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About this product Product Information Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves--this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world.

Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind.

Breaking Bread: Recipes and Stories from Immigrant Kitchens

The enticing, easy-to-prepare recipes feature specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. Together with Robin Radin's beautiful photographs, these stories and recipes will inspire cooks of all levels to explore new traditions while perhaps rediscovering their own culinary roots.

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The evening was prompted by Lynne Christy Anderson, director of English Language Learning, who was hoping to provide some comfort to her international students, many of whom were experiencing fears in the aftermath of President Trump's newly issued executive order on immigration and travel ban. Approaching BC Dining was a natural for Anderson, author of Breaking Bread: Recipes and Stories from Immigrant Kitchens , a book born of her interest in the intersection between language, culture, identity, and food.

A cooking workshop, she thought, would bring students together to celebrate Syrian culture, providing a bright spot for them during uncertain times.

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Five stations lined the room, each complete with fresh ingredients and cooking equipment, and each dedicated to the preparation of a different part of the meal. The attendees were randomly assigned to groups.


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  • We worked together to delegate tasks, which included chopping vegetables, crushing cloves of garlic, and breaking apart pita. As we cooked, I got to know a bit about each person in my group—where they came from, what they do at BC, and why they chose to attend the event.

    Breaking Bread: Recipes and Stories from Immigrant Kitchens

    I also got to learn a bit from Chef Bailey, who has an extensive background with Syrian food from his training, about traditional elements that make up many Syrian dishes. After about forty-five minutes of work, we compiled our respective parts of the Fattoush and our creation, a bright medley of fresh produce and buttery pita, was finally ready to eat. Chef Bailey had prepared several dishes in the kitchen before the event started, making for a Syrian feast that lined an entire banquet table.

    In addition to the Ottolenghi Fattoush, the array included Dukkah a Syrian seed-based spice blend; each attendee went home with a small container to incorporate into his or her own cooking ; Za'atar spice mix; Za'atar spice-rubbed chicken served with garlic toum; shorbit adas red lentil soup ; labneh yogurt cheese with fresh vegetables; hummus; homemade pita from a recipe adapted from Anderson's Breaking Bread ; baklava, and ghraybeh Syrian sugar cookies.

    Before the hungry amateur chefs ate, Syrian student Joseph Nano, a freshman in the Morrissey College of Arts and Sciences, spoke to the group.