Loved this cookbook. The stories of individual people and families brought life and personality to this book. Food has such history, nostalgia, and emotions attached to it, I loved being invited into these various kitchens to share their recipes.

The pictures of the food are amazing. Everything looks so good. The recipes are fun and varied, and are great for my family, that try to try cuisine from all around the world.

Simple, easy, delicious recipes await you in this book. I highly recommend the hummus - so versatile and opens avenues for multiple other recipes, as well as any of the curries, and a favorite, the red rice. I had never tried raisins in rice before this, so good.

The Kitchen without Borders is a beautiful cookbook for some many reasons. It goes beyond a traditional cookbook with just recipes to a peek into the people who run the kitchen at Eat Offbeats. I find other cultures fascinating and enjoy food from different places as well, so this was a great cookbook for me, one of my favorites in a long while. I loved reading the stories about the different chefs, and how it included both anecdotes about growing up back home (whether that be Nepal or Iran or numerous other places) as well as moving to a new country and starting over and about their time in The Eat Offbeats kitchen. Most of these chefs are refugees which makes the fact that this company exists even cooler. They have a shared story although all of their stories are different. I recommend this book to anyone who loves to cook or learn new things.

Any cookbook that provides me with three or more good recipes is, in my view, a good cookbook. By those limited standards, The Kitchen Without Borders is a rousing success. Not only was it fascinating to explore the cuisines of the Levant, Algeria, West Africa, Sri Lanka, India and its neighbors, and Venezuela, but the profiles of the intrepid cooks who left their homes and voyaged to America gives voice and face to the modern immigrants who help keep our country a vibrant, growing melting pot. .In this case, the chefs are gathered in the kitchens of Eat Offbeat, a caterer in Long Island City, an area fittingly just across the East River from the United Nations.
While some of the recipes are not your whip-it-out on a work weeknight dishes, many of them are, thanks to detailed coaching on method, easily attainable for the average cook. For a first simple sampler, try their recipes for Hummus or Baba Ganoush. Or Red Rice (basmati rice with tomato, raisins, almonds and fried onion). Then move on to Joloff Rice, a West African staple starring sauced onions and bell peppers..
The use of curry and fenugreek leaves in, for example, Chu La (ground chicken curry from Pakistan-Afghanistan-North India) is repeated in other dishes. These days, neither leaf is difficult to source.
Chicken Shawarma, a take on the ubiquitous mid-eastern street food, is quite simple once you have the spices in house. Then you can go on to concoct such flavorful entrees as Chari Bari (chicken meatballs in a Nepali-spices cashew sauce), and vegetarian soon-to-be-faves such as Adas (lentils pureed with berbere spices) and Toor Dhal (yellow lentil dhal), and Bhonji Carrot Curry (using another favorite ingredient, coconut milk). There's even a fairly simple recipe for dosas, one of my Indian favorites that are almost impossible to find in the U. S.
For any cook with curiosity and a yen to learn new flavor profiles, this is an invaluable source. The chef profiles adds an extra depth to the book. This is as much travelogue and mini-biography of its intrepid cooks as it is a mere collection of recipes. It's actually a collection of lives written in terms of their common love, food.

I love this book a gorgeous book a book of people who have come to America.People who find community friends through the food.Recipies jump off the pages.a book I will be gifting to friends.A book that not only brings joy but shares the immigrant experience through food. #netgalley #workmenpress.

I love this book for so many reasons.

First off, it gives a face to the refugee crisis. These are people like you or me who like to cook a good meal.

Second off, it features flavors and recipes from cuisines I'm otherwise unfamiliar with, like Nepal, Syria, Iraq, Iran, and Venezuela, for example.

I am excited to tear into this.

This is a lovely refreshing book. It excited me and there are so many recipes I’m looking forward to trying. The stories about the chefs really brings this book to life and in my opinion gives it soul

Thanks to Netgalley and Workman Publishing Group for the ARC in exchange of an honest review.
I'm from the South so to be honest I have never heard of most of the things in this book but the food looks good and the ingredients would be easy to get at the international store down the road or could order online.
I love how they give a backstory for every recipe.

What a charming and beautiful concept for a cookbook! The Kitchen without Borders features the recipes of chefs working at Eat Offbeat, a NYC catering kitchen. The company’s menu is diverse because its chefs are refugees and immigrants making family recipes from their home nations.

Intermingled with the colorful recipes are short biographies of each chef. Chef Nasrin is from Iran, Hector is from Venezuela, and Rachana is from Nepal. Several others contribute dishes from their native cuisines, creating a cookbook full of recipes from the Levant, Middle East, west Africa, and elsewhere.

Because the chefs come from far and wide, the cookbook doesn’t represent an introduction to any particular cuisine; rather, it’s a trove of inspiration for the curious chef or socially-conscious reader. Many of the recipes call for ingredients that some might find difficult to locate, especially those in rural areas, but the authors also include websites for online ethnic grocers.

Overall, I thoroughly enjoyed the beautiful photography, new but accessible recipes, and heartwarming story presented in The Kitchens without Border. I could see it being the perfect gift. Recommend.

Thank you to NetGalley and Workman Publishing for allowing me to review an ARC of The Kitchen without Borders.

There's so much to love about this cookbook. I love the mission behind the project -- "Founded in November 2015 by a brother and sister who came to New York from the Middle East, Eat Offbeat is a unique catering company staffed by refugee and immigrant chefs who have found a new home, and new hope, for their lives. Now, in 70 authentic, nourishing recipes, with roots and soul that run as deep as their flavors, The Kitchen without Borders brings the culinary traditions of fourteen chefs from around the world including Syria, Iran, Eritrea, and Venezuela, right to our tables." The book features authentic recipes, gorgeous photos, interesting information, inspiring profiles and more.

Since these are authentic recipes, be prepared to buy some ingredients that you probably don't have in your kitchen. That's just something you have to expect if you want to cook a recipe from the other side of the world and have it taste authentic. Luckily, even for those of us who live in the boonies, international markets and online shops make that easy.

Notes for those on special diets -- many of the recipes are naturally gluten free, though you'll need to read the ingredients yourself to determine whether they are or not. Meats are featured heavily, but vegetarians are likely to find plenty of tasty dishes. Vegans may want to preview the book, since recipes also contain a fair amount of cheeses and such.

I read a temporary digital ARC of this book for the purpose of review.

This book was a delight both as a cookbook and as a human interest book. The recipes look delicious and many are quite doable, there is a lovely variety of food, from Venezuelan to Middle Eastern to South Asian to West African. And there are delightful stories about the food and the immigrant and refugee cooks who prepare it. Loved this!