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celeste brash

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Member Since: Oct, 2006

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The World as a Kitchen
by celeste brash  susan brady 

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Books by celeste brash
· 30 Days in the South Pacific
· Lonely Planet Guide to the Middle of Nowhere
· Tahiti and French Polynesia
· South Pacific
                >> View all



Publisher:  Travelers' Tales ISBN-10:  1932361405 Type: 


Copyright:  Aug, 2006

Travel the world through thirty recipes and their stories.

World as a Kitchen

She spoke French, Tahitian, the local Paumotu dialect and a little English. I spoke limited French. What we couldn’t learn about each other through words became irrelevant as the time we passed together, always working towards the same goal, created a bond like I had never experienced in Western society. Our time and labor were being thrown in a bowl creating an unusual recipe for friendship that I was finding delicious.

Professional Reviews

Mollie Katzen, author of Moosewood Cookbook
"A vicarious delight for the virtual tourist, as well as an inspiration for the most seasoned culinary voyager."

In her touching introduction to The World Is a Kitchen, Susan Brady (a food blogger herself) explains that when she was hired by Travelers' Tales fourteen years ago, she had hardly traveled at all. As an editor during those early days at the publishing company, she relied on exotic recipes to understand foreign cultures. Since then, Brady's culinary and editorial endeavors have taken her everywhere from New Orleans to Taipei, and her coeditor, Michele Anna Jordan, is a whirlwind who developed a love for rare prime rib on the California Zephyr, led her family to San Francisco to taste Dungeness crab as a small child, and learned very early on how to make authentic chapattis in India. Together, Brady, Jordan, and thirty-six other food writers (from first time authors to heavy-weights like Gourmet's Kemp Minifie) have created a culinary atlas that reveals the indigenous plants of Mexico, the all-powerful spices of India, and the other-worldly shellfish of Australia. The entries in The World Is a Kitchen are presented as essays (some with accompanying recipes, some without), making the book a wonderful literary supplement to The 150 Best American Recipes and Digital Dish. The final chapter, outlining cooking schools and culinary tours, sends readers to look for more world-class meals on their own.

Rolf Potts, author of Vagabonding: An Uncommon Guide to the Art of Long-Term Travel
Seasoned with recipes and resources, this engaging collection of travel tales proves that food is a doorway into engaging and understanding other cultures. These stories offer an enticing sense of place as they explore the sense of taste worldwide.

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