Third Culture Cooking is 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
cooks-inspired by her East African and South Asian roots the American suburban delights she
grew up eating and her international travels-is packed with unique and flavorful riffs. The
traditional foods of Zaynab's family are reflected here-from her grandmother's Baklava to her
sister-in-law's Biryani-as are her affectionate homages to the chain restaurants we love:
Fluffy cinnamon rolls that rival Cinnabon's Baskin Robbins-inspired 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.
