The Way We Cook (Saveur): Portraits of Home Cooks Around the World
James Oselandis the Editor-in-Chief ofSAVEUR. Under his stewardship, the magazine has received more than 25 awards, including five James Beard Awards and an award for best single-topic issue from the American Society of Magazine Editors. He is the author ofSAVEUR The New Comfort Food: Home Cooking from Around the Worldand the James Beard Award–winning cookbookCradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore, which was named one of the best books of 2006 byTime Asia, the New York Times, Good Morning America, and others. Oseland is also a judge on the Bravo television showTop Chef Masters. He lives in New York City.Francine Proseis the author of more than 20 books includingThe New York TimesbestsellerReading Like A Writer.Her most recent is a novel,My New American Life.Her essay on "Faith and Bacon" inSAVEURreceived the M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation in 2010. She is a Distinguished Visiting Writer at Bard College.Since its founding in 1994,SAVEURmagazine has provided vivid and unprecedented access to the world's cuisines, telling the stories of authentic meals and the cooks behind them through impeccable photography, faithfully reproduced recipes, and expertly crafted articles from the world's most celebrated food writers.SAVEUR's editors are passionate about the stories behind the meals, be they classic dishes known to all, or obscure traditions worth sharing with the world. They understand each ingredient, each person, each meal, has undergone a special journey and this knowledge is at the root of every article and image inSAVEUR. Cherished by travel enthusiasts, home cooks, and professional chefs, and culinary adventurers alike,SAVEURis the magazine of choice for people who experience the world food-first, whether they're slurping noodles from a street cart in Vietnam, or savoring the pleasures of a three-star meal in Paris. Honoring both the humble and the elevated, spontaneous meals and those that take days to prepare, every issue ofSAVEURis a celebration of real food made by real people.