Dimensions: 272 pages, 9.5 × 10 × 1.3 in
Published: November 6, 2012
Publisher: Weldon Owen
The following ISBNs are associated with this title:
ISBN - 10: 1616284404
ISBN - 13: 9781616284404
From the Publisher
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.
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. 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 sharin