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
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.
Francine Prose is the author of more than 20 books including The New York Times bestseller Reading Like A Writer. Her most recent is a novel, My New American Life. Her essay on "Faith and Bacon" in SAVEUR received the M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation in 2010. She is a Distinguished Visiting Writer at Bard College.
Since its founding in 1994, SAVEUR magazine has provided vivid and unprecedented access to the world's cuisines, telling the stories of authentic meals and the cooks behind them through impeccable photography, faithfully reproduced recipes, and expertly crafted articles from the world's most celebrated food writers. SAVEUR's editors are passionate about the stories behind the meals, be they classic dishes known to all, or obscure traditions worth sharing with the world. They understand each ingredient, each person, each meal, has undergone a special journey and this knowledge is at the root of every article and image in SAVEUR. Cherished by travel enthusiasts, home cooks, and professional chefs, and culinary adventurers alike, SAVEUR is the magazine of choice for people who experience the world food-first, whether they're slurping noodles from a street cart in Vietnam, or savoring the pleasures of a three-star meal in Paris. Honoring both the humble and the elevated, spontaneous meals and those that take days to prepare, every issue of SAVEUR is a celebration of real food made by real people.