Connecting Food, Family, and Culture Lynne Christy Anderson
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Breaking Bread Recipes and Stories from Immigrant Kitchens California Studies in Food and Culture, 29 Buy It On Amazon! Follow me on…
	PRAISE FOR BREAKING BREAD "Breaking Bread throws open a delightful window on the immigrant kitchen in America, capturing the voices, traditions and—yes!—recipes of a couple dozen different food cultures in a single volume."—Michael Pollan, author of The Omnivore's Dilemma and In Defense of Food “Lynne Anderson’s portraits of recent immigrant families capture a crucial truth about how real food connects us to our culture, our memories, and to one another. This is an important book.”—Alice Waters, author of Chez Panisse Cooking “A Feast of stories and flavors. Good ol’ home cooking that’s not chicken and apple pie.”—Amy Tan, author of The Joy Luck Club about this book is hearing about this book is hearing "What's so lovely to me about this book is hearing the actual voices of the people and the unpredictable way their conversations about food capture life issues and truths that extend far beyond the kitchen. More than ever it seems critical to be finding and celebrating what we have in common and the connections between people."—Nikki Silva, co-author of Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters "Everyone loves talking about food. In this remarkable book, Lynne Anderson lets recent immigrants to America speak in their own words about the foods they most loved from their homelands. Her cook-storytellers use recipes for cherished foods as a way to recall childhood memories, the events that caused them to emigrate, and their efforts to assimilate—the bitter along with the sweet. For a delicious introduction to the immigrant experience in America, I can't think of a better starting point than Breaking Bread." —Marion Nestle, author of What to Eat and Food Politics						ABOUT Breaking Bread Ø PRAISE PHOTOS FAQs PRESS GLIMPSE INSIDE FORWARD by Corby Kummer TABLE OF CONTENTS SCOOPING THE MEMORIES: Dmitra’s Lebanese Stuffed Grape Leaves, Hommus, Tabouleh, and Pita IT’S LIKE A CONTINUUM Nezi’s Cape Verdean Cachupa MAN IN THE KITCHEN: Zady’s Rice and Lili’s Kedjenou and Aloko from Cote d’Ivoire
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