Breaking Bread: Recipes and Stories from Immigrant Kitchens / Edition 1

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Overview


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.
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Editorial Reviews

Shelf Awareness

“Food powerfully evokes a past, a place left behind, and can bind a family, new or old, beautifully. Anderson gives voice to that.”
Boston Globe

“(Immigrants) voices come alive in the collection, allowing them to share their heritage. “
Seattle Times - Michele Kayal

“Stories about the power of food to recall a lost world for those who have left much behind. “
La Cucina Italiana

“Delves into the wealth of immigrant cuisine here, with personal stories and recipes from immigrants from 25 countries.”
Serious Eats

"Anderson's book provides a warm, insightful look to a household's most meaningful room—the kitchen."
Library Journal
A chef and ESL adjunct professor at Boston College and Bunker Hill Community College, Anderson continues the intention of the series to "broaden the audience for serious scholarship" by examining connections between food and culture. Combining two popular genres, memoirs and cookbooks, she focuses on the stories and recipes of immigrants in the Boston area. Each chapter tells one person's experience acclimating to life in America, partially in the author's words and partially in their own, and ends with recipes selected by the cooks. Some of the recipes are familiar, e.g., Roula's Greek Spanakopita and Dolmades and Saida's Moroccan Couscous. Other featured cuisines may not be as well known to readers, such as Genevieve's Ghanaian Nkatekwan and Fufu (chicken soup with plantain flour dumplings). The recipes are not hard to follow and mostly include common ingredients or substitutions. VERDICT Recommended but not essential for readers interested in world cuisine or memoirs.—Kimberly Bartosz, Univ. of Wisconsin-Parkside, Kenosha
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Product Details

  • ISBN-13: 9780520262577
  • Publisher: University of California Press
  • Publication date: 6/1/2010
  • Series: California Studies in Food and Culture Series
  • Edition number: 1
  • Pages: 304
  • Sales rank: 1,430,695
  • Product dimensions: 6.20 (w) x 9.10 (h) x 1.10 (d)

Meet the Author


Lynne Anderson is Adjunct Professor at Boston College and Bunker Hill Community College. Before teaching, she worked as a chef in restaurants around the Boston area. Robin Radin has exhibited her photographs nationally. In 2003, she was awarded the Massachusetts Cultural Council Artist Grant in Photography.
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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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Sort by: Showing all of 2 Customer Reviews
  • Posted September 9, 2010

    loved it!

    This book is great! the food is delicious,my favorite was the scallion pancakes!( they taste great with soy sauce). This book tells a great story of immigrants traditions around food, wether a funny story or sad story, the stories were all great! you should deffinitely get this book!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 16, 2011

    No text was provided for this review.

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