvera • Hanif Sadr • Hari Nayak • Ignacio Mattos • Ingrid Hoffmann • Ivan Garcia • Jesus Delgado • Joan Nathan • Joanne Chang • John Sugimura • José Andrés • Josh Ku and Trigg Brown • Katrina Jazayeri • Laila El-Haddad • Lauryn Chun • Leela Punyaratabandhu • Lina Fat • Marco Canora • Maria Loi • Markus Glocker • Martin Yan • Mei Chau • Monica Meehan • Mourad Lahlou • Moussa Doualeh • Nadia Hassani • Nadia Hubbi and Deana Kabakibi • Naji Boustany • Najmieh Batmanglij • Nick Balla • Nina Compton • Pat Tanumihardja • Paulina Farro • Rawia Bishara • Reem Assil • Ron Duprat • Roni Mazumdar • Ryan Lachaine • Salma Hage • Samantha Seneviratne • Serge Madikians • Sheldon Simeon • Thomas Kim • Tsiona Bellete • Tunde Wey • Zareen Khan • Zarela Martinez • Ziggy Marley

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lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

lowest The Immigrant Cookbook: Recipes that popular Make America online Great online sale

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