"Yasmin Khan is a historian of British India and Associate Professor of History at The University of Oxford. Born in 1977 to Pakistani and Anglo-Irish parents, she completed her doctorate at Oxford and currently researches in decolonisation, British migration histories, British Indian history, the Second World War and the End of Empire. Dr Khan's publications include The Great Partition: The Making of India and Pakistan (2007), which won the Gladstone Prize from the Royal Historical Society, and The Raj at War: A People's History of India's Second World War (2015). She has written for the Guardian newspaper, and appeared on Channel 4 News and BBC Radio.
'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