A Finalist for the 2022 James Beard Foundation Cookbook Award and the 2022 IACP Award (International) Longlisted for the 2022 Art of Eating Prize A New York Times Best Cookbook of 2021 • A Guardian Best Food Book of 2021 • A Simply Recipes Favorite Cookbook of 2021 • A WBUR Here & Now Favorite Cookbook of 2021 The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East. For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities. At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup. Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.
This new edition of Yasmin Khan's reappraisal of the tumultuous India-Pakistan Partition features an introduction reflecting on the latest research and on ways in which commemoration of the Partition has changed, and considers the Partition in light of the current refugee crisis. Reviews of the first edition: 'A riveting book on this terrible story'--The Economist; 'Unsparing. Provocative and painful'--The Times (London); 'Many histories of Partition focus solely on the elite policy makers. Yasmin Khan's empathetic account gives a great insight into the hopes, dreams, and fears of the millions affected by it'--Owen Bennett Jones, BBC"--Provided by publisher.
World War II was a global catastrophe. Far broader than just the critical struggle between Allies and Axis, its ramifications were felt throughout the world. It was a time of social relocation, reorienting ideas of patriotism and geographical attachment, and forcing the movement of people across oceans and continents. In India at War, Yasmin Khan offers an account of India's role in the conflict, one that takes into consideration the social, economic, and cultural changes that occurred in South Asia between 1939 and 1945-and reveals how vital the Commonwealth's contribution was to the war effort. Khan's sweeping work centers on the lives of ordinary Indian people, exploring the ways they were affected by a cataclysmic war with origins far beyond Indian shores. In manpower alone, India's contribution was staggering; it produced the largest volunteer army in world history, with 2.5 million men. Indians were engaged in making the raw materials and food stuffs needed by the Allies, and became involved in the construction of airstrips, barracks, hospitals, internee camps, roads and railways. Their lives were also profoundly affected by the presence of the large Allied army in the region, including not only British but American, African, and Chinese troops. Madras was bombed by the Japanese and the Andaman and Nicobar Islands were occupied, while the Bengal famine of 1943-in which perhaps three million Bengalis died-was a man-made disaster precipitated by the effects of the war. This authoritative account offers a critically important look at the contributions of colonial manpower and resources essential to sustaining the war, and emphasizes the significant ways in which the conflict shaped modern India.
A New Yorker, Guardian, BookRiot, Kitchn, KCRW, and Literary Hub Best Cookbook of the Year A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography. Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.
Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier New York Times Best Cookbooks of the Year Wall Street Journal Best Cookbooks of the Year BBC Food Programme Best Cookbooks of the Year A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes. "This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food." --Nigella Lawson "Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi "Not just a great cookbook but a book full of stories – a love letter to Iran and its people." --Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.
A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain 'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi 'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool – the plump Palestinian couscous – in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.
Two and a half million Indians volunteered in the Second World War. Their stories had been lost and silenced, until now. Award-winning historian Yasmin Khan marshals interviews, newspaper reports and unseen archival material to tell the forgotten story of India’s role in the Second World War. We meet soldiers, sailors and non-combatants – prostitutes, nurses, cooks, peasants – whose lives were upended by a war far, far away. From a small Muslim boy arrested for singing anti-recruitment songs, to cooks preparing chapattis on army boats, to a family listening to illicit German radio broadcasts, and a love letter from the first Indian soldier to receive the Victoria Cross, Khan makes us feel and hear the lost voices of a people involved in a war that wasn’t of their choosing. Dramatizing a cataclysm that transformed the subcontinent and led to its independence, The Raj at War undeniably inserts South Asia back into World War II history and confirms that the Empire – and all its subjects – formed both the heart and limbs of Britain’s war efforts and eventual victory.
Food writing at its best, a moving and beautiful book' Nigella Lawson Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long-stood as a meeting point between Europe and the Middle East. Traveling by boat and land, Yasmin Khan traces recipes that have spread from the time of Ottoman rule, to the influence of recent refugee communities. At the kitchen table, she explores what borders and identity mean in an interconnected world. Featuring more than 80 delicious, easy-to-cook recipes that put vegetables centre stage and unite around thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini and include dishes such as tomato and za'atar salad, courgette and feta fritters, pumpkin and cardamom soup, and pomegranate and sumac chicken. Illustrated with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders. 'Once again, Yasmin Khan invites her readers to the table for both the dishes she serves and the stories she tells' Yotam Ottolenghi
Brilliant... a biting critique of the orientalist, gender and class attitudes that shape Britain today. I loved it.' Preti Taneja It was supposed to be the trip of a lifetime: the open road, London to Kathmandu, just three young people looking for adventure. No one could have predicted the way it ended, and for fifty years the truth has been buried. But now, Joyce is ready to tell her story. London, 1970. Fresh out of a dead-end job, Joyce answers an ad in the local paper: Kathmandu by van, leave August. Share petrol and costs. Joyce is desperate to escape life in suburbia, and aristocrat Freddie looks like he can show her a wild time. Together with Anton, Freddie's best friend from boarding school, they embark on the overland trail from London to Kathmandu in a beaten-up old Land Rover. But as they cross the borders into Asia, Freddie can't outrun his family's history, leading to devastating consequences for everyone. Overland is a novel about youth, privilege, class and the sharp echoes of British imperialism from one of the most exciting new voices in literary fiction.
TOPICS IN THE BOOK To Compare the Efficacy of Timolol Maleate 0.5% vs Fixed Combination of Timolol Maleate 0.5%, and Brimonidine Tartrate 0.2% in Control of Raised Intra Ocular Pressure in Patients Undergone Nd-Yag Laser Capsulotomy Effectiveness of Nurse-led Intervention to Improve Quality of life for Family Caregivers of Children with Leukemia: A Quasi-Experimental Study from Karachi Pakistan Bed Sores and Associated Risk Factors among Hospital Admitted Patients: A Comparative Cross-Sectional Study Fertility Outcome in Patients with Previous Ectopic Pregnancy Treatment Outcome of Tuberculosis Patients at a Private Healthcare unit of Peshawar, Khyber Pakhtunkhwa under Public-Private Mix Project: A Retrospective Analysis
TOPICS IN THE BOOK Increased Mortality Associated with Treatment of Type 2 Diabetes Among Covid-19 Patients a Single Center Study Delivery of Preconception Counselling Services: The Snags of Health Care Service Providers The Comparative Study to Detect Renal & Urinary Tract Calculi (Nephrolithiasis and Urolithiasis) on Ultrasound and CT Comparison of Efficacy of Combination of Metformin Plus Modified-Release Gliclazide with Combination of Metformin Plus Sitagliptin in Patients with Type-2 Diabetes Mellitus Effect of COVID -19 Pandemic on Still Births
Khan offers a manual that provides an ethical approach helping physicians in the practice of aesthetic medicine develop strategic business and marketing objectives.
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