I think it’s time to get that new wok I’ve been meaning to buy, because I have a feeling it’s going to get a lot of use. The cookbook I illustrated is now available, and I can’t wait to give it a whirl.

Tacoma Community House has been serving Tacoma’s immigrant community for decades, offering an enormous range of educational and social services to its clients—including language translation and interpretation, job training, citizenship assistance, and employment programs. The diversity of clients is astounding—in the last year alone, TCH served clients from fifty-four countries. To bring their clients together and welcome them to the community, TCH has a tradition of holding potluck dinners. As a result, they’ve compiled an impressive collection of international recipes over the years. In honor of their 100th anniversary this year (can you believe that?), TCH has compiled a collection of their favorites into a cookbook: ¡Entrée!

I have a feeling they had quite a job of editing; ¡Entrée! contains over 140 recipes from five world regions.

Dishes represented here include empanadas, tabouli, spring rolls, moussaka, samosas, gazpacho, cottage pie, a wide range of curries, and even American Indian fry bread.

To bring all these recipes together into a cohesive theme, all the illustrations focused on hands—which came in handy for the step-by-step instructions.

(Hence all the hand-modeling by Zooey.)

Each recipe is as authentic as it gets—instead of being filtered through some chef or ethnic restaurant, these dishes come directly from the family traditions of TCH’s clients. They even passed the Tailor test (and he has high standards!)—no processed ingredients, no store-bought shortcuts, no mention of canned cream-of-mushroom soup. He even gave the English plum pudding recipe (which is one of his specialties) his stamp of approval.

I think I’ll be trying this one first:

Arroz Mexicano (Mexican Rice)

1/2 cup tomato sauce
1/2 cup water
2 green onions, chopped
2 cloves garlic, chopped
1/4 tsp salt
2 Tbsp lard or cooking oil
1 cup long grain rice

Tip: It’s important in Mexican rice to fry the rice before you add the liquids. It will make a difference in the texure and taste.

1. Mix tomato sauce and water together; add green onions, garlic and salt to the tomato sauce.

2. Heat lard or oil in a sauce pan on medium-high heat; add the rice and cook till slightly brown.

3. Add tomato sauce mixture and lower the heat; add more water of the mixture does not cover the rice. Cover and let simmer for about 20 minutes or until liquid is gone from the pan.

4. Lard is used by many Mexican families for cooking instead of cooking oils.

Oh, and about the lard: heck, yes. If you’ve ever tried refried beans at an authentic Mexican restaurant, the lard is what makes it taste so good. Don’t be afraid—a little lard won’t kill you. Go ahead and try it! Learn it, love it, lard it.

I loved working with TCH (and with Hana Kato, their talented designer, who treated my illustrations with such care), but even better was seeing ¡Entrée! on a bookstore shelf. You can find a copy in town at King’s Books, or you can try more sample recipes and order online here.