Two years ago, in response to the Syrian refugee crisis, Interlink Publishing put out its first charity cookbook, Soup for Syria, which gathered soup recipes from chefs around the world and raised money for relief programs for refugees. Their latest title, The Immigrant Cookbook, features nearly 80 key contributors who shape how we eat and cook, says editor Leyla Moushabeck.
“They come from over 60 countries of origin, representing immigrant communities across the United States. Some of their dishes are traditional, such as Ana Sofía Peláez’s take on harina dulce, a comforting cornmeal pudding inspired by a recipe she found in a 1920s Cuban cookbook," she says.
"Some are the result of culinary fusion, such as Nadia Hubbi and Deana Kabakibi’s version of knafeh, a sweet cheese pastry that uses the more widely available queso fresco and Mexican crema, a good substitute for the traditional Arabic cheeses that would be used across the Middle East,” she says. “So many of the chefs connect flavors with memories of family gatherings or beloved relatives. Their dishes celebrate or console, bring families and communities together, or provide a path to exploring heritage and homeland.”
All of the contributors – from James Beard Award winners to emerging voices in food writing – represent the wealth and impact that immigrants have on American culture, says Moushabeck.
“In these times of political disparity and troubling anti-immigrant rhetoric stemming from the highest offices of government, there is also a growing climate of resistance– many are using their skills and voices to positively impact the future of this country,” she says. “I hope this book will inspire people to try something new, gain a little insight into the cultures and experiences behind these dishes, have important conversations, and enjoy the wonderful food!” she says.
In a kitchen in Palmetto Bay, a group of women gathers every week to bake pastries using family recipes. Their cheerful...
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