There’s never been a better time for silent protest in the form of comfort cooking! Food writer and cookbook editor Leyla Moushabeck documents the culinary contributions of America’s formidable immigrant community. Our collective palate has never been richer or more robust, and we owe it all to those who came from abroad. Dive into this dense tapestry of deliciousness, and start with Japanese chef John Sugimura’s cured seared salmon on rice.

At least $5 from the sale of each book will be donated to the ACLU to support the immigrants’ rights project.

Reprinted with permission from The Immigrant Cookbook: Recipes That Make America Great