This award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza.
Avid cooks will find in The Gaza Kitchen great, kitchen-tested recipes for Gaza's many spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. But they will also be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families. Anthony Bourdain, Claudia Roden, and Yotam Ottolenghi are among the many culinary figures who have embraced The Gaza Kitchen.
The second edition of this storied work features tantalizing new stories and recipes, a fresh new design in a beautiful hardbound volume, new photos, and an updated index.
About the Authors
Laila El-Haddad is an award-winning writer, public speaker, and social activist. She is the co-editor of Gaza Unsilenced (2015) and the author of Gaza Mom: Palestine, Politics, Parenting, and Everything In Between (2010). Born in Kuwait to Palestinian parents from Gaza, she currently lives in Maryland.
Maggie Schmitt is a writer, researcher, translator, educator, and social activist. Schmitt works in various media—writing, production, photography, video—exploring the daily practices of ordinary people as a way of understanding political and social realities in the Mediterranean region.
"It is a delight to be returning to this book a real classic in its second edition. The recipes and stories are magically woven together, inspiring to read, to cook, and to eat." Yotam Ottolenghi, chef and author, Jerusalem: A Cookbook"
"It is a delight to be returning to this book - a real classic - in its second edition. The recipes and stories are magically woven together, inspiring to read, to cook, and to eat." --Yotam Ottolenghi, chef and author, Jerusalem: A Cookbook
"Intriguing, homely and delicious, the recipes are familiar as broadly Middle Eastern but they are distinctively Palestinian and many also uniquely of Gaza . . . . We also get from this very special book a rare insight into the intimate everyday lives of engaging people." --Claudia Roden, author, Simple Mediterranean Cookery
"Part anthropology, part history, part politics, part biography, part geography, and always passionately intelligent, this is gastronomic writing at its finest." --Raj Patel, author, Stuffed and Starved: The Hidden Battle for the World Food System
"The Gaza Kitchen cookbook is a vital attempt to safeguard a rich culinary heritage that has existed in the Middle East for thousands of years." --Barbara Massaad, author and photographer, Man'oushe, Mouneh, Mezze, and Soup for Syria