75 recipes spanning cherished classics and modern interpretations, finally bringing the soul of Somali cooking to the world stage.
In Soomaaliya, New York Times contributor Ifrah Ahmed documents Somalia's cuisine through delicious recipes and stunning photography taken on location in Somalia. In Somali culture, knowledge is traditionally passed down through oral tradition, but over time and with migration, that generational knowledge has been disrupted. Soommaaliya presents, for the first time, a written record of this important global cuisine.
Ifrah offers traditional and modern interpretations of dishes and examines how migration and war have impacted what Somali food looks like today. Find Xawaash (Somali Spice Mix), Doolsho (Cardamom Cake), Baasto iyo Suugo Tuuna (Pasta and Tuna Sauce), and Shaah (Somali Chai). People discovering the world of Somali cooking—whether those in the diaspora reconnecting with familiar recipes or cooks new to these flavors—will find that Soomaaliya opens up a world of delicious dishes while sharing the histories that accompany them.
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 255 mm
Breite: 197 mm
Dicke: 22 mm
ISBN-13
978-1-958417-83-6 (9781958417836)
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Schweitzer Klassifikation
Ifrah F. Ahmed is a Somali writer, chef, and recipe developer who came to the US in 1996 as a refugee. Her work centers around food, culture, memory, and migration and has appeared in The Washington Post, Vogue, LA Times, Eater, and TASTE. She is also a regular contributor to the food section of The New York Times. Ifrah is dedicated to preserving Somali culinary traditions, so they are not lost to the next generation.
