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Third Culture Cooking
Classic Recipes for a New Generation
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Brief Description
Bon Appetit contributor and food influencer Zaynab Issa offers a singular cookbook on New American home cooking that features recipes influenced by immigration, travel, heritage, and social media. A celebration of her multiculturalism, Zaynab Issa’s debut cookbook comes with recipes that draw from all over the...
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Format: Hardback
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Third Culture Cooking
$5499
Unit price
/
Unavailable
Third Culture Cooking
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Description
Bon Appetit contributor and food influencer Zaynab Issa offers a singular cookbook on New American home cooking that features recipes influenced by immigration, travel, heritage, and social media.
A celebration of her multiculturalism, Zaynab Issa’s debut cookbook comes with recipes that draw from all over the world, with dishes like Creamy Chutney Pasta, Persian Salmon Kebabs, and Adobo-Style Braised Short Ribs. She is influenced by her experience growing up in a 'third culture': a combination of the Indian-African-Middle Eastern foods of her parents' upbringing and the American culture that Zaynab was raised in.
The recipes reflect both Zaynab's heritage and her carefree, bold cooking nature. She encourages readers to play around with their recipes and ingredients to create their perfect dish. Need a substitution? She’s got plenty.
Fans of Eric Kim, Priya Krishna, Palak Patel, and Alison Roman will flock to her recipes as she walks readers through the food closest to her heart. Nodding to classic preparations and flavours, Zaynab’s cooking is fresh and original while still being home-cook friendly.
Book Details
INFORMATION
ISBN: 9781419770074
Publisher: Abrams
Format: Hardback
Date Published: 08 May 2025
Country: United States
Imprint: Abrams
Illustration: Full-color photographs throughout
Audience: General / adult
DIMENSIONS
Spine width: 32.0mm
Width: 203.0mm
Height: 254.0mm
Weight: 1229g
Pages: 272
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About the Author
Zaynab Issa is a recipe developer, food editor, content creator, and Bon Appétit contributor. After working on a self-published zine that formalized her family’s East African Indian recipes, she began freelancing at Buzzfeed and contributing culturally rooted recipes and stories to Bon Appétit and Food52.
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