Saveur The Way We Cook
Portraits From Around the World
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- USD 9.99
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- USD 9.99
Descripción editorial
From the editors of the award-winning magazine SAVEUR comes this breathtaking photographic chronicle of global cooking, The Way We Cook.
With an emphasis on heritage and tradition, home cooking, and real food that evokes flavors from around the world, this collection of lush culinary images, personal stories, and recipes conveys the inspiring ways that people feed themselves each day—and showcases the never-ending pleasure that’s derived from delicious food. It offers unprecedented access to home cooks and professionals in far-flung locales, creating the dishes that define who they are and where they’re from: a chef doling out Charleston, South Carolina’s finest pork chop; a family making fresh cheese in Zacatecas, Mexico; a mother and daughter preparing an elaborate meal in Riga, Latvia. Interspersed throughout are narratives that bring the visual odyssey to life.
This volume also includes an illustrated map that marks the destinations featured, plus 50 recipes for the dishes created by these subjects. Packed with lifestyle photography—especially vivid in this digital edition—and loads of personality, The Way We Cook serves up rich, satisfying photos and compelling stories that are defining and memorable.
PUBLISHERS WEEKLY
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.
