Breaking bread : recipes and stories from immigrant kitchens
Author(s)
Bibliographic Information
Breaking bread : recipes and stories from immigrant kitchens
(California studies in food and culture, 29)
University of California Press, c2010
- : pbk
Available at 1 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Description and Table of Contents
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.
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, Platanos, 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 Jose'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 Cote 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
by "Nielsen BookData"