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
 |
BEER DRINKER'S GUIDE TO MUNICH
: Sixth edition
[Larry Hawthorne]
Travellers can drink in all the atmosphere, history, and beer that Munich has to offer with this updated guide to the best watering holes in the beer-drinking capital of the world. Over 70 of Munich's best beer gardens, beer halls, pubs, and late-night hot spots are listed in detail. The colourful histories behind them are included, along with detailed maps and instructions on how to find each place. A special chapter on Oktoberfest and other beer festivals make this guide as practical as it is entertaining. This revised edition pays for itself several times over with the enclosed beer coupons from some of Munich's most prized beer gardens. Its wisdom will make any trip to the Beer City a truly unforgettable travel experience.
REVIEW: "Indispensable" -- Travel Holiday magazine"
{
240pp,
125x210mm,
September 2008;
PB,
£11.50,
0962855537:9780962855535
, IPG (Freizeit Publishers)
} |
 |
EAT WELL LOSE WEIGHT
((Better Homes & Gardens Series))
Features: Over 500 delicious recipes are sure to satisfy not only calorie-conscious consumers but also their families; Complete nutritional information including diabetic exchanges for every recipe, plus a tempting colour photo of the finished dish; Sample meal plans and expert information on watching portion control, selecting healthier fats, and increasing whole grains help consumers leverage these recipes for maximum health benefits; Hundreds of useful tips help readers eat well and learn to cook in a more healthful way.
{
548pp,
230x250mm,
December 2008;
SB,
£19.99,
0696236338:9780696236334
, Meredith Books
} |
 |
BELARUSIAN COOKBOOK
[Alexander Bely]
This cookbook is a fascinating exploration of Belarusian history and food, as well as of the prominent Jewish influence on the cuisine. Alexander Bely, a historian and native of Belarus, carefully reconstructs traditional recipes, both of the peasants and aristocracy, with the aim of pleasing palates as well as restoring national culinary traditions, which have been largely eclipsed during the tumultous last century.
{
216pp,
140x215mm,
April 2009;
HB,
£16.99,
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,
September 2008;
PB,
£11.50,
0781812100:9780781812108
, Hippocrene 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,
November 2008;
HB,
£9.99,
0781812119:9780781812115
, Hippocrene Books
} |
 |
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.
{
320pp,
155x230mm,
April 2009;
HB,
£19.99,
0781811899:9780781811897
, 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.
{
200pp,
210x230mm,
September 2008;
HB,
£19.99,
0781811848:9780781811842
, Hippocrene Books
} |
 |
NEW COOK BOOK
: Limited 14th Edition
((Better Homes & Gardens Series))
[Gayle Butler]
Features: An all-new section showcases 100 winning recipes and contest favourites from Better Homes and Gardens® Prize Tested Recipe Contest and Your Best Recipe Contest; Over 1,400 mouth-watering recipes and 800+ beautiful photographs provide ample inspiration and food for thought for every reader; Helpful how-to photos illustrate techniques every cook needs to know; At-a-glance icons identify Easy, Fast, Low-Fat, Fat-Free, Whole Grain, and Vegetarian recipes.
{
722pp,
230x255mm,
November 2008;
LL,
£19.99,
0696241595:9780696241598
, Meredith Books
} |
 |
QUICK & EASY RECIPES
((Better Homes & Gardens Series))
Features: Over 253 recipes for family meals; Dinnertime solutions that include five-ingredient recipes and off-the-shelf fix-ups; Simple meal ideas to assemble when dinner plans with friends are made at the last minute.
{
192pp,
215x280mm,
November 2008;
PB,
£8.99,
0696242036:9780696242038
, Meredith Books
} |
 |
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,
October 2008;
HB,
£19.99,
0781811821:9780781811828
, Hippocrene Books
} |
 |
SLOW COOKER RECIPES
: 120 Satisfying Recipes
((Better Homes & Gardens Series))
Features: Over 120 recipes for soups, chilli, sandwiches and more; Side dishes that can be prepared in a slow cooker to save on oven space; Easy, no-cook dessert ideas.
{
192pp,
215x280mm,
November 2008;
PB,
£8.99,
0696242028:9780696242021
, Meredith Books
} |
 |
3-STEP 30-MINUTE RECIPES
: More Than 200 Recipes for Families on the Go
[Jessica Saari (ed)]
Dinner time is still family time -- even with everyone's busy schedule -- so you don't want to spend a lot of time planning, shopping and cooking great meals. This book offers up short ingredient lists and lip-smacking recipes for every meal (desserts and appetisers, too) so it easy for your focus to be on family and not on how long the meal took to prepare. And, if that isn't enough, each of the 200+ recipes takes 30 minutes or less to prepare and includes a complete nutritional analysis.
{
255pp,
180x230mm,
October 2007;
SB,
£9.99,
0696236311:9780696236310
, Meredith Books
} |
 |
30 MINUTE GOURMET COOKBOOK
[Sandra Rudloff]
Even if you only have half an hour to make a meal, it's really easy with this handy cookbook. Follow the author's basic principles: everything in place before you begin, foods in small pieces for faster cooking, and when possible, ingredients that are packaged for convenience. The author takes care to make her recipes -- as well as her instructions -- short and simple. But the finished dishes taste like they took all day. Sandra Rudloff -- as well as being a busy parent who needs to cook dinner quickly -- is a chef, recipe developer, and author of several cookbooks.
{
123pp,
180x205mm,
September 2007;
PB,
£5.99,
1558673415:9781558673410
, Bristol Publishing
} |
 |
365 LAST-MINUTE MEALS
: A Year's Worth of Meals -- Each Made in 30 Minutes or Less
[Jessica Saari (ed)]
There is no reason to have the same meal over and over when you have this cookbook on your shelf. Divided conveniently into four sections -- one for each season -- you can quickly find recipes that taste just right for the time of year and you never have to repeat a menu. In addition to the easy-to-follow directions for each scrumptious main dish, every recipe includes easy side dish suggestions like dressing up bagged salad with strawberries, sliced almonds and bottled balsamic dressing. With this book, your family will never again complain "you're fixing that meal again?!?!"
{
415pp,
240x240mm,
October 2007;
SB,
£13.50,
0696235323:9780696235320
, Meredith Books
} |
 |
5-INGREDIENT GRILLING
: More than 200 Flame-Seared Recipes with 5 Ingredients or Less!
[Jesica Saari (ed)]
This book features over 200 fast-and-easy grilling recipes that comprise five ingredients or less so you can harness the naturally bold flavours of delicious grilled food at any time. With only a few ingredients you will have them sizzling on the grill in no time flat. Easy dessert recipes include burritos, pear tart and grilled banana split.
{
256pp,
180x230mm,
February 2007;
PB,
£9.99,
0696231611:9780696231612
, Meredith Books
} |
 |
ALL THE TEA IN CHICAGO
: 2nd Edition
[Susan Blumberg-Kason]
Dedicated to drinking and enjoying loose-leaf, afternoon, and bubble tea throughout the Chicagoland area, this newly revised resource provides detailed reviews, contact information, and product pricing for over 50 tea hot spots. From nibbling scones on Chicago's famous Gold Coast to discovering hidden gems in the surrounding suburbs, tea aficionados will find helpful icons indicating each location's private-party opportunities, proximity to public transportation, level of child-friendliness, and availability of wireless internet. Peppered with literary quotes and statistics about tea, this comprehensive guidebook also includes information on websites that sell loose-leaf tea and tea accessories.
{
116pp,
100x210mm,
January 2008;
PB,
£6.99,
1424330505:9781424330508
, IPG (Des Voeux Press)
} |
 |
ANYONE CAN COOK
: Step-by-Step Recipes Just for You
[Tricia Laning (ed)]
Lacking kitchen confidence? No problem. Using simple instructions with accompanying detailed photographs demonstrating the instructions, this cookbook provides over 500 tasty and easy recipes spanning breakfast to dinner and all points in between so you can amaze your friends and family with your culinary skills. Add in the introduction chapter that covers kitchen basics such as which appliances are a must and the ingredients for a well stocked pantry, and you will be on your way to demonstrating "Anybody Can Cook".
{
508pp,
205x255mm,
October 2007;
LL,
£16.99,
0696232936:9780696232930
, Meredith Books
} |
 |
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,
£11.50,
0781812062:9780781812061
, Hippocrene Books
} |
 |
ARTISAN BREAD
[Jan Hedh & Klas Andersson]
A beautiful book from master baker Jan Hedh! We get to learn all about baking Italian, French, Swiss, German, English, Arabic and of course Swedish breads -- this covers everything from healthy muesli bread to tasty Danish pastries. Hedh has spent several years working to develop the art of baking bread in Sweden. He is also a partner in the artisan bakery Peter's yard. He has collected recipes for the types of bread he particularly likes, mainly 'plain' breads such as loaves baked with sourdough, baguettes and ciabattas, bagels and pita bread, dinkel bread and chestnut bread, artichoke bread, bilberry bread, lemon bread and rye bread -- but also English muffins, French chocolate bread and apple cake from the south of Sweden. We learn the basis for baking really good bread. What you must think about, which sorts of flour to use, how to make sourdough, how to get the bread to rise in a basket form or wrapped in a kitchen towel (instead of a baking plate) so it will be higher as well as more beautiful, how to knead the dough -- for longer than you would think! -- and oven times and temperatures. The book is instructive and inspiring, full of facts and breathtakingly beautiful -- a book for all who love to bake.
{
240pp,
225x290mm,
January 2007;
HB,
£22.50,
0955595800:9780955595806
, Riverhouse West Ltd
} |
 |
BEST 50 COOKIES
Simply the best cookie recipes: classic shortbreads, drop cookies, ginger snaps and chocolate chip cookies. You will never need another cookie recipe.
{
80pp,
150x115mm,
March 2007;
PB,
£3.99,
1558673296:9781558673298
, Bristol Publishing
} |
 |
BEST 50 FROZEN COCKTAILS
[Hannah Suhr]
Frozen cocktails are the sweet and rich dessert of drinks. With this clever guide, whip yourself up coffee- and chocolate-based drinks like a Baileys Banana Colada; fresh fruit drinks like a Watermelon Daiquiri; granitas; frozen mojitos; plus all kinds of virgin drinks and kids' favourites.
{
80pp,
150x115mm,
March 2007;
PB,
£3.99,
1558673334:9781558673335
, Bristol Publishing
} |
 |
BEST 50 POWER SHAKES
[Joanna White]
From your blender, your juicer, your kitchen -- for your lifestyle! A power shake offers a shortcut to daily nutrition without cooking. You need so much energy these days, a healthy shake helps to start the day, to refresh you and to sustain you. Power shakes are perfect for athletes and children with a busy schedule -- a healthy alternative to fast food. Drinking your breakfast in the form of a power shake can both increase you metabolism and help curb your appetite for the rest of the day. This book will show you how.
{
78pp,
115x155mm,
March 2007;
PB,
£3.99,
1558673342:9781558673342
, Bristol Publishing
} |
 |
BEST 50 PUMPKIN RECIPES
[Marcia Kriner]
This book contains -- of course! -- lots of pumpkin pies -- but also Pumpkin Creme Caramel, Pumpkin Toffee Cheesecake, and lots of other cheesecakes, cakes and sweet breads! Also includes recipes for soups, main dishes and more with this favourite American flavour. You'll never need another pumpkin recipe.
{
78pp,
150x155mm,
January 2006;
PB,
£3.99,
1558673318:9781558673311
, Bristol Publishing
} |
 |
BEST 50 SCONES
[Karen L Pepkin]
This book contains scones both sweet, healthy, and savoury: for breakfast, for snack and for afternoon tea. From breakfast classics like Raisin Scones and Glazed Maple Walnut Scones to unusual combinations and healthy alternatives, you will find all the scone recipes you could wish for in this handy book. With tips to make you an expert baker, and equipment and storage advice, you will never need another scone cookbook!
{
78pp,
115x155mm,
September 2007;
PB,
£3.99,
1558673385:9781558673380
, Bristol Publishing
} |
 |
BEST 50 STRAWBERRY RECIPES
[Joanna White]
Strawberries are one of the most delicious and nutritious fruits. They are sodium-free, cholesterol-free, fat-free and low in calories. Strawberries are a recognised source of potassium, folic acid, vita-min C and dietary fiber. Strawberries are incredibly adaptable -- this book contains recipes for Breakfast Foods, Appetisers, Drinks, Entreés and Desserts. These versatile berries are soft, succulent and seductive!
{
80pp,
115x155mm,
September 2007;
PB,
£3.99,
1558673407:9781558673403
, Bristol Publishing
} |
 |
BEST 50 SUMMER SOUPS
[Hannah Suhr]
There really are more than 50 great pancakes, but 50 is a good number and a great selection, in this new book. Make your pancakes with strawberries, blueberries, or a million other fruits. Make them with plain flour, whole-wheat flour, or buckwheat flour; with different toppings: they're delicious every which way you can think of. You'll never need another pancake recipe. Well, maybe you will -- but not for a while!
{
78pp,
155x115mm,
March 2007;
PB,
£3.99,
1558673326:9781558673328
, Bristol Publishing
} |
 |
BEST 50 SUNDAE RECIPES
[Nancy Root Miller]
Recipes for the world's most luxurious ice cream dessert; including suggestions for toppings, sauces and decorative presentations. You will never need another ice cream sundae recipe!
{
78pp,
150x115mm,
March 2006;
PB,
£3.99,
1558673172:9781558673175
, Bristol Publishing
} |
 |
BEST KITCHEN IN TOWN
: Finnish Haute Cuisine
[Joseph Brady et al (eds)]
This book tells the story of a gourmet restaurant in Helsinki, a restaurant whose kitchen many diners have pronounced to be the best in the city. Among the regular guests there have been prominent figures in political and business life, both Finnish and foreign, ranging from heads of state and prime ministers to leaders in the spheres of culture, industry and business. This book presents a compilation of the most interesting menus and best recipes from the kitchen of that restaurant. It offers an overview of the finest features and traditions of Finnish cuisine over the past few decades. The book presents 31 menus comprising over a hundred recipes together with suggestions for accompanying drinks. The recipes are illustrated with Katja Hagelstam's brilliant colour photographs. The works also include four concise articles written be experts on the history of Finnish cuisine and recent gastronomic tends in Finland. However, beyond this cultural-historical content, this is above all a cookbook, whose recipes are intended to be made at home.
{
247pp,
215x260mm,
October 2007;
HB,
£32.00,
9517469071:9789517469074
, Finnish Literature Society
} |
 |
BEST OF CROATIAN COOKING
: Expanded Edition
[Liniana Pavicic & Gordana Pirker-Mosher]
Croatia, a beautiful and geographically diverse country on Europe's Balkan peninsula, offers a sunny Adriatic coastline and breath-taking scenery, as well as a distinctive culinary tradition that combines central European, Mediterranean, and Near Eastern influences. In this expanded edition, "Best of Croatian Cooking" offers over 200 recipes adapted for the American kitchen. Classic dishes like Turkey with Pasta Tatters, Strudel with Sautéed Risotto (prepared with cuttlefish ink), are featured here. Also included are over 50 dessert recipes for fine tortes, cookies, and all kinds of strudels (poppy seed, carob, apple, apricot, cheese, walnut and more). The authors' introduction provides insight into the development of Croatia and its cuisine over the centuries. Together with time-saving tips and a chapter on Croatian wines, this culinary tour is both scenic and satisfying.
{
311pp,
140x215mm,
January 2007;
PB,
£11.50,
0781812038:9780781812030
, Hippocrene Books
} |
 |
CARIBBEAN CREOLE-ENGLISH/ENGLISH-CARIBBEAN CREOLE DICTIONARY & PHRASEBOOK
[Stephanie Ovide]
Approximately 100 million people travel to the Caribbean islands each year. The Creole language, an amalgamation of French, Spanish, and local tongues, is spoken throughout. This dictionary and phrasebook is an essential companion for travellers to the region. It presents the Creole language as spoken outside of Haiti, in such popular locations as St Thomas, Guadeloupe, Martinique, Dominica, St Lucia, Grenada, Trinidad, and French Guyana. The bilingual dictionary includes over 2500 entries, while the phrasebook offers guidance in numerous situations relating to travel and daily life, covering topics ranging from basic etiquette and hotels to food, shopping, and emergencies. Users will find the book invaluable, helping to make one’s time in the region an ever more enjoyable source of lasting memories.
{
175pp,
100x190mm,
September 2008;
PB,
£7.99,
0781810930:9780781810937
, Hippocrene Books
} |
 |
COMPREHENSIVE DIABETIC COOKBOOK
[Dorothy Kaplan]
This comprehensive diabetic cookbook offers 100 nutritionally sound recipes. It provides easy-to-prepare recipes for fruit and vegetable salads, breads, beef, poultry, fish, veal, ground beef, lamb, cheese, eggs, soups, sauces, desserts and beverages.
{
162pp,
100x155mm,
September 1998;
PB,
£9.99,
0883911558:9780883911556
, R&D (Frederick Fell Publishers Inc)
} |
 |
COOK HEALTHY TODAY
: 330 Tasty Recipes to Help You Lose Weight
[Kristi M Thomas (ed)]
With hundreds of recipes, this book can help you to drop pounds and feel great! The cookbook features delicious recipes for the way you cook today -- plus a photograph of every dish! Features: Over 300 great-tasting recipes; Helpful recommendations from experts for weight loss success; Unique recipe chapters, such as Slimmed-Down Favourites, Quick Weekday Meals, Low-Calorie Holidays, and Kids' Favourites; Formulas to help you figure your calorie needs; Nutrition information with every recipe, including diabetic exchanges.
{
400pp,
210x280mm,
July 2008;
PB,
£19.99,
0696241994:9780696241994
, Meredith Books
} |
 |
COOKBOOK FOR MEN WHO MUST (OR JUST WANT TO)
: Sample Recipes, Few Ingredients (Mostly)
[Richard Chamberlain]
This book is intended for anyone who finds him or herself in the position of needing to cook. This could be a spouse who suddenly needs to start preparing some meals, a son or daughter who is going off to school and will need to prepare their own meals. The book takes them through some basic meal planning as well as having almost 100 dishes that are easy to prepare and taste great. The recipes are spelled out in a simple, step-by-step process. There's nothing really fancy in here -- just good food that everybody likes.
{
112pp,
225x265mm,
January 2006;
SB,
£16.99,
0963148915:9780963148919
, AtlasBooks (Alaren Press)
} |
 |
COOKING FOR TWO
: Revised Edition
[James Barber]
James Barber is back with a lively reprint of his popular "Cooking for Two" -- "Cooking, like sex and dancing, is a pleasure best shared. This is a book about what two people can do with their own four hands, and not a lot of time." Barber's saucy style and matchless gusto have made him a favourite of cooks, and wannabe cooks, world-wide. In "Cooking for Two" he emphasises having fun with a partner in the kitchen: "It ought to be a shared courtship, a foreplay to the intimacy of a shared dinner. 'Let’s cook supper' will do a lot more for your relationship than 'I'm cooking. Leave me alone". Barber's well-known and easy manner of food preparation is once again a pleasure to read and to follow, often bringing a chuckle to the cooks and certainly bringing a large measure of satisfaction with the delicious results.
{
186pp,
180x255mm,
April 2007;
PB,
£14.99,
1550174169:9781550174168
, Harbour Publishing
} |
 |
COOKING FROM CHINA'S FUJIAN PROVINCE
[Jacqueline 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.
{
200pp,
155x230mm,
July 2008;
HB,
£16.99,
078181183X:9780781811835
, Hippocrene Books
} |
 |
COOKING UNDER THE ARCH
: Cherished Recipes & Gardening Tips from the Rigorous High Country of Alberta's Chinook Zone
[Millarville Horticultural Club]
The Millarville Horticultural Club was formed in 1976 and continues to provide mutual support and inspiration for its many members who garden, and cook, in the challenging Chinook Zone. Its first book, Gardening Under the Arch, was recently re-released by TouchWood Editions to local acclaim. Down-to-earth, easy-to-prepare, inexpensive recipes for home cooking are at the heart of this cookbook inspired by foods from the garden. Ingredients can be purchased locally through farmers' markets (or grocery stores), but if you want to grow your own, this book tells you how. Written by the same people who brought you Gardening Under the Arch, this cookbook is about more than fruits and vegetables. It's about soups, salads, casseroles, desserts, beverages, wines, vinegars, wild fruits, jellies and preserves, sauces, pickles, chutney and relishes, toasted seeds, edible flowers, sauerkraut, rosehips, baby food and more. Recipes are interspersed with informative essays about growing vegetables, transplanting, raised beds, herbs, fruit, community gardens and farmers' markets. If you've ever wondered how to make your aunt's great Crabapple Pie or Sugar Snap Omelette, or had a craving for Grandma's Rosy Rhubarb Punch or Ripe Tomato Chutney, this is the book for you.
{
160pp,
155x230mm,
May 2007;
PB,
£13.50,
1894898478:9781894898478
, Heritage House Publishing (TouchWood Editions)
} |
 |
DANISH COOKBOOKS
: Domesticity & National Identity, 1616-1901
[Carol Gold]
Cookbooks tell stories. They open up the worlds in which the people who wrote and read them once lived. In the hands of a good historian, cookbooks can be shown to contain the markings of political, social, and ideological changes that we conventionally locate outside the kitchen. Cookbooks allow us to trace the course of empires, of social roles, and of new nations over time. DANISH COOKBOOKS draws from three hundred years of Danish cookbooks to trace the growth of a bourgeois consciousness, the development of domesticity and gendered spheres, and the evolution of nationalism and a specific Danish identity from the early seventeenth to the beginning of the twentieth century. Like all prescriptive literature, cookbooks do not merely reflect the changes of the day but also constitute them. Historian Carol Gold reads recipes and cooking instructions for what they can tell us about literacy levels, division of labour in the kitchen and in society, and changes in the gendered aspects of publishing and using cookbooks. Gold explores the authors' instructions for economic and hygienic housekeeping and their sentiments about Danish identity as spelled out in dishes and spices. Just as the Danish nation would manage the body politic, so women were exhorted to manage the house and ensure the family's physical and moral health. Through the pages of cookbooks -- in recipes, menus, and table settings -- we can chart the growth of a nationalist Denmark and track the development of what it means to be a Dane. Written with the ease of a veteran historian and in an accessible and engaging style, DANISH COOKBOOKS will appeal to scholars in Scandinavian studies as well as in gender and women's studies. It will also appeal to non-academic readers interested in historical aspects of Danish nationalism and identity, women's social history, and cookbooks and cooking.
{
220pp,
140x235mm,
August 2007;
PB,
£20.00,
8763506084:9788763506083
, Museum Tusculanum Press
} |
 |
DATE NIGHT COOKBOOK
: 25 Easy-to-Cook Menus for the Busy Couple
[Meredith Phillips]
Combining her expertise on relationships with her lifelong love of cooking, this celebrity author brings to the table 25 three-course menus that are simple enough for a weeknight yet elegant enough for a candlelit dinner for two. Urging couples with jobs, children, and endless to-do lists to set aside one night of the week to dine together without distractions, this cookbook makes it fun to stay home and prepare an easy appetiser, a quick-to-fix main dish, and a tempting dessert, each a fresh twist on a classic recipe and all of them inspired by a California-style attention to readily available ingredients and seasonal produce. Photographs also show the author preparing the recipes and provide close-ups of the finished dishes.
{
173pp,
210x260mm,
January 2008;
HB,
£19.99,
0965327574:9780965327572
, IPG (Terrace Publishing)
} |
 |
DIABETIC LIVING COOKBOOK
: More Than 150 Delicious Recipes for Eating Well with Diabetes
[Tricia Laning (ed)]
Cook once, not twice with delicious recipes everyone in the household will enjoy! Living with diabetes (or being at risk of developing it) doesn't have to mean preparing separate meals. You can save yourself the extra work with these great-tasting recipes. From Rosemary Potato Frittata to Salmon Penne Salad to Mocha Cake with Berries, each is designed for healthy diabetic living, and delivers great taste that's sure to satisfy everyone at the table. There are over 160 recipes, each with exchanges and complete nutritional information. Plus, you will find tips on healthy cooking techniques, expert advice on cooking with sugar substitutes, even smart ways to dine out.
{
256pp,
185x235mm,
December 2006;
PB,
£13.50,
0696231603:9780696231605
, Meredith Books
} |
 |
DINNERTIME EASY SLOW COOKER RECIPES
: More Than 400 Fix-&-Forget Flavorful Recipes
[Louis White (ed)]
One of the best kept kitchen secrets is your slow cooker. It can be used to make unbelievable meals like Bistro-Style Chicken, Country Beef Short Ribs over Polenta, and Southwestern Chili and Corn Bread Dumplings. Sound good? Then you will be happy to know each of the 400 recipes is designed to be full of flavor AND easy to fix. From breakfast to dinner, starters and desserts and a wide range of regional influences (Chinese, Italian, Mexican, just to name a few) your slow cooker will be a secret no more.
{
414pp,
240x240mm,
October 2007;
SB,
£13.50,
069623629X:9780696236297
, Meredith Books
} |
 |
DOMINIQUE'S TROPICAL LATITUDES
[Dominique Macquet. Photography by Sarah Essex]
One of America's most innovative chefs delves into a lesser-known aspect of global cuisine: the effect of crossing cultures, and therefore cuisines, in the world's tropical belt. Nearly all major European and Asian cultures have had adventures (and misadventures) in the tropics for over a thousand years or more, leaving behind an exotic, tangled, and delicious web of influences. Once thought to be the simple home of the pineapple or coconut, the tropics from the Caribbean to Latin America to India to Vietnam are now understood to be one of the most fascinating culinary regions imaginable.
{
160pp,
230x250mm,
August 2007;
PB,
£19.99,
1933979011:9781933979014
, IPG (Bright Sky Press)
} |
 |
EASY EVERYDAY COOKING
[Alrica Goldstein (ed)]
Looking for the perfect dinner to serve your family but don't have a lot of time? Planning dinner for close friends -- nothing pretentious or difficult? This book has just the right mix of recipes to meet your needs. Appetisers, soups, salads, main dishes, and desserts are all included in an easy-to-follow format that will help you pull together a meal quickly and easily. The delicious results will earn smiles from everyone at your table. Features: 255 flavour-filled recipes; Colour photographs accompany most recipes; Tested and approved by the Better Homes and Gardens Test Kitchen; Complete nutrition facts included with each recipe.
{
408pp,
230x235mm,
July 2008;
PB,
£19.99,
0696241943:9780696241949
, Meredith Books
} |
 |
FAMILY CIRCLE COOKBOOK
: The Ultimate Recipe Collection for Busy Families
[Lois White (ed)]
Tuned in to the busy lifestyles of today's families, this special edition cookbook offers over 300 recipes that are sure to please even the pickiest eater in the house. Every recipe features an inspiring colour photograph, easy-to-follow directions, and nutritional information.
{
372pp,
200x255mm,
October 2007;
SB,
£16.99,
0696235102:9780696235108
, Meredith Books
} |
 |
FARMS & FOODS OF OHIO
: From Garden Gate to Dinner Plate
[Marilou Suszko]
Foods from the Buckeye State including Milk Braised Pork and Rustic Cornmeal Apple Tart. This book features a delightful collection of regional fare that all food lovers will relish. The heartland of America's Midwest is the source of much healthful produce and the book explores such family run farms as the Hartzler Family Dairy and the Black Hen.
{
175pp,
152x228mm,
December 2006;
HB,
£16.99,
0781811724:9780781811729
, Hippocrene Books
} |
 |
FIELD GUIDE TO EDIBLE WILD PLANTS
: 2nd Edition
[Bradford Angier. Revisions by David K Foster]
This illustrated guide to North American wild edibles has been a nature classic for over thirty years. In this new edition, David K Foster revises Bradford Angier's invaluable foraging handbook, updating the taxonomy and adding more than a dozen species. Scientific information for a general audience and full-colour illustrations combine with intriguing accounts of the plants' uses, making this a practical guide for modern-day foragers.
{
282pp,
140x215mm,
May 2008;
PB,
£13.50,
0811734471:9780811734479
, Stackpole Books
} |
 |
FLAVORFUL INDIA
: Treasured Recipes from a Gujarati Family
[Priti Chitni Gress]
The cuisine of Gujarat, a state in western India, is famed for its delicately flavoured vegetarian dishes. This collection of over 80 family recipes introduces readers to some of India's often overlooked culinary offerings. Also included are an introduction to Gujarati culture and cuisine, a section on spices, ingredients and utensils, and a chapter on non-vegetarian specialities. Each recipes is presented in an easy-to-follow format and adapted for the western kitchen. Enchanted drawings throughout the book the flavours of India alive.
{
147pp,
155x230mm,
December 2007;
PB,
£9.99,
0781812070:9780781812078
, Hippocrene Books
} |
 |
FLAVORS OF SLOVENIA
: Food & Wine from Central Europe's Hidden Gem
[Heike Milhench]
Enjoy this sampler of a diverse culinary heritage and culture, replete with 200 delicious recipes, a section on well-known Slovenian beers and wines, and stories of a fascinating past. Tucked between the foothills of the Alps, the coast of the Adriatic Sea, and the beginning of the Panonian plains to the East, Slovenia is a beautiful land in Central Europe. Among the popular draws are its peaceful Mediterranean affordability, scenic aspect and increased accessibility and affordability. Newly independent from Yugoslavia at the end of the 20th century, Slovenia emerged fairly recently with a resilient culture and rich arts scene that has caused tourism to flourish. This book presents perhaps the only comprehensive guide to the country's cuisine. Ranging from such perennial favourites as Friko (Hearty Potato Pancake), Žlinkrofi (Meat Dumplings), Bakala (Dried Salt Cod Pate) and Kostanjeva Juba (Chestnut Soup) to more unusual preparations like Crni Rižoto.(Black Risotto with Squid, ink included) and Mežerli (Baked Encrusted Pig or Veal Lung -- a version of Haggis), Slovenian fare is both hearty and wholesome. Not only do we discover these tasty dishes, but also ruminations on golf, the capital city of Ljubljana, and the art of Slovenian bee-keeping. Tales of such legendary locals as the 'sunshine salesman' and a Slovenian Robin Hood along with ghosts and fairytale castles also bring the culture alive in this unique volume.
{
225pp,
155x230mm,
November 2007;
HB,
£16.99,
0781811708:9780781811705
, Hippocrene Books
} |
 |
GLUTEN FREE GUIDE
: "Making it Simple": 9th Edition
[Carole Smollan]
This international edition is an essential on your kitchen shelf. It gives straight forward advice on how to simplify catering and provide for special diets within a busy household. To illustrate the broad list of foods allowed on a gluten-free diet, the book presents a gourmet collection of recipes that one might otherwise have believed were restricted. Read the latest update in medical overview, travel advice, menu planning, "Quickies" to whip up at the last minute and opinions from coeliacs themselves.
{
174pp,
215x215mm,
January 2007;
PB,
£14.99,
0955674999:9780955674990
, White River Books
} |
 |
GREAT SAUSAGE RECIPES & MEAT CURING, 3RD EDITION
[Rytek Kutas]
This is the most comprehensive book available on sausage-making and meat curing and has sold over 500,000 copies world-wide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very early age, and who made a living smoking and curing meats.
{
588pp,
160x235mm,
June 2007;
HB,
£18.50,
0025668609:9780025668607
, Stackpole Books (Sausage Maker, Inc.)
} |
 |
OUR BEST DIABETIC LIVING RECIPES
Great-tasting recipes, from carefree desserts to easy-to-fix dinners, are each designed for healthy diabetic living and deliver great taste that's sure to satisfy everyone at the table; Over 400 recipes, each with complete nutritional information including the info most important to people with diabetes: exchanges, carb counts, and serving sizes; Includes tips on healthy cooking techniques, expert advice on cooking with sugar substitutes, even smart ways to dine out.
{
400pp,
210x230mm,
July 2008;
PB,
£19.99,
0696241986:9780696241987
, Meredith Books
} |
 |
PICTURE COOKBOOK
: No-Cook Recipes for the Special Chef: Volume one
[Joyce Dassonville & Ehren McDow]
There has never been a cookbook like this, nor has there been a book that could improve the lives of families with special needs members more than this book has the potential to do. After a futile search to buy a book for teaching her daughter to cook, the author eventually wrote the book she had sought to buy. The first in a series of four cookbooks for budding chefs with special needs including autism, attention deficit disorder, Down's Syndrome, Alzheimer's disease, illiteracy, advanced or young age, THE PICTURE COOKBOOK is the result of the author's four years of efforts teaching her own autistic daughter to cook and bake. The title says it all, but the book is more than a series of step-by-step pictures leading the chef to a proud completion. All aspects of avoiding injury and ensuring success have been cleverly thought through. Using modern kitchen tools, the authors have written recipes that are safe for anyone to use, be they young children, confused adults or people with special needs. Furthermore, for the benefit of teachers and caregivers, instructions on the process of teaching someone to use the cookbook are detailed, as well as discussions of issues that can arise. The picture index allows cooks to easily spot their favourite recipes without the need to read or understand names. The book boasts lay-flat binding, extensive colour-coding, and beautifully laid out colour photography.
{
112pp,
215x280mm,
October 2007;
PB,
£20.99,
189469452X:9781894694520
, Granville Island Publishing
} |
 |
SPELT HEALTHY!
: Quality Whole Food Cooking and Baking with Spelt
[Marsha Cosentino, MA]
Finalist in the 2007 Nautilus Awards. A "go-to" cooking and baking guide, this reference demonstrates how to use whole-grain spelt in all its forms. Containing over 200 recipes -- all keyed by blood-type diet notations -- in an easy-to-follow, 1-2-3 format, the cookbook provides guidelines and illustrations for the creation of a wide range of dishes, including bagels, biscuits, bread, calzones, pizza, and waffles. Beginning with an introduction to the ancient grain, the text examines spelt's heritage, composition, nutritional benefits, and appeal for those suffering from diabetes, food allergies, gluten intolerance, and other food sensitivities. A "Knead to Know" section presents tips on techniques for cooking and baking with spelt, such as how to measure and "fluff" the flour, gauge rising times and consistency of the dough, and test for readiness. Using the handy conversion tables, readers will also learn how to adapt their favorite recipes to substitute spelt for wheat.
REVIEW: "Fabulous introduction to the flowing grass. Recommended for every public and academic library with a cookbook or nutrition collection." -- Library Journal "I would recommend this book to anyone seeking to improve his or her health without the strictures of a diet. This groundbreaking book presents a nutritional lifestyle that I heartily recommend for all who want to eat healthfully and at the same time enjoy fine food. Lively, enjoyable and loaded with useful information, this book makes cooking with spelt a pleasure." -- Dr Suzanne Bentz, physician and nutrition expert
{
444pp,
185x230mm,
September 2007;
PB,
£13.50,
0977463559:9780977463558
, IPG (Autumn Rose Press)
} |
 |
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,
£9.99,
0781812127:9780781812122
, Hippocrene Books
} |
 |
VINEYARD CUISINE
: Meals & Memories from Messina Hof
[Merrill & Paul Bonarrigo]
Having spent 30 years developing wines of distinction in Texas, Merrill and Paul Bonarrigo have now created a true vineyard cuisine using wine in every dish or marinade and offering suggestions of pairings. From the first winery in the state to produce wine-based foods comes this historical journal with over 100 recipes about wine, food, and years of love and laughter.
{
168pp,
230x250mm,
September 2007;
PB,
£16.99,
193397902X:9781933979021
, IPG (Bright Sky Press)
} |
 |
HAITIAN CREOLE-ENGLISH/ENGLISH-HAITIAN CREOLE DICTIONARY & PHRASEBOOK
[Charmant Theodore]
Haiti, home to over 6 million people, is one of the most popular destinations for travellers world-wide. Over 2 million people visit there annually. Haitian Creole is, with French, one of the nation’s two official languages. It is the mother tongue of virtually the entire population and the only language spoken by more than 90 percent of the country’s residents. This dictionary and phrasebook is an excellent companion for travellers. The bilingual dictionary contains more than 4,000 entries, including all essential daily vocabulary. The phrasebook deals with almost every situation likely to be encountered by travellers, including basic greetings, making hotel reservations, and ordering in restaurants. It also covers such topics as health care and emergencies. Visitors to this Caribbean nation will find it indispensable.
{
200pp,
100x190mm,
September 2008;
PB,
£7.99,
0781810949:9780781810944
, Hippocrene Books
} |
 |
CELEBRATING CRANBERRIES
: A Collection of Cranberry Recipes
[Fern Walker]
Fern Walker is a native of Nova Scotia who, in her words, grew up immersed in wild blueberries! Her father, Carvell Stonehouse, was involved in that industry for 51 years. Fern worked in the family business until moving to Kanata, Ontario, with her husband Paul and their children. From there, she continued to do promotion for the Blueberry Producers Association of Nova Scotia and the Wild Blueberry Association of North America. In 1983, she started Fern's Frozen Fruit, supplying blueberries, cranberries and raspberries to non-profit groups for fundraising. Fern is quick to point out that including these berries in our daily diet provides us with a health force of vitamins, calcium, iron, potassium and magnesium, along with the antioxidants that help fight the war against free radicals in our bodies
{
58pp,
125x180mm,
January 2000;
PB,
£7.50,
0968459609:9780968459607
, Creative Bound Inc.
} |
 |
GREEK COOKERY
: 300 Traditional Recipes
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,
£4.99,
9607436105:9789607436108
, Efstathiadis Group
} |
 |
HEALTHY SNACKS FOR KIDS
: Revised Edition
[Penny Warner]
It's always a question -- what to give your kids to eat? You want them to eat healthy food, but you don't want them coming home saying, "I didn't have time at recess", or, "I didn't like the look of my sandwich and anyway I dropped it in the yard"!. With this book, you'll always have ideas for sandwiches, snacks, and drinks -- even breakfast and dinner treats that will keep your kids healthy, strong and energetic. The recipe titles in this book are almost as yummy as the recipes themselves: Monkey Bars, Wiggle Sicles, Corny Pudding, Tomato Balloons. New Healthy Snacks for Kids provides pizzazz to lunch and snack time, and helps calm the chaos of cranky children who need to eat now. Warner has great ideas for smuggling nutrition into old favourites. She suggests using "props" to spice up food and get kids enthusiastic about mealtime. Each recipe includes a graphic representation of the food pyramid that shows which foods are emphasised.
{
155pp,
210x135mm,
March 2007;
PB,
£5.99,
1558673369:9781558673366
, Bristol Publishing
} |
 |
POLISH HERITAGE COOKERY
: Expanded & Illustrated Edition
[Robert & Maria Strybel]
A perennial best-seller, this is the most extensive and varied Polish cookbook ever published. More than 2200 recipes use easily available American ingredients and measurements. Modern Polish cuisine is a blend of hearty peasant dishes and more elegant gourmet fare, incorporating a broad cross-section of cultural influences. The book includes numerous cultural notes, historical accounts of Polish culinary traditions, and descriptive line drawings. Its expanded edition includes information on Polish products available in the United States, such as plum butter (powidl\a), honey mushrooms (opie´nka), and kielbasa, and their culinary uses.
{
887pp,
180x240mm,
November 2005;
HB,
£29.99,
0781811244:9780781811248
, Hippocrene Books
} |
 |
SACRED & HERBAL HEALING BEERS
: The Secrets of Ancient Fermentation
[Stephen Harrod Buhner]
Often radical and controversial, Buhner has clearly and beautifully explored the mysterious universal beliefs between ancient arid indigenous cultures as to the spirituality and healing power of plants and fermentation. In the spirit of Carlos Castenada, he forges a quest in pursuit of the experiential. Highlights of comprehensive information never presented in one volume include: mead, honey and hive products; heather ale; psychotropic beers; and beers and ales from sacred and medicinal trees and plants.
{
534pp,
155x230mm,
December 1998;
PB,
£13.50,
0937381667:9780937381663
, Brewers Publications
} |
 |
ICE CREAM
: The Ultimate Cold Comfort
[Jeri Quinzio]
"The discovery of a new dish does more for human happiness than the discovery of a star", the noted gourmet Brillat-Savarin once wrote. If that's so, the discovery of ice cream must be worth a whole galaxy. And the name of the discoverer should be emblazoned in the heavens. The trouble is, we don't know who made that first dish of vanilla, strawberry or triple chocolate ice cream. That may explain why there are candidates for the honour all over the world. Some give the ancient Romans credit for inventing ice cream, but although they did send their slaves off to the mountains to get snow, they didn't make ice cream with it. They poured syrup on it and ate it, or they used it to chill their wines or fruit. The most important thing to remember is that this is ice cream. It's not life or death. If you use five eggs instead of six, or forget to add the almond extract, or don't freeze your tub long enough, the world will still turn. And the ice cream will, in all probability, still taste great.
{
110pp,
200x200mm,
June 2006;
PB,
£5.95,
1883283361:9781883283360
, Brick Tower Press
} |
 |
INCREDIBLE INDIA -- CUISINES
[Pushpesh Pant]
'Cuisines' of India is an introduction, an invitation, to the resplendent realm of foods and flavours of this sub-continent. It strives to unveil and showcase the classic as well as creative innovations from different 'food zones' illustrative of the synthesising genius of the Indian people. The concept of 'rasa' (literally meaning essence) is common to the domains of arts and gastronomy. This delicious exploration of incredible India is inspired by the realisation that the culinary heritage of this vast and varied land is as priceless as its literature, music, dance and majestic monuments.
{
100pp,
230x230mm,
July 2007;
HB,
£19.95,
8183280722:9788183280723
, Wisdom Tree
} |
 |
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,
£10.99,
0941676285:9780941676281
, Wei-Chuan Publishing
} |
 |
LIGURIAN KITCHEN
: Recipes & Tales from the Italian Riviera
[Laura Giannatempo]
Liguria on the Italian Riviera is home to some of Italy's finest cooking. The Ligurian kitchen is famous for fish, fresh produce and herbs. Tales of loveable uncles and a lyrical account of making pasta in the midst of a storm tantalise just as much as the sumptuous recipe on offer in this book. In these 100 recipes the specialities of artisan bread bakers and those of the region's 'cucina povera' combine to create a zestful collection that exemplifies 'that extraordinary marriage of land and sea that is Ligurian cuisine'.
{
235pp,
230x205mm,
October 2006;
HB,
£19.50,
0781811716:9780781811712
, Hippocrene 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
} |
 |
MEDITERRANEAN COOKING
: Old Flavors Looking for Health - Gastronomical Pathways Applied to the Nephrology
[Luigi Vernaglione, Stefano Chimienti, Claudio Cristofano, Mario Gallucci & Biagio Gigante]
The authors place this book at the disposition of patients necessitating diet therapy. The idea is to increase the compliance of patients bringing together therapeutic needs and tasteful regional eating habits. In proposing dietetic restriction the intention is not to deprive the patient of the pleasures of food, pleasures which are here presented in a purely Mediterranean diet. Similar publications are certainly valid from the technical point of view, apart from those inclining towards ethnic food which require ingredients presented against a background of customs and a way of thinking so different from the Mediterranean one which is widely recognised as the best one, under a clinical point of view. Hence, the idea of presenting and consolidating recipes typical of the Mediterranean region using the necessary ingredients which are sufficient for the desired therapeutic purpose.
{
99pp,
180x260mm,
November 2007;
HB,
£39.50,
1600210384:9781600210389
, Nova Science Publishers
} |
 |
À LA CARTE
[Maria Villegas]
Employing a minimalist approach, Colombian chef María Villegas makes use of fresh, top-quality ingredients that are widely available. The recipes are quick and easy to prepare and provide a wide variety of dishes with exotic flavours that appeal to the contemporary cook, whether amateur or professional. María Villegas is a Colombian chef, with an innate passion for good eating, travelling, books, and the history of culinary cultures. She has a degree in Haute Cuisine and Pastry from Le Cordon Bleu in Paris and a degree in Restaurant Administration and Management from Parson’s University in New York.
{
232pp,
215x280mm,
January 2005;
HB,
£33.50,
9588156181:9789588156187
, IPG (Villegas Editores)
} |
 |
MIDDLE EASTERN KITCHEN
: A Book of Essential Ingredients with Over 150 Authentic Recipes
[Ghillie Basan]
This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.
{
240pp,
210x250mm,
January 2007;
PB,
£12.99,
0781811902:9780781811903
, Hippocrene Books
} |
 |
MY LOVE FOR NAPLES
: The Food, the History, the Life
[Anna Teresa Callen]
This book introduces readers to the cuisine of the author's favourite city. The cuisine of Naples has absorbed and perfected the influences of numerous Mediterranean regions. Neapolitan cuisine is known as the 'cooking of the poor' whose inventiveness with inexpensive local ingredients produced the region's famous mozzarella di bufala along with various soups, legumes, vegetables, rice and pasta. Not to mention the world renowned pizza-napoletana which has 'conquered the world more than the legions of Caesar!'
{
320pp,
205x230mm,
December 2007;
HB,
£19.99,
0781812054:9780781812054
, Hippocrene Books
} |
 |
FROM PERSIA TO NAPA
: Wine at the Persian Table
[Najmieh Batmanglij]
Wine is seen as the natural partner of many great cuisines, but few people associate it with Persian food, one of the world’s most sophisticated culinary traditions. The ties, in fact, are age-old. This book weaves together history, poetry, a look at modern viniculture, and a wealth of recipes and wine pairings to celebrate the rightful relationship of wine and food on the Persian table. 'Whoever seeks the origins of wine must be crazy', a Persian poet once declared, implying that simple enjoyment of this greatest gift of the grape ought to be enough. Since he wrote those words, however, winemaking has been traced all the way back to the northern uplands of the Fertile Crescent some seven millennia ago, the start of a journey that would take it across the Near East and then into Europe in the dawning years of civilisation. Iran was one of the nurseries of the wine grape, and, as empires rose and fell there, princes, priests, poets and people in ordinary walks of life all embraced wine in various ways. After Islam came to Iran, wine drinking sometimes slipped from public view, but it never disappeared. In this lavishly illustrated book, Najmieh Batmanglij explores that long and eventful history, then shifts her story to California’s famed Napa Valley, half a world away. There, in a kind of up-to-the-minute homage to the past, an Iranian-American named Darioush Khaledi uses the latest vinicultural techniques to make superb wines at a winery reminiscent of Persepolis, the ceremonial capital of the ancient Persian empire. The final section of the book offers 80 recipes, a guide to Persian hospitality, both old and new, and seasonal menus for various occasions. Grapes play a role in most of the recipes, whether in the form of the fruit, the leaf, the juice, the syrup, unripe grapes or their juice (verjuice), vinegar or wine. Although these recipes are presented for the modern table, they are traditional -- based on sources as various as a tenth-century Persian cookbook or the culinary archives of a sixteenth-century Persian court. The book has two special sections. One, written by Dick Davis, a leading authority on Persian literature, discusses the unique links between poetry and wine-drinking in Persian culture. The other, by wine-and-food expert Burke Owens, offers guidelines for pairing wine with the distinctive ingredients used in Persian cooking. He has also provided wine suggestions for each recipe.
REVIEW: "The definitive book on Persian cooking. Not just a recipe collection but a fond introduction to a culture and a fascinating cuisine." -- Los Angeles Times. "Beautifully illustrated -- the recipes also pack a punch. I served Levantine Pilaf in pastry at a party and felt a genuine thrill as I cut into the golden dome..." -- New York Times. "A jewel of a book, rich in photography as well as in recipes." -- Washington Post.
{
258pp,
240x310mm,
August 2006;
HB,
£33.50,
1933823003:9781933823003
, Mage Publishers
} |
 |
NEW INTERCOURSES
: An Aphrodisiac Cookbook -- Tenth Anniversary Edition
[Martha Hopkins & Randall Lockridge]
Organized by type of aphrodisiac, this playful cookbook covers 17 sensual foods, ranging from traditional favourites like oysters and strawberries to lesser-known but just as potent foods such as pine nuts and asparagus. Including histories of aphrodisiacs, couples' anecdotes, and tantalising photography, this 10th-anniversary edition of this beautiful and innovative cookbook features more than 34 new, couple-tested recipes and a completely revised appendix.
{
208pp,
235x235mm,
January 2007;
HB,
£19.99,
0965327523:9780965327527
, IPG (Terrace Publishing)
} |
 |
NEW FLEDGLING COOK BOOK
[Bridget Wedderburn]
Just as fledglings leave their nests, children leave home, and this collection of 84 family recipes, is a wonderfully practical launch into self-cooking. A survival guide, with mainly traditional Scottish food like Mystery Pie, but modernised to include Mediterranean Vegetables and Smoothies.
{
88pp,
150x210mm,
December 1993;
SB,
£3.99,
0954412176:9780954412173
, Sorelli Publishing (Fledgling Press)
} |
 |
NEW COOK BOOK
: Bridal Edition
Features: All the recipes, tips and information from the 'New Cook Book', 12th Edition, plus much more: Special bonus chapter created specially for newlywed couples -- featuring dinners for two, top ten recipes for new cooks, entertaining friends, hosting holiday meals, contemporary cocktails, and more; Advice and tips for couples on how to set-up their first kitchen together; Over 1,250 kitchen-tested recipes including appetisers, breads, soups and salads, fruits and vegetables, casseroles, sauces and relishes, cookies, chocolate, cakes and desserts, quick cooking, outdoor cooking and more; Each recipe provides ingredients list, nutrition information, plus preparation and cooking times; Over 750 photographs, 125 helpful hints and tips, and 39 menus to make meal preparation easier than ever.
{
576pp,
155x230mm,
January 2005;
HB,
£19.99,
0696222116:9780696222115
, Meredith Books
} |
 |
RED OR GREEN
: New Mexico Cuisine
[Clyde Casey]
You will find the exotic -- Blue Cornmeal Pancakes with Green Chile Chutney, Blackened Tomato-Mint Salsa -- along with classics such as Beef Enchiladas and Green Chile Stew. Game and fish recipes include Cherokee Venison Meatloaf as well as Crayfish Quiche and Pecan Coated Catfish. Desserts vary from the more familiar Rum Apple Crisp and Piñon Nut Cookies to the unusual -- and unusually delicious -- Chocolate Tortilla Dessert. In addition to the recipes, Casey discusses the various types of chilli peppers, from the mild New Mexico 6 (formerly Anaheim) to the red-hot habanero. You will learn how to choose them, handle them, use them in cooking and order them by mail. Casey also introduces you to New Mexico's wine, one of the state's fastest growing products, and explores local wines and wineries. Finally, the book provides hints for high-altitude baking and a user-friendly index. This is the perfect companion to the best-selling "Green Chile Bible" and "Red Chile Bible" -- and a must-have cookbook for chilli lovers everywhere.
{
262pp,
155x230mm,
September 2007;
PB,
£9.99,
1574160907:9781574160901
, Clear Light Publishing
} |
 |
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,
£16.99,
0781811465:9780781811460
, Hippocrene Books
} |
 |
ASIAN COOKING FOR BEGINNERS
[Kristin Enkvetchakul]
You don't need to be Asian or go to cooking school to make great Asian food at home, and the author of Asian Cooking for Beginners is proof of that! This book collects together classics of Asian cooking from China, Japan, Thailand, Korea, and elsewhere, and presents the recipes in an accessible, straightforward style that makes it easy for you to cook authentic-tasting Asian food. Including detailed information on locating ingredients and on different ingredient brands, this is a wonderful introduction for all lovers of Asian cooking, from beginner to experienced cook.
{
155pp,
210x130mm,
February 2006;
PB,
£5.99,
1558673237:9781558673236
, Bristol Publishing
} |
 |
SIMPLY VEGETARIAN
: Over 125 Exotic Recipes
[Anokhi Anjali]
If you are one of those who think vegetarians lead a miserable life eating lettuce leaves and boiled rice, think again. Far from the popular belief that vegetarianism is boring, it is actually all about great food, good health and smart living -- of a well-balanced diet with all the necessary nutrients. It is to bring this message to you that the ladies wing of the Sadhu Vaswani Mission, Bangalore, 'Anokhi Anjali', decided to put together a 100 per cent vegetarian cookbook complete with over a 100 recipes of delicious salads, soups, main courses and desserts. The book will not be just another cookbook for you, but will dispel the notion that vegetarianism is boring and introduce you to a whole new world of entertaining the meatless way. Each of the recipes in the book has been tried, tested, perfected and approved by the members of 'Anokhi Anjali', over innumerable potluck lunch sessions. The inspiration, clearly, has been to share with you the ease and variety in vegetarian cooking, the new tastes, old favourites and hidden culinary secrets.
{
166pp,
215x200mm,
September 2007;
PB,
£9.99,
8120734688:9788120734685
, Sterling Publishers PVT Ltd
} |
 |
BEER & FOOD
: An American History
[Bob Skilnik]
The timeless combination of America's favorite frothy beverage, with its solid gastronomic counterparts, is the focus of this culinary chronicle. Documenting the parallel development of the brewing industry with that of American cookery, this exhaustive history traces ale's influence on recipes in America's early history, the introduction of lager beer in the 19th century, the use of malt extract during Prohibition, and the recent advent of craft beer. The more than 60 beer-related recipes encourage chefs to experience the bliss of wild salmon grilled on cedar planks or brownies washed down with a creamy stout.
{
246pp,
155x230mm,
January 2007;
HB,
£16.99,
0977808610:9780977808618
, IPG (Jefferson Press)
} |
 |
SPECIAL FOODS FOR SPECIAL KIDS
: Practical Solutions & Great Recipes for Children with Food Allergies
[Todd Adelman & Jodi Behrend]
'I can't have milk. It hurts my stomach!' 'I'm allergic to eggs!' 'I get hives from wheat!' To the family of a child on a special diet, meal times can be hard. This important book provides support, recipes, and resouces for parents and caregivers who have children with food allergies or intolerances to milk, gluten, eggs, and other challenges.
{
167pp,
215x280mm,
April 2000;
PB,
£10.50,
1885003382:9781885003386
, Midpoint Trade Books (Robert Reed Publishers)
} |
 |
TASTE OF PERSIA
: An Introduction to Persian Cuisine: 2nd Edition
[Najmieh K Batmanglij]
This is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetisers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of speciality stores that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.
{
176pp,
180x255mm,
August 2007;
PB,
£13.50,
1933823135:9781933823133
, Mage Publishers
} |
 |
BIGGEST BOOK OF ITALIAN RECIPES
: More Than 350 All-Time Favorites & Authentic Dishes
[Jessica Sarri (ed)]
Mama Mia! the flavours of Italy with home-cooked meals in minutes. Features: more than 350 authentic Italian recipes, including appetisers, salads, main dishes, and desserts; two Bonus chapters: 25-Minute Main Dishes (speed cooking the Italian-way) and Slow Cooker Recipes ('Italian-ise' the slow cooker); shortcut ideas to make these recipes as easy as they are delicious; handy guide to Italian ingredients and an essential list of items to keep in the pantry; complete nutrition facts with every recipe; every recipe tested and approved in the Better Homes and Gardens(r) Test Kitchen; includes colour photos.
{
416pp,
220x230mm,
September 2006;
SB,
£13.50,
0696230518:9780696230516
, Meredith Books
} |
 |
TOASTER OVEN COOKBOOK
[David DiResta & Joanne Foran]
This is a bright, modern update of the best-selling Bristol title. The toaster oven is enjoying renewed interest and sales, and this revised edition brings you more special techniques and safety tips, more basic instructional advice, and more great recipes! Use the Toaster Oven Cookbook to bake, roast, toast and broil with less time, electricity and cleanup. You'll find appetisers and snacks; vegetables and side dishes; meat, poultry and seafood entrées; sandwiches; and even quick and yeast breads -- a breeze to prepare in a toaster oven. It's great for 1- or 2-person meals. As an Amazon customer says, this is "a very helpful book".
{
156pp,
210x135mm,
March 2006;
PB,
£5.99,
1558673261:9781558673267
, Bristol Publishing
} |
 |
ULTIMATE COOKIE BOOK
: More Than 500 Tempting Treats Plus Secrets for Baking Better Cookies
[Lois White (ed)]
There is nothing better than walking into a kitchen and being greeted with the smell of fresh baked cookies -- except maybe eating those cookies. This book offers bakers the chance to explore 450 best kitchen-tested cookie recipes, from tried-and-true classics to unbeatable brownies to favourites that span the globe. Your baking success is ensured with a full-colour baking and decorating guide-filled with ingredient information, tips, and techniques straight from the Better Homes and Gardens(r) Test Kitchen.
{
480pp,
155x230mm,
December 2007;
PB,
£13.50,
0696236796:9780696236792
, Meredith Books
} |
 |
BRAZIL
: A Culinary Journey
[Cherie Hamilton]
The largest nation in South America, Brazil is home to vast rain forests, pristine tropical beaches, and the world's largest river, the Amazon. This book explores the nation's distinct regional cuisine, and explains how Amerindian, European and African contributions have come together to form modern Brazilian cookery. More than 130 recipes range from Feijoada, the Brazilian national dish, to lesser-known delicacies such as Shrimp and Bread Pudding, Crab Soup and Banana Brittle. Also included are suggested menus, a list of ingredient sources, and a glossary of Brazilian culinary terms. The author has travelled extensively throughout the Portuguese-speaking world. She developed a love for Brazilian cooking when she lived in Brazil in the 1960s.
{
205pp,
155x230mm,
May 2005;
HB,
£16.99,
0781810809:9780781810807
, Hippocrene Books
} |
 |
CHINESE GARNISHES WITH PLATTER ARRANGEMENTS
: English-Spanish Edition
[Su-Huei Huang]
Since its first printing in 1982, 'Chinese Appetizers and Garnishes' has been met with great enthusiasm from readers around the world. With the increased interest from Spanish readers in Europe and the Americas, Ms Huang is pleased to introduce this newly expanded English/Spanish edition. The book unlocks the secrets of transforming simple fruits, vegetables and various meats into an array of incredible and easily adaptable garnishes. The first section guides the reader in the Chinese art of cutting, slicing, sculpting, and the myriad ways of creating and applying garnishes. The second section features the unique and classic approach based on the Chinese aesthetics of platter arrangements. From Plum Blossom Shrimp Platter, The Arrival of the Phoenix to The Good Luck Dragon, each presentation transforms a simple dish into a captivating visual experience. The book is destined to become the new revered reference source for Chinese garnishing. Another 'must have' for the culinary novice as well as the professional.
{
174pp,
185x260mm,
January 2005;
PB,
£16.99,
0941676846:9780941676847
, Wei-Chuan Publishing
} |
 |
VEGAN FUSION WORLD CUISINE
: Extraordinary Recipes & Timeless Wisdom from the Celebrated Blossoming Lotus Restaurants
[Mark Reinfeld & Bo Rinaldi]
A groundbreaking work that has won five awards in the US and is a celebration of international gourmet vegan cuisine that introduces us to the simplicity of a vibrant, healthy lifestyle. Much more than a cookbook, this artistic treasure contains stunning food photography, inspiring graphics, natural-food cooking charts and kitchen wisdom for all. A foreword by Dr Jane Goodall highlights its aim to inspire peace and understanding amongst individuals, cultures and all who care about our planet. VEGAN WORLD FUSION CUISINE contains 200+ sumptuous recipes from the award-winning Blossoming Lotus Restaurants, uniting cooking traditions from around the world. It's an all-encompassing guide to health, beauty and an inspired lifestyle. Mark and Bo hope to awaken people to the healing potential within themselves.
{
248pp,
215x255mm,
October 2007;
PB,
£12.50,
0825305845:9780825305849
, Midpoint Trade Books (Beaufort Books)
} |
 |
CHINESE RICE & NOODLES
: with Appetizers, Soups & Sweets
[Su-Huei Huang & Mu-Tsun Lee]
This is a collection of rice and noodle recipes from Canton, Szechwan, Shanghai, Beijing and Taiwan. In addition, dozens of recipes for appetisers, soups and sweets enrich the collection. Readers may create multiple-course meals for social gatherings or simple meals for one from the array of traditional favourites. The recipes are easy-to-follow, and the ingredients are readily available, the recipes retain much of their traditional origins. Whether alone, with family, or with friends, rice and noodle aficionados may easily create simple yet diverse dishes to enjoy.
{
174pp,
185x260mm,
September 2005;
PB,
£16.99,
0941676862:9780941676861
, Wei-Chuan Publishing
} |
 |
WHAT WILL I DO WITH ALL THOSE ROOT VEGETABLES?
[Elaine Borish]
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.
{
243pp,
140x210mm,
March 2008;
PB,
£9.95,
0952488175:9780952488170
, Fidelio Press
} |
 |
WORLD'S HEALTHIEST FOODS
: Essential Guide for the Healthiest Way of Eating
[George Mateljan]
This book answers the question about what to eat to keep you healthy. It focuses on 100 delicious foods that are nutrient-rich, providing the maximum number of nutrients for the least amount of calories. The book is an inspiration not only for those who want to achieve vibrant health and energy but for those who also want a healthier way to lose weight by making the World's Healthiest Foods the foundation of their 'Healthiest Way of Eating'. The World's Healthiest Foods are among the most tasty foods in the world -- so you can now eat healthier without sacrificing taste! This book provides innovative new ways to maximise the nutritional value of the World's Healthiest Foods while minimising preparation time through quick and easy recipes that anyone can make. Most recipes take 7 minutes or less to prepare!
{
880pp,
215x280mm,
May 2007;
PB,
£24.50,
0976918544:9780976918547
, Midpoint Trade Books (GMF Publishing)
} |
 |
CUCINA PIEMONTESE
: Cooking from Italy's Piedmont
[Brian Yarvin & Maria Grazia Asselle]
For centuries Calabrian food has remained relatively undiscovered because few recipes were divulged beyond tightly knit villages or even family circles, but Mary Amabile Palmer has gathered a comprehensive collection of exciting, robust recipes from the home of her ancestors. "Cucina di Calabria" is a celebration of the cuisine she knows intimately and loves, a cuisine that is more adventurous and creative than that of most other parts of Italy. Nearly 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous dishes with a minimum of effort. They are interwoven with anecdotes about Calabrian culture and history, traditions, festivals, folklore, and of course, the primary role that food plays in all aspects of Italian life.
{
160pp,
155x230mm,
December 2005;
HB,
£18.50,
0781811236:9780781811231
, Hippocrene Books
} |
 |
GOOD LIFE
: New Mexico's Traditions & Food
[Fabiola Cabeza de Baca Gilbert]
This classic work on traditional New Mexico life and cooking is now available in an illustrated edition featuring over eighty recipes representing he culinary essence of Northern New Mexico kitchens. Evoking the customs of Hispano family life, home economist and folklorist Fabiola Cabeza de Baca Gilbert preserves her native traditions while imparting to today's cooks kitchen-tested dishes adapted for the modern kitchen.
{
96pp,
140x215mm,
January 2006;
PB,
£9.99,
0890134804:9780890134801
, Museum of New Mexico Press
} |
 |
IRISH PUB COOKING
[Larry Doyle]
From an Irish master chef, comes a masterful introduction to cooking Irish Pub food. Corned beef and cabbage, fish and chips, and 'boxty' potato pancakes are Irish favourites the world over, and they are particularly popular in the United States, home of 44 million Irishmen and women!! These Irish classics, and many more, are give a stylish update in this easy, contemporary cookbook. Author Larry Doyle's impressive resume includes working as a chef at top restaurant, Postrio, in San Francisco, Larry currently directs the kitchens at Johnny Foley's Irish House in San Francisco, and Beckett's in Berkeley, California.
{
140pp,
210x130mm,
February 2006;
PB,
£5.99,
1558673180:9781558673182
, Bristol Publishing
} |
 |
MAMA NAZIMA'S JEWISH IRAQI CUISINE
: Cuisine, History, Cultural References & Survival Stories of the Jewish-Iraqi
[R Goldman]
When the Jews fled Iraq for Israel, they could not take their material possessions with them, but did take their rich cuisine. Delicious dishes like Smack ab Thum oo Rihan (Garlic and Basil Fish) and Burekas im Gevina veh Tered (Feta and Spinach Pie) are included in this unique book. Jewish Iraqi aphorisms and beautiful photographs complete this presentation of the foods of the Iraqi Jews. As the saying goes, Man yakle al ein au el'thum (Who desires the food, the eyes or the mouth?).
{
192pp,
155x230mm,
May 2006;
HB,
£16.99,
0781811449:9780781811446
, Hippocrene Books
} |
 |
PIED NOIR COOKBOOK
: French Sephardic Cuisine from Algeria
[Chantal Clabrough]
This unique cookbook relates the story of the Pied Noir or 'Black feet', Sephardic Jews from the North African nation of Algeria. The cuisine of the Peid Noir reflects a storied history: Expelled from Spain, and later forced to flee Algeria, their cookery was influenced by the nations they inhabited, as well as the trade routes that passed through these areas. Over the centuries, they collected recipes and flavours that came to form a unique and little-known culinary repertoire. The 85 recipes in this fascinating book are accompanied by a history of the Pied Noir and the story of the author's family. A glossary of culinary terms and menus for Pied Noir feasts are also included.
{
132pp,
155x230mm,
February 2005;
HB,
£16.99,
0781810825:9780781810821
, Hippocrene Books
} |
 |
SEARCH FOR SUSHI
: A Gastronomic Guide
[Carl Chu]
For those who have difficulty telling the difference between a maki and nigiri, this guide will demystify the entire sushi experience, providing a history of sushi and in-depth information to help diners understand and appreciate this culinary art and truly enjoy their next visit to the sushi bar. In addition to serving as a colourfully illustrated guide to seafood and fish, the book examines variations on sushi and its different components and provides information on the numerous styles of sushi restaurants, sushi bar etiquette, and the different types of sake. A comprehensive sushi restaurant directory contains listings of well-known establishments throughout the world, providing hints on places to find the most pleasurable dining experiences.
{
230pp,
195x205mm,
September 2006;
PB,
£16.99,
1932296077:9781932296075
, IPG (Crossbridge Publishing Co.)
} |
 |
SIMPLE & SIMPLY DELICIOUS
[Sylvie Rocher]
World traveller, Sylvie Rocher, presents dishes from her French homeland and from her travels in Europe, Asia, Africa, the Middle East, the Caribbean and North America. The French culture spends a lot of time at the table. It is difficult to separate food from life because it is during the special moments while sharing a meal that life’s greatest pleasures are discussed. Food therefore is not just about eating. It’s about sharing with others. It is with this attitude of sharing and connecting with cultures wherever she travels that author Sylvie Rocher has collected some of the most exotic and delicious recipes available today.
{
152pp,
225x260mm,
February 2005;
HB,
£17.99,
0972918744:9780972918749
, AtlasBooks (Eye Contact Media Inc)
} |
 |
SIMPLE DELICACIES
: Japanese Recipes from Hirozen
[Candice Obayashi & Hiroji Obayashi]
This compilation of recipes makes Japanese cooking accessible, even to beginners. With its easy-to-follow dishes for Japanese-cuisine novices and inventive dishes which encourage experienced chefs to further master their skills, this book demonstrates how simple it is to prepare simple, elegant meals with an authentic Japanese flair. Adapted from recipes made famous at the restaurant Hirozen Gourmet, this cookbook features a combination of traditional and original recipes that chronicle Mr. Obayashi's inventiveness in the kitchen. From its detailed instructions on how to prepare rice and create basic broths to creating sukiyaki and exquisite sushi dishes, this cookbook contains a balanced mixture of recipes that are accessible to those just learning and challenging to those more proficient in the art of cooking.
{
153pp,
155x205mm,
September 2006;
PB,
£11.99,
1932296085:9781932296082
, IPG (Crossbridge Publishing Co.)
} |
 |
STIR THE POT
: The History of Cajun Cuisine
[Mercelle Bienvenue, Carl A Brasseaux & Ryan A Brasseaux]
Despite the increased popularity of Cajun foods such as gumbo, crawfish étouffée, and boudin (a pork and rice sausage), relatively little is known about the history of this fascinating cuisine. 'Stir the Pot' explores its origins and evolution from the seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades.
{
208pp,
155x230mm,
September 2005;
HB,
£12.99,
0781811201:9780781811200
, Hippocrene Books
} |
 |
SWEET HANDS
: Island Cooking from Trinidad & Tobago
[Ramin Ganeshram]
Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad’s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago’s population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. The book includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs! by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.
{
247pp,
175x250mm,
October 2005;
HB,
£19.99,
0781811252:9780781811255
, Hippocrene Books
} |
 |
TASTE OF NEPAL
[Jyoti Pathak]
The landlocked nation of Nepal, tucked into the Himalayan mountains between India and Tibet, has a surprisingly diverse cuisine for such a small country. The main food is rice served with dal (lentils) and vegetables, but potato and noodle dishes are also common, and meat and fish (from the many rivers and lakes) are also served when available. The most comprehensive Nepalese cookbook on the market, 'Taste of Nepal' includes over 350 authentic recipes, something for everyone, from the most timid cook (Fried Rice and Stir-fried Chicken) to adventurous home chefs (Goat Curry and Sun-dried Fish with Tomato Chutney). The instructions are clearly written and the ingredients are readily available in the United States. Also included are information on Nepalese kitchen equipment, traditional herbs and spices, menu planning, and proper dining etiquette.
{
470pp,
180x260mm,
April 2007;
HB,
£18.50,
078181121X:9780781811217
, Hippocrene Books
} |
 |
TASTES FROM A TUSCAN KITCHEN
[Madeline Armillotta & Diane Nocentini]
Over the years, the authors have collected many wonderful recipes from relatives and friends living in Tuscany and other regions of Italy. When deciding to write this book, they considered which of these recipes we used the most and why. Both authors enjoy the distinct flavours in Italian cooking, which are enhanced by the use of fresh herbs and extra virgin olive oil, and also eating a healthy, well-balanced diet of fresh fruits, vegetables, fish, meat, beans and dairy products. They also appreciate that, in today's world, everyone has a busy schedule. Therefore, it became a priority that the recipes offered were not only delicious, but also quick and easy to prepare. The final selection includes a wide variety of mouth-watering favourites presented with concise easy--to-follow instructions and many tasty variations. These variations allow for flexibility in the kitchen and are an enticing invitation to cook creatively. The result is a cookbook that will simplify your life and gratify the tastebuds of your family and friends. This book will become your inspiration for quick, wholesome, everyday meals, a well-thumbed friend supplying a constant source of ideas for delicious day-to-day Italian cooking.
{
188pp,
155x230mm,
May 2006;
HB,
£16.99,
0781811473:9780781811477
, Hippocrene Books
} |
 |
VIETNAMESE KITCHEN
: Treasured Family Recipes
[Ha Roda]
Americans are just beginning to discover the exotic culinary offerings of this Southeast Asian country. Vietnam's diverse terrain ranges from the inland mountains, which produce numerous exotic fruits and vegetables to the rice paddies of the Mekong and Red River Deltas. The country's fascinating history has resulted in strong Chinese, Indian and French culinary influences yielding delicate complex flavours. This book is a collection of traditional recipes, modified for the American home cook. It includes an introduction to Vietnamese culture, a glossary of Vietnamese culinary terms, and a chapter on meal planning.
{
182pp,
155x230mm,
April 2005;
HB,
£16.99,
0781810817:9780781810814
, Hippocrene Books
} |
