About this book
A cookbook inspired by how food from around the world not only connects us all, but also reminds us of home.
Cooking outside one's comfort zone is now easier than ever: ingredients once considered exotic are available at supermarkets across the country, and we're more open to exploring the far
reaches of the world through food. This tantalizing cookbook takes readers on a global tour through food, from the steamy noodle shops of Seoul to the wood-fired grills of Istanbul and
funky dives of San Francisco. Randy and Darcy Shore explore how food informs our ideas around community and identity ("home"), and how it shapes our experience of and appreciation
for other cultures ("away").
Their recipes are based on years of travel as well as their intrinsic interest in the foods of other cultures; they make once complicated dishes a little easier for North American cooks while still respecting centuries-old food traditions. The book includes such dishes as Braised Pork Belly with Crunchy Rice,
Volcanic Soba Noodle Salad, Moroccan Lamb with Lemon Couscous, and Jerk Chicken with Grilled Romaine. There are also interviews with chefs Mario Batali, Edward Lee, Anita Lo, Vikram Vij, and others on the ways their cultures influence their cooking.
Home and Away takes home cooks on a delicious trip around the world, no passport required.
140 recipes; full-colour photographs