Writing in his late teens and early twenties, Sāmī ‘Amr gave his diary an apt subtitle: The Battle of Life, encapsulating both the political climate of Palestine in the waning years of the British Mandate as well as the contrasting joys and troubles of family life. Now translated from the Arabic, Sāmī's diary represents a rare artifact of turbulent change in the Middle East.

Written over four years, these ruminations of a young man from Hebron brim with revelations about daily life against a backdrop of tremendous transition. Describing the public and the private, the modern and the traditional, Sāmī muses on relationships, his station in life, and other universal experiences while sharing numerous details about a pivotal moment in Palestine's modern history. Making these never-before-published reflections available in translation, Kimberly Katz also provides illuminating context for Sāmī's words, laying out biographical details of Sāmī, who kept his diary private for close to sixty years. One of a limited number of Palestinian diaries available to English-language readers, the diary of Sāmī ‘Amr bridges significant chasms in our understanding of Middle Eastern, and particularly Palestinian, history.

Winner, James Beard Foundation Best Cookbook of the Year Award, 2015
James Beard Foundation Best International Cookbook Award, 2015
The Art of Eating Prize for Best Food Book of the Year, 2015

The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders.

An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it’s savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares “the people’s food”at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula’s three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region’s people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.