VOL 22: Eggplant


Learning how to cook with eggplant is like a ticket to taste through the world. The little berry (yes, it's a berry!), is a staple in cultures as wide-ranging as Korea, Israel, and suburban Chicago. Through poignant personal narratives, Raquel's recipes (think Stuffed Indian Eggplant in Saag Sauce, Sabich, and Eggplant & Pork Larb) will reacquaint you with this magical ingredient. 

Dimensions: 4 1/2" x 7 1/2", 48 pages

DESIGNER: Short Stack Editions