As you’ll know by now, I am always on the hunt for a cookbook featuring an underrepresented food culture. I have a few Palestinian cookbooks, and I think it’s an area of food that’s come more into the spotlight over the past couple of years thanks to prominent bloggers, but I hadn’t realized until I heard an interview with Yasmin Khan, author of the recently released Zaitoun, how diverse the territory’s food cultures are. She discussed in particular how interesting and unique she found the food in Gaza, an area she wasn’t able to visit. But she worked with the author of The Gaza Kitchen, a book I already happened to own, to do her research and learn the region’s recipes. The Gaza Kitchen has become one of my favorite books.
