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The Kitchen without Borders: Recipes from Refugee and Immigrant Chefs and Stories of the Journey to Make a New Home
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. *From March 1, 2021, to March 1, 2022, (including any preordered copies that ship during this period), Workman Publishing will donate 2% of the cover price for every copy of The Kitchen without Borders cookbook sold in the United States and its territories, the United Kingdom, Canada, Australia and European Union member states, to the IRC, a not-for-profit organization dedicated to providing humanitarian aid, relief and resettlement to refugees and other victims of oppression, conflict, or disaster with a minimum contribution of $25,000 USD. For more information, visit rescue.org/cookbook and
232 pages, Hardcover
First published February 18, 2020
21 people are currently reading
315 people want to read
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Displaying 1 - 30 of 98 reviews
January 31, 2021
Special thanks to NetGalley and Workman publishing company for providing me with ARC.
This book is so lovely and surprising. I loved that the recipes are by the refugees, i read a lot of books about cooking but this book is so different.
This book is so lovely and surprising. I loved that the recipes are by the refugees, i read a lot of books about cooking but this book is so different.
April 20, 2021
The Kitchen Without Borders is both a beautiful cookbook and impactful stories about refugee chefs, organized by a catering company, Offbeat. From Chef Larissa’s Red Pepper Soup from the Central African Republic to Sri Lankan Chef Shanthini’s Dosas, each recipe harkens back to its cultural origins. The photography is fantastic—not only of the dishes, but of each chef as well. Yes, the pantry (p. xvi-xix) might appear daunting, but substitutions are noted. Back matter includes conversion tables, contributor notes, acknowledgements, indices and information about the International Rescue Committee, which receives 2% of the cover price of each book sold, making this cookbook perfect for gifting.
March 4, 2021
It feels like a bit of a strange thing to write a review of a cookbook without having even tried one of the recipes. But not if you have my obsession with cookbooks. I read through cookbooks the way I read fiction except with the constant stopping to sink into gorgeous beautifully-arranged pictures of food. I rarely make cookbook recipes (unless I’m baking) but I get many ideas to adapt things I already eat, and find so many influences in the recipes I study.
Enter in this cookbook which I was lucky enough to be able to get a review copy of (thanks to Workman Publishing and NetGalley for that) and was instantly intrigued by the concept of an international, multicultural cookbook by immigrants and refugees who were part of the International Rescue Committees programs and were now part of the Eat Offbeat catering company, a social enterprise initiative from Lebanese immigrants to New York, Wissam and Manal Kahi, that provides catering services with a menu from 15 countries with recipes brought in and adapted by the refugees and immigrants that join the initiative as chefs. It’s such a cool idea and a cool initiative and I thought to myself, “in which other cookbook would you experience so many different authentic food traditions?”
First of all the food photography in this book is stellar. Everything looks absolutely delicious. There’s a lot of great info on spices and specialty ingredients and what they are at the beginning but also more common alternatives if you can’t find these special items. The book is also filled with the immigration and food stories of all the chefs featured, which enriched the food because you have more of an insight into the person who brought the recipe. And, there are also lots of tidbits and short notes scattered about the pages with tips to make the cooking easier or little facts about the history and origins of the dishes. Like most cookbooks, this is divided into courses- Appetizers and Dips, Salads and Soups, Grain Dishes, Vegetarian Dishes, Meat Dishes and Desserts and Drinks. The food is Middle Eastern, South Asian, West and Central African and South American. Most enticing to me were:
- Chef Nasrin’s Kuku Sabzi from Iran but I’ll also be trying out her Borani Esfenaj and her Baklava Cake;
- Chef Larissa’s Red Pepper Soup from the Central African Republic, which like it would be l less spicy than Nigerian pepper soup;
- Chef Minata from Guinea’s Riz Gras, which is supposed to be close to Jollof Rice but seems more like a cousin by marriage than a sibling.
- Chef Rachana from Nepal’s Manchurian Cauliflower
- Chef Bashir’s Narges Kebab from Afghanistan which kind of seems like a much cooler version of a scotch egg.
- Chef Dhuha from Iraq’s Sumac Brownies because imagine replacing flour with Digestive biscuits.
- And of course, the recipe that birthed the idea for the whole initiative, Manal, the co-owner/founder of Eat Offbeat’s Hummus recipe from Lebanon.
Reading Chef Edafe’s recipe of Jollof Rice was a revelation for me because it kind of adapted how I saw this book and gave me more of an appreciation of the fact that the food in this cookbook was not necessarily traditional recipes. Because I’m Nigerian and that’s not how I would ever make Jollof Rice, it’s a modification or and adaptation. It’s not fusion so much as it is imagination and creative integration and exploration- letting travel and lived experience and experimentation fuel collaboration to influence traditional food. To quote the cookbook itself: “So what makes for an authentic recipe? At Eat Offbeat, it’s what the chefs bring to the kitchen from their own experiences and homelands- but it’s also the ways they adapt to their new customer base in New York and the ingredients that are available to them.”
For me, this gets 5 stars for the diversity of recipes but 3 stars for the number of recipes out of this I’m actually going to attempt or try to adapt. I think this cookbook has a lot of personality and heart and culture and emotion in it that makes it a necessary addition to my collection. I’m going to get a physical copy of this cookbook and highly recommend you do as well if you’re at all into food exploration.
Enter in this cookbook which I was lucky enough to be able to get a review copy of (thanks to Workman Publishing and NetGalley for that) and was instantly intrigued by the concept of an international, multicultural cookbook by immigrants and refugees who were part of the International Rescue Committees programs and were now part of the Eat Offbeat catering company, a social enterprise initiative from Lebanese immigrants to New York, Wissam and Manal Kahi, that provides catering services with a menu from 15 countries with recipes brought in and adapted by the refugees and immigrants that join the initiative as chefs. It’s such a cool idea and a cool initiative and I thought to myself, “in which other cookbook would you experience so many different authentic food traditions?”
First of all the food photography in this book is stellar. Everything looks absolutely delicious. There’s a lot of great info on spices and specialty ingredients and what they are at the beginning but also more common alternatives if you can’t find these special items. The book is also filled with the immigration and food stories of all the chefs featured, which enriched the food because you have more of an insight into the person who brought the recipe. And, there are also lots of tidbits and short notes scattered about the pages with tips to make the cooking easier or little facts about the history and origins of the dishes. Like most cookbooks, this is divided into courses- Appetizers and Dips, Salads and Soups, Grain Dishes, Vegetarian Dishes, Meat Dishes and Desserts and Drinks. The food is Middle Eastern, South Asian, West and Central African and South American. Most enticing to me were:
- Chef Nasrin’s Kuku Sabzi from Iran but I’ll also be trying out her Borani Esfenaj and her Baklava Cake;
- Chef Larissa’s Red Pepper Soup from the Central African Republic, which like it would be l less spicy than Nigerian pepper soup;
- Chef Minata from Guinea’s Riz Gras, which is supposed to be close to Jollof Rice but seems more like a cousin by marriage than a sibling.
- Chef Rachana from Nepal’s Manchurian Cauliflower
- Chef Bashir’s Narges Kebab from Afghanistan which kind of seems like a much cooler version of a scotch egg.
- Chef Dhuha from Iraq’s Sumac Brownies because imagine replacing flour with Digestive biscuits.
- And of course, the recipe that birthed the idea for the whole initiative, Manal, the co-owner/founder of Eat Offbeat’s Hummus recipe from Lebanon.
Reading Chef Edafe’s recipe of Jollof Rice was a revelation for me because it kind of adapted how I saw this book and gave me more of an appreciation of the fact that the food in this cookbook was not necessarily traditional recipes. Because I’m Nigerian and that’s not how I would ever make Jollof Rice, it’s a modification or and adaptation. It’s not fusion so much as it is imagination and creative integration and exploration- letting travel and lived experience and experimentation fuel collaboration to influence traditional food. To quote the cookbook itself: “So what makes for an authentic recipe? At Eat Offbeat, it’s what the chefs bring to the kitchen from their own experiences and homelands- but it’s also the ways they adapt to their new customer base in New York and the ingredients that are available to them.”
For me, this gets 5 stars for the diversity of recipes but 3 stars for the number of recipes out of this I’m actually going to attempt or try to adapt. I think this cookbook has a lot of personality and heart and culture and emotion in it that makes it a necessary addition to my collection. I’m going to get a physical copy of this cookbook and highly recommend you do as well if you’re at all into food exploration.
March 22, 2021
I received a copy of this book from the publisher in exchange for an honest review.
Divided into sections: appetizers and dips, salads and soups, grain dishes, vegetarian dishes, meat dishes, and desserts and drinks, these recipes are adventurous to this chef. Growing up in the midwest meant meat, potatoes, and canned vegetables for dinner. My cooking skills and palate have evolved over the years but I'm now I'm not only interested in cooking (and eating) new recipes, I also want to the know the cultural stories behind ingredients and entrees. The Kitchen without Borders blends these stories, chef's bios, and recipes in the most wonderful way. Readers will be just as likely to enjoy reading this book as they will cooking from it.
Come chat with me about books here, too:
Blog | Instagram | Twitter | Pinterest
Divided into sections: appetizers and dips, salads and soups, grain dishes, vegetarian dishes, meat dishes, and desserts and drinks, these recipes are adventurous to this chef. Growing up in the midwest meant meat, potatoes, and canned vegetables for dinner. My cooking skills and palate have evolved over the years but I'm now I'm not only interested in cooking (and eating) new recipes, I also want to the know the cultural stories behind ingredients and entrees. The Kitchen without Borders blends these stories, chef's bios, and recipes in the most wonderful way. Readers will be just as likely to enjoy reading this book as they will cooking from it.
Come chat with me about books here, too:
Blog | Instagram | Twitter | Pinterest
April 12, 2020
From the very beginning this book stole my heart.
The history behind eat offbeat is a heartwarming one.
A company that hires talented refugees who come to call New York City home.
To share their stories through cooking their own dishes as they would their own family
This not just spread love, but some great food too.
packed with wonderful recipes and the individual story behind the person who cooks each dish.
Real food for thought. And mouthwatering dishes.
I voluntarily read and reviewed this book, all thoughts and opinions are my own.
The history behind eat offbeat is a heartwarming one.
A company that hires talented refugees who come to call New York City home.
To share their stories through cooking their own dishes as they would their own family
This not just spread love, but some great food too.
packed with wonderful recipes and the individual story behind the person who cooks each dish.
Real food for thought. And mouthwatering dishes.
I voluntarily read and reviewed this book, all thoughts and opinions are my own.
July 17, 2020
Nice read easy recipes not too much exotic or hyper difficult
4 well deserved stars
Really approved and appreciated by my very pesky and high standards family
⭐️⭐️⭐️⭐️
4 well deserved stars
Really approved and appreciated by my very pesky and high standards family
⭐️⭐️⭐️⭐️
May 13, 2023
Yeah, I'm going to need my own copy of this cookbook* (*that word doesn't cover it, tbh) immediately.
The recipes look unbelievable but also incredibly accessible and easy enough to cook. I've grown up watching Food Network and Top Chef, and there were many, many recipes I'd never heard of before. I am not a particularly adventurous eater, but this book made me want to try so many new foods, and I can't wait to see if Violet likes them too (Tyler's a lost cause at this point.)
Part of the reason I chose this book for my reading challenge, I also loved the sections on the cooks and the stories of them becoming refugees and their successes afterwards. Each story was unique and interesting, and incredibly enlightening about the countries discussed.
The recipes look unbelievable but also incredibly accessible and easy enough to cook. I've grown up watching Food Network and Top Chef, and there were many, many recipes I'd never heard of before. I am not a particularly adventurous eater, but this book made me want to try so many new foods, and I can't wait to see if Violet likes them too (Tyler's a lost cause at this point.)
Part of the reason I chose this book for my reading challenge, I also loved the sections on the cooks and the stories of them becoming refugees and their successes afterwards. Each story was unique and interesting, and incredibly enlightening about the countries discussed.
December 19, 2019
Thank you to NetGalley and Workman Publishing Company for providing me with a copy of this book in exchange for an honest review.
I honestly can't wait for this book to come out in June next year because Iwant need a print copy for my shelves!
I love learning about cultures different from my own - through travel, books and food, and this is such a unique idea for a catering company and cookbook. Sharing recipes and meals is an intimate experience and the memories and stories that are so often mixed up with the things we eat can be a tool to bring people together. Living in a city as multicultural as Toronto, I have easy access to foods from all over the world. I remember the first time I tried sushi, when my friend from Iran took me to her favourite Persian restaurant, ripping off pieces of injera at an Ethiopian restaurant and eating nsima in Malawi and Sri Lankan hoppers in Bangladesh.
Eat Offbeat's refugee and immigrant chefs have combined their recipes to create Kitchen without Borders, a collection and celebration of food from Iran, Nepal, Guinea, Iraq, Syria, Eritrea, Venezuela and many other countries besides.
The variety of recipes, some more familiar than others, are divided into sections (think soups, rice and grains, vegetarian dishes, meat dishes, desserts and drinks etc.) and are interspersed with gorgeous food photography, chef highlights, background stories, and photos of them enjoying meals with friends and family, and other interesting tidbits about Eat Offbeat, food, culture and history. These added extras turn this cookbook into something more - an inspiration, a celebration of food, of diversity, and an opportunity to try something new and explore the world from your very own kitchen.
I honestly can't wait for this book to come out in June next year because I
I love learning about cultures different from my own - through travel, books and food, and this is such a unique idea for a catering company and cookbook. Sharing recipes and meals is an intimate experience and the memories and stories that are so often mixed up with the things we eat can be a tool to bring people together. Living in a city as multicultural as Toronto, I have easy access to foods from all over the world. I remember the first time I tried sushi, when my friend from Iran took me to her favourite Persian restaurant, ripping off pieces of injera at an Ethiopian restaurant and eating nsima in Malawi and Sri Lankan hoppers in Bangladesh.
Eat Offbeat's refugee and immigrant chefs have combined their recipes to create Kitchen without Borders, a collection and celebration of food from Iran, Nepal, Guinea, Iraq, Syria, Eritrea, Venezuela and many other countries besides.
The variety of recipes, some more familiar than others, are divided into sections (think soups, rice and grains, vegetarian dishes, meat dishes, desserts and drinks etc.) and are interspersed with gorgeous food photography, chef highlights, background stories, and photos of them enjoying meals with friends and family, and other interesting tidbits about Eat Offbeat, food, culture and history. These added extras turn this cookbook into something more - an inspiration, a celebration of food, of diversity, and an opportunity to try something new and explore the world from your very own kitchen.
February 24, 2023
I love the international mix of recipes in this cookbook, interspersed with short vignettes of each of the chefs, their journeys to New York and how their families and homelands inform their cooking. I also like that each recipe's title includes the chef that developed it. I also like that there are lots of vegetarian recipes and that there are substitutions for ingredients that might be difficult to source.
I'm excited to try some of the recipes, especially those that require spices and spice mixes I've never heard of, let alone eaten. :-)
I'm excited to try some of the recipes, especially those that require spices and spice mixes I've never heard of, let alone eaten. :-)
October 14, 2019
There's so much to love about this cookbook. I love the mission behind the project -- "Founded in November 2015 by a brother and sister who came to New York from the Middle East, Eat Offbeat is a 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, The Kitchen without Borders brings the culinary traditions of fourteen chefs from around the world including Syria, Iran, Eritrea, and Venezuela, right to our tables." The book features authentic recipes, gorgeous photos, interesting information, inspiring profiles and more.
Since these are authentic recipes, be prepared to buy some ingredients that you probably don't have in your kitchen. That's just something you have to expect if you want to cook a recipe from the other side of the world and have it taste authentic. Luckily, even for those of us who live in the boonies, international markets and online shops make that easy.
Notes for those on special diets -- many of the recipes are naturally gluten free, though you'll need to read the ingredients yourself to determine whether they are or not. Meats are featured heavily, but vegetarians are likely to find plenty of tasty dishes. Vegans may want to preview the book, since recipes also contain a fair amount of cheeses and such.
I read a temporary digital ARC of this book for the purpose of review.
Since these are authentic recipes, be prepared to buy some ingredients that you probably don't have in your kitchen. That's just something you have to expect if you want to cook a recipe from the other side of the world and have it taste authentic. Luckily, even for those of us who live in the boonies, international markets and online shops make that easy.
Notes for those on special diets -- many of the recipes are naturally gluten free, though you'll need to read the ingredients yourself to determine whether they are or not. Meats are featured heavily, but vegetarians are likely to find plenty of tasty dishes. Vegans may want to preview the book, since recipes also contain a fair amount of cheeses and such.
I read a temporary digital ARC of this book for the purpose of review.
November 22, 2019
I love this book for so many reasons.
First off, it gives a face to the refugee crisis. These are people like you or me who like to cook a good meal.
Second off, it features flavors and recipes from cuisines I'm otherwise unfamiliar with, like Nepal, Syria, Iraq, Iran, and Venezuela, for example.
I am excited to tear into this.
arc received from the publisher
First off, it gives a face to the refugee crisis. These are people like you or me who like to cook a good meal.
Second off, it features flavors and recipes from cuisines I'm otherwise unfamiliar with, like Nepal, Syria, Iraq, Iran, and Venezuela, for example.
I am excited to tear into this.
arc received from the publisher
October 8, 2019
Thanks to the publisher and NetGalley for this ARC.
This book was a delight both as a cookbook and as a human interest book. The recipes look delicious and many are quite doable, there is a lovely variety of food, from Venezuelan to Middle Eastern to South Asian to West African. And there are delightful stories about the food and the immigrant and refugee cooks who prepare it. Loved this!
This book was a delight both as a cookbook and as a human interest book. The recipes look delicious and many are quite doable, there is a lovely variety of food, from Venezuelan to Middle Eastern to South Asian to West African. And there are delightful stories about the food and the immigrant and refugee cooks who prepare it. Loved this!
March 19, 2020
I received an eARC of this book from NetGalley in exchange for an honest review.
This is a refreshing cookbook to read. Rather than listing recipes, the Eat Offbeat chefs have used this opportunity to not only introduce recipes from various cultures around the world, but also to create loving profiles of their own chefs and employees, which really added to the richness of the book. My one criticism would be that the profiles were a bit distracting; it was tough to tell how they were organized among the recipes. I would have enjoyed it more had the profiles been compiled into one section.
If you're looking for some bold new recipes to try and have access to some of the more elusive ingredients, I would highly recommend picking this up when it's published and trying some recipes. (I recently made the hummus; it's very tasty!)
This is a refreshing cookbook to read. Rather than listing recipes, the Eat Offbeat chefs have used this opportunity to not only introduce recipes from various cultures around the world, but also to create loving profiles of their own chefs and employees, which really added to the richness of the book. My one criticism would be that the profiles were a bit distracting; it was tough to tell how they were organized among the recipes. I would have enjoyed it more had the profiles been compiled into one section.
If you're looking for some bold new recipes to try and have access to some of the more elusive ingredients, I would highly recommend picking this up when it's published and trying some recipes. (I recently made the hummus; it's very tasty!)
January 2, 2020
At the end of the day this is a cookbook.. But I am so glad it was written. This book contains the stories of people across various walks of life so it is more than just recipes it is an actual readable book with stories.. It is centered around a nonprofit organization that allows immigrants and refugees to come together and prepare food that they made at home in their native countries. Full disclosure I did not prepare any of the meals in the book but they sound amazing. I made sure to bookmark the ones that I wanted to go back and try. From Hispanic to African to Middle Eastern Cuisine they run the gamut of different cultures. The way the stories are woven and the recipes are shared really shows the power a food to bridge cultural gaps and bring people together.
May 25, 2020
EatOffbeat was born the idea of all the refugees settled in New York City representing themselves through food. While the food in The Kitchen Without Borders may not be familiar to some readers, all will relate to the idea that the smell or taste of even the idea of a dish can bring to mind memories. The cookbook – recipe, ingredient descriptions, menu suggestions, etc - is well laid out and easy to follow. Even more so, it is the chef's stories that bring the recipes of this book to life.
Read my complete review at http://www.memoriesfrombooks.com/2020...
#TheKitchenWithoutBorders reviewed for #NetGalley. Project in conjunction with InternationRescueCommitte.
Read my complete review at http://www.memoriesfrombooks.com/2020...
#TheKitchenWithoutBorders reviewed for #NetGalley. Project in conjunction with InternationRescueCommitte.
November 2, 2020
This book was received as an ARC from Workman Publishing Company in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.
I learned so much from this book and the appreciation I have for these chefs is remarkable and the culture is so enriched with traditions and culture that it even made it more pleasurable to read. I can't wait to try a lot of these recipes and I definitely found enough to make this a candidate for a future cooking demo. Recipes such as the Biryani with the Doogh sounds so delicious that it is reminding me that it is almost lunch time. I know this book will circulate well in our library.
We will consider adding this title to our TX Non-Fiction collection at our library. That is why we give this book 5 stars.
I learned so much from this book and the appreciation I have for these chefs is remarkable and the culture is so enriched with traditions and culture that it even made it more pleasurable to read. I can't wait to try a lot of these recipes and I definitely found enough to make this a candidate for a future cooking demo. Recipes such as the Biryani with the Doogh sounds so delicious that it is reminding me that it is almost lunch time. I know this book will circulate well in our library.
We will consider adding this title to our TX Non-Fiction collection at our library. That is why we give this book 5 stars.
November 9, 2020
I would give this book 10 stars if I could. It is indeed a cookbook, but it is so much more than that. Interwoven among their family dishes, chefs who came to this country as immigrants or refugees tell stories of that food - its history in their family, the tales of grandmothers passing along recipes, and the dedication to providing food as love to those who enjoy their meals today. Even better: a portion of the sale of each book supports the critical work of the International Rescue Committee. Get yours at rescue.org/cookbook.
January 5, 2020
I will be buying The Kitchen Without Borders not just for me but for my cooking friends.
Really simple recipes. Some spices may not be in your local store but thanks to immigrants you should be able to source them easily. And if you like to cook who doesn't like to tour an international store for new spices?
Gorgeous pictures and easy to follow recipes. The easiest I've ever seen. There are also stories of some of the cooks who have provided their recipes which brings a nice personal touch. I love Nasin's story and her food. Oh to live next door to her.
This book is for both the vegetarian and the non vegetarian. There was a whole section for vegetarians. And a lot of the meat recipes can work with meat alternatives.
One of the best recipe books I've ever seen.
Really simple recipes. Some spices may not be in your local store but thanks to immigrants you should be able to source them easily. And if you like to cook who doesn't like to tour an international store for new spices?
Gorgeous pictures and easy to follow recipes. The easiest I've ever seen. There are also stories of some of the cooks who have provided their recipes which brings a nice personal touch. I love Nasin's story and her food. Oh to live next door to her.
This book is for both the vegetarian and the non vegetarian. There was a whole section for vegetarians. And a lot of the meat recipes can work with meat alternatives.
One of the best recipe books I've ever seen.
January 8, 2021
Thank you, Netgalley and The Eat Offbeat Chefs, for a complimentary copy of this book in exchange for my honest opinion! The opinion below is entirely my own!
First of all, the concept of Eat Offbeat is fantastic! I love trying new foods and learning about the culture where the food comes from. Also, having refugee and immigrant chefs on the team not only makes for some out-of-the-box dishes, but is also something that takes us back to the historic roots of the U.S./New York as a country of immigrants.
The books starts with the history of Offbeat Chef and its founders which in itself is super interesting. Then it goes on to tell you about the ingredients, how to source them, and--most importantly--how to substitute. I really like that the book includes links to some businesses where you might order ingredients if you can't find them in your local grocery store.
What follows are recipes from countries such as Nepal, Iraq, Lebanon, Iran, Venezuela, the Central African Republic, etc. with instructions that are easy to follow. The chefs also include some useful tips and even immigration- or refugee-related tidbits of information.
Now here comes my reason for only giving 4 stars. While the book does include some amazing photos (of the recipes, chefs, the employees while they are working, etc.), there are no photos of all dishes. Sometimes I was a bit confused which dish the photo showed because it seems that they included the photo after some of the dishes and some of the photos included multiple dishes without any caption. Many people, including myself, like seeing what the dish looks like after making it. So there is room for improvement of the book there.
The book contains an entire section of vegetarian dishes and that is AMAZEBALLS. I, myself, am not a vegetarian, but I do like going meatless every now and then and like getting ideas of what to make.
I think it was a great idea to also include a conversion chart for temperatures and measurements and a list of the recipes sorted by chefs since the book itself is divided into types of dishes (desserts, meat dish, vegetarian, salads and soups, etc.).
Overall, this is a fantastic cookbook that helps you explore the dishes and the culture at the same time, and it raises awareness for immigration and refugees--it shows that they are not just a topic on the news, but introduces you to some immigrants and refugees which makes this a more personal way to raise awareness.
First of all, the concept of Eat Offbeat is fantastic! I love trying new foods and learning about the culture where the food comes from. Also, having refugee and immigrant chefs on the team not only makes for some out-of-the-box dishes, but is also something that takes us back to the historic roots of the U.S./New York as a country of immigrants.
The books starts with the history of Offbeat Chef and its founders which in itself is super interesting. Then it goes on to tell you about the ingredients, how to source them, and--most importantly--how to substitute. I really like that the book includes links to some businesses where you might order ingredients if you can't find them in your local grocery store.
What follows are recipes from countries such as Nepal, Iraq, Lebanon, Iran, Venezuela, the Central African Republic, etc. with instructions that are easy to follow. The chefs also include some useful tips and even immigration- or refugee-related tidbits of information.
Now here comes my reason for only giving 4 stars. While the book does include some amazing photos (of the recipes, chefs, the employees while they are working, etc.), there are no photos of all dishes. Sometimes I was a bit confused which dish the photo showed because it seems that they included the photo after some of the dishes and some of the photos included multiple dishes without any caption. Many people, including myself, like seeing what the dish looks like after making it. So there is room for improvement of the book there.
The book contains an entire section of vegetarian dishes and that is AMAZEBALLS. I, myself, am not a vegetarian, but I do like going meatless every now and then and like getting ideas of what to make.
I think it was a great idea to also include a conversion chart for temperatures and measurements and a list of the recipes sorted by chefs since the book itself is divided into types of dishes (desserts, meat dish, vegetarian, salads and soups, etc.).
Overall, this is a fantastic cookbook that helps you explore the dishes and the culture at the same time, and it raises awareness for immigration and refugees--it shows that they are not just a topic on the news, but introduces you to some immigrants and refugees which makes this a more personal way to raise awareness.
July 12, 2020
it's much more than just a cookbook. sharing stories and histories of each and every food and the struggles of immigrants in search of food from home and ingredients. Highly recommend reading and trying out some of the recipes.
March 1, 2025
Beautiful stories and amazing recipes!
December 29, 2019
The Kitchen without Borders was such a fun cookbook. It's filled with stories and great recipes from various countries, such as Nepal, Venezuela, Iraq and Syria. There's also a bunch of recipes I would love to try, ,such as the Red Pepper Soup from Central African Republic and Poulet Gras from Guinea. I'll sooner or later buy my own physical copy of this book.
February 4, 2020
This is a very important book. Whether you love cooking or not, whether new recipes excite you or scare you, whether your friend pool is ethnically diverse, you need to own this book and display it on your coffee table as a reminder that we are all human beings and - underneath it all - we're all the same. The Kitchen Without Borders - it's more than a cook book, it's a dogma.
My favourite quote from the book: "Food is love". You cook for your family, you share meals with friends, you accept strangers by adding their recipes to your culinary repertoire.
My favourite recipes from the Kitchen Without Borders:
- Kuku Sabzi (Persian frittata)
- (the humble) Lentil Soup
- Lafiri (chicken thighs with okra)
- Doogh (salty yoghurt)
My favourite quote from the book: "Food is love". You cook for your family, you share meals with friends, you accept strangers by adding their recipes to your culinary repertoire.
My favourite recipes from the Kitchen Without Borders:
- Kuku Sabzi (Persian frittata)
- (the humble) Lentil Soup
- Lafiri (chicken thighs with okra)
- Doogh (salty yoghurt)
December 29, 2019
This is not just filled with recipes, but lessons about culture and family. I really enjoyed learning about chefs and their country's/family's food.
December 17, 2019
I enjoy reading cookbooks because they provide more than just recipes. Cookbooks give personal stories and a glimpse into different cultures. This cookbook provides both excellently. The reader gets the personal stories of immigrant and refugee chefs from around the world. The recipes provide a glimpse into world cultures through the ingredients and preparation of the food. One of the highlights of this cookbook is a list of lesser known spices and foods at the beginning of the book. The list gives a description of the spice/food, areas it is traditionally used and substitutes in recipes for the item. This book lives up to its name, The Kitchen Without Borders. The people, stories and food easily flow together without being restricted by a border.
December 11, 2019
While travelling the world with my active duty military husband, we sampled many meals that were local staples and grew to love the diversity. Sadly, trying to recreate the tastes is difficult without recipes. The Kitchen Without Borders is an excellent resource for me to bring back those memories through the dishes we were delighted to try. Some ingredients, while not pantry staples for most of us, are readily available in the markets or online. The recipes are clear and easy to follow, giving excellent results to even beginners. I only have one question, when is the next book?
December 11, 2019
This was a lovely book filled with great stories and some delicious looking recipes. The pages were full of beautifully photographed food and of the chefs. I really enjoyed all of the tips, trick, and substitutions offered for hard to find ingredients. The story behind Eat Offbeat is wonderful and this is a great book full of the chefs' tastes of home.
November 29, 2019
This is a beautiful cookbook! It takes seemingly intimidating recipes from around the world and makes them approachable and accessible. The pictures are really lovely and makes the book look expensive. Very high quality. I also really enjoyed learning more about each of the Chefs involved, it made the book more personable and friendly. I can't wait to eat everything in this book!
May 16, 2020
Originally published on my blog: Nonstop Reader.
The Kitchen without Borders is a touching and very human recipe collection based on the culture and experiences of chefs who came to the USA as refugees.
This is a lovingly crafted tribute, wonderfully photographed, with recipes (yay!) from a number of world cuisines and cultures. The chefs profiled all came to the USA as refugees from a number of places including Africa, South America, and the Middle East. Their culture and experiences have left an indelible stamp on their food and recipes. There are 14 chefs spotlighted and a total of 70 recipes from Eat Offbeat, a multi-cultural literal melting pot catering service.
Each of the listings include a picture of the cook, recipe introduction with ingredients in the sidebar (measurements in US standard only, but there's a conversion table in the appendices), and step by step instructions. The ingredients are mostly relatively easily sourced and should be available from any well stocked international grocery or large supermarket. The book includes a recipe listing by chef as well as a regular table of contents. There are accompaniment suggestions with recipes for coordinating sauces and enhancements.
This is a beautifully photographed book with fascinating and awe inspiring stories of courage and generosity in the face of adversity. This is such a vibrant book full of world cuisine and entrepreneurial spirit. The bios are fascinating and the food is just gorgeous.
Five stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
The Kitchen without Borders is a touching and very human recipe collection based on the culture and experiences of chefs who came to the USA as refugees.
This is a lovingly crafted tribute, wonderfully photographed, with recipes (yay!) from a number of world cuisines and cultures. The chefs profiled all came to the USA as refugees from a number of places including Africa, South America, and the Middle East. Their culture and experiences have left an indelible stamp on their food and recipes. There are 14 chefs spotlighted and a total of 70 recipes from Eat Offbeat, a multi-cultural literal melting pot catering service.
Each of the listings include a picture of the cook, recipe introduction with ingredients in the sidebar (measurements in US standard only, but there's a conversion table in the appendices), and step by step instructions. The ingredients are mostly relatively easily sourced and should be available from any well stocked international grocery or large supermarket. The book includes a recipe listing by chef as well as a regular table of contents. There are accompaniment suggestions with recipes for coordinating sauces and enhancements.
This is a beautifully photographed book with fascinating and awe inspiring stories of courage and generosity in the face of adversity. This is such a vibrant book full of world cuisine and entrepreneurial spirit. The bios are fascinating and the food is just gorgeous.
Five stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
November 20, 2019
Thanks to Netgalley and Workman Publishing Group for the ARC in exchange of an honest review.
I'm from the South so to be honest I have never heard of most of the things in this book but the food looks good and the ingredients would be easy to get at the international store down the road or could order online.
I love how they give a backstory for every recipe.
I'm from the South so to be honest I have never heard of most of the things in this book but the food looks good and the ingredients would be easy to get at the international store down the road or could order online.
I love how they give a backstory for every recipe.
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