Refugees by status, chefs by calling.
The Kitchen Without Borders is a special kind of cookbook. In it, chefs from around the world — all part of Eat Offbeat, a catering company staffed by immigrants and refugees who have found a new home and new hope through cooking- offer up to 70 authentic, surprising, nourishing recipes. The food has roots that run as deep as its flavors, celebrating the culinary traditions of Syria, Iran, Eritrea, Venezuela, and more. Discover Iraqi Biryani, a rice dish combining vegetables and plump dried fruits with warming spices. Chari Bari, hand formed meatballs simmered in Nepali- spiced tomato and cashew sauce. Iranian rice with garbanzos, Sri Lankan curry dhal, and Manchurian cauliflower straight from the Himalayas. More than a collection of delicious foods from around the world, this inspiring cookbook- with its intimate chef profiles and photographic portraits-offers a glimpse into the journey of displaced people and highlights the profound link between food and home.
A cookbook with wide-ranging roots and a very deep heart: 70 authentic, off-the-beaten-path recipes for delicious dishes from Syria, Afghanistan, Iraq, Iran, Eritrea, Venezuela, and other countries are shared by chefs who arrived in the US as refugees and immigrants and found work at the Eat Offbeat catering kitchen. Eat Offbeat is a catering company in New York that features new, off-the-beaten-path cuisines and creates quality jobs for refugee and minority immigrant home cooks.
