Eat Offbeat, an NYC catering company, employs immigrants and refugees, featuring the cooking of their homelands. This collection of recipes features seventy different dishes off their menus, as well as profiles of the contributing cooks.
Here you’ll find food and cooks from Afghanistan, Algeria, Eritrea, the Central African Republic, Guinea, Iran, Iraq, Lebanon, Nepal, Nigeria, Senegal. Sri Lanka, Syria, and Venezuela. Given the breadth of that spectrum, it’s likely you’ll encounter some surprising new dishes. For example: cachapas, Venezuelan corn cakes served with melted butter and cheese; katahar, a savory jackfruit salad from Nepal; sumac brownies from Iraq...
An absorbing combination of personal stories and regional cuisines.
Hardcover. Color photographs throughout.
