Third Culture Cooking

Third Culture Cookingis American Cooking: Multicultural, borrowing from our parents and their parents homes, melding the old with the new, and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks.

The food that author Zaynab Issa cooksinspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travelsis packed with unique and flavorful riffs. The traditional foods of Zaynabs family are reflected herefrom her grandmothers Baklava to her sister-in-laws Biryanias are her affectionate homages to the chain restaurants we love: Fluffy cinnamon rolls that rival Cinnabons, Baskin Robbinsinspired almond fudge squares, and an artichoke dip that recalls TGiF delights that will make you want to stay in. The mix of ingredients and styles, influences and techniques is spectacularly, distinctly, uniquely American: perfect for curious, modern cooks hungry for exciting food.These are bold flavors and new classics for the next generation of cooks.