The words “cooking connects us” kick off global stories in James Oseland’s The Way We Cook ($39.95). Told in lush, full-color photography, we follow photo stories of home cooks, from a Nebraskan hog farm to Da Nang, Vietnam to experience the traditions and authentic recipes that celebrate how we gather and share food.
Fifty recipes accompany photo stories about people who celebrate culture and tradition through cooking, like the Sicilian family matriarch who prepares Easter dinner for her family in Ragusa, Italy. Or a food hawker who spends the early hours of the morning preparing khao soi, rice noodle soup garnished with pork and blanched greens, in Muang Sing, Laos. In Vissani, Greece, two friends carry dishes heaping with food to a hilltop for a picnic amid wildflowers. Recipes like Gujarati Cabbage from an Ahmedabad, India home cook, and Yogurt Cucumber from a northern Iranian family accompany the stories, and a beautifully illustrated map marks each destination.
James Oseland is the editor-in-chief of Saveur magazine, America’s most critically acclaimed food magazine. Under his editorship, the magazine has won more than 25 awards, including eight James Beard journalism awards, and an award for best single-topic issue from the American Society of Magazine Editors. James has been an editor at Vogue, Organic Style, Sassy, the Village Voice, and Mademoiselle.
