by Barbara Abdeni Massaad “Soup for Syria may be the most compelling cookbook ever created. Through her photographs and collected recipes, Barbara Massaad directly connects us with a people in dire need of our help. Just holding this book is nourishment for the soul.” —Jim Clancy, former CNN Correspondent and Anchor, awarded A.H. Boerma medal for coverage of food and hunger issues by F.A.O. (U.N. Food and Agriculture Organization) A BEAUTIFUL COOKBOOK TO BE CHERISHED FOR ITS LOOK, ITS CONTENT, AND THE CAUSE IT SUPPORTS The world has failed Syria's refugees and some of the world's wealthiest countries have turned their backs on this humanitarian disaster. Syria's neighbors-Lebanon, Jordan, Turkey, and Iraq-have together absorbed more that 3.8 million refugees. The need for food relief is great and growing. Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world. Contributors include: Mark Bittman, Anthony Bourdain, Alice Waters, Paula Wolfert, Yotam Ottolenghi, Claudia Roden, Greg Malouf, Ana Sortun, Sami Tamimi, Aglaia Kremezi, Carolyn Kumpe, Wendy Rahamut, Joe Barza, Sally Butcher, Troth Wells, Garrett Melkonian, Alexis Couquelet, Fernando Gomez, Jane Hughes, Nur Ilkin, Aline Kamakian, Sheilah Kaufman, and many others. • Celebrity chefs contribute favorite recipes to help feed Syrian refugees • Fabulous soups from around the world-from hearty winter warmers to chilled summer soups •Easy-to-follow instructions with stunning color photos throughout • Recipes made with no-fuss ingredients found in your local supermarket Profits from the sale of this cookbook will be donated to help fund food relief efforts to Syrian refugees. Our hope is that one day the refugees will be able to return to their country and rebuild their lives. For now, though, what we can do is listen to their pleas. Be part of this vital work of saving lives and help us deliver essential food items to the displaced refugees. Barbara Abdeni Massaad is a food writer, TV host, cookbook author, and a regular contributor to international cooking magazines. She is the author of Interlink's bestselling cookbook Man'oushe : Inside the Street Corner Lebanese Bakery. She won the the Gourmand Cookbook Award and the International Academy of Gastronomy Award for Mouneh: Preserving Foods for the Lebanese Pantry. Born in Beirut, Lebanon, she moved to Florida at a young age. She gained her real culinary experience while helping her father in their family-owned Lebanese restaurant Kebabs and Things. After moving back to Lebanon in 1988, and completing university there, she decided to pursue her passion for cooking. Determined to gain proper experience within the culinary world, Barbara trained with several renowned chefs at Lebanese, Italian, and French restaurants. She is also a founding member of Slow Food Beirut and an active participant in the International Slow Food movement. She lives in Beirut with her husband and three children. From the contributors to the project: “Soup is elemental, and it always makes sense, even when the world around us fails to.” —Anthony Bourdain "When I visited the Syrian refugees in Lebanon, I said to them: ‘Had I been a barber, I would have cut your hair for free. Because I am a cookbook writer and photographer, I am doing what I can do to help through my work.'" —Barbara Abdeni Massaad "Whether we are in times of crisis or times of peace, gathering family and friends together around the table and sharing food is one of the most powerful and life-affirming acts we can do. And there is nothing more comforting and nourishing than a bowl of warm soup." —Alice Waters “There is hope that this marvelous collection of soup recipes from chefs all over the world will remind us of those in Syria who have lost their homes and so much more. Let us all make soup to create some relief and provide more outreach to those that are in need.” —Ana Sortun “In Farsi, the word for chef is ash-paz—someone who is capable of making ash, or herb soup. The ash dishes of Iran are held very dearly, and the act of making them is often regarded as an act of love or dedication. I would like to think that as you make this recipe you will remember those who are in exile from Syria, who have no kitchen or soup pot or indeed anyone for whom or with whom to make soup.” —Sally Butcher "My hope is that this project is a success and the book helps to keep the plight of Syrian refugees in people's minds and that it will raise funds to alleviate their awful living conditions until their future is settled. Pasta e fasioi (Venetian dialect for ‘beans') is an old peasant dish in the Veneto. The soup varies from one city to another-wide tagliatelle are used in Vicenza, whole wheat noodles called bigoli in Verona, lasagne in Este and Padua, and thin fettuccine or small tubular pasta in other parts. I am so glad that it is part of this humanitarian project." —Claudia Roden "When I looked at the faces of those displaced children, all I could think of and see is the face of my own daughter. I immediately knew I had to help. If one child is helped because of this book and this recipe, then I have done my job as a chef, father, and human being." —Chris Borunda Publication Date: 2015 Hardcover: 208 pages, full color photos Publisher: Interlink Publishing Group Language: English ISBN: 978-1-56656-089-4
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