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Cooking outside one's comfort zone is now easier than ever: ingredients once considered exotic are now available at supermarkets across the country, and we're now 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 their 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. Their 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's 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.
Randy Shore strapped on a backpack at the age of twenty-one and immersed himself in budget travel and global cuisine. He writes a food column for the Vancouver Sun. He continues his travels with wife Darcy Shore, who has been working around food since she was a teenager.
Randy Shore: Randy Shore strapped on a backpack at the age of twenty-one and immersed himself in budget travel and global cuisine, visiting dozens of cities all over the world. After a handful of professional cooking gigs, he pursued a decorated career in print and electronic journalism, specializing in the food revolution. He currently writes a food-focused column in the Vancouver Sun.
Darcy Shore: Darcy Shore, a lifelong foodie, met her husband Randy at Banff’s Sunshine Mountain Lodge where she managed the dining room. She was particularly inspired by a recent trip through Europe and Turkey and has adapted her favorite discoveries for North American cooks.
INTRODUCTION
ASIA & AUSTRALIA
Korean Fried Tofu
Volcanic Soba Noodle Salad
Chili Garlic Prawns
Easy Asian Spring Rolls
Pork and Ginger Sui Mai
Northern-Style Fried Lamb Dumplings
Braised Pork Belly with Crunchy Rice
Spicy Peanut Noodle Bowl
White Miso Duck Ramen
Fresh Ramen Noodles
Perfect Egg
Lemongrass Chicken Curry
Korean Boneless Beef Ribs
Bibimbap Burger with Cucumber Pickle
Hong Kong Lunchbox Fried Rice
Mapo Tofu with Szechuan Chili Oil
Chinese BBQ Pork with Gai Lan
Pad Thai Noodles with Prawn
Dolsot Udon
Soy and Honey Braised Chicken
Flank Steak with Ginger Sticky Rice
Shanghai Noodle
Beef Chow Fun
Kimchi Bokkeumbap
Chicken Zucchini Gai Ding
Bengal Cauliflower with Fragrant Rice and Puri Frybread
Potato and Chickpea Chaat
Crispy Fried Onions
Bengal Tiger Chutney
Matar Paneer with Toasted Garam Masala
New Potato Dhaba
Collard Greens with Curried Red Lentils
[Australian recipes to come]
AFRICA & THE MEDITERRANEAN
Lahmacun Flatbread
Haloumi Salad
Choban Salad
Turkish Chicken Wings
Turkish Red Pepper Sauce
Ottoman Spice
Caviar on Crispy Potato Latkes
Pearl Couscous with Spring Vegetables
Olive Oil Basted Eggs
Tunisian Simmered Green Beans
Urfa Kebabs with Blackened Serrano Yogurt
Sumac Onions
Stuffed Eggplant
Bulgur Pilaf
Spiced Yogurt
Sumac Dressing
Turkish White Beans
Ras-el-Hanout
Moroccan Lamb Breast with Lemon Couscous
Sweet Potato (Yam?) Tagine
Olive Oil Poached Halibut with Chermoula
Three-cheese Stuffed Peppers
Turkey and Zucchini Sliders with Smoky Mayonnaise
Calamari
EUROPE
Sockeye Tartare
Golden Beets in Champagne Vinaigrette
Spinach and Garlic Scape Spread
Asparagus Crostini
Arugula Walnut Bruschetta
Gazpacho
Broccoli Pecorino Soup
Vichyssoise with Croutons and Chive Oil
Smoked Tomatoes
Smoked Tomato and Sausage Penne
Pan Roasted Chicken with Leeks
Fish en Papillote
Chicken Provencal
Creamy Potatoes Pave with Baby Spinach
Irish Boiled Dinner with Horseradish Crema
Balsamic Chickpeas
Risotto with Prosciutto Gremolata
Braised Beef Ribs
Spanish Paella
Dolmades
Spatchcocked Chicken and Chickpeas
Perfect Pasta Alfredo
Perfect Pasta
Zucchini Fries
World’s Best Beans on Toast
Fresh Herb Salsa
Winter White Bean Soup
Chicken Parmigiana with Linguini
Spaghetti Carbonara
Penne Pugliese
Venison and Stout Stew
Brussels Sprouts with Bacon and Cheese
Ginger Beer Pork Cheeks with Buttermilk Dumplings
Candied Orange Peels
Rouladen with Braised Red Cabbage
Pork Schnitzel with Brussels Sprout Slaw
THE AMERICAS
Bloody Mary Prawn Salad
West Coast Smoked Salmon
Buenos Aires Empanadas
Stromboli
Nashville Hot Chicken and Waffles
New Orleans Fried Fish Po’Boy with Smoky Remoulade
Pulled Pork Sandwiches with Slaw
Bourbon Barbecue Sauce
Fried Green Tomatoes with Fresh Dill Dressing
Confetti Corn
Sweet and Tangy Side Ribs
Cranberry Rib Mop
Collard Greens
Southern Fried Chicken
Fried Chicken Gravy
Pork Tomatillo Tacos with Onion Pico
Curried Perogies
Duck Confit Poutine
Montreal Poutine Gravy
Sake Soy Sockeye with Miso Slaw
Fake-n-Bake Chicken with Rice-a-Phony
Jerk Chicken with Grilled Romaine
Diner-Style Salisbury Steak with Garlic Mash
Sicilian Muffaletta Lamburger
Fresh Chorizo Sausage
The Zombie Burger with Old-Fashioned Burger Sauce
Cajun Seasoning
Chicago-Style Beef Brisket Sandwich
Giardiniera
Mexican Chocolate Flan
Boozy Pecan Pie
Cheddar Bacon Apple Pie
Bourbon Nuttertarts
Lemon Thyme Tarts
Herbed Shortbread Tart Shells
Cereal Crusted French Toast
Candy Bar Cheesecake