Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
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From the author ofZaitouncomes 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 calledbougatsa, 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.