Kitchens of Hope
Immigrants Share Stories of Resilience and Recipes from Home
Published on 17. June 2025
Book
Hardback
240 pages
978-1-5179-1912-2 (ISBN)
Description
Culinary journeys from around the globe: recipes and stories from immigrants to the United States
Immigrants carry more than hope as they cross oceans and traverse continents to come to the United States. They hold tightly to stories and recipes, remembrances of what they left behind. Kitchens of Hope brings together these memories from contributors who hail from more than thirty countries, offering a glimpse into their kitchens and insight into their lives. This book is a celebration of people and cuisines from around the world, infused with the aromas of epazote and cardamom, the tang of fish sauce, the heat of chile peppers, and the bite of mustard greens.
With tales as compelling as the brimming bowls and overflowing platters of these foods that represent home, Kitchens of Hope features immigrants coming from vastly varied circumstances. Some arrived in the United States fleeing war and violence, others were seeking education and opportunity; some have called the United States home for years, and others have only recently arrived. Despite the differing situations that brought them here, the contributors all find comfort and tradition as they gather to share meals with family and friends. They are activists and entrepreneurs, parents and community leaders, and some are affiliated with the Minnesota-based nonprofit the Advocates for Human Rights, the organization that inspired the creation of this book.
Structured around the contributors' personal stories of their journeys, the chapters reflect the main themes connecting them: community, resilience, opportunity, justice, hope, and celebration. In these pages, readers will find inspiration, along with more than fifty recipes, from curry, mole, biryani, and borscht, to pita, pho, sambusa, pupusas, and so much more. Welcome to the Kitchens of Hope table.
Immigrants carry more than hope as they cross oceans and traverse continents to come to the United States. They hold tightly to stories and recipes, remembrances of what they left behind. Kitchens of Hope brings together these memories from contributors who hail from more than thirty countries, offering a glimpse into their kitchens and insight into their lives. This book is a celebration of people and cuisines from around the world, infused with the aromas of epazote and cardamom, the tang of fish sauce, the heat of chile peppers, and the bite of mustard greens.
With tales as compelling as the brimming bowls and overflowing platters of these foods that represent home, Kitchens of Hope features immigrants coming from vastly varied circumstances. Some arrived in the United States fleeing war and violence, others were seeking education and opportunity; some have called the United States home for years, and others have only recently arrived. Despite the differing situations that brought them here, the contributors all find comfort and tradition as they gather to share meals with family and friends. They are activists and entrepreneurs, parents and community leaders, and some are affiliated with the Minnesota-based nonprofit the Advocates for Human Rights, the organization that inspired the creation of this book.
Structured around the contributors' personal stories of their journeys, the chapters reflect the main themes connecting them: community, resilience, opportunity, justice, hope, and celebration. In these pages, readers will find inspiration, along with more than fifty recipes, from curry, mole, biryani, and borscht, to pita, pho, sambusa, pupusas, and so much more. Welcome to the Kitchens of Hope table.
Reviews / Votes
"Kitchens of Hope proves that recipes are far richer when we honor the human stories behind them. This moving, lovingly constructed cookbook puts the voices of immigrant cooks front and center-and captures the breadth and beauty of the immigrant experience in America." - Mayukh Sen, author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America"Kitchens of Hope celebrates the rich diversity of this wonderful country that is America, which has served as a beacon to immigrants from all over the world who are searching for a better life for themselves and their families. We are all Americans, and yet in pots in kitchens across the country different aromas and flavors are percolating thanks to immigrants who have brought the flavors from whence they came. This well-done book benefits a great cause: the immigrant cause." - Lidia Bastianich, best-selling cookbook author, restaurateur, and Emmy Award-winning public television host
"This is more than just a cookbook - it's a celebration of America's rich tapestry of culinary traditions and cultures, blending delicious immigrant recipes with inspiring stories of resilience and courage. Kitchens of Hope captures the essence of what makes our country so unique. It is also a vital social history that belongs on the required reading list for every American history class." - Grace Young, James Beard Award-winning author of Stir-Frying to the Sky's Edge
"Kitchens of Hope is an important book with a mission: to make immigrant voices heard through stories and recipes. These voices might be from Peru, Sierra Leone, or Latvia, but they collectively reflect the fact that food is the force that binds us together." - Anya von Bremzen, author of National Dish: Around the World in Search of Food, History, and the Meaning of Home
"This collection has the charm and warmth of a church cookbook but delivers a message that is important and universal: food keeps memories close and draws everyone to the table." - Library Journal
"This cookbook is a much-needed salute to immigrants in Minnesota and the cultural and culinary talents they bring." - Booklist
"The noble intentions of this earnest anthology shine through." - Publishers Weekly
"Kitchens of Hope is a delightful sampling of international recipes alongside poignant, reflective essays from immigrants." - Foreword Reviews
"For all the challenges and uncertainty conveyed in these stories, there are also joys of flavor, memory, nourishment and above all, comfort." - Star Tribune
More details
Language
English
Place of publication
Minnesota
United States
Product notice
sewn/stitched
Cloth over boards
Illustrations
90 color illustrations
Dimensions
Height: 235 mm
Width: 208 mm
Thickness: 20 mm
Weight
785 gr
ISBN-13
978-1-5179-1912-2 (9781517919122)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Linda S. Svitak served as a trial lawyer at Faegre Drinker Biddle & Reath for thirty-five years. She has volunteered with the Advocates for Human Rights for more than a decade.
Christin Jaye Eaton has been an attorney at Faegre Drinker Biddle & Reath for thirty years. Her pro bono service has included cases involving immigrant status. She was introduced to the Advocates for Human Rights through its collaboration with her law firm.
Lee Svitak Dean spent four decades writing about food for the Star Tribune Taste section, including twenty-six years as editor. She is coauthor of The Ultimate Minnesota Cookie Book, also published by the University of Minnesota Press.
Loan Huynh has practiced immigration law for more than twenty years and has volunteered with the Advocates for Human Rights since 1996, currently serving on its board. She fled Vietnam in 1975 with her siblings and parents.
Tom Wallace had a long, award-winning career in small-town community journalism before he arrived at the Star Tribune as a photographer and photo editor. He has received national recognition for his food photography in the newspaper's Taste section.
Christin Jaye Eaton has been an attorney at Faegre Drinker Biddle & Reath for thirty years. Her pro bono service has included cases involving immigrant status. She was introduced to the Advocates for Human Rights through its collaboration with her law firm.
Lee Svitak Dean spent four decades writing about food for the Star Tribune Taste section, including twenty-six years as editor. She is coauthor of The Ultimate Minnesota Cookie Book, also published by the University of Minnesota Press.
Loan Huynh has practiced immigration law for more than twenty years and has volunteered with the Advocates for Human Rights since 1996, currently serving on its board. She fled Vietnam in 1975 with her siblings and parents.
Tom Wallace had a long, award-winning career in small-town community journalism before he arrived at the Star Tribune as a photographer and photo editor. He has received national recognition for his food photography in the newspaper's Taste section.
Content
Contents
Foreword: The Power of One, Loan Huynh
Introduction: The Importance of Stories
The Advocates for Human Rights
Kitchens of Community
Doris Parker [Liberia]: Peanut Soup, Cora Parker's Liberian Rice Bread
JosE Alarcon [Mexico]: Pozole Rojo (Red Pozole)
Nadya Goncharova [Latvia]: Walnut Cake
Jesus Li [Peru]: AjI de Pollo (Peruvian Chicken)
Gus and Kate Romero [Mexico and Poland]: Mole Verde con Pollo (Green Mole with Chicken), Cabbage Rolls
Emilia Olabisi Fatmata Smith [Sierra Leone]: Coconut Cakes
Kitchens of Resilience
ConcepciOn (Conchy) de la Caridad Diaz Morgan [Cuba]: Picadillo
Ingrid Kubisa [Democratic Republic of Congo]: Marinated Tilapia or Mackerel
Hiba Al-Hasnawi [Iraq]: Baba Ghanoush (Smoked Eggplant Dip), Iraqi Chicken Biryani
Maiyia Vang [Hmong]: Hmong Chicken Soup
Blaise Masinga [Democratic Republic of Congo]: Semolina Fufu, Fried Plantains
Ghulam Jamili [Afghanistan]: Uzbek Palaw (Traditional Afghan Pilaf with Meat)
Kitchens of Opportunity
Rashmi Bhattachan [Nepal]: Chyau Tarkari (Mushroom Curry with Potatoes)
Sankhu Palubari Community School [Nepal]: Dal Bhat (Lentils and Rice)
Alena Levina [Belarus]: Holodnik (Summer Beet Soup)
Alya Jawaid [United States and Pakistan]: Khichdi (Lentils and Rice), Green Mint Chutney, Cardamom-Infused Tea
Thekla Rura-Polley [Germany]: Lauchtorte (Leek Tart)
Stine Aasland [Norway]: Norwegian Waffles
Margaret McLean [Ukraine]: Pirozhki (Ukrainian Buns with Filling)
Kitchens of Justice
Nadia Najarro Smith [Guatemala]: JocOn (Chicken and Tomatillo Stew)
Mehmet TUErkoglu [Turkey]: Menemen (Vegetables with Eggs)
Delgermaa (Deegii) Lkhasuren [Mongolia]: Buuz (Mongolian Dumplings), Russian-Mongolian Potato Salad
Olga Baranova [Russia]: Sheet-Pan Chicken and Potatoes
VerOnica Cadavid GonzAlez [Colombia]: Bandeja Paisa (Colombian Meat Platter) [Hogao (Fried Tomato with Onion), Frijoles AntioqueNos (Colombian Beans), Colombian ChicharrOn (Pork Belly), Powdered Beef, Colombian Chorizo]
Stephanie Willman Bordat [Morocco]: Chicken Pastilla (Moroccan Chicken Pie), Chicken Couscous with Vegetables
Kitchens of Hope
Bridget Chivimbiso Chigunwe [Zimbabwe]: Nyama Ine Muto (Beef Stew), Muriwo Wemubindu (SautEed Kale), Sadza (Porridge)
Loan Huynh [Vietnam]: Vietnamese Beef Pho (Beef Soup with Noodles)
Halima Mohamed [Somalia]: Sambusas (Fried Pastry with Savory Filling), Basbaas (Green Dipping Sauce)
Haydee [El Salvador]: Pupusas (Filled Corn Cakes), Natural Tomato Sauce, Curtido (Cabbage Slaw)
Yia Vang [Hmong]: Braised Pork with Mustard Greens, Tiger Bite Sauce
Kitchens of Celebration
Shereen Fakier [South Africa]: Chicken Samoosas (Fried Pastry with Filling), Amli Chutney (Tamarind Dipping Sauce), Chicken Curry
Omar Guevara-Soto [Mexico]: Tres Leches Cake (Three Milk Cake)
Nazneen Khatoon [India]: Hyderabadi Lamb dum Biryani (Lamb Biryani from Hyderabadi)
Mila [Bosnia]: Spinach, Feta, and Green Onion Pita, Baklava
Tenia Kalogeropoulou [Greece]: Vasilopita (Lucky New Year Cake), Kourabiedes (Greek Christmas Cookies)
Yan Mo [China]: Eight-Treasure Rice Cake
Acknowledgments
Resources: Specialty Ingredients and International Markets
For Further Reading
Index
Foreword: The Power of One, Loan Huynh
Introduction: The Importance of Stories
The Advocates for Human Rights
Kitchens of Community
Doris Parker [Liberia]: Peanut Soup, Cora Parker's Liberian Rice Bread
JosE Alarcon [Mexico]: Pozole Rojo (Red Pozole)
Nadya Goncharova [Latvia]: Walnut Cake
Jesus Li [Peru]: AjI de Pollo (Peruvian Chicken)
Gus and Kate Romero [Mexico and Poland]: Mole Verde con Pollo (Green Mole with Chicken), Cabbage Rolls
Emilia Olabisi Fatmata Smith [Sierra Leone]: Coconut Cakes
Kitchens of Resilience
ConcepciOn (Conchy) de la Caridad Diaz Morgan [Cuba]: Picadillo
Ingrid Kubisa [Democratic Republic of Congo]: Marinated Tilapia or Mackerel
Hiba Al-Hasnawi [Iraq]: Baba Ghanoush (Smoked Eggplant Dip), Iraqi Chicken Biryani
Maiyia Vang [Hmong]: Hmong Chicken Soup
Blaise Masinga [Democratic Republic of Congo]: Semolina Fufu, Fried Plantains
Ghulam Jamili [Afghanistan]: Uzbek Palaw (Traditional Afghan Pilaf with Meat)
Kitchens of Opportunity
Rashmi Bhattachan [Nepal]: Chyau Tarkari (Mushroom Curry with Potatoes)
Sankhu Palubari Community School [Nepal]: Dal Bhat (Lentils and Rice)
Alena Levina [Belarus]: Holodnik (Summer Beet Soup)
Alya Jawaid [United States and Pakistan]: Khichdi (Lentils and Rice), Green Mint Chutney, Cardamom-Infused Tea
Thekla Rura-Polley [Germany]: Lauchtorte (Leek Tart)
Stine Aasland [Norway]: Norwegian Waffles
Margaret McLean [Ukraine]: Pirozhki (Ukrainian Buns with Filling)
Kitchens of Justice
Nadia Najarro Smith [Guatemala]: JocOn (Chicken and Tomatillo Stew)
Mehmet TUErkoglu [Turkey]: Menemen (Vegetables with Eggs)
Delgermaa (Deegii) Lkhasuren [Mongolia]: Buuz (Mongolian Dumplings), Russian-Mongolian Potato Salad
Olga Baranova [Russia]: Sheet-Pan Chicken and Potatoes
VerOnica Cadavid GonzAlez [Colombia]: Bandeja Paisa (Colombian Meat Platter) [Hogao (Fried Tomato with Onion), Frijoles AntioqueNos (Colombian Beans), Colombian ChicharrOn (Pork Belly), Powdered Beef, Colombian Chorizo]
Stephanie Willman Bordat [Morocco]: Chicken Pastilla (Moroccan Chicken Pie), Chicken Couscous with Vegetables
Kitchens of Hope
Bridget Chivimbiso Chigunwe [Zimbabwe]: Nyama Ine Muto (Beef Stew), Muriwo Wemubindu (SautEed Kale), Sadza (Porridge)
Loan Huynh [Vietnam]: Vietnamese Beef Pho (Beef Soup with Noodles)
Halima Mohamed [Somalia]: Sambusas (Fried Pastry with Savory Filling), Basbaas (Green Dipping Sauce)
Haydee [El Salvador]: Pupusas (Filled Corn Cakes), Natural Tomato Sauce, Curtido (Cabbage Slaw)
Yia Vang [Hmong]: Braised Pork with Mustard Greens, Tiger Bite Sauce
Kitchens of Celebration
Shereen Fakier [South Africa]: Chicken Samoosas (Fried Pastry with Filling), Amli Chutney (Tamarind Dipping Sauce), Chicken Curry
Omar Guevara-Soto [Mexico]: Tres Leches Cake (Three Milk Cake)
Nazneen Khatoon [India]: Hyderabadi Lamb dum Biryani (Lamb Biryani from Hyderabadi)
Mila [Bosnia]: Spinach, Feta, and Green Onion Pita, Baklava
Tenia Kalogeropoulou [Greece]: Vasilopita (Lucky New Year Cake), Kourabiedes (Greek Christmas Cookies)
Yan Mo [China]: Eight-Treasure Rice Cake
Acknowledgments
Resources: Specialty Ingredients and International Markets
For Further Reading
Index