We come to know the world through talking to people and when we’re lucky, getting to hear the stories that have come to define their lives. And when we’re luckier still, we get to eat their food. When those dishes are made by the wise women of the world, we know we have found something truly special. No exaggeration, this is more than a cookbook.
From the introduction:
“In Bibi’s Kitchen is not about what is new and next. It’s about sustaining a cultural legacy and seeing how food and recipes keep cultures intact, whether those cultures stay in the same place or are displaced. By celebrating bibis and their cooking, we aim to use food as a way to honor the matriarchs of numerous families and countries. And this isn’t just any old book with fun ideas of what to make for dinner (though you should make the recipes—they’re great!). It’s also a collection of stories about war, loss, migration, refuge, and sanctuary. It’s a book about families and their connections to home.”
About the authors:
Hawa Hassan is the founder and CEO of Basbaas Sauce, a line of condiments inspired by her country of origin, Somalia. Hawa and her brand have been featured in Forbes, the New York Times, the Observer, Grub Street, Vogue, The Cut, Eater, and more.
Julia Turshen is the bestselling author of Now and Again; Feed the Resistance, named one of the best cookbooks of the year by Eater, and Small Victories, which was named one of the best cookbooks of the year by the New York Times and NPR. She is the founder of Equity At The Table (EATT), an inclusive digital directory of women and non-binary individuals in food.
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