Breaking Bread : Recipes and Stories from Immigrant Kitchens

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  • Format: Paperback
  • Copyright: 2011-09-01
  • Publisher: Univ of California Pr

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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.

Author Biography

Lynne Anderson is Adjunct Professor of 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.

Table of Contents

Forewordp. xiii
Acknowledgmentsp. xv
Introductionp. I
Scooping The Memoriesp. 7
Dmitra's Lebanese Stuffed Grape Leaves, Hommus, Tabbouleh, and Pitap. 14
It's Like a Continuump. 23
Nezi's Cape Verdean Katxupa (Cachupa)p. 29
Add a Place at the Tablep. 33
Fausta's Italian Fettuccinip. 39
Foraging Together but Alonep. 43
Yulia's Russian Mushroom Casserolep. 49
A Savage Loves his own Shorep. 51
Barry's Irish Dinner: Baked Fillet of Sole, Mashed Potatoes, and Carrot-Parsnip Mashp. 58
Swapping Food on Sundaysp. 61
Johanne's Haitian Soup Joumoup. 66
Living the Culture every dayp. 69
Xotchil's Venezuelan Asado Negro, Insalata Repoyo, Plátanos, and Arepasp. 75
Eating Alonep. 81
Saida's Moroccan Couscousp. 86
Quiet in Americap. 89
Xiu Fen's Shanghai Fish and Vegetable Dinnerp. 95
Remembering Where You Startedp. 105
Roala's Greek Spanakopita and Dolmadesp. 111
Eating The Flagp. 117
Riqueldys and Magdani's Dominican Sancocho and Bollitop. 122
A Happy Straddlerp. 127
Soni's Indian Lamb Biriyani, Tali Machhi, Matur Paneer, Bhartha, Roti, and Halwap. 133
This is America?p. 145
Genevieve's Ghanaian Nkatekwan and Fufup. 151
More Relaxed but a Little Tiredp. 155
José's Mother's Salvadoran Quesadillap. 161
Bringing Good Things With Foodp. 163
Liz's Brazilian Peixadap. 170
Keeping the Connection Flowingp. 173
Aurora's Filipino Adobop. 179
Food, the Great Icebreakerp. 181
Yasie's Persian Kashk-o-Bedemjan and Kou Kou Sabzip. 188
Man in the Kitchenp. 193
Zady's Rice and Lili's Kedjenou and Aloko from Côte d'Ivoirep. 201
Part of You Goes into the Cookingp. 207
Patricia's Costa Rican Sopa and Dumplingsp. 213
Teaching Both Waysp. 219
Ha's Vietnamese Goi Cuon and Tuong Ngotp. 225
Preserving Homep. 229
Sehin's Ethiopian Yebeg Wotp. 235
Less Conservative Nowp. 241
Najia's Spicy Pakistani Dinner: Tandoori Chicken, Palou, Bhindi, Podina Chutney, Salad, and parathap. 248
It's Okay to be Differentp. 257
Tanisha's Panamanian Sorrel Drinkp. 265
Cooking Every Dayp. 267
Limya's Sudanese Mulukhiyahp. 273
Why Not Teach Them to Cook?p. 275
Beatriz's Guatemalan Tortillas con Frijoles y Quesop. 280
Table of Contents provided by Ingram. All Rights Reserved.

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