Yasmin Khan Boeken

The story features a humorous encounter with a giant ogre whose imposing physique wreaks havoc in the forest. Moira's initial amusement quickly turns to concern as she notices the unpleasant odor emanating from the creature. This blend of humor and tension sets the stage for an adventure filled with unexpected encounters and challenges, highlighting the contrast between the ogre's intimidating presence and Moira's reactions.

A New Yorker, Guardian, BookRiot, Kitchn, KCRW, and Literary Hub Best Cookbook of the Year A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography. Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

Focusing on fresh greens and herbs, this collection showcases vegetarian and often vegan recipes inspired by Yasmin Khan's Pakistani and Iranian heritage. Each dish emphasizes the use of plants, with chapters featuring mezze, seasonal soups, and desserts. Notable recipes include tofu shakshuka, peach and feta salad, and Persian saffron rice pudding. The book invites readers into Khan's vibrant kitchen, celebrating the nourishing power of plants while blending culinary traditions from her travels and family.

Focusing on the bravery and resilience of individuals during the Second World War, this collection reveals the untold stories of spies, resistance fighters, war reporters, and soldiers from the British Empire. Aimed at children aged eight and over, it highlights the extraordinary contributions of these heroes in the Allied war effort, showcasing their courage and the significant roles they played in shaping history.

The Second World War was not fought by Britain alone. India produced the largest volunteer army in world history: over 2 million men. In this book, we hear the myriad voices of ordinary Indian people, from the first Indian to win the Victoria Cross, the nurses in Indian General Hospitals to labourers and their families in remote villages.

"Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country"--Publisher's description

'Brilliant... a biting critique of the orientalist, gender and class attitudes that shape Britain today. I loved it.' Preti Taneja It was supposed to be the trip of a lifetime: the open road, London to Kathmandu, just three young people looking for adventure. No one could have predicted the way it ended, and for fifty years the truth has been buried. But now, Joyce is ready to tell her story. London, 1970. Fresh out of a dead-end job, Joyce answers an ad in the local paper: Kathmandu by van, leave August. Share petrol and costs. Joyce is desperate to escape life in suburbia, and aristocrat Freddie looks like he can show her a wild time. Together with Anton, Freddie's best friend from boarding school, they embark on the overland trail from London to Kathmandu in a beaten-up old Land Rover. But as they cross the borders into Asia, Freddie can't outrun his family's history, leading to devastating consequences for everyone.Overland is a novel about youth, privilege, class and the sharp echoes of British imperialism from one of the most exciting new voices in literary fiction.

With well-chosen words and gentle images, this book tells the story of what happened in the desert city of Mecca in the Year of the Elephant, more than 1400 years ago: The Birth of the Prophet Muhammad, told according to authentic traditions. A unique reading pleasure and a great visual experience for the whole family.

"This new edition of Yasmin Khan's reappraisal of the tumultuous India-Pakistan Partition features an introduction reflecting on the latest research and on ways in which commemoration of the Partition has changed, and considers the Partition in light of the current refugee crisis. Reviews of the first edition: 'A riveting book on this terrible story'--The Economist; 'Unsparing. Provocative and painful'--The Times (London); 'Many histories of Partition focus solely on the elite policy makers. Yasmin Khan's empathetic account gives a great insight into the hopes, dreams, and fears of the millions affected by it'--Owen Bennett Jones, BBC"--Provided by publisher

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.