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A Navajo code talker who carried a sachet of corn pollen as a talisman into battle. A small French town that rallied around the united cause of saving—and feeding—thousands of children during the Holocaust.\u003c\/p\u003e\n\u003cp\u003eIn this one-of-a-kind cookbook you’ll discover remarkable stories of ordinary people who did the extraordinary, and the unparalleled role that food played in their survival. Through exclusive interviews and rich archival material, each story is anchored by remembrances of good meals and insights from lives lived with intention and purpose. From Holocaust survivors who persevered against all odds to military heroes who saved thousands of people through their bravery and unwavering faith, these snippets of history give you a deeper understanding of the past and renewed hope for the future.\u003c\/p\u003e\n\u003cp\u003eJames Beard Award–winning chef Alon Shaya, along with culinary historian June Hersh, transform these moving accounts into recipes that will nourish generations to come. From humble potatoes eaten by a Polish partisan fighter to miso soup in a Japanese internment camp, dreams of warm hotcakes in a German POW camp, and culinary fusion in a Jewish refugee community in the Dominican Republic, these recipes are as diverse as the stories they honor:\u003c\/p\u003e\n\u003cp\u003e· Hungarian Goulash with Buttered Egg Noodles\u003c\/p\u003e\n\u003cp\u003e· Matzo Ball Soup with Avocado, Yuca, and Cilantro\u003c\/p\u003e\n\u003cp\u003e· Chilled Blueberry Soup with Pine Nuts, Rosemary, and Crème Fraiche\u003c\/p\u003e\n\u003cp\u003e· Gratinéed Pasta with Porcini Mushrooms\u003c\/p\u003e\n\u003cp\u003e· Potato Dumplings with Bacon and Onions\u003c\/p\u003e\n\u003cp\u003e· Grilled Steak with Blueberry Vinaigrette\u003c\/p\u003e\n\u003cp\u003e· Leg of Lamb Braised Pomegranate\u003c\/p\u003e\n\u003cp\u003e· American Cherry Pie with Hot Fudge\u003c\/p\u003e\n\u003cp\u003eInspired by Shaya’s work with the Rescued Recipes Initiative in collaboration with the US Holocaust Memorial Museum,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMemories of a Good Meal\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis not just a cookbook, but a celebration of humanity, history, and the enduring power of food to sustain both body and soul.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":48234083713182,"sku":"9780063418790","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780063418790-cover-e4827b7f3613314e2586.jpg?v=1788491218"},{"product_id":"for-the-culture","title":"For the Culture","description":"\u003cp\u003e*Winner of the 2024 IACP Cookbook Award for Literary or Historical Food Writing*\u003c\/p\u003e\n\u003cp\u003eA must-have anthology of the leading Black women and femmes shaping today's food and hospitality landscape--from farm to table and beyond--chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.\u003c\/p\u003e\n\u003cp\u003eChef and writer Klancy Miller found her own way by trial and error--as a pastry chef, recipe developer, author, and founder of For the Culture magazine--but what if she had known then what she knows now What if she had known the extraordinary women profiled within these pages--entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more--and learned from their stories\u003c\/p\u003e\n\u003cp\u003eLike Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today's food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes--all accompanied by stunning original illustrated portraits and vibrant food photography.\u003c\/p\u003e\n\u003cp\u003eIn addition, Miller shines a light on the matriarchs who paved the way for today's tastemakers--Edna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard.\u003c\/p\u003e\n\u003cp\u003eThese collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food.\u003c\/p\u003e","brand":"William Morrow","offers":[{"title":"Default Title","offer_id":48234451697822,"sku":"9780358581277","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780358581277-cover-ded2bea622f3c778fcc0.jpg?v=1788496398"}],"url":"https:\/\/tavolabooks.com\/collections\/food-writing.oembed?page=3","provider":"Tavola Books","version":"1.0","type":"link"}