Bøger af Yasmin Khan

A Finalist for the 2022 James Beard Foundation Cookbook Award (International)Shortlisted for the André Simon AwardLonglisted for the 2022 Art of Eating PrizeA New York Times Best Cookbook of 2021 - A Guardian Best Food Book of 2021 - A Simply Recipes Favorite Cookbook of 2021 - A WBUR Here & Now Favorite Cookbook of 2021The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East.For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.

A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography.

A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool - the plump Palestinian couscous - in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.

Sabzi - the Persian word for fresh greens and herbs - isn't a casual afterthought in best-selling author Yasmin Khan's kitchen; instead they are the cornerstone of the meals she cooks, the bedrock of khorests, curries, soups, salads and frittatas. In this beautiful collection Yasmin shares the food she most often cooks at home, which just happen to be vegetarian and often vegan, inspired by her Pakistani and Iranian heritage, her mother's cooking and her travels around the world. With dishes that always puts fresh plants at the heart of a meal, and in chapters such as magnificent mezze, soups for every season and delightful desserts, recipes in the book include: Tofu shakshuka; Peach and feta salad; Roast carrots with tahini lentils and smashed herbs; Persian yoghurt cucumber soup; Coconut chana dal; Pasta with aubergine, tomatoes and capers; Persian saffron and rose rice pudding ... and many more An invitation into Yasmin's treasure trove of a kitchen, with its limited storage and overflowing shelves, Sabzi is a celebration of the life-affirming and nourishing power of plants. ------------------------------PRAISE FOR YASMIN KHAN'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly'Yasmin Khan's beautiful Palestinian recipes are written with passion' Guardian

From spies to resistance fighters, and from war reporters to soldiers, The Empire's War is a collection of untold stories for children aged eight and over exploring the extraordinary courage of the people of the British Empire in the Allied war effort during the Second World War

A narrative account of India's role in World War II revealing the cost and scope of participation, and the profound effects it had on independence and the country today

A debut novel about family and identity, wealth and corruption, the ties that bind us and the ties we have no idea we've severed, set between Karachi and London.