The Immigrant Cookbook

Recipes That Make America Great
Author: Leyla Moushabeck
Publisher: Interlink Books
ISBN: 9781566560382
Category: COOKING
Page: 224
View: 6150

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A diverse bounty of recipes by immigrant chefs from around the world. Fifty percent of the book's profits will be donated to the American Civil Liberties Union to help support the rights of immigrants in the United States. More than 42 million people living in the United States came here from other countries. Since its beginnings, America has been a haven for people seeking refuge from political or economic troubles, or simply those in search of adventure and prosperity in a land where opportunity is promised to all. These �migr�s, from every corner of the world, helped make America great long before the 2016 election. Along with their hopes and dreams, they brought valuable gifts: recipes from their homelands that transformed the way America eats. What would the Southwest be without its piquant green chili pepper sauces and stews, New York City without its iconic Jewish delis, Dearborn without its Arab eateries, or Louisiana without the Creole and Cajun flavors of its signature gumbos and jambalayas? Imagine an America without pizza or pad Thai, hummus or hot dogs, sushi or strudel'for most people, it wouldn't taste much like America at all. In these times of troubling anti-immigrant rhetoric, The Immigrant Cookbook: Recipes that Make America Great offers a culinary celebration of the many ethnic groups that have contributed to America's vibrant food culture. This beautifully photographed cookbook features appetizers, entrees, and desserts'some familiar favorites, some likely to be new encounters'by renowned chefs from Africa, Asia, Latin America, the Middle East, and Europe.

Breaking Bread

Recipes and Stories from Immigrant Kitchens
Author: Lynne Christy Anderson
Publisher: Univ of California Press
ISBN: 0520271432
Category: Cooking
Page: 304
View: 9692

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"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, Chez Panisse Restaurant "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 "Good ol' home cooking that's not chicken and apple pie. A feast of stories and flavors." Amy Tan, author of The Joy Luck Club and the Bone Setter's Daughter "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 "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 "In 25 deeply moving first-person accounts from a wide range of immigrant families, each one sensitively introduced by the author, Lynne Anderson takes us straight to the heart of our common humanity. Sharing food and stories are what bind us all across differences in time, space culture, gender and identity. Apart from being an important cultural document, Breaking Bread is a rich, wisdom-packed experience for the scholar, for the casual reader and for all cooks who demand more than just recipes."—Niloufer Ichaporia King, author of My Bombay Kitchen

Italian Immigrant Cooking


Author: Elodia Rigante
Publisher: JG Press
ISBN: 9781572153745
Category: Cooking, Italian
Page: 191
View: 8677

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With over 150 recipies, and 125 full color photographs, Elodia takes us to an era when the "old timers," those born in Italy but living in America, grew figs in their backyards and made wine in their basements, a time when her mother made pasta by hand on the kitchen table and picked fresh herbs from the kitchen garden to create traditional, aromatic, and mouth-watering meals.

97 Orchard

An Edible History of Five Immigrant Families in One New York Tenement
Author: Jane Ziegelman
Publisher: Harper Collins
ISBN: 0061288519
Category: History
Page: 272
View: 6552

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In 97 Orchard, Jane Ziegelman explores the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth century—a city within a city, where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life. Through the experiences of five families, all of them residents of 97 Orchard Street, Ziegelman takes readers on a vivid and unforgettable tour, from impossibly cramped tenement apartments, down dimly lit stairwells, beyond the front stoops where housewives congregated, and out into the hubbub of the dirty, teeming streets. Ziegelman shows how immigrant cooks brought their ingenuity to the daily task of feeding their families, preserving traditions from home but always ready to improvise. 97 Orchard lays bare the roots of our collective culinary heritage.

Civil War Recipes

Receipts from the Pages of Godey's Lady's Book
Author: Lily May Spaulding,John Spaulding
Publisher: University Press of Kentucky
ISBN: 0813146607
Category: Cooking
Page: 272
View: 323

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Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled ""receipts"") it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.

The Immigrant Cookbook


Author: Leyla Moushabeck
Publisher: N.A
ISBN: 9781780264585
Category:
Page: 208
View: 4792

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In these times of troubling anti-immigrant rhetoric, The Immigrant Cookbook offers a culinary celebration of the many ethnic groups that contribute to a vibrant food culture. This beautifully photographed cookbook features starters, soups, salads, mains, desserts, and side dishes - some familiar favourites, some likely to be new encounters - by immigrant chefs from Africa, Asia, Latin America, the Caribbean, the Middle East, Europe, and Australia.

The Immigrant Advantage

What We Can Learn from Newcomers to America about Health, Happiness and Hope
Author: Claudia Kolker
Publisher: Simon and Schuster
ISBN: 1416586830
Category: Social Science
Page: 256
View: 663

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From an award-winning journalist comes a fascinating exploration of the life-enhancing customs that immigrant groups have brought with them to the U.S. and of how Americans can improve their lives by adapting them.

Delicious El Salvador

Authentic Recipes for Traditonal Salvadoran Cooking
Author: Alicia Maher
Publisher: N.A
ISBN: 9780983980902
Category:
Page: 216
View: 8043

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Welcome to Delicious El Salvador, a new and exciting cookbook about authentic recipes for traditional Salvadoran home cooking. In this cookbook you will find over 75 authentic dishes passed down for centuries from generation to generation. Each recipe is clearly written with easy to follow instructions and accompanied by a stunning color photograph, shot on location in San Salvador. Your family and friends will love these fresh, delicious and authentic Salvadoran flavors. Delicious El Salvador is available in English and Spanish.

Season

Big Flavors, Beautiful Food
Author: Nik Sharma
Publisher: Chronicle Books
ISBN: 1452164215
Category: Cooking
Page: 272
View: 9639

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There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!

Pickled herring and pumpkin pie

a nineteenth-century cookbook for German immigrants to America
Author: Henriette Davidis
Publisher: German-Amer Cultural Society
ISBN: N.A
Category: Cooking
Page: 563
View: 5525

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Pickled Herring and Pumpkin Pie is the reprint of a best-selling nineteenth-century German cookbook that was adapted for Germans living in America. As several German-language editions were published in Milwaukee, the recipes and other information evolved considerably, and the book was eventually translated into English with the title Practical Cookbook. The result is a fascinating mix of recipes from Old and New Worlds, ranging from traditional German fare (see the Beef Rouladen) to very American dishes (try the version of Strawberry Shortcake) to frontier cuisine—how about some roasted beaver tails? In addition to such culinary delights, Pickled Herring and Pumpkin Pie offers a glimpse into life in a nineteenth-century immigrant household and how immigrants tried to preserve the old ways while adapting to a new environment. Features of the cookbook include advice on how to use such "new" ingredients as corn or equipment like the Dutch oven, and how to shop in America, grow a proper kitchen garden, preserve food, cook medicinal dishes, and entertain properly. Pickled Herring and Pumpkin Pie offers authentic immigrant recipes in their cultural, social, and historical context. It is a delightful resource for epicures with a historical bent as well as for those who enjoy learning more about the day-to-day life of their ancestors.

Feed the Resistance

Recipes + Ideas for Getting Involved
Author: Julia Turshen
Publisher: Chronicle Books
ISBN: 1452168431
Category: Cooking
Page: 143
View: 2754

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From favorite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism—with recipes. As the millions who marched in January 2017 demonstrated, activism is the new normal. When people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin by gathering around the table to talk and plan. These dishes foster community and provide sustenance for the mind and soul, including a dozen of the healthy, affordable recipes Turshen is known for, plus over 15 more recipes from a diverse range of celebrated chefs. With stimulating lists, extensive resources, and essays from activists in the worlds of food, politics, and social causes, Feed the Resistance is a must have handbook for anyone hoping to make a difference.

In Her Kitchen

Stories and Recipes from Grandmas Around the World
Author: Gabriele Galimberti
Publisher: Clarkson Potter
ISBN: 0804185565
Category: Cooking
Page: 248
View: 1334

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In a gorgeous keepsake volume based on the slideshow that captured the world’s attention, Gabriele Galimberti’s beautiful portraits of grandmothers from all over the world with their signature dishes stunningly illustrates the international language of food and family. On the eve of a photography trip around the world, Gabriele Galimberti sat down to dinner with his grandmother Marisa. As she had done so many times before, she prepared his favorite ravioli—a gesture of love and an expression of the traditions by which he had come to know her as a child. The care with which she prepared this meal, and the evident pride she took in her dish, led Gabriele to seek out grandmothers and their signature dishes in the sixty countries he visited. The kitchens he photographed illustrate both the diversity of world cuisine and the universal nature of a dish served up with generosity and love. At each woman’s table, Gabriele became a curious and hungry grandson, exploring new ingredients and gathering stories. These vibrant and intimate profiles and photographs pay homage to grandmothers and their cooking everywhere. From a Swedish housewife and her homemade lox and vegetables to a Zambian villager and her Roasted Spiced Chicken, this collection features a global palate: included are hand-stuffed empanadas from Argentina, twice-fried pork and vegetables from China, slow-roasted ratatouille from France, and a decadent toffee trifle from the United States. Taken together or bite by bite, In Her Kitchen taps into our collective affection for these cherished family members and the ways they return that affection. In Her Kitchen is an evocative, loving portrait of the power of food and family, no matter where in the world you sit down for dinner.

The Kefir Cookbook

An Ancient Healing Superfood for Modern Life, Recipes from My Family Table and Around the World
Author: Julie Smolyansky
Publisher: HarperCollins
ISBN: 0062651323
Category: Cooking
Page: 336
View: 6859

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A full-color, illustrated, and first-of-its-kind cookbook featuring more than 100 inventive, globally inspired recipes to cook and bake with kefir (pronounced keh-FEAR)—the popular probiotic and nutritious superfood, from the daughter of the immigrant couple who first introduced kefir to America who is now the CEO of their company, Lifeway Foods Inc. Derived from the Turkish word "keif" meaning "feeling good," kefir is a tart, tangy cultured milk that is low in sugar, lactose free, and an excellent source of protein, calcium, and B vitamins. Originating from a grain that dates back 2000 years to the Caucasus Mountains of Europe, it is also one of the most healthful natural foods available—scientifically shown to help boost immunity, improve gut health, build bone density, fight allergies, and aid the body’s natural detoxification. It’s no wonder kefir is quickly becoming a staple of daily diets— growing from a little-known regional treat into what the Huffington Post has called "the next Greek yogurt." In 1986, ten years after they emigrated from Kiev, Michael and Ludmila Smolyansky introduced kefir to America and created a food empire, Lifeway Foods, Inc., the top-selling kefir brand in the nation today. Now, their daughter Julie, Lifeway’s CEO, shows kefir lovers and those new to this exotic superfood how to incorporate it into every meal with The Kefir Cookbook. Bringing together treasured family stories of their early days in America and traditional recipes from behind the Iron Curtain with new family favorites, The Kefir Cookbook helps you add a dose of healthy goodness to everything you eat, from soups and dips to marinated meats and baked desserts. While kefir can be drunk straight from the bottle, whipped into smoothies, or used in parfaits and smoothie bowls, Julie reveals in more than 100 recipes how it can also be blended with your favorite comfort foods to add tang, boost creaminess, and elevate their nutritional properties. Try Huevos Rancheros with Kefir Crema for brunch, Raspberry Chocolate Chip Kefir Scones with coffee, Tomato Avocado Salmon Burgers with Tzatziki Dressing for lunch, Cod with Creamy Garlic Kefir Herb Sauce for dinner, and Red Velvet Cake for dessert. You can also whip up a batch of Chocolate Chip Zucchini Muffins for snacking (or giving), and much more. Practical, original, and delicious, many of the recipes use contemporary flavors and textures—think chia seeds, agave syrup, coconut oil, turmeric—which offer a delectable spin on classics. Julie also includes innovative substitutions for dishes that traditionally utilize other dairy products. Featuring a beautiful, sophisticated design using a cool, modern palette, The Kefir Cookbook is illustrated with inviting color photographs that will inspire you in the kitchen every day.

The New Kids

Big Dreams and Brave Journeys at a High School for Immigrant Teens
Author: Brooke Hauser
Publisher: Simon and Schuster
ISBN: 1439163308
Category: Social Science
Page: 336
View: 4387

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Some walked across deserts and mountains to get here. Others flew in on planes. One arrived after escaping in a suitcase. And some won’t say how they got here. These are “the new kids”: new to America and all the routines and rituals of an American high school, from lonely first days to prom. They attend the International High School at Prospect Heights in Brooklyn, which is like most high schools in some ways—its halls are filled with students gossiping, joking, flirting, and pushing the limits of the school’s dress code—but all of the students are recent immigrants learning English. Together, they come from more than forty-five countries and speak more than twenty-eight languages. A singular work of narrative journalism, The New Kids chronicles a year in the life of a remarkable group of these teenage newcomers—a multicultural mosaic that embodies what is truly amazing about America. Hauser’s unforgettable portraits include Jessica, kicked out of her father’s home just days after arriving from China; Ngawang, who spent twenty-four hours folded up in a small suitcase to escape from Tibet; Mohamed, a diamond miner’s son from Sierra Leone whose arrival in New York City is shrouded in mystery; Yasmeen, a recently orphaned Yemeni girl who is torn between pursuing college and marrying so that she can take care of her younger siblings; and Chit Su, a Burmese refugee who is the only person to speak her language in the entire school. The students in this modern-day Babel deal with enormous obstacles: traumas and wars in their countries of origin that haunt them, and pressures from their cultures to marry or to drop out and go to work. They aren’t just jostling for their places in the high school pecking order—they are carving out new lives for themselves in America. The New Kids is immersion reporting at its most compelling as Brooke Hauser takes us deep inside the dramas of five International High School students who are at once ordinary and extraordinaryin their separate paths to the American Dream. Readers will be rooting for these kids long after reading the stories of where they came from, how they got here, and where they are going next.

America The Great Cookbook


Author: Joe Yonan
Publisher: Simon and Schuster
ISBN: 1681882825
Category: Cooking
Page: 482
View: 4138

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"Inspired by The great New Zealand cookbook and The great Australian cookbook created by Blackwell and Ruth Limited/Thom Productions Limited"--Colophon.

Chefs, Drugs and Rock & Roll

How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
Author: Andrew Friedman
Publisher: HarperCollins
ISBN: 0062225871
Category: Cooking
Page: 480
View: 5666

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An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.

Eight Flavors

The Untold Story of American Cuisine
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753962
Category: Cooking
Page: 280
View: 8471

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This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman's own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat--ready to be devoured.--Adapted from book jacket.

Immigration Wars

Forging an American Solution
Author: Jeb Bush,Clint Bolick
Publisher: Simon and Schuster
ISBN: 1476713472
Category: Political Science
Page: 304
View: 8613

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The immigration debate has challenged our nation since its founding. But today, it divides Americans more stridently than ever, due to a chronic failure of national leadership by both parties. Here at last is an attainable resolution guided by two core principles: first, immigration is vital to America’s future; second, any enduring resolution must adhere to the rule of law. Unfortunately, current laws are so cumbersome and irrational that millions have circumvented them and entered the United States illegally, taxing our system to the breaking point. Jeb Bush and Clint Bolick contend there are other unique factors currently at play: America’s future population expansion will come solely from immigrants. And for the first time, the U.S. must compete with other countries for immigrant workers and their skills. In the first book to offer a practical, nonpartisan approach, Bush and Bolick propose a compelling six-point strategy for reworking our policies that begins with erasing all existing, outdated immigration structures and starting over. From there, Immigration Wars details their plan for advancing the national goals that immigration policy is supposed to achieve: build a demand-driven immigration system; increase states’ autonomy based on varying needs; reduce the significant physical risks and financial costs imposed by illegal immigration; unite Mexico and America in their common war against drug cartels; and educate aspiring citizens in our nation’s founding principles and why they still matter. Here too is a viable variation of the DREAM Act as a legal status for children brought here illegally, and sound strategies for the Republican Party to revitalize their ever-decreasing core constituency. With Immigration Wars as a beacon of hope, Americans can finally solidify a national identity that is based on a set of ideals enriched and reinvigorated by immigrants, most of whom fervently embrace our core values—family, faith, hard work, education, and patriotism.

The Juhu Beach Club Cookbook

Indian Spice, Oakland Soul
Author: Preeti Mistry,Sarah Henry
Publisher: Running Press
ISBN: 0762462469
Category: Cooking
Page: 288
View: 5664

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"What Preeti Mistry does on the page is as delicious and exciting as what she does in her restaurant." - Anthony Bourdain Vibrant and unexpected, The Juhu Beach Club Cookbook is a bold take on Indian food from Oakland-based James Beard Award nominee Preeti Mistry. Influenced by her background as a second-generation Indian -- born in London, raised across the US, now based in the Bay Area -- Preeti's irreverent style informs her personality and her food. This collection of street food, comfort classics, and restaurant favorites blends cuisines from across India with American influences to create irresistible combinations. Organized by feeling rather than course or season, with chapters like Masala Mashups, Farm Fresh, and Authentic? Hell Yeah, The Juhu Beach Club Cookbook weaves Preeti's culinary journey together with more than 100 bold, flavor-forward recipes to excite and inspire home cooks. Illustrated throughout with full-color photography and playful line art, this book captures the eclectic energy and wide-ranging influences of one of the West Coast's most up-and-coming chefs.