The Bread and Salt Between Us offer you more than forty recipes. From the fresh tabbouleh that she learned from her mother and sisters to the rice pudding for her future husband. Barbara Abdeni Massaad is the author ofMan’oushe: Inside the Street Corner Lebanese Bakeryand won the International Academy of Gastronomy Award forMouneh: Preserving Foods for the Lebanese Pantryand the Gourmand Cookbook Award. It was just something I felt like I needed to do, because you get to make a lot of people happy. Especially at that time, they needed something to be happy about,” says the 45-year-old, who would feed as many as 400 people at a time. This book presents the history of the migration of people from the Middle East to the Caribbean. This is not just a cookbook, but also a collection of told stories and insight into Syrians and Lebanese’s growing up in Trinidad and Tobago. At Saha, world-renowned chef Greg Malouf explored its influential culinary scene. The traditional and inspirational dishes in Saha will make people be captivated by its unique taste.

Or to put it in terms relevant to a restaurant column, we do not have a more diverse restaurant sector than any other country in Europe by accident. It’s the product of waves of immigration. And yes, of course, some of that is also the product of rampant imperialism; the two things are often fellow travellers. Still, the fact is that if you enjoy eating the food of the Indian subcontinent, or of China and the Middle East, or of West and East Africa, of Thailand and Japan and Poland and all other points of the compass, cooked by people schooled from birth in its intricacies, you should give thanks for immigration. You should give thanks to people like Imad Alarnab, some of whom have risked their lives to be here. I know this is all bloody obvious, but sometimes the obvious needs to be said.

About the author:Itab Azzam was born in Sweida, Syria, and moved to the United Kingdom in 2011. She is an award-winning theatre producer, filmmaker, and the team behind BBC Four’s Syrian School. Itab is one of the producers of the Peabody and BAFTA-winning documentary seriesExodus: Our Journey to Europe. Additionally, she has produced independent films, includingAntigone of SyriaandQueens of Syria. She currently lives in London. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. About the author:Charles Perry is a culinary historian and has written many books on Middle Eastern cooking. In addition, he has published and consulted on Middle Eastern culinary history and translated several pre-modern texts, includingA Baghdad Cookery Book: The Book of Dishes.

About the author:Janice Jweid Reed was born and raised in the vibrant Syrian-Lebanese community in Paterson, New Jersey. She has lived and worked in Southern California for over 20 years. Janice Jweid Reed recently retired and is now a grandmother but still loves to cook and teach traditional Arabic dishes to family, friends, and community. He is currently co-authoring with Lucy Malouf on several award-winning works and cooking at Melbourne’s MoMo restaurant. About the author:“Ah’lenCookbook – A Culinary Journey Through the Eyes of the Syrian Lebanese Association of Trinidad” is created by The Syrian Lebanese Women’s Association, which brings together many people with passion and experience in culinary. This is their first cookbook. Sitto’s Kitchen: A Treasury of Syrian Family Recipes Taught from Mother to Daughter for Over 100 Years Jennifer Sit is a writer, cookbook editor, and co-author ofSenegal: Modern Senegalese Recipes from the Source to the Bowlwith Pierre Thiam of the James Beard Award nomination. Besides, she has edited cookbooks at independent publishing houses Lake Isle Press and Blue Apron, including the IACP Award-winning Blue Apron Cookbook. Jennifer Sit currently lives in Brooklyn, New York.Alarnab has told his story many times before​​ to journalists and on TV, but this is the first time he’s really been given the space to explain the whole saga: from his life as a restaurateur in Damascus to being forced to flee and journey through Europe to the UK; navigating the UK’s long and debilitating immigration process; his fight to bring his family to the UK from Syria; opening his first restaurant in London; and, finally, reflecting on what it means to be a refugee today’s world.

Scents and Flavors: A Syrian Cookbook”is organized like a meal, opening with appetizers, juices, and main courses, side dishes, and desserts. Booked by chapters on antiperspirants and post-meal hand soaps, medicinal oils, concoctions, and perfumes, this comprehensive cookbook is a feast for all of your senses. His first cookbook is a combination of dishes served up at the restaurant and his late mother’s recipes. “Almost every single dish is somehow related to my mother – I keep seeking her approval in everything I do in life, but especially with cooking,” he says. It was his mum, Summer, who first taught him to cook. “Even if you create your own recipes, somehow you will [always] be inspired by your first teacher”. She died very suddenly while Alarnab was living alone in a caravan in west London. In fact, it was the first time he’d cooked for lots of people since all of his businesses were bombed within a week in 2012, in the country’s civil war, and this was the moment hope returned. “I think it restored all of the faith that things could, and would, get better,” Alarnab writes in his debut cookbook, Imad’s Syrian Kitchen. This unique cookbook is a collection of recipes of the Syrian family, taught from mother to daughter for over 100 years in the Arabic kitchen. You will find over 165 recipes with over 100 full-color appetizing photos of delicious food that will take you on your journey to discover traditional Syrian food.Claudia Roden is a cultural anthropologist and a British cookbook writer. She is the author of famous Middle Eastern cookbooks, includingA Book of Middle Eastern Food. Soup for Syria: Recipes to Celebrate our Shared Humanity

After his family were able to emigrate (just under the year he’d promised his daughter) someone introduced him to the Cook For Syria scheme – and soon he was hosting super clubs at his house. By May 2021, he’d opened his London restaurant, Imad’s Syrian Kitchen. If I had any other choice, I would have definitely taken it. [Fleeing] wasn’t the easiest but it was somehow the safest,” he says. “When I was in Syria during the war, people were saying, ‘It’s not safe to go out of the house because maybe you’re going to die’. But I needed to feed my family, if I stayed in the house they would die from hunger. There’s no good choice or bad choice, but maybe it’s the only one you can make. Beautifully done cookbook with recipes from our home country. I appreciated the more complicated recipes alongside the simpler street food recipes. The pictures and stories were done perfectly.”- Nannie D.This “Best in the world” award-winning cookbook is the publication of the Syrian Lebanese Women Association in Trinidad and Tobago containing delicious family traditional recipes that have been passed down from mothers for girls of generations. Complete with heartfelt stories, stunning photography, and beautiful illustrations, Imad's Syrian Kitchen features 90 sensational recipes celebrating the flavors of Syria. There were about 95 of us, I felt it was a stupid decision, risking my life so much. I believe the driver was so scared, or maybe drunk – the speed was absolutely scary. I thought we were not going to make it.” In Syria”, Imad Alarnab writes in the introduction to his Plain Rice (Riz Shaeira) recipe, “there is nothing called plain rice or plain anything! We always add something to everything! In some countries, plain rice is just plain boiled rice, but … we cook rice with a very fine pasta, like angel hair pasta, and we always add spices. It would be too plain without it. We don’t even consider salt or pepper seasoning: it’s with everything. It’s like waking up in the morning. It’s what you do next that’s important.” All profits that we get from the sale of this cookbook will be donated to help fund food relief efforts through various non-profit organizations.