We sit down with acclaimed chef Daniel Humm, of Eleven Madison Park in New York, to hear more about his new food-and-art book, ‘Eat More Plants’, released with publishing icon Gerhard Steidl. This narrative is often raw and vivid and may seem out of place in a cookbook, but Alarnab's food carried him on his journey, created his new livelihood, and connected him to the love of his home, making his powerful story a natural pairing with his recipes. I’m so excited to share the delicious Syrian cuisine of my homeland, and celebrate the restaurant in my adoptive city London, and everyone who comes to find us here. Tom Webb, Monocle’s deputy head of radio, guides us through the delicious drinks offering at the London leg of The Monocle Christmas Market. Lastly, I made jirjir (rocket salad), a gorgeously refreshing mix of watermelon, halloumi and rocket.

But he also wants people to understand the hardship, of leaving one’s life behind, fearing one will never see one’s family again, and then when re-united as he was with his, to begin a life from scratch. Anyone who wants to know what it means to be a refugee will be staggered by Alarnab's harrowing account. Imad will introduce us to the delicious flavours and techniques of the Syrian kitchen – showing you just how easy this wonderful cuisine can be. Instructions are clear and thoughtful throughout, but it's the author's personal experiences that make this heartfelt cookbook shine. Amidst the recipes are essays about his love of Damascus, his love for his wife and daughters, and a moving piece about his beloved mother who died shortly after he left Damascus.

VERDICT: Recipes that spotlight particular ingredients with vibrant tastes anchor this deeply personal refugee story and will remind readers of the power that food has to bring people together and help them heal. In early 2020, his friend, Asma Khan, chef and owner of Darjeeling Express – based again in Kingsley Court – informed him that a space had opened up. This made for a very good texture and the spicing with baharat and mild curry powder was excellent as were the crispy onions strewn over the top.

For all ebook purchases, you will be prompted to create an account or login with your existing HarperCollins username and password. Situated in Kingsley Court, Carnaby Street, the restaurant is in the heart of vibrant London, where counter-culture has been the rage for decades. Alarnab's story is heartbreaking and humbling, with pages of key Syrian ingredients sitting next to the story of his brutal beating by Syrian police.I nearly ate a whole cauliflower on my own and was stopped in my tracks only by the thought of the indigestion that might follow. Imad’s Syrian Kitchen is part recipe book, part human story about how a successful businessman found himself fleeing for his life, crossing 10 countries, and turned by necessity into an illegal immigrant in the UK. Refugees flee because their lives are in danger, not to take advantage of the resources of other countries.

Many Italian immigrants settled in North America in the 19th and early-20th centuries, establishing Little Italy enclaves wherever they went. I have often made this dish but usually with rice and lentils rather than bulgar and lentils as specified in Imad’s recipe. In some he spoke about the 65 days he spent living in Calais, holding on to the underside of lorries trying to get to the UK. Lewisham is the London Borough of Culture 2022 and has a proud history of supporting refugees and migrants. He found a welcoming new home in the UK, and now has a much-loved restaurant in London, which won GQ’s ‘Breakthrough Restaurant of the Year’ award in 2022.Supper clubs sold out within hours and hungry workers waited patiently in long queues for take-away lunches at pop-ups. And alongside delicious recipes, mouthwatering photography, and beautiful illustrations, Imad shares the unforgettable details of how he came to settle in London, as well as the story of his home country, Syria. Add the lentils, rice and freekeh and stir to toast all the grains for two minutes before mixing in the ground cumin, one tablespoon of the safflower, the black pepper, ground coriander, tomato purée and two teaspoons of salt. This book will weave Imad’s unique and compelling story with recipes that are inspired by his love of his two homes: Damascus and London. There are six books in that collection ranging from one on vegan and vegetarian dishes, another on barbeque and one on desserts.

In a taxi to a safer part of the city his family were caught up in a massive bombing and he was certain they were dead. Imad's Syrian Kitchen is a bustling tour through 90 traditional and adapted Syrian dishes that can be made in the comfort of your own home. Imad now runs an acclaimed restaurant in London, which was named GQ's "Best Breakthrough Restaurant 2022. Imad now runs an acclaimed restaurant in London, which was named GQ ’s ‘Best Breakthrough Restaurant 2022’.Since then I have eaten a field full of roast cauliflower in every permutation and didn’t really need anymore.