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A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty
and esteemed culinary teachers like Cecilia Chiang
and America
The Food of Morocco provides helpful preparation techniques for chefs
the production and consumption of food reflected the lives of the empire’s citizens from sultans to soldiers
Kung Food: Chinese American Recipes from a Third-Culture Kitchen (Jon Kung) *Signed* IBS A collection of 120 recipesJon Kung grew up as a "third culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social medianot just as a means of creative expression, but as a way to teach and inspire. Over time, Jon discovered that expressing
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