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The guest talked about her newly released cookbook that gathers family recipes and dishes from travels across the Middle East and Eastern Europe, positioning it as a celebration of cultural heritage and food.
Previtt grew up in a small town in Ohio, eating almost exclusively homecooked Lebanese dishes that were passed down from her greatgrandparents who immigrated to the U.S. But as she writes in her new c...
— Episode: Restaurateur Rose Previte's Lessons Lear...
Episode: Restaurateur Rose Previte's Lessons Learned From A...
The guest talked about her newly released cookbook that gathers family recipes and dishes from travels across the Middle East and Eastern Europe, positioning it as a celebration of cultural heritage and food.
Previtt grew up in a small town in Ohio, eating almost exclusively homecooked Lebanese dishes that were passed down from her greatgrandparents who immigrated to the U.S. But as she writes in her new cookbook, My Don, Recipes from Lebanon and Beyond, it took a lifechanging move to Russia for her to discover that following in her family's footsteps was her calling.
In her new cookbook, which Bon Appetit recently named one of the best cookbooks of the year, Previtt shares some of her family's triedandtrue recipes as well as recipes from home cooks throughout the Middle East and Eastern Europe.
Her new cookbook is called My Don, Recipes from Lebanon and Beyond.
Like there's a recipe in your book for something really simple, tomato cucumber salad. ... In fact, our bread in the recipes in the book is the flatbread that we use at Maidan. People always try to call it like pita or naan and I'm like no, no, no, no. Those are different and we actually don't title it. We just call it flatbread because the recipe was inspired by multiple places.