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- DescriptionThrough 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, Filipi 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 BiographyLynne 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.
- Author(s)Lynne Christy Anderson
- PublisherUniversity of California Press
- Date of Publication23/08/2011
- SubjectFood & Drink: General
- Series TitleCalifornia Studies in Food and Culture
- Series Part/Volume Number29
- Place of PublicationBerkerley
- Country of PublicationUnited States
- ImprintUniversity of California Press
- Content Note34 b/w photographs
- Weight472 g
- Width152 mm
- Height229 mm
- Spine19 mm
- Foreword byCorby Kummer
- Format DetailsTrade paperback (US)
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