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Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Load image into Gallery viewer, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Load image into Gallery viewer, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Load image into Gallery viewer, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Load image into Gallery viewer, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus


Yasmin Khan
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From the author of Zaitoun comes this fresh and attractive compendium of dishes from the northeast Mediterranean.

Khan does a very thoughtful job of presenting foods which have not been staples of every other work on the regions. It’s easy to open the book at random and discover intriguing dishes such as a spiced cornbread with feta, or charred cabbage with hazelnuts and chile butter, or a Greek breakfast pastry called bougatsa, filled with a vanilla and semolina custard.

She’s not a strict traditionalist, making it clear when she has borrowed and adapted ideas from her travels. But Khan generously compensates with wonderful stories of the cooks, markets, cities she has come to know, showing respect for the people and their ways.

Hardcover. Color photographs throughout.

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