Category: Foodie literature

Book from the world of food.

The bread and the salt between us

the bread and the salt in between us

I absolutely love ethnic food.

I grew up in São Paulo, Brazil, a city that offers food from every single corner of this world. Childhood memories are fond in my heart when it comes to middle eastern food. Every Sunday my dad would take me to our favorite arab restaurant called Almanara. Right in what used to be the gorgeous centre of the city. Mouthwatering just the thought of it. The maître was always so impressed that I would eat raw kibbeh with my hands, helped by the bread dripping with hummus. Olive oil and green onions as well.
I was 5.

the bread and the salt in between us recipes

Once I moved to London I could still enjoy my arab feasts. Specially with friends cooking the real thing! What amazing meals we had. Stuffed grape leaves are comfort food. Not to mention how simple yet such delicacy it takes to prepare them.
Unfortunately since moving to Italy such pleasures have been drastically reduced. Italy is way behind on having greater variety of food besides their own only distinguished by each region. When in Milan you might get lucky and find a “non italian” restaurant.
So, Yes! I miss, I crave my dose of international palate.
But enough of me, my cravings and moaning, let’s talk about more important issues such as immigration and food. And photography too.

the bread and the salt in between us Mayada's family

I have been noticing a great deal of positive actions on immigrants that have successfully settled in a new country thanks to their integration to a new community through food and their roots.
Syrian refugees are a beautiful example of it.
In the past two years when I visited São Paulo I went to new, cosy and family run places with outstanding food. They were all recently relocated Syrian families. My utter respect.
They are not the only ones, of course, as we all know how delicate the situation in Syria is.
So when I saw on my Instastories feed a post from a talented New Yorker food photographer I follow called Liz Clayman talking about her latest work my heart exploded. Syrians in Jersey City, community dinners, their story and food.
Went straight to Amazon.com to buy it.

the bread and the salt in between us cover

With foreword by Chef José Andrés no less.

the bread and the salt in between us Foreword by José Andrés
Preface with her gentle own words by Mayada Anjari herself together with witty Jennifer Sit on those extra two hands writing and translating.
Last but not least photography by Liz Clayman.

The book is so simple, with rather classic recipes not much fuss about it really. But such simplicity is what makes this book outstanding! Mayada’s family story, their perseverance in getting a better future for everyone, the importance of Friday night meals and how she managed to fit in her new community with the power of food.

the bread and the salt in between us recipes

Liz’s photos are precious. I could taste, smell each dish from the lighting, colors and beauty of each page’s shot.

My hearted compliments to this very special trio. You published a priceless gem in such delicate times. We need more of those!

the bread and the salt in between us sweet

Go and buy your copy right now if you consider yourself a real foodie person. It’s a must for your collection and dinners to share.

Secret ingredients

secret ingredients the new yorker

This one is an oldie but a goodie one!

I decided to share here after picking it up from my shelves to read it some pieces again this morning.
The New Yorker Book of Food and Drink is kind of a bible for people that has some sort of relationship with the food world. Its writing by a selection of witty, classic, some old fashion writers makes this book a reference to any kind of food inspiration you might be looking for. Or simply a good New York style reading moment.

Mine has ears all over it! A total comfort to reach to.

Shakespeare and Company Café

shakespeare and co Paris

When George Whitman opened his parisian bookshop, together there was always a second part of the project that never came to life. The Shakespeare and Company Café. That was until 2015 when his daughter Sylvia and husband David decided to make her dad’s dream become reality.
With spring season right on, if you happen to be in Paris, do make sure to visit the location. Bookshop and Café are right next to each other, same place where Whitman started it all. A visit to their website is also well worth it! Not only impacably cool but full of historical information too.
Vogue magazine made a delicious article about it! Read it on…

shakespeare and co old style

shakespeare and co location

shakespeare and co the famous lemon pie

Photo credits: Shakespeare and Company website

Racconti di Cucina

angela-frenda-book-cover

“Among the many reasons I cook there is the fact that I wish to give my son Giovanni dishes that he will remember throughout his whole life, exactly as it happened to me.”

Angela is a journalist. She was born in Naples. She used to write about politics. Her grandmothers taught her what she nourished in herself, for years. The passion for cooking. She went on to become food editor for Corriere della Sera Cucina where she also has her weekly webcolumn ‘Racconti di Cucina”.
We can now have it at our homes on our cooking books shelves.
Each single recipes tells us a little story. All part of her life. Very southern. Very rich. Very luscious.
You can follow Angela Frenda on Facebook but I actually love her Instagram account.
The quote I started this post is from one of hers when sharing her fond feelings through her food and mouth-watering pictures.

Photos by Laura Spinelli & Claudia Ferri for ‘Racconti di Cucina’ the book.

angela-frenda-recipes

angela frenda cooking

ingredients angela frenda book

pasta angela frenda book

pistacchio angela frenda book

Racconti di Cucina by Angela Frenda
Published by Rizzoli 2nd Edition 2015/16
€19,90 hardback