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The Way We Cook: Portraits from Around the Worldby James Oseland
Synopses & Reviews
From the editors of the definitive culinary—and culinary-travel—magazine, this lavishly photographed and narrative book illuminates and celebrates the stories, recipes, and places of home cooks around the world.
From the editors of the award-winning magazine SAVEUR comes a breathtaking photographic chronicle of global cooking, The Way We Cook. This collection of lush culinary images conveys the inspiring ways that people feed themselves each day. The unique compilation has been selected from hundreds of thousands of photos taken during more than a decade of international reporting. These images offer unprecedented access to home cooks and professionals in far-flung locales, who create the dishes that define who they are and where they're from. Within these pages are a chef doling out Charleston, South Carolina's finest fried pork chop; a family making fresh cheese in Zacatecas, Mexico; a mother and daughter preparing an elaborate meal in Riga, Latvia. Interspersed throughout are the stories that bring this visual odyssey to life. This rich volume also presents an illustrated map that marks the destinations featured in these pages, as well as 50 recipes for those dishes from these subjects. Each moment captured by SAVEUR's contributing photographers - Landon Nordeman, Penny De Los Santos, Andre Baranowski, Ariana Lindquist, Todd Coleman, and others - demonstrates the never-ending pleasure that's derived from delicious food.
"Saveur magazine has been documenting the culinary scene since 1994, producing some of the most mouth-watering food photography ever published. Editor-in-chief Oseland and his crew culled through 275,000 such photos, including some outtakes that never appeared in print, and settled upon a collection of a couple hundred or so, taken by 15 photographers. Added to the mix are a handful of short essays from past issues and an end chapter with 50 succinct recipes. The work shows off the global diversity of cooking, and many photos jump off of the page, such as the closeup of a pair of soiled hands grasping a bunch of green, unripe walnuts, and one of a child hypnotized by a display of pastries in Vienna The recipe choices reflect the book's international scope with a broad diversity of main dishes, sides, and desserts. One could easily design a meal, for example, featuring stuffed eggplant from Greece, avocado-mango salad from Senegal, and ricotta and coffee mousse from Calabria. (Nov.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
Visually captivating, this stunning book is a photo journal of home cooks in their kitchens. Through arresting scenic photography, personal stories, and authentic recipes, see how individuals in different places cherish and celebrate cooking and eating. Giftable, inspirational, and educational, this title, which takes a "Day in the Life of"-approach to everyday eating around the world, will appeal to home cooks, culinary experts, and armchair travelers alike, not to mention anyone who experiences the world through food first.
About the Author
James Oseland is the Editor-in-Chief of SAVEUR. Under his stewardship, the magazine has received more than 25 awards, including five James Beard Awards and an award for best single-topic issue from the American Society of Magazine Editors. He is the author of SAVEUR The New Comfort Food: Home Cooking from Around the World and the James Beard Award-winning cookbook Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore, which was named one of the best books of 2006 by Time Asia, the New York Times, Good Morning America, and others. Oseland is also a judge on the Bravo television show Top Chef Masters. He lives in New York City.
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Arts and Entertainment » Photography » Anthologies and History