Yasmin Khan

British cook 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.

Recipes from the Palestinian Kitchen

Zaitoun

Examines the context, execution and aftermath of partition, integrating the knowledge of political manoeuvres with an understanding of their fundamental social and cultural consequences. This account draws together a body of research to reappraise independence and division and reinforce its catastrophic human cost.

The Making of India and Pakistan

The Great Partition

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.

Recipes and Stories from Turkey, Greece, and Cyprus

Ripe Figs

The Second World War was not fought by Britain alone. India produced the largest volunteer army in world history: over 2 million men. But, until now, there has never been a comprehensive account of India's turbulent home front and the nexus between warfare and Indiaâe(tm)s society. In The Raj at War we hear the myriad voices of ordinary Indian people, from the first Indian to win the Victoria Cross to the three soldiers imprisoned as âe~traitors to the Rajâe(tm) who returned to a heroâe(tm)s welcome, from the nurses in Indian General Hospitals to labourers and their families in remote villages. Yasmin Khan presents the overlooked history of India at war, and shows how mobilisation for the war unleashed seismic processes of economic, cultural and social change âe" decisively shaping the international war effort, the unravelling of the empire and Indiaâe(tm)s own political trajectory.

A People's History of India's Second World War

The Raj at War

"First published in Great Britain in 2015 as The Raj at War by The Bodley Head"--Title page verso.

The Subcontinent and the Second World War

India at War

Ashley Jackson

Gajendra Singh

At the start of the Second World War, Britain was at the height of its imperial power, and it is no surprise that it drew upon the global resources of the Empire once war had been declared. Whilst this international aspect of Britain’s war effort has been well-studied in relation to the military contribution of individual dominions and colonies, relatively little has been written about the Empire as a whole. As such, An Imperial World at War makes an important contribution to the historiography relating to the British Empire and its wartime experience. It argues that the war needs to be viewed in imperial terms, that the role of forces drawn from the Empire is poorly understood and that the war's impact on colonial societies is barely grasped at all in conventional accounts. Through a series of case studies, the volume demonstrates the fundamental role played by the Empire in Britain’s war effort and highlights some of the consequences for both Britain and its imperial territories.Themes include the recruitment and utilization of military formations drawn from imperial territories, the experience of British forces stationed overseas, the use of strategic bases located in the colonies, British policy in the Middle East and the challenge posed by growing American power, the occupation of enemy colonies and the enemy occupation of British colonies, colonial civil defence measures, financial support for the war effort supplied by the Empire, and the commemoration of the war. The Afterword anticipates a new, decentred history of the war that properly acknowledges the role and importance of people and places throughout the colonial and semi-colonial world.’ This volume emanates from a conference organized as part of the ‘Home Fronts of the Empire – Commonwealth’ project. The project was generously funded by the Arts and Humanities Research Council and led by Yasmin Khan and Ashley Jackson with Gajendra Singh as Postdoctoral Research Assistant.

The British Empire, 1939–45

An Imperial World at War

'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, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan 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) tokofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine 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, flavours and food of an enigmatic and beautiful country.

Recipes from the Persian Kitchen

The Saffron Tales

The Partition Of India In 1947 Promised Its People Both Political Freedom And A Future Free Of Religious Strife. Instead, The Geographical Divide Effected An Even Greater Schism Of The Population, Benefiting The Few At The Expense Of The Very Many, Exposing Huge Numbers Of The Population To Devastating Consequences. Thousands Of Women Were Raped, At Least One Million People Were Killed And Ten To Fifteen Times That Number Forced To Leave Their Homes As Refugees. It Was Among The First, Most Significant And Bloodiest Events Of Decolonization In The Twentieth Century. In The Great Partition, Yasmin Khan Examines The Context, Execution And Aftermath Of The Subcontinent S Division, Weaving Together Local Politics And Ordinary Lives With The Larger Political Forces At Play. She Exposes The Obliviousness Of The Small Elite Driving Division, As Well As Of The Majority Of Activists On Both Sides, To What The Partition Would Entail In Practice, How It Would Affect The Populace And How Damaging Its Legacy Would Be. Published To Coincide With The 60Th Anniversary Of Partition And Independence , This Illumination Account Draws Together A Fresh And Considerable Body Of Research, Including Many New Interviews And Archival Sources, To Underscore The Catastrophic Human Cost Of Partition, And To Show Why Its Repercussions Resound Even Today. Scholarly, Deeply Felt, Terrifying And Wise, This Book Is A Sobering Analysis Of One Of The Twentieth Century S Greatest Calamities.

In this Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives

Recipes and Stories from the Palestinian Kitchen

'As the ogre crashed through the trees, his gigantic pectoral muscles swung side to side like massive pendulums, knocking trees over like bowling pins. Moira nearly burst out laughing, then she realised that the sickly smell was coming from the ogre and she quickly held her breath...'

Moira's Magical Dream Strands

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.

Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

'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

Recipes and Stories from the Eastern Mediterranean

Edgware Road

One of the Best Cookbooks of the Year as chosen by The Guardian, BookRiot, The Kitchn, KCRW, and Literary Hub 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.

Zaitoun: Recipes from the Palestinian Kitchen

Heartspills is a book inked by soulfull writers who spilled their hearts out and weaved their words in the form of articles, poetries, poems, short stories and quotes. Everybody here owns a unique writing style for they are from different parts of India ,thus representing the diversity.The theme is open and contains potrayal of love,heartbreak,art,freedom,travel,expression,nature and everything inbetween. This anthology undoubtedly provides a platform to the budding writers to telecast their talents and gives wings to their dreams of being a published co author.

Yasmin Khan

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