Third Culture Cooking

Rezensionen / Stimmen

"It is not every day that you open a cookbook and can't find a single recipe you don't want to eat. In fact, I don't know if I ever have...until now. Zaynab's food is a lot of things-intentional, smart, storied, beautiful-and above all else, divinely delicious. She is the kind of cook that simply 'gets it' and this book is a very clear testament to that. In Zaynab Issa we trust." * Molly Baz, author of Cook this Book and More Is More * Issa writes and cooks with intent, clarity, and affection. Whether you're third culture or simply third-course curious, her debut feels both familiar and new, like a dish you didn't realize you'd been craving all along. * VOGUE * "Third Culture Cooking is my new book for instant inspiration. Each page holds either something I haven't learned or a new take on a comfort classic. Issa is the one who (famously!!) brought green chutney into my life, and now I can say she's given me 100 more things that I am excited to get on my table." * Justine Doiron, author of Justine Cooks * "It should be no surprise to me that Zaynab has created a cookbook that is at once a work of art and extremely approachable-and yet here I am, gasping in awe with every turn of a page. Delicious, drop dead gorgeous and deeply down-to-earth, this book is both the girl I want to be and the girl I want to be best friends with, just like Zaynab herself. I guess some girls really can do it all! And now, so can we." * Dan Pelosi, New York Times bestselling author of Let's Eat: 101 Recipes to Fill Your Heart and Home * "Zaynab Issa's debut book captures the joy and passion she pours into her cooking. Third Culture Cooking transcends the traditional cookbook, offering not just recipes but a narrative of culinary identity and heritage. It's a thoughtful and innovative collection that invites readers on a voyage through flavors and stories, appealing to the spirit and the palate of any curious cook." * Andy Baraghani, New York Times bestselling and James Beard Award winning author of The Cook You Want * "What a breathtakingly beautiful book. I love everything about it, from the intro where Zaynab describes herself as "busy, hungry, intentional, nostalgic, lazy and a little fancy" to the recipes which manage to reflect all those adjectives, and more. The book is almost too pretty to cook from, until you read the recipes and realize that you have to make everything. Now." * Jessie Sheehan, author of Snackable Bakes and Salty, Cheesy Herby Crispy Snackable Bakes * "Zaynab has delved deep into her personal history, of interwoven continents and culinary traditions, to create recipes that are steeped in tradition yet fully modern, and immediately craveable." * Chris Morocco, food director at Bon Appetit and Epicurious * "Zaynab beautifully weaves her multicultural heritage into Third Culture Cooking, offering a collection of recipes that reflect both her personal journey and the rich culinary traditions she embodies. Her passion for making cooking more accessible to all shines through, reminding us that food is not just nourishment, but a powerful way to connect with our roots, share stories, and build community." * Nasim Alikhani, author and chef-founder of Sofreh * "Zaynab is the ultimate tastemaker. Her personal style, thoughtfulness, and culinary flair appear on every page of her book. Also, the sensitivity with which she approaches her multiple cultures and influences makes for a beautiful cookbook." * Kerry Diamond, founder of Cherry Bombe * "In her debut cookbook, Zaynab Issa weaves together her personal history and culinary traditions with ease, intention, and impeccable style. The recipes, images, and narrative laced through the pages of Third Culture Cooking will draw you in-and pull you straight to the kitchen." * Rebekah Peppler, author of Le SUD, A Table, and Aperitif * "Third Culture Cooking is a cookbook of reverence and revelry. For Zaynab, the flavors of the past and present are inseparable. Her recipes-stunningly portrayed, boldly unapologetic, and refreshingly modern-inspire us to reconsider what American food can and should be: personal, nostalgic, and communal." * Sue S. Chan, founder, Care of Chan *