A Finalist for the 2022 James Beard Foundation Cookbook Award and the 2022 IACP Award (International) Longlisted for the 2022 Art of Eating Prize A New York Times Best Cookbook of 2021 • A Guardian Best Food Book of 2021 • A Simply Recipes Favorite Cookbook of 2021 • A WBUR Here & Now Favorite Cookbook of 2021 The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East. For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities. At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup. Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.

From Minnesota to Moscow — how to grow fresh figs in cold climates Growing Figs in Cold Climates is a complete, full-color, illustrated guide to organic methods for growing delicious figs in cold climates, well outside the traditional hot, arid home of this ancient fruiting tree. Coverage includes: Five methods for growing figs in cold climates including overwintering Cultivar selection for cool and cold climates Pruning techniques for a variety of methods of growing figs in cold climates Pest problems and solutions Harvesting, including ways to speed ripening, identify ripe fruit, and manage an overabundance Small-scale commercial fig production in cold climates. Fresh figs are juicy, full-bodied, and filled with a honey-sweet flavor, and because truly ripe figs are highly perishable, they are only available to those who grow their own. By choosing the right cultivars and techniques, figs can be grown across cool and cold growing zones of North America, Europe, and beyond, putting them within reach of almost every gardener. Easy and delicious — if you can grow a houseplant, you can grow a fig.

Explores the history of the fruit, from the role it played in the Crusades to the fig festivals of the modern world. Includes numerous recipes and countless facts, myths, and stories about the fig.

After being given two magical figs that make his dreams come true, Monsieur Bibot sees his plans for future wealth upset by his long-suffering dog.

'Food writing at its best, a moving and beautiful book' Nigella Lawson Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long-stood as a meeting point between Europe and the Middle East. Traveling by boat and land, Yasmin Khan traces recipes that have spread from the time of Ottoman rule, to the influence of recent refugee communities. At the kitchen table, she explores what borders and identity mean in an interconnected world. Featuring more than 80 delicious, easy-to-cook recipes that put vegetables centre stage and unite around thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini and include dishes such as tomato and za'atar salad, courgette and feta fritters, pumpkin and cardamom soup, and pomegranate and sumac chicken. Illustrated with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders. 'Once again, Yasmin Khan invites her readers to the table for both the dishes she serves and the stories she tells' Yotam Ottolenghi

An effortlessly artful blend of travel book, memoir, and affectionate portrait of a people Calabria is the toe of the boot that is Italy—a rugged peninsula where grapevines and fig and olive trees cling to the mountainsides during the scorching summers while the sea crashes against the cliffs on both coasts. Calabria is also a seedbed of Italian American culture; in North America, more people of Italian heritage trace their roots to Calabria than to almost any other region in Italy. Mark Rotella's Stolen Figs is a marvelous evocation of Calabria and Calabrians, whose way of life is largely untouched by the commerce that has made Tuscany and Umbria into international tourist redoubts. A grandson of Calabrian immigrants, Rotella persuades his father to visit the region for the first time in thirty years; once there, he meets Giuseppe, a postcard photographer who becomes his guide to all things Calabrian. As they travel around the region, Giuseppe initiates Rotella—and the reader—into its secrets: how to make soppressata and 'nduja, where to find hidden chapels and grottoes, and, of course, how to steal a fig without actually committing a crime. Stolen Figs is a model travelogue—at once charming and wise, and full of the earthy and unpretentious sense of life that, now as ever, characterizes Calabria and its people.

They are trees of life and trees of knowledge. They are wish-fulfillers rainforest royalty more precious than gold. They are the fig trees, and they have affected humanity in profound but little-known ways. Gods, Wasps, and Stranglers tells their amazing story.