Read, Cook, Eat, Connect: Interlink’s Cookbooks

Since its origins, Interlinks mission is to publish important books by important writers from countries often underrepresented in the American literary landscape, in the hopes that we can begin to balance the unequal power structures that prioritize some voices over others, but also with the belief that reading these books fosters an interaction that enriches us all.

In this moment when we are all reflecting on imbalances in our society, we must consider the cultures and experiences behind the foods we love, and who is given the platform to represent them. As Interlink’s cookbook editor, it has been my great pleasure to focus on cookbooks that feature history, family stories, traditions, and location photography, in addition to their fantastic recipes. The books below are all deeply personal to their authors, who cook and write to represent their own cultures, honor their homelands, remember family members, share their countries and kitchens with strangers, and preserve their traditions for future generations.

Reading and cooking from these books not only enriches our tables, but gives us a personal encounter with the people and culture behind the food. Buying these books supports us and our writers, so that we can continue to publish these stories.

Thank you and stay well,
Leyla Moushabeck
Cookbook Editor

 CARPATHIA
Food from the Heart of Romania
by Irina Georgescu

I was immediately drawn to Irina Georgescu’s beautiful and thoughtful book. Though often overlooked here in the US, Romanian cuisine and culture is the result of a fascinating mixture of influences. Irina’s writing is friendly and knowledgeable, and her recipes are modern, colorful, and will quickly become favorites. Also of note is the richly evocative location photography.

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MOUNEH
Preserving Foods for the Lebanese Pantry
by Barbara Abdeni Massaad 

Through diligent research, stunning photography, personal stories, and simple instructions, Barbara Abdeni Massaad’s important book lovingly documents generations of traditional recipes and techniques, rarely written down. It is a delightful introduction to the key elements of the Lebanese kitchen, and offers a lifeline for future generations who wish to preserve Lebanese cultural and culinary identity.

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ETHIOPIA
Recipes and Traditions from the Horn of Africa
by Yohanis Gebreyesus

Winner of a 2020 James Beard Award, this absolutely beautiful book by Chef Yohanis Gebreyesus is not to be missed. He guides you through his wonderfully diverse country with knowledge and immense care, using recipes, history, regional traditions and flavors, and exquisite photography. I highly recommend it. 

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ASMA’S INDIAN KITCHEN
Home-Cooked Food Brought to You By Darjeeling Express
by Asma Khan

In this book, Chef Asma Khan, star of Netflix’s Chef’s Table, shares how food connected her with her home, heritage, activism, and ultimately, her adopted country. The recipes reflect her royal Mughlai ancestry and follow the route of the Darjeeling Express train from Bengal, through Calcutta, and along the foothills of the Himalayas to Hyderabad. Her warmth is evident on every page, so you feel you have been personally invited along for the journey. 

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Also of Note

   
 

 

 Leyla Moushabeck is Interlink’s long-time cookbook editor. She collected and edited The Immigrant Cookbook: Recipes that Make America Great, which was selected as one of the best cookbooks of the year by Martha Stewart Living, Food Network, the Village Voice, and Eat Your Books, and won the 2018 MGIP book award. In 2019, she was named as one of Business Insider‘s “Food 100: The coolest people in food and drink.” She is the daughter of Palestinian and British immigrants, and lives in Brooklyn, New York with her Colombian husband and their two sons.