White Cross Mills, Hightown, LANCASTER LA1 4XS, United Kingdom.
Telephone: +44(0)1524 68765
Fax: +44(0)1524 63232
Email: sales@gazellebooks.co.uk
Web: www.gazellebooks.co.uk
 |
BELARUSIAN COOKBOOK
[Alexander Bely]
Belarusian cuisine traces its roots back through many centuries and is based on a way of life that has survived from generation to generation. Though it is similar to the hearty, home-style offerings of Russian and Ukrainian cuisine, Belarusian cooking has its own distinctive specialities, including the well-known draniki, potato fritters served with fried mushrooms and sour cream, and all manner of dumplings, soups, and meat dishes. With recipes from both the aristocracy and peasants, this book offers readers the best of the Belarusian table. Includes: Over 190 easy-to-prepare, authentic recipes; A guide to the staples of the Belarusian kitchen; Enticing menus for Christmas and Easter.
{
250pp,
145x220mm,
March 2010;
HB,
£20.99,
0781812097:9780781812092
, Hippocrene Books
} |
 |
BEST OF TURKISH COOKING
: Selections from Contemporary Turkish Cuisine
[Ali Budak]
Capturing the essence of Turkish cuisine, this compilation provides both classical and contemporary recipes. Filled with professional photographs, thorough instructions, and detailed lists of ingredients, this everyday cookbook is ideal for enthusiasts of healthy Mediterranean food. Featured recipes include karniyarik, a special eggplant dish since the Ottoman times; and wedding soup, a classic item of Turkish hospitality. Savoury Turkish desserts are also included, such as baklava or ashura -- Noah's pudding. With a colourful exhibition of dishes from a variety of prominent chefs, this accessible guide is a must-have for food aficionados of all levels of cooking experience.
{
255pp,
220x240mm,
March 2010;
PB,
£16.99,
1597842095:9781597842099
, Tughra Books
} |
 |
COOKS' HOUSE
: The Art & Soul of Local, Sustainable Cuisine
[Eric Patterson & Jennifer Blakeslee]
"In their widely anticipated new cookbook, chefs' Eric Patterson and Jennifer Blakeslee offer a yearlong series of menus and recipes drawing deeply from nature, a rich spiritual life, and the desire to nourish body and soul. Partners in a small northern Michigan bistro and formerly the top talent behind a Michelin-starred French restaurant, Patterson and Blakeslee believe that food preparation must embrace seasonal variety and ripeness without complication. The Cooks' House is more than just a collection of recipes. It's a book that approaches cooking as an act that can only be truly done in the context of life and living. Cooking is more than putting a list of ingredients in a bowl and mixing. True cooking comes when we follow the seasons, when we learn to listen in on their rhythms. Cooking, at its foundation, is what makes it possible to live life fully, and in the process we can find truth and meaning.
{
224pp,
180x260mm,
February 2010;
PB,
£16.99,
0981870821:9780981870823
, Midpoint Trade Books (Spirituality & Health Books)
} |
 |
CORSICAN CUISINE
: Flavors of the Perfumed Isle
[Arthur L Meyer]
The Mediterranean island of Corsica, today a territory of France, has been governed by the ancient Greeks, Romans, Byzantines, and Moors, as well as by the city-states of Pisa and Genoa. Unique and little-known, Corsican cuisine draws on French, Italian, Spanish, and North African influences while remaining fiercely distinct. Savory game dishes, pastas with rich sauces, and thick, hearty soups are characterised by the aromatic herbs that grow wild and abundant in the famed Corsican moquis (untended fields) and by the traditional cheese brocciu made from the milk of goats that graze there. Basic cooking techniques pair with fresh ingredients to create richly flavoured yet simple and satisfying fare. Alongside mouth-watering sweets like chestnut beignets and sweet cheese-filled turnovers, Corsican Cuisine also showcases tradi-tional staples like garlic soup, ragout of game hen with myrtle, and wild boar meatballs with roasted red peppers. With exquisite attention to the combinations of herbs and spices that flavour each dish and a deep respect for the Corsican culture, Arthur Meyer provides an invaluable resource for the unique and flavourful cuisine of Corsica. Includes: 100 authentic and easy-to-follow Corsican recipes; 16-page colour photo insert; glossary of Corsican foods and culinary terms.
{
256pp,
210x230mm,
June 2010;
HB,
£29.50,
0781812488:9780781812481
, Hippocrene Books
} |
 |
CUISINE OF ARMENIA
[Sonia Uvezian]
Situated at the crossroads of east and west between the Mediterranean, Black, and Caspian seas, the richly historic region of Armenia has provided the world with one of its most varied and exciting culinary traditions. Fragrant with the aroma of spices and herbs, Armenian cuisine abounds in succulent kebabs, stuffed vegetables and fruits, opulent pilafs, delectable breads, and irresistible pastries and confections that have been perfected by generations of ingenious cooks over a period of many centuries. The 375 recipes and variations in this book range from time-honoured favourites to exciting innovations and include many highly original specialities from the Caucasus, which were previously unknown in the West. You will find all the classics in this definitive guide -- tanabour, dolma, sarma, keufteh, shish kebab, moussaka, boereg, manti, lahmajoon, lavash, pideh, choereg, gatah, baklava, tel kadayif, kurabia, and many more. As a bonus, the book includes a number of Sonia Uvezian's own superb creations, derived from the Armenian tradition, important contributions to a vigorous culinary style. Among these are Pomegranate-Glazed Roast Chicken with Apricot and Chestnut Stuffing; Fried Fish with Oranges, Black Olives, and Mint Leaves; Saffron Rice Pilaf with Toasted Almonds and Sesame Seeds; and Yogurt Cream (a delectable low-calorie alternative to sweetened whipped cream). The book also includes valuable historical information, a selection of perfectly harmonised menus, and an excellent glossary. Long recognised as the standard in its field, "The Cuisine of Armenia" has received outstanding reviews from major publications both in this country and abroad and has been a selection of four different book clubs. Written by one of America's most gifted cookbook authors, it is a "must have" volume, whether you already own one or dozens of books on Armenian, Middle Eastern, or eastern Mediterranean cooking.
{
488pp,
140x215mm,
January 2001;
PB,
£12.99,
0970971672:9780970971678
, Siamanto Press
} |
 |
EDIBLE JOURNEY
: Exploring the Islands' Fine Foods, Farms & Vineyards: 3rd Edition
[Elizabeth Levinson]
With thoughtful detail and thorough research, Elizabeth Levinson has expanded and updated her award-winning An Edible Journey to its third edition. With new recipes and destinations to visit, this revised volume offers the ins and outs of Victoria, Vancouver Island and the Gulf Islands' growing culinary community. From luscious organic vegetables and fruits, outstanding cheeses and prized wines, Elizabeth has tracked down the local and devoted growers and artisans. What she discovered is that many of these people have left behind high-profile careers in other fields to dedicate themselves to the land and to growing and developing gourmet goodies. Meant to inspire, savour and explore, An Edible Journey belongs on every foodie's table.
{
288pp,
155x230mm,
October 2009;
PB,
£20.99,
1894898907:9781894898904
, Heritage House Publishing (TouchWood Editions)
} |
 |
FLAVORS OF MALAYSIA
: A Journey Through Times, Tastes & Traditions
[Susheela Raghavan]
A land of colourful temples, bustling markets, golden beaches, and glorious sunsets, Malaysia's exquisite natural beauty is surpassed only by its luscious cuisine. This book celebrates the best of the Malaysian table: sizzling satays, flavourful stir-fries, fragrant rice and noodle dishes, aromatic curries, and Malaysia's signature hot and spicy condiments, the delectable sambals. For centuries Malaysia was a major centre of the spice trade in Southeast Asia. As seafarers, traders, and immigrant work-ers from many countries intermarried with locals, new culinary traditions emerged. Over time, Malay, Chinese, Indian, Thai, Indonesian and Arab, as well as Dutch, Portuguese, and British influences blended beautifully to create the melange of cultures and intensely vibrant flavours that is Malaysian cuisine today. Susheela Raghavan serves up treasured recipes, touching fam-ily stories, and fascinating notes about the origins of Malaysian food in this lovingly compiled collection. Features: Over 150 authentic, easy-to-follow recipes; 16-page colour photo insert; Detailed introduction to Malaysian history and its culinary origins; Guide to Malaysian ingredients and cooking techniques.
{
408pp,
210x230mm,
June 2010;
HB,
£33.50,
0781812496:9780781812498
, Hippocrene Books
} |
 |
FLAVOURS OF COOPER'S COVE GUESTHOUSE
[Angelo Prosperi-Porta]
In this award-winning cookbook by acclaimed chef Angelo Prosperi-Porta, find over 200 inspiring recipes for food that tastes every bit as delicious as it looks. With easy-to-follow instructions, create breakfasts worth jumping out of bed for, elegant hors d'oeuvres, mouth-watering entrées and delightfully decadent desserts. Lavishly photographed, this book is also a feast for the eyes. With his partner, Ina Haegemann, Angelo owns and operates the luxurious waterfront Cooper's Cove Guesthouse in Sooke, British Columbia. In addition to accommodation, they offers 5-Star cooking classes, where Angelo teaches the techniques that have earned him recommendation from Oprah Winfrey, and praise in gourmet magazines and newspapers across North America including the Los Angeles Times, Seattle Magazine, The Oregonian and the New York Times. This cookbook shares Angelo's secrets in the kitchen and once you've tried a few of these recipes, your meals will be getting 5-Star ratings, too.
{
266pp,
230x255mm,
January 2010;
PB,
£33.50,
1926741013:9781926741017
, Heritage House Publishing (TouchWood Editions)
} |
 |
GLUTEN FREE MEDITERRANEAN
[Sanaa]
Spanning cuisines from Lebanon, Syria, Italy, and North Africa, this cookbook offers more than 200 recipes for those with allergies to wheat gluten. These Mediterranean dishes offer a respite from the food isolation that celiac sufferers often endure and enable them to enjoy tasty food that they -- as well as non-celiac sufferers -- love. Substitutes for bulgur wheat and bread dough, which have been staples of Mediterranean dishes, are provided and the recipes include a gamut of appetisers, soups, salads, main dishes, baked goods, and desserts. From falafel, cucumber and yogurt salad, kufta kebabs, and chicken shish tawook to cheese and onion pie, pizza, and maamoul or walnut-stuffed cookies, vegan as well as vegetarian dishes are also included.
{
258pp,
140x215mm,
May 2009;
PB,
£14.50,
0966662717:9780966662719
, IPG (Palmyra Publishing)
} |
 |
HEALTHY SOUTH INDIAN COOKING
: Expanded Edition
[Alamelu Vairavan & Patricia Marquardt]
With the addition of fifty new easy-to-prepare dishes, "Healthy South Indian Cooking" is back, now totalling 250 recipes. In the famous Chettinad Healthy cooking tradition of Southern India, these foods evoke South Indian forgotten by Chicken Tikka Masala enthusiasts. Mostly vegetarian, these recipes allow home cooks to create such esoteric: dishes as Potato-flled Dosas with Coconut Chutney, Pearl Onion and Tomato Sambhar; Chickpea and Bell Pepper per Poriyal, and Eggplant Masala Curry. Rasams, breads, legumes and payasams are all featured here, as is the exceptional Chettinad Chicken Kolambu, South lndia's version of the popular vindaloo. Each of these low-fat, low-caloric recipes come with a complete nutritional analysis. Also included are sample menus and innovative suggestions for integrating South Indian dishes into traditioilal Western meals. A section on the varieties and methods of preparation for dals (a lentil dish that is a staple of this cuisine), a multilingual glossary of spices and ingredients, and 16 pages of colour photographs make this book a clear and concise introduction to the healthy, delicious cooking of South India.
{
276pp,
210x235mm,
January 2010;
HB,
£24.99,
0781811899:9780781811897
, Hippocrene Books
} |
 |
HUNGARIAN COOKBOOK
: Old World Recipes for New World Cooks: Expanded Edition
[Yolanda Nagy Fintor]
These enticing Old World Hungarian recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's dietary concerns and faster-paced lifestyles. The author also explores the seasonal and ceremonial observances still practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.
{
216pp,
140x215mm,
September 2009;
PB,
£12.50,
0781812402:9780781812405
, Hippocrene Books
} |
 |
JANE SNOW COOKS
: Spirited Recipes & Stories
[Jane Snow]
Jane knows food. She once made a Jello mould of her face and had the stomach to eat every item offered at three amusement parks. She even tried Spam-apple pie while judging at the Ohio State Fair. She's taste-tested food with Paul Prudhomme's first cookbook, interviewed Martha Stewart, and rubbed elbows with Wolfgang Puck. This collection of recipes and stories will be food for thought, as well as for your table.
{
224pp,
155x230mm,
February 2010;
PB,
£16.99,
1931968659:9781931968652
, AtlasBooks (University of Akron Press)
} |
 |
JEWISH VEGETARIAN YEAR COOKBOOK
[Roberta Kalechofsky, Ph.D. & Rosa Rasiel]
Joyful and practical, combines Jewish holiday traditions with more than 170 innovative, delicious, vegan recipes, notes about each major holiday, prayers, menu suggestions, and a Tu B'Shevat haggadah. Advice about where to find vegetarian pareve products, how to make tofu delicious, how to store and cook beans and grains, useful addresses and bibliography.
{
212pp,
185x235mm,
June 1997;
PB,
£15.99,
0916288439:9780916288433
, Micah Publications
} |
 |
KIT WINEMAKING
: The Illustrated Beginner's Guide to Making Wines from Concentrate
[Daniel Pambianchi]
Providing day-by-day instructions for novice winemakers, this guide takes the guesswork out of using kits and concentrates for producing high-quality wine at home. Covering everything the hobbyist vintner needs to know about the winemaking process, this informative handbook discusses the different kinds of winemaking kits that are on the market, presents solutions to the most common problems experienced by kit winemakers with tips on how to avoid these pitfalls, and includes a glossary that demystifies winemaking lingo.
{
112pp,
140x215mm,
November 2009;
PB,
£10.99,
1550652516:9781550652512
, IPG (Véhicule Press)
} |
 |
LIVING OFF THE SEA
[Charlie White]
Living off the sea, is an interesting idea and internationally known author, Charlie White shares his experience is this very interesting book. This book gives details on how to catch, clean and even prepare shrimp, crabs, oysters and fish such as cod and sole. Charlie White also devotes Chapter Six to exotic seafood that includes abalone, sea cucumber and seaweed. Chapter Five is about red tide and shellfish pollution. Each chapter ends with a brief description of how and when to try your luck catching the seas' bounties.
{
124pp,
140x215mm,
March 2010;
PB,
£9.99,
1926613643:9781926613642
, Heritage House Publishing
} |
 |
MENUS & MEMORIES FROM PUNJAB
: Meals to Nourish Body & Soul
[Veronica "Rani" Sidhu]
Arranged in a unique menu format, this cookbook takes the reader on a nostalgic culinary journey through Punjab. Featues signature village recipes like Buttermilk Stew with Vegetable Pakoras and the famous Saag and Mukke Di Roti (Stewed Mixed Greens with Corn Flatbread), as well as recipes from a Maharajah's table such as a stunning Roast Leg of Lamb and Royal Bread Pudding. A colourful historical vignette or family anecdote introduces each menu, bringing the culture and cuisine of Pubjab alive for readers.
{
240pp,
155x230mm,
November 2009;
HB,
£24.99,
0781812208:9780781812207
, Hippocrene Books
} |
 |
NEW MEXICO CUISINE
: Recipes from the Land of Enchantment
[Clyde Casey]
New Mexico cuisine is unique, with assertive flavours, bright colours and a sassy taste. Today the rich fusion of many culinary arts has created foods that are a blend of Spanish, Tex-Mex, Mexican, Pueblo Indian, French, cowboy chuck wagon and Mediterranean. The surprising results of the melding of these traditional and imported specialities, in unusual combinations, are found nowhere else in the world. Each of the cultures that are a part of this state's colourful history has contributed to this warm, savoury cuisine. This book offers an excellent introduction to these foods as well as the cultural traditions that provided them. The user-friendly recipes range from traditional favourites to new ones designed for today's quick and convenient lifestyle. Recipes include appetisers, salads, soups, breads, tortillas, main dishes, vegetables, side dishes, chilli, sauces, salsa, desserts, cookies and candy. A separate section covers high altitude cooking. This book clearly presents the uniqueness of New Mexico food and why the state is indeed the Land of Enchantment.
{
220pp,
155x230mm,
December 2009;
PB,
£14.50,
1574160966:9781574160963
, Clear Light Publishing
} |
 |
NILE STYLE
: Egyptian Cuisine & Culture -- Ancient Festivals, Significant Ceremonies & Modern Celebrations
[Amy Riolo]
From classics like Fava Bean Puree, Yogurt with Honey, and Egyptian Whole-Wheat Pita Bread, to tempting Lamb-Filled Phyllo Triangles and Peanut, Coconut, and Raisin Baklava, Nile Style spans the range of the Egyptian kitchen with recipes that will appeal to every palate! Includes 23 full menus showcasing, 150 easy-to-follow recipes and much more.
{
220pp,
155x230mm,
November 2009;
HB,
£24.99,
0781812216:9780781812214
, Hippocrene Books
} |
 |
OLIVE OIL DESSERTS
: Delicious & Healthy Heart Smart Baking
[Micki Sannar]
Those yearning to create more healthy treats will learn how to bake without the fats and hydrogenated oils found in common dessert recipes with this lavishly illustrated cookbook. Designed specifically for baking with olive oil, the recipes eliminate key ingredients -- butter, hydrogenated oils, margarine, and shortening -- that are staples in many traditional desserts. In addition to household favourites such as toll cookies, brownies, and apple pie, the cookbook features instructions for making more than 60 mouth-watering treats, among them chocolate chip buttermilk cake, silky cheesecake with strawberries, lemon sugar cookies, pecan coconut bars, and apple cinnamon rolls. Hints such as using egg substitutes and other ingredients to further lower cholesterol intake, substituting lactose-free options for those suffering from milk sensitivities, and a guide to the many varieties of olive oil are also included.
{
152pp,
235x235mm,
April 2009;
HB,
£20.99,
0980134900:9780980134902
, IPG (Mikko Publishing)
} |
 |
RECIPES & REMEMBRANCES FROM AN EASTERN MEDITERRANEAN KITCHEN
: A Culinary Journey Through Syria, Lebanon & Jordan
[Sonia Uvezian]
Located in the very heart of the eastern Mediterranean, the area comprising Syria, Lebanon, and Jordan has provided the world with what is considered by many to be Arab food at its best. In this landmark, one-of-a-kind volume Sonia Uvezian gives this time-honoured cuisine the kind of presentation it truly deserves. Recipes and Remembrances from an Eastern Mediterranean Kitchen is a revelatory work rich in personal reminiscences; insightful quotations, anecdotes, and proverbs; valuable information on ingredients, utensils, daily meals, and traditions; and evocative period illustrations. Sonia Uvezian's many memories and associations establish a sense of place and emotional pull rarely encountered in Middle Eastern culinary literature. The 'Eastern Mediterranean kitchen" in the title is actually that of her family's summer home in the Bekaa Valley, Lebanon's fertile agricultural and winemaking region, as well as the one in their Beirut apartment. It is where the Uvezians prepared the food they grew themselves or bought from nearby farms, orchards, and markets. This is a fascinating and highly original cookbook imbued with a keen historical perspective and a deep respect for the region's cultural heritage. Few cookbook authors have approached their subjects with the thorough, painstaking research reflected in this work. A profound understanding of eastern Mediterranean food shines through in its hundreds of superb, clearly written recipes, which are often preceded by illuminating introductory remarks. Timeless and timely, this book offers a welcome blend of outstanding scholarship and entertaining reading. A genuine contribution to culinary literature, it has achieved the status of a classic.
{
438pp,
185x260mm,
January 2001;
HB,
£22.99,
0970971680:9780970971685
, Siamanto Press
} |
 |
SHORT COURSE IN BEER
[Lynn Hoffman]
Far-ranging in scope and written with wit and charm, this guide provides a global perspective on one of the world's most ancient and popular beverages, including how it is made, how to serve and taste it, where to find the best, and what to serve with it. Spanning from biblical days to today, it examines beer's historic connections to the Crusades, the Hundred Years War, and modern-day soccer riots. It also candidly discusses the effects of alcohol on the body and the brain and details the social problems that result from abuse. Straightforward and opinionated, this course will turn the novice into an expert or increase the knowledge of anyone who wants to know more about fermented libations.
{
210pp,
140x215mm,
July 2009;
HB,
£20.99,
1601641915:9781601641915
, IPG (Kunati Inc)
} |
 |
SWEET HANDS
: Island Cooking from Trinidad & Tobago: 2nd Edition
[Ramin Ganeshram. Foreword by Molly O'Neill]
Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces the reader to a beautiful nation with a rich and eclectic cultural heritage. African, Indian, Chinese, and British culinary influences come together in a unique Trinidadian blend. Shrimp Creole and Beef Stew with Dumplings are familiar dishes with island twists, while Baigan Chokho (Roasted Eggplant), Channa Aloo (Stewed Potatoes and Chickpeas), and a rich Black Cake are sure to be new favourites. Features: Foreword by renowned New York Times food columnist Molly O'Neill; Glossary of terms and resource section for finding ingredients; Updated with new recipes and a detailed travel section for visitors to Trinidad and Tobago; 175 recipes adapted for the North American kitchen; 16-page colour photo insert.
{
288pp,
180x255mm,
June 2010;
PB,
£16.99,
078181250X:9780781812504
, Hippocrene Books
} |
 |
TABLE FOR TWO
: The Cookbook for Couples
[Warren Caterson]
This is the perfect cookbook for young couples, empty nesters, and everyone in between. This easy-to-read resource features over 235 classic and nouveau recipes made with fresh and readily available ingredients. Nothing processed. Nothing exotic. The best news? Dinner can be on the table in well under an hour and with a minimum of leftovers. As an added bonus, suggested menus and preparation and cooking times are also included to help you plan each meal. So . . . explore and enjoy cooking with your special someone. After all, this is the cookbook for couples.
{
262pp,
175x255mm,
July 2009;
PB,
£14.50,
0980156815:9780980156812
, AtlasBooks (Winfield & Scott Press)
} |
 |
TAO OF NUTRITION
: 3rd Edition
[Maoshing Ni, Ph.D., OMD & Cathy McNease, BS, Dipl, CH]
The Tao of Nutrition provides information on making every meal therapeutic, teaching you how to make appropriate food choices for your ailments, your constitution, and the season of the year. This ancient knowledge from China provides guidance for the seasoned practitioner, as well as the new student of healthy living. By balancing your energies, the body heals itself. Balance is the key to health.
{
255pp,
140x215mm,
October 2009;
PB,
£16.99,
1887575251:9781887575256
, AtlasBooks (Sevenstar Communications)
} |
 |
TOP 100 COFFEE RECIPES
: A Cookbook for Coffee Lovers
[Mary Ward]
Coffee lovers, are you in search of the perfect cup of coffee? As coffee drinks have risen in status to "state of the art" designer beverages, this book provides a unique selection of innovative culinary delights culled from a broad range of cultures and beverage drinkers around the world. In this beautifully illustrated book you will find one hundred recipe secrets to creating the best tasting, most relaxing and healthiest cup of "black gold". You will learn how to serve tasty coffee, hot or iced, espresso or cappuccino, and delicious coffee with spirits. Includes nutritional and caffeine analysis of these popular and irresistible recipes so that you can appropriately select the coffee that best meets your dietary needs. You are sure to enjoy creating, serving and drinking the best international coffees in just a matter of minutes from the leisurely comfort of your own home.
{
208pp,
140x210mm,
December 2009;
PB,
£12.50,
0883911639:9780883911631
, R&D (Frederick Fell Publishers Inc)
} |
 |
TOP 100 TEA RECIPES
[Mary Ward]
Tea connoisseurs, are you in search of the perfect cup of tea? An eclectic collection of both old and new tea beverage combinations culled from cultures across the world. Here is a celebration of original and classic tea recipes. With photographs and step-by-step instruction you will learn the secrets to making the perfect cup of hot or iced tea. This is the essential guide to brewing, serving and entertaining with teas from around the world. Tea aficionados are sure to enjoy the recipes, titbits and historical background of the rich tea tradition. Everything you might desire or need to know about tea -- the ever popular coffee alternative -- is presented here.
{
210pp,
140x210mm,
December 2009;
PB,
£12.50,
0883911647:9780883911648
, R&D (Frederick Fell Publishers Inc)
} |
 |
APROVECHO
: A Mexican-American Border Cookbook
[Teresa Cordero-Cordell & Robert Cordell]
This is a celebration of the food and culture of the Us-Mexico border region. This comprehensive book contains over 250 recipes -- from enchiladas, quesadillas, and margaritas to more exotic delights like Cactus Salad (Ensalada de Nopalitos), Lobster and Tequila (Langosta y Tequila), and Watermelon Sorbet. Also included are special sections that relate popular legends, a glossary of chillies and cooking terms, and a Mexican pantry list.
{
378pp,
155x230mm,
January 2008;
PB,
£14.50,
0781812062:9780781812061
, Hippocrene Books
} |
|
BELARUSIAN COOKBOOK
[Alexander Bely]
Belarusian cuisine traces its roots back through many centuries and is based on a way of life that has survived from generation to generation. Though it is similar to the hearty, home-style offerings of Russian and Ukrainian cuisine, Belarusian cooking has its own distinctive specialities, including the well-known draniki, potato fritters served with fried mushrooms and sour cream, and all manner of dumplings, soups, and meat dishes. With recipes from both the aristocracy and peasants, this book offers readers the best of the Belarusian table. Includes: Over 190 easy-to-prepare, authentic recipes; A guide to the staples of the Belarusian kitchen; Enticing menus for Christmas and Easter.
{
250pp,
145x220mm,
March 2010;
HB,
£20.99,
0781812097:9780781812092
, Hippocrene Books
} |
 |
BEST OF CZECH COOKING, EXPANDED EDITION
[Peter Trnka]
While similar to the cuisines of Russia, Hungary, and Poland, Czech cooking is uniquely appealing, practical and elegant. This expanded edition includes 240 easy-to-prepare recipes and a concise guide to Czech aperitifs, wine and beer.
{
403pp,
140x215mm,
April 2009;
PB,
£14.50,
0781812100:9780781812108
, Hippocrene Books
} |
 |
BEST OF POLISH COOKING
: Expanded Edition
[Karen West]
First published in 1983, this classic resource for Polish cuisine has been a favourite with home chefs for many years. The new edition includes a chapter of Light Polish Fare with Ingenious tips for reducing fat, calories and cholesterol, without compromising the flavour of fine Polish cuisine. Fragrant herbal rubs and vinegars add panache without calories. Alternatives and conversion table for butter, sour cream and milk will help readers lighten other recipes as well. In an easy-to-use menu format, the author arranges complementary and harmonious foods together -- all organised in seasonal cycles. Inside are recipes for Braised Spring Lamb with Cabbage, Frosty Artichoke Salad, Apple Raisin Cake, and Hunter's Stew. The new Light Polish Fare chapter includes low fat recipes for treats like Roasted Garlic and Mushroom Soup and Twelve-Fruit Brandied Compote.
{
240pp,
140x210mm,
July 2000;
HB,
£8.50,
078180826X:9780781808262
, Hippocrene Books
} |
 |
COOKING FROM CHINA'S FUJIAN PROVINCE
[Jacqueline M Newman]
Though Fujian, a south-eastern province of China, is home to one of China's best cuisines, it is barely known outside of China. This landmark volume gives us the province's savoury fish and meat dishes, wonderful teas, soups, stews, congees, noodles, and fire pots. With roots in early Mill food culture, Fujianese food benefits from the abundance of products found on the local mountains, flatlands and extensive coastline. Rice, wheat, and sweet potatoes are staples of the Fujianese cuisine. Fish and meat are often mixed to great effect, incorporating both sweet and pungent flavours. Two or more broths or soups served with these mixed dishes complete such fine repasts. Buddha Jumping the Wall is a typical dish, combining a myriad of ingredients from both the mountains and the sea: shark's fin, abalone, scallops, ham, chicken, mushrooms, yams, medlar, scallions, and garlic, to name hut a few. Crossing Bridge Noodles and Braised Meat in Wine Sauce are also great favourites, and dishes such as New Year Money Bags and Steamed Sea Cucumber Pockets are equally popular. With 200 recipes, photographs, cultural and historical backgrounds, and twenty menus for everyday meals and holiday banquets, this is a truly comprehensive volume for gourmands, anthropologists and foodies.
{
256pp,
155x230mm,
July 2008;
HB,
£20.99,
078181183X:9780781811835
, Hippocrene Books
} |
|
EDIBLE JOURNEY
: Exploring the Islands' Fine Foods, Farms & Vineyards: 3rd Edition
[Elizabeth Levinson]
With thoughtful detail and thorough research, Elizabeth Levinson has expanded and updated her award-winning An Edible Journey to its third edition. With new recipes and destinations to visit, this revised volume offers the ins and outs of Victoria, Vancouver Island and the Gulf Islands' growing culinary community. From luscious organic vegetables and fruits, outstanding cheeses and prized wines, Elizabeth has tracked down the local and devoted growers and artisans. What she discovered is that many of these people have left behind high-profile careers in other fields to dedicate themselves to the land and to growing and developing gourmet goodies. Meant to inspire, savour and explore, An Edible Journey belongs on every foodie's table.
{
288pp,
155x230mm,
October 2009;
PB,
£20.99,
1894898907:9781894898904
, Heritage House Publishing (TouchWood Editions)
} |
 |
FILIPINO CUISINE
: Recipes From the Islands
[Gerry G Gelle]
A comprehensive presentation is given of all the regional styles of cooking from the island nation of the Philippines. All of the cultural influences that make up this country are presented in the cooking, including Asian, Spanish, Muslim, Portuguese, Mexican, and, of course, Filipino.
{
280pp,
200x230mm,
July 2008;
PB,
£24.99,
0890135134:9780890135136
, Museum of New Mexico Press (Red Crane Books)
} |
 |
FINE FILIPINO FOOD
[Karen Hulene Bartell]
A testament to the rich mix of cultures that have influenced the cuisine of the Philippines, FINE FILIPINO FOOD includes more than 200 easy-to-prepare recipes, a glossary of ingredients, and a guide to ingredient substitutions.
{
248pp,
155x230mm,
April 2009;
HB,
£12.50,
0781812119:9780781812115
, Hippocrene Books
} |
 |
GREEK COOKERY
: 300 Traditional Recipes
[Paradissis]
Every country has its own sense of taste and its own manner of cooking. A culinary review offers proof that the concoctions of each and every ethnic group bear the stamp of the Greek art of cooking. This book will be a valuable helpmate and a source of inspiration for the contemporary homemaker. In it you will find not only hundreds of tasty recipes, but co-ordinated suggestions for delightful, impressive menus, a feast of main dishes and luscious dessert ideas, with step-by-step instructions so that you can cook them easily and correctly, and work real miracles in your kitchen. Recipes are organised in the traditional categories. When leafing through this book, you may notice the amazing true-to-life illustrations, which will help make your table a thing of beauty. At the end of the book you will also find helpful hints and advice.
{
208pp,
December 1997;
PB,
£6.99,
9607436105:9789607436108
, Efstathiadis Group
} |
 |
HAPPY NOWRUZ
: Cooking with Children to Celebrate the Persian New Year
[Najmieh Batmanglij]
Book & Gingerbread Cookie Cutter. Nowruz -- the Persian New Year -- is one of the world's great festivals, a full month of activities celebrating the earth, the arrival of spring, and the rebirth of nature. Most of all, it is a festival for families. Children and adults alike can share in preparing special meals, decorating the house, and performing the many ceremonies that welcome the New Year. This is a guide to customs thousands of years old yet as vital as ever -- enjoyable for families no matter where they live or what their beliefs. "Happy Nowruz" offers twenty-five fun, easy, and innovative Nowruz recipes, with lots of photos to show you what to do. This is an ideal guide for parents, teachers, and children -- age six and older -- to know more about the origins of Nowruz and to get everyone involved in preparing for the arrival of spring by: baking Haji Firuz cookies; germinating seeds in eggshells; colouring eggs; making a Nowruz garland; jumping over fires; setting the Haft-sinn (seven-s) holiday table; planting narcissus and hyacinth bulbs; selecting and buying goldfish; banging spoons for trick-or-treating; cooking the Nowruz dinner; enjoying the Outdoor Thirteen picnic.
{
120pp,
215x280mm,
February 2008;
SB,
£26.99,
193382316X:9781933823164
, Mage Publishers
} |
|
HEALTHY SOUTH INDIAN COOKING
: Expanded Edition
[Alamelu Vairavan & Patricia Marquardt]
With the addition of fifty new easy-to-prepare dishes, "Healthy South Indian Cooking" is back, now totalling 250 recipes. In the famous Chettinad Healthy cooking tradition of Southern India, these foods evoke South Indian forgotten by Chicken Tikka Masala enthusiasts. Mostly vegetarian, these recipes allow home cooks to create such esoteric: dishes as Potato-flled Dosas with Coconut Chutney, Pearl Onion and Tomato Sambhar; Chickpea and Bell Pepper per Poriyal, and Eggplant Masala Curry. Rasams, breads, legumes and payasams are all featured here, as is the exceptional Chettinad Chicken Kolambu, South lndia's version of the popular vindaloo. Each of these low-fat, low-caloric recipes come with a complete nutritional analysis. Also included are sample menus and innovative suggestions for integrating South Indian dishes into traditioilal Western meals. A section on the varieties and methods of preparation for dals (a lentil dish that is a staple of this cuisine), a multilingual glossary of spices and ingredients, and 16 pages of colour photographs make this book a clear and concise introduction to the healthy, delicious cooking of South India.
{
276pp,
210x235mm,
January 2010;
HB,
£24.99,
0781811899:9780781811897
, Hippocrene Books
} |
|
HUNGARIAN COOKBOOK
: Old World Recipes for New World Cooks: Expanded Edition
[Yolanda Nagy Fintor]
These enticing Old World Hungarian recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's dietary concerns and faster-paced lifestyles. The author also explores the seasonal and ceremonial observances still practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.
{
216pp,
140x215mm,
September 2009;
PB,
£12.50,
0781812402:9780781812405
, Hippocrene Books
} |
 |
KERALA KITCHEN
: Recipes & Recollections from the Syrian Christians of South India
[Lathika George]
This book evokes the beauty of a bygone era and the vibrant texture of community life through a hundred recipes, engaging recollections, and beautiful photographs. Long before the time of Christ, the lure of spices took traders and seafarers to Kerala, a prosperous and highly literate state on the tropical Malabar Coast of south-western India. Saint Thomas the Apostle also travelled this spice route, preaching to and converting several Brahmin families who later intermarried with the Syrians who settled in Kerala; the Syrian Christians or Nazaranis of Kerala were born of this confluence. Centuries later, ayurvedic massage resorts and scenic backwaters make this lush land a top tourist destination, and spices still draw both traveller and gourmand to the rich, abundant culinary tradition of this people. Meen Vevichathu (Fish Curry cooked in a clay pot), Erachi Olathiathu (Fried Meat), and Njandu Karri (Crab Curry) are among the book's savoury delights, along with varied rice preparations such as Puttu (Steamed Rice Cake), Paalappam (Lace-Rimmed Pancakes), and tropical desserts such as Karikku Pudding (Tender Coconut Pudding) and Thenga Paalum Nendrikkai (Baked Plantain with Coconut Cream). Interwoven between these recipes, in the best tradition of the cookbook memoir, are tales from the past and present, of talking doves, toddy shops, travelling chefs and killer coconuts.
{
240pp,
210x230mm,
July 2009;
HB,
£26.99,
0781811848:9780781811842
, Hippocrene Books
} |
 |
LANDIS VALLEY COOKBOOK
: Pennsylvania German Foods & Traditions: 2nd Edition
[Ellen Spector Platt]
The culture of the Pennsylvania Dutch is preserved at Landis Valley Museum in Lancaster, Pennsylvania. This volume produced in association with the museum presents food and foodways essential to seasonal events and holidays of the calendar year, from New Year's Day to Christmas, barn raisings to quilting bees. Over 200 recipes are offered, both traditional and modern, including such favorites as chicken corn soup, onion bread, Fastnachts, shoofly pie, pepper cabbage, red beet eggs, apple butter, corn fritters, Lebkuche, funnel cake, clear toy candy, bellyguts, soft pretzels, scrapple, sausage, pig stomach, roasted ham, chicken pot pie, pork and sauerkraut, fried rabbit, dandelion wine, and cherry bounce.
{
172pp,
185x230mm,
April 2009;
SB,
£20.99,
081170467X:9780811704670
, Stackpole Books
} |
|
MENUS & MEMORIES FROM PUNJAB
: Meals to Nourish Body & Soul
[Veronica "Rani" Sidhu]
Arranged in a unique menu format, this cookbook takes the reader on a nostalgic culinary journey through Punjab. Featues signature village recipes like Buttermilk Stew with Vegetable Pakoras and the famous Saag and Mukke Di Roti (Stewed Mixed Greens with Corn Flatbread), as well as recipes from a Maharajah's table such as a stunning Roast Leg of Lamb and Royal Bread Pudding. A colourful historical vignette or family anecdote introduces each menu, bringing the culture and cuisine of Pubjab alive for readers.
{
240pp,
155x230mm,
November 2009;
HB,
£24.99,
0781812208:9780781812207
, Hippocrene Books
} |
|
NILE STYLE
: Egyptian Cuisine & Culture -- Ancient Festivals, Significant Ceremonies & Modern Celebrations
[Amy Riolo]
From classics like Fava Bean Puree, Yogurt with Honey, and Egyptian Whole-Wheat Pita Bread, to tempting Lamb-Filled Phyllo Triangles and Peanut, Coconut, and Raisin Baklava, Nile Style spans the range of the Egyptian kitchen with recipes that will appeal to every palate! Includes 23 full menus showcasing, 150 easy-to-follow recipes and much more.
{
220pp,
155x230mm,
November 2009;
HB,
£24.99,
0781812216:9780781812214
, Hippocrene Books
} |
 |
PERSIAN COOKING FOR A HEALTHY KITCHEN
[Najmieh Batmanglij]
Persian cuisine is exotic yet simple like a poem by Omar Khayyam, healthy yet colourful like a Persian miniature painting. It combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of onion, garlic, vegetables, fruit, nuts, herbs; and a delicate, uniquely Persian mix of spices such as rose petals, angelica seeds, dried limes, candied orange peels, cinnamon, cardamom, cumin and saffron to achieve a delicious and balanced diet. Drawing on her 15 years of experience collecting and adapting authentic Persian recipes, and inspired by her years in Southern France and the United States, Najmieh Batmanglij has brought about a marriage of ancient Persian cooking, French Provencal food presentation, and contemporary American eating styles. The result is this book featuring 95 exquisite kitchen-tested recipes that are low in fat yet high in flavour -- a feast for both the eyes and the taste buds -- that meet the current health goals of limiting the calories from saturated fats. The recipes have been kitchen tested by both American and Persian chefs. They are intelligently written and easy to follow, one per page, each facing a magnificent photograph by the renowned French photographer, Serge Ephrahim.
{
200pp,
215x240mm,
January 2009;
PB,
£18.50,
1933823267:9781933823263
, Mage Publishers
} |
 |
REGIONAL ENGLISH COUNTRY KITCHEN
[Geraldine Duncann]
Hindle Wakes, Stargazy Pie, Bubble and Squeak and Spotted Dick are among the many delights this book has to offer. Don't let the fanciful names fool you. These are time-honoured, dishes that represent quintessential British cuisine. Gleaned from the kitchens of cottages, inns, pubs and farms, over 200 recipes portray the full range of country cooking. This quaint cookbook features the best every larder, oven and pantry has to offer. Geraldine Duncann ventures beyond the safe confines of English breakfast staples, serving up such serendipitously discovered dishes as Minted New Potatoes (discovered when her son wandered into the Fox and Hound in Nettlebed and the pub's deep fryer was out of commission), sixteenth century Intoxicated Fowelle, Mephistopheles Sauce, and Mediators (Oyster Loaves), used by drunken husbands to placate their angry wives. Unpretentious and wholesome, this hearty fare is as charming as the moors and meadows the author describes for us in her pithy commentary. Featuring a map and a selection of lovely photographs, this book is a must for he cook who likes to experiment with staples -- and the recipes yield wonderful results.
{
300pp,
155x230mm,
April 2009;
HB,
£24.99,
0781811821:9780781811828
, Hippocrene Books
} |
 |
REGIONAL GREEK COOKING
[Dean & Catherine Karayanis]
This is a Greek family cookbook with unique flavours and home kitchen recipes. This book showcases dishes from the key regions of mainland Greece as well as the islands and introduces readers to little known spices and ingredients-providing ways to track them down. Of particular interest is a section on micro-brewed beers, regional wines, and different ouzos. Also included is an overview of the Hellenic, detailing the culinary history and culture of provincial and mainland Greece.
{
306pp,
155x230mm,
April 2008;
HB,
£20.99,
0781811465:9780781811460
, Hippocrene Books
} |
 |
SCOTTISH-IRISH PUB & HEARTH COOKBOOK
[Kay Shaw Nelson]
In this collection of the best Scottish and Irish pub fare and home cooking, you will find old classics like Corned Beef 'N' Cabbage, Cock-A-Leekie, Avalon Apple Pie, and Fish and Chips, as well as new recipes sure to become family favourites: Tobermory Smoked Salmon Pate, Raisin Walnut Porridge, and Skibbereen Scallop-Mushroom Pie among others. All recipes are adapted for the North American kitchen.
{
272pp,
140x215mm,
June 2010;
PB,
£14.50,
0781812410:9780781812412
, Hippocrene Books
} |
 |
SIMPLE TREASURES
: From the Collection of Canadian Rocky Mountain Resorts
[Alistair Barnes]
This book offers an opportunity to experience world-class dining in your own home, with easy-to-follow recipes selected from the award-winning kitchens of the Canadian Rocky Mountain Resorts. Refer to the incredible colour photography throughout the cookbook and create beautifully presented and delicious meals for family and friends.
{
160pp,
255x255mm,
December 2008;
PB,
£24.99,
1894898850:9781894898850
, Heritage House Publishing (TouchWood Editions)
} |
 |
SOUTH AFRICAN COOKBOOK
: The Classic Cooking Guide with All Your Favourite Recipes
[Vincent Lerous (ed)]
The food in this book reflects the diversity of the country in which we live -- and the spirit of adventure which has awakened in the South African kitchen in recent years. The first part explores many new culinary boundaries and also includes those traditional dishes which have endured through changes in lifestyles and eating habits. The recipes, whether new or traditional, have been contributed by some of the top cookery writers in South Africa. Experts have also provided food preparation tips which apply specifically to South Africa and have adapted many international classics so that local cooks can have everything of the best.
{
400pp,
255x260mm,
January 2009;
HB,
£21.50,
1919750592:9781919750590
, Jonathan Ball Publishers (Sunbird Publishers)
} |
 |
STIR THE POT
: The History of Cajun Cuisine
[Marcelle Bienvenu, Carl A Brasseaux & Ryan A Brasseaux]
From debunking myths about Cajun cooking to exploring the fascinating place of that food holds in Acadia, STIR THE POT presents the complex history of this well-loved ethnic cuisine in a most palatable manner.
{
208pp,
155x230mm,
July 2008;
PB,
£12.50,
0781812127:9780781812122
, Hippocrene Books
} |
 |
THAI COOKING MADE EASY
[Sukhum Kittivech]
Bilingual: English and Chinese. Famous for its exotic flavours and aromas, Thai cuisine offers culinary delights too numerous to describe. Suffice to say that the blending of the cuisines of the Chinese, Indian, Indonesian and Vietnamese cultures produces the delightful mouth watering contrasts of sweet, sour, and hot spicy tastes. Master chef, Sukhum Kittivech, the owner of the popular Chan Dara restaurants, has selected 100 authentic and popular Thai dishes that are sure to please the palates of those who partake of the exotic dishes. Most of the recipes are very easy to follow, with special sections on frequently used ingredients, seasonings, condiments and special sauces. All recipes are accompanied by full colour pictures to assist the reader in proper dish presentation.
{
93pp,
185x260mm,
January 1992;
PB,
£13.50,
0941676285:9780941676281
, Wei-Chuan Publishing
} |
 |
COCONUT LOVERS COOKBOOK, 2ND EDITION
[Bruce Fife ND]
If you like coconut, you will love this book. It's written for coconut lovers as well as for the growing number of health conscious individuals who recognise coconut as a marvelous health food. Every recipe contains coconut in one form or another. Some recipes such as Coconut Battered Shrimp and Coconut Macaroons use shredded or flaked coconut. Others such as Chicken A La King and Strawberry Chiffon Pie use coconut milk or cream in place of dairy. The salad dressings and mayonnaise recipes are based on coconut milk and oil. This book contains nearly 450 recipes with a mixture of both vegetarian and non-vegetarian dishes to choose from. You will find recipes for creating savoury main dishes, appetising side dishes, satisfying snacks, and nutritious beverages. You will find recipes for dairy-free smoothies and blender drinks, creamy soups and hearty chowders, delicious curries, stews, and casseroles. If you like desserts, you will find plenty here to choose from, including German Chocolate Cake, Coconut Pecan Pie, and Chocolate Almond Ice Cream. Concerned about sugar? No problem. Every sweet or dessert recipe includes a low sugar version. These recipes use very little sugar or none at all.
{
224pp,
140x215mm,
January 2005;
PB,
£13.50,
0941599590:9780941599597
, Piccadilly Books Ltd
} |
 |
HOT TOMATOES
[Angelo McDonnell]
A native of South America, the tomato comes in a wide variety of shapes, sizes, colours, textures, and flavors -- from the tangy green zebra to the sweet Japanese momotaro to the intense pineapple heirloom. In Hot Tomatoes, acclaimed chef Angelo McDonnell reintroduces the tomato to chefs looking for innovative ways to integrate the much-loved fruit/vegetable into elegant, flavourful dishes. Among the forty-seven feats of creativity featured in Hot Tomatoes are dazzling constructions like Lamb Chop with Dried Tomato Crust on Balsamic Tomatoes and Valencia Orange Tomato Ravioli with Lobster Sage and Tomato Stew. McDonnell -- clearly in love with the freedom the multifaceted tomato affords -- also comes up with exciting treats like the Bloody Mary Tomato, Chilled Ox Heart Tomato Martini, and Home-made Ketchup. Colour photography brings each mouth-watering recipe to vibrant life and illustrates McDonnell's flair for sophisticated presentation of dishes. The book also includes: a colourful pictorial index of tomato varieties; an index of short component recipes; descriptions of some less familiar ingredients. This is a bold cookbook that's beautiful enough to be a coffee table book.
{
150pp,
210x210mm,
April 2009;
HB,
£29.50,
9889938715:9789889938710
, Greenleaf Book Group (Emerald Book Co.)
} |
 |
PEACH COOKBOOK
: Beverages, Breakfast Treats, Appetisers, Soups, Salads, Sides, Entrees, Desserts
[Mimi Brodeur]
Sweet and succulent peaches are a favourite fruit. In this book of original recipes, peaches maintain their starring role in desserts, such as Sumptuous Peach Ice Cream, Peach Schnappy Créme Brulee, and Peach Upside-Down Cake with Rum Cream. But the fruit adds new character depth to other dishes -- Buttermilk Peach Muffins and Blackberry Peach French Toast for breakfast, Peach Bruschetta and Chilled Peach Soup as appetizers and Smoke Rubbed Skirt Steak with Peach Chive Butter and Spicy Pork Spareribs with Peach Glaze as main courses at dinner. A variety of recipes for beverages from Sparkling Peach Lemonade to Peach Crantini are included as refreshing accompaniments.
{
110pp,
155x230mm,
May 2009;
HB,
£18.50,
0811704734:9780811704731
, Stackpole Books
} |
 |
QUALITY VENISON COOKBOOK
: Gret Recipes from the Kitchen of Steve & Gale Loder
[Steve & Gale Loder]
A collection of over 300 venison recipes; Includes a summary of how to process deer to produce quality venison; Convenient spiral-bound format Includes recipes such as:; Crossbow venison corn casserole Deer camp sloppy joes; Spicy venison steak and onions Venison rigatoni bake; Hawaiian marinated venison kabobs; Grilled venison rosé; Hunter-style stew; Appalachian Mountain sauce An average-sized deer can yield up to 70 pounds of venison--and there's only so many venison steaks and burgers a person can swallow. Enter the Loders' venison cookbook, with options for creating a different delicious venison meal every night of the week. Home-made recipes complemented by fresh vegetables and seasonings await the chef: from pot-roasted venison in red wine to tasty venison corn chowder, there is a recipe to suit every palate. The only cookbook deer hunters need to satisfy their culinary whims.
{
380pp,
155x230mm,
July 2008;
SB,
£20.99,
0811735206:9780811735209
, Stackpole Books
} |
 |
WHAT WILL I DO WITH ALL THOSE COURGETTES?
[Elaine Borish]
A cookery book for a garden full of courgettes. Over 150 recipes for soups, salads, main courses, casseroles, breads and cakes -- enable this easy-to-grow vegetable to be transformed into easy-to-make and delicious dishes.
{
174pp,
155x230mm,
May 2002;
PB,
£7.95,
0952488159:9780952488156
, Fidelio Press
} |
 |
WHAT WILL I DO WITH ALL THOSE COURGETTES? / WHAT WILL I DO WITH ALL THOSE ROOT VEGETABLES? SET
[Elaine Borish]
Two book set - SPECIAL PRICE. "What Will I Do with All Those Courgettes?" -- A cookery book for a garden full of courgettes. Over 150 recipes for soups, salads, main courses, casseroles, breads and cakes -- enable this easy-to-grow vegetable to be transformed into easy-to-make and delicious dishes. " What Will I Do with All Those Root Vegetables?" -- A cookery book for a garden full of root vegetables. Beetroot, carrots, celeriac, Jerusalem artichokes, leeks, onions, parsnips, potatoes, radishes, swedes, sweet potatoes, turnips with almost 200 easy-to-make recipes from soups and salads to main courses and accompaniments. Features a recipe for virtually every part of a meal.
{
417pp,
155x230mm,
May 2008;
PB,
£15.95,
FIDELIOSET
, Fidelio Press
} |
 |
WILD GAME CHILIES, SOUPS & STEWS
[Rick Black]
Recipes for small game, big game, game birds, seafood, and exotics including Rabbit, Squirrel, Beaver, Muskrat, Opossum, Raccoon, Armadillo, Whitetail, Antelope, Boar, Buffalo, Bear, Caribou, Elk, Moose, Wild Goat, Wild Sheep, Grouse, Partridge, Squab, Quail, Pheasant, Wild Duck, Wild Geese, Wild Turkey, Crab, Salmon, Crawfish, Clams, Oysters, and Catfish.
{
232pp,
155x230mm,
April 2008;
PB,
£12.50,
0811732770:9780811732772
, Stackpole Books
} |
 |
ANTI-AGEING EXOTIC BLENDS
[Minnie Pandit]
Ageing is a natural process which can be enhanced under certain conditions like stress, pollution, over exhaustion etc. In today's busy lifestyle, there is very little time to rejuvenate ourselves. Keeping this in mind, the authors have proposed some healing.
{
134pp,
160x160mm,
January 2008;
PB,
£9.99,
8131902781:9788131902783
, B Jain Publishing Group
} |
 |
DON'T FEEL GUILTY, EAT IT!
[Chef Luis Bruno. Photography by Joe Lee]
Remember that old photograph from high school or college where you were fit & trim -- the picture of health. Unfortunately, my photographs do not fill my picture albums. I was the "big boy" in the class most of my life. However, a candid snapshot from a few years back was a true wake-up call for me to quit yo-yo dieting, make a commitment to a healthier way of living & ensure that my photo album was not cut short. Getting the weight off was one challenge; keeping it off has been another. Neither has been easy but more doable than I thought & well worth the outcome. The purpose of this cookbook is to offer suggestions for a healthier lifestyle & ways to make better choices when it comes to food. It isn't about just eating lettuce & a piece of chicken! You will find recipes that are fun to prepare, taste great & offer a variety of foods to keep you from getting bored with that same old fare. By converting ingredients & lowering calories along with proper exercise & portion control, you can still enjoy that fudge brownie & a big fat juicy sandwich. This book doesn't come with a promise of losing a specific amount of weight in a specific amount of time. The results are up to you. Hopefully, eating in this way will become an adventure for your taste buds as it has been for me. Today, I am happier, healthier & half the man I used to be!
{
199pp,
155x230mm,
December 2008;
PB,
£22.50,
098211821X:9780982118214
/
HB,
£20.99,
0982118201:9780982118207
, AtlasBooks (Eclectic Publishing)
} |
 |
FREEDOM FROM ARTHRITIS THROUGH NUTRITION
: The Complete Guide with Delicious Recipes: 7th Edition
[Dr Philip Welsh]
Dr Philip Welsh tested different foods for over fifty years to arrive at these sound findings. Many arthritis sufferers have found relief in a few weeks or months by following his nutritional guide. The good doctor's advice is clear and easy to understand. For instance, avoid the "three bad whites:" sugar, salt and white flour. Consume less meat and starch, more fruits and vegetables. This is Nature's way to restore health and longevity, and improve conditions of arthritis and joint pain, cholesterol, constipation, and obesity. For a healthy body, pain-free joints, clear skin and all-around well-being. Live longer and stronger giving your body the right fuel.
{
256pp,
155x230mm,
December 2008;
PB,
£19.99,
0930852281:9780930852283
, Progressive Press
} |
 |
HEALTHY BUNCH COOKBOOK
: The Essential Vegan Cookbook for All of You Healthy Tarts, Healthy Dudes & Healthy Idols. Fabulous Recipes to Create Delicious Meals While Maintaining Your Optimum Weight & Health!
[Trisha Stewart]
This cookery book has been created to support the series by Trisha Stewart on diet and lifestyle, Healthy Tart, Healthy Idol, Healthy Dude and also Healthy Fitness Central which is written by Trisha's great friend and colleague and her own fitness guru, Christin McDowell. This book is deliberately focusing on vegetarian/vegan foods, not only to support these great lifestyle books, but also to encourage those people who eat flesh and dairy to try some great alternatives. Even though I have outlined in my other books very good reasons to avoid eating animal produce, I know some people will continue to do so, which is about choices. Choosing recipes in this book will be greatly contributing to your own health and wellness and that of your family and friends as well. You will be amazed how many people love to eat this kind of food. Help to spread the word about a great way of eating for optimum health and make this book part of your everyday eating regime.
{
180pp,
140x215mm,
November 2008;
PB,
£12.50,
0981684637:9780981684635
, AtlasBooks (Waterleaf Publications)
} |
 |
MR ABE'S GOODY BOOK
[Kenny Sylvester]
Heart Healthy cook book with simple everyday recipes that the average person could use. Recipes contain no added sugar, no added salt, no added trans-fat and no red meat. Recipes photographed by the author so that the average person can see what food actually looks like prepared at home. There are no fake or orchestrated food in the photographs. Pages opposite the recipe are left blank so that the consumer can add or change recipes to suit their own individual needs and taste.
{
204pp,
140x215mm,
April 2008;
PB,
£16.99,
0972619720:9780972619721
, AtlasBooks (Sylvester Publishing)
} |
 |
SOUL-FULL EATING
: A (Delicious!) Path to Higher Consciousness
[Maureen Whitehouse]
This is a fun, provocative and profoundly insightful read that illustrates how anyone - no matter what their faith, religion or personal philosophy - can become a spiritual master at mealtime. How? It's Simple: Eat with love what's grown with love, prepared with love, and served with love. Soul-Full Eating artfully illustrates how a deep sense of fulfilment can be found from eating foods that resonate with your Soul. The book is full of engaging personal accounts intertwined with substantial cutting-edge nutritional and spiritual information which is backed up by exhaustive, comprehensive research.
{
448pp,
190x235mm,
May 2008;
PB,
£8.50,
0981783406:9780981783406
, Midpoint Trade Books (Axiom Publishing)
} |
 |
TRULY CULTURED
: Rejuvenating Taste, Health & Community with Naturally Fermented Foods
[Nancy Lee Bentley]
This is a delicious and nutritious feast of facts, recipes and figures, quips, quotes, quizzes, history, food science, anecdotes and insight, puns, myths, secrets, how-to tips, titbits and unabashed, call-it-like-it-is power truths that help readers understand how important live, cultured, fermented foods - and the microorganisms that produce them - are to our health, environment and communities. Although many people will pick up "Truly Cultured" just for its sumptuous recipes and lush, four-colour photographs, the book is much more, an unprecedented archetype on this subject. Bentley hopes it will change the way we think about food, health and life and how this impacts the world.
{
272pp,
215x255mm,
August 2008;
PB,
£21.99,
0979883024:9780979883026
/
SB,
£29.50,
0979883040:9780979883040
, Cardinal Publishers
} |
