Cookbooks
Makan
Elizabeth Haigh. Bloomsbury Absolute,
July
Haigh, a London-based Nyonya
Singaporean chef, recreates popular
Southeast Asian dishes using ingredi-
ents easily sourced in the West. Street
food favorites, such as nasi goreng
(Indonesian fried rice) and chili crab, are presented along-
side miso apple pie and other family recipes.
Portuguese Home Cooking
Ana Patuleia Ortins. Interlink, May
Ortins, a child of Portuguese immi-
grants, shares recipes and culinary
techniques she inherited from her
father, as well as stories and tradi-
tions attached to her ancestral foods.
Included are recipes for breads and
desserts, such as papo-secos (crusty
rolls) and pudim flan (flan pudding), for which Portugal is
known.
Ripe Figs
Yasmin Khan. Norton, May
This cookbook centers on the cuisines
of the eastern Mediterranean—Cyprus,
Greece, and Turkey—and addresses how
global forces such as trade, colonization,
and immigration shape local foodways.
The book features recipes for healthy,
seasonal dishes, such as pumpkin and cardamom soup, as
well as celebratory dessert recipes, including citrus cake.Sumac
Anas Atassi. Interlink, Apr.
Atassi, born in Homs, Syria, and now
living in Amsterdam, honors the culture
and cuisine of Syria before the war. Each
chapter, featuring a generous personal
narrative and family photographs, centers
on a meaningful family celebration, such as
“Weekend Breakfast in My Grandmother’s
Garden” and “The Ramadan Table.” PW said readers “with
an interest in Syrian cuisine couldn’t hope for a better
starting point.” —P.M.