Breaking Bread
Recipes and Stories from Immigrant Kitchens
Series: California Studies in Food and Culture;
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33 920 Ft
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Product details:
- Edition number 1
- Publisher University of California Press
- Date of Publication 21 May 2010
- ISBN 9780520262577
- Binding Hardback
- No. of pages304 pages
- Size 234x158x22 mm
- Weight 708 g
- Language English 0
Categories
Long description:
Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves--this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind. The enticing, easy-to-prepare recipes feature specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. Together with Robin Radin's beautiful photographs, these stories and recipes will inspire cooks of all levels to explore new traditions while perhaps rediscovering their own culinary roots.
"Food powerfully evokes a past, a place left behind, and can bind a family, new or old, beautifully. Anderson gives voice to that."--Shelf Awareness
Table of Contents:
Contents
Foreword Corby Kummer
Acknowledgments
Introduction
Scooping the Memories
Dmitra's Lebanese Stuffed Grape Leaves, Hommus, Tabbouleh, and Pita
It's Like a Continuum
Nezi's Cape Verdean Katxupa (Cachupa)
Add a Place at the Table
Fausta's Italian Fettuccini
Foraging Together but Alone
Yulia's Russian Mushroom Casserole
A Savage Loves His Own Shore
Barry's Irish Dinner: Baked Fillet of Sole, Mashed Potatoes, and Carrot-Parsnip Mash
Swapping Food on Sundays
Johanne's Haitian Soup Joumou
Living the Culture Every Day
Xotchil's Venezuelan Asado Negro, Insalata Repoyo, Plátanos, and Arepas
Eating Alone
Saida's Moroccan Couscous
Quiet in America
Xiu Fen's Shanghai Fish and Vegetable Dinner
Remembering Where You Started
Roula's Greek Spanakopita and Dolmades
Eating the Flag
Riqueldys and Magdani's Dominican Sancocho and Bollito
A Happy Straddler
Soni's Indian Lamb Biriyani, Tali Machhi, Matur Paneer, Bhartha, Roti, and Halwa
This Is America?
Genevieve's Ghanaian Nkatekwan and Fufu
More Relaxed but a Little Tired
José's Mother's Salvadoran Quesadilla
Bringing Good Things with Food
Liz's Brazilian Peixada
Keeping the Connection Flowing
Aurora's Filipino Adobo
Food, the Great Icebreaker
Yasie's Persian Kashk-o-Bedemjan and Kou Kou Sabzi
Man in the Kitchen
Zady's Rice and Lili's Kedjenou and Aloko from Côte d'Ivoire
Part of You Goes into the Cooking
Patricia's Costa Rican Sopa and Dumplings
Teaching Both Ways
Ha's Vietnamese Goi Cuon and Tuong Ngot
Preserving Home
Sehin's Ethiopian Yebeg Wot
Less Conservative Now
Najia's Spicy Pakistani Dinner: Tandoori Chicken, Palou, Bhindi, Podina Chutney, Salad, and Paratha
It's Okay to Be Different
Tanisha's Panamanian Sorrel Drink
Cooking Every Day
Limya's Sudanese Mulukhiyah
Why Not Teach Them to Cook?
Beatriz's Guatemalan Tortillas con Frijoles y Queso
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