Eat Offbeat has launched its first cookbook, “The Kitchen With out Borders,” telling the tales of its cooks by their recipes.

New horizons open in “The Kitchen With out Borders,” a compilation of recipes from the immigrant and refugee cooks who labored with Eat Offbeat, a New York catering firm. It was based in 2015 by Manal and Wissam Kahi from Lebanon, and it pivoted to meal package deliveries throughout the pandemic. The tales of 15 cooks fill the colourful pages of the cookbook, together with recipes from Syria, Afghanistan, Guinea, Sri Lanka, Nepal, Venezuela, Senegal and extra. It’s home-cooking at its finest, with eggplant dishes, salads and stews. There are inspirations, like a silken bell pepper soup from the Central African Republic, baklava richly interpreted as a cake by an Iranian chef, and Afghan rooster karahi, a fast simmer with spices and tomatoes. You might have to increase your pantry with objects like berbere spices, barberries and piloncillo to organize a number of the recipes. Two % of the value is being donated to the Worldwide Rescue Committee.

“The Kitchen With out Borders: Recipes and Tales From Refugee and Immigrant Cooks” by Eat Offbeat Cooks, (Workman, $24.95).

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