To Learn About the Foods of the Banned Countries, Open These Books

In the wake of last week's presidential directive, chef and cookbook author Liz Prueitt and Omnivore Books' Celia Sack reminded us of one small way we can learn about those who live, come from, and identify with the targeted parts of the world: Take a look at your cookbook collection.

Here are their recommendations for cookbooks that offer teachings on and recipes from particular countries and regions affected by last week's directives, along with a few books from our own list. The selection below is a jumping-off point (rather than an exhaustive syllabus); please add your suggestions to the comments below!

• Saffron Tales by Yasmin Khan
  A love letter to modern-day Iran, with recipes and stories from the country's home kitchens.
• Iraqi Family Cookbook by Kay Karim
  An introduction to Iraq's cuisine, culture, and history by way of 150 recipes from the author's family and all regions of the country.
• The Aleppo Cookbook by Marlene Matar
  A comprehensive guide to one of the world's most vibrant, ancient food cities, from an esteemed chef and cooking teacher.
• Aromas of Aleppo by Poopa Dweck
  An ode to centuries-old Aleppian Jewish food traditions, from a first-generation Syrian-Jewish American.
• Persiana by Sabrina Ghayour
  A guide to Persian home cooking from self-taught cook, food writer, and supper club host Sabrina Ghayour.
• Sirocco by Sabrina Ghayour
  Consider this a booster pack to Persiana, with more modern Persian recipes from Ghayour.
• Tastes of Africa by Justice Kamanga
  A sweeping look at the indigenous and more modern cuisines across Africa.
• Taste of Persia by Naomi Duguid
  World traveler Duguid uses the region's shared culinary traditions to draw connections between, tell stories about, and share recipes from Iran, Armenia, Azerbaijan, Georgia, and Kurdistan.
• Moro: The Cookbook by Sam and Sam Clark
  Dishes from London's Moro restaurant, where flavors and ingredients are drawn largely from Spain and the Muslim Mediterranean, regions inextricably linked during the Moors' 700-year occupation.
• The Art of Syrian Cookery by Helen Corey
  A collection of 240 Syrian and Lebanese recipes, with historical background, that were passed down between the women of the author's family for generations.
• Medieval Cuisine of the Islamic World by Lilia Zaouali
  As much history book as cookbook, this work features recipes drawn from medieval sources along with contemporary creations that evoke those same flavors.
• Africa News Cookbook by Tami Hultman
  Published originally by Africa News, a North Carolina-based educational news agency, this 1986 book includes recipes that span the continent (and offers substitution suggestions for non-African kitchens).
• Saha by Greg and Lucy Malouf
  A chronicle of world-renowned chef Greg Malouf's month-long journey to document the culinary history of his Lebanese family, from neighboring Iran to the mediterranean to North Africa.
• New Persian Kitchen by Louisa Shafia
  Shafia adapts the classic Iranian flavors and ingredients she grew up with to fit her current cooking style: vegetable focused and seasonally driven.
• Day of Honey by Annia Ciezadlo
  An American Book Award-winning book—part memoir, part reportage—on civilian life (and food) amidst war in Baghdad and Beiruit.
• The New Book of Middle Eastern Food by Claudia Roden
  An expanded and updated version of 1972 Book of Middle Eastern Food, this edition includes over 800 recipes that reflect the always-shifting food landscape of the Middle East and that draw on Iranian, Arab, Turkish, and Northern African traditions.
• Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. by Itamar Srulovich and Sarit Packer
  Sweet and savory Middle Eastern baked goods from London's tiny (and highly touted) Honey & Co. restaurant.
• Soul of a New Cuisine by Marcus Samuelsson
  Chef Marcus Samuelsson returns to Ethiopia, the country where he was born, and sets off traveling all over the huge continent, sharing 200 recipes— both original creations and traditional dishes—along the way, from Zanzibar to Nigeria.
• Afro-Vegan by Bryant Terry
  From food justice activist and chef Bryant Terry, a collection of over vegan 100 recipes using the staple ingredients and foundational flavors of the African Diaspora.
• The Africa Cookbook by Jessica B. Harris
  African Diaspora and foodways expert Jessica B. Harris' book includes over 200 contemporary and traditional recipes from Sudan to Algeria, demonstrating the vastness of the African continent, its rich history, and the diversity and scope of its cooking styles.
• The Food of Oman by Felicia Campbell
  Though the country itself is small, the culinary diversity of Oman reflects a food history routed in Bedouin culture and shaped by Arab sea voyagers and the East African, Persian, Asian flavors they carried. (Oman is not on the banned list, but its cuisine is heavily influenced by Yemen.)
• The Hot Bread Kitchen Cookbook
  New York's Hot Bread Kitchen employs low-income women, many of whom are recent immigrants, who share recipes for the breads they grew up eating, like Mexican concha and Persian nan-e barbari.

While not on the list of countries affected by Friday's executive order, we also wanted to include some books on Mexican cooking in response to President Trump's plan to build a wall along the border. Here are just a few:

• Eat Mexico by Lesly Téllez
  Recipes from Mexico's street vendors, markets, and homestyle restaurants.
• Truly Mexican by Roberto Santibañez and JJ Goode
  Chef Santibañez's book takes readers through the foundational sauces of Mexican cooking: moles, adobos, guacamoles, salsas, and pipianes.
• The Essential Cuisines of Mexico by Diana Kennedy
  The comprehensive guide to Mexican cooking, from one of the most respected authorities on the subject (her carnitas are genius).

To learn more about some of the mentioned books, follow the links here:

On Traveling Alone, Packing, and Persia with Author-Explorer Naomi Duguid

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The 5 Cookbooks Louisa Shafia is Cooking from Right Now

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How to Make Chapatis with Hot Bread Kitchen

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Soup for Syria, or How Our Favorite Comfort Food Is Trying Hard to Do Good

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What to Cook First from The Food of Oman by Felicia Campbell

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"Problem Solving Nuts" for Shab-e-Yalda, the Longest, Darkest Night

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Diana Kennedy's Scrambled Ricotta

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Diana Kennedy's Carnitas

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Guacamole Gets Even Better, Thanks to This Genius Move

Read Article

5 Reasons the Food in Mexico City is More Than Just Tacos

Read Article

What did we miss? Add more "required reading" to the comments below.