Breaking Bread: Recipes and Stories from Immigrant Kitchens(29 California Studies in Food and Culture)

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

About 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.

Review :
"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 "(Immigrants) voices come alive in the collection, allowing them to share their heritage. " Boston Globe "Stories about the power of food to recall a lost world for those who have left much behind. " -- Michele Kayal, Ap Seattle Times "Delves into the wealth of immigrant cuisine here, with personal stories and recipes from immigrants from 25 countries." La Cucina Italiana "Anderson's book provides a warm, insightful look to a household's most meaningful room-the kitchen." Serious Eats