Cookbooks Around the World International

Cookbooks Around the World International

Eating Alfresco : The Best Street Food in the World by Aharoni, Israel

Features delights from China, France, Holland, India, Indonesia, Italy, Mexico, Morocco, peru, Thailand, the USA, and Uzbekistan, as well as recipes from every country.

Seductions of Rice by Alford, Jeffrey and Duguid, Naomi

New in paper! They've done it again! The authors that brought you the Cookbook of The Year, Flatbreads and Flavors, have traveled to the major rice eating regions of the world and experienced firsthand dozens of varieties of rice with unimaginable subtleties of taste, as well as the staggering array of foods that must accompany them. In Seductions of Rice, they bring it all home: hundreds of delectable dishes, from the worlds latest rice cuisines, illuminated by stories, insights,and photographs. Chinese stir-fries served with steaming rice, smokey Carolina low-country pulaos, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos, are shared not just as recipes, but as time honored traditions.

Seductions of Rice by Alford, Jeffrey and Duguid, Naomi

They've done it again! The authors that brought you the Cookbook of The Year, Flatbreads and Flavors, have traveled to the major rice eating regions of the world and experienced firsthand dozens of varieties of rice with unimaginable subtleties of taste, as well as the staggering array of foods that must accompany them. In Seductions of Rice, they bring it all home: hundreds of delectable dishes, from the worlds latest rice cuisines, illuminated by stories, insights,and photographs. Chinese stir-fries served with steaming rice, smokey Carolina low-country pulaos, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos, are shared not just as recipes, but as time honored traditions.

Eat The Heat by Borssen, Jonas

Hot peppers visit Europe and return as nearly 300 spiced-up specialties. Lots of chile facts and tips.

World Food Cafe by Caldicott, Carolyn and Caldicott, Chris

The recipes are organized in five sections, according to region - the Middle East, Africa, India, Southeast Asia and China, and Latin America. The 100 recipes include: Rice with Rosewater, Dates and Almonds (The Middle East); Hindu Roast Spice Curry (India); Red Jungle Curry of Vegetables in Fresh Ginger (Thailand) and Spicy Vegetable, Potato and Cheese Empanadas (Peru).

Spice Routes by Caldicott, Chris and Carolyn

Lavishly illustrated and compellingly written, The Spice Routes is both a fascinating exploration of the spice trade and a compilation of unique, delicious recipes from around the globe that will seduce travelers and cooks alike. For countless centuries spices have provided the critical flavor and magical zest to dishes from Peru to Kathmandu to Zanzibar. Authors Chris and Carolyn Caldicott follow the historic spice routes and offer us their breathtaking photographs and terrific tales, the local legends, and, above all, the delectable recipes from their travels. Dhows sailing across the Arabian Sea from the spice lands of Asia, caravans of camels journeying across deserts, porters making their way along land routes over the Khyber Pass, spices piled high in a Middle Eastern market--the images of the spice trade conjure up a world of romance and adventure. As the authors travel through the eastern Mediterranean, the Indian subcontinent, Asia, Africa, the Americas, and the Spice Islands of the Indian Ocean, they explain how indigenous spices were traded and how foreign spices arrived, supplying the resulting recipes for the dishes they discovered along the way. We see how the same spices can be used to create strikingly different dishes, with unique regional flavors, textures, and colors. Since many of these culinary creations will be unfamiliar to the reader, the Caldicotts are always careful to provide beautiful and mouth-watering descriptions. Fortunately, the reader does not have to travel to Cairo or Bangkok to assemble the ingredients used in the recipes. The authors have thoughtfully included alternatives to those harder-to-find items. They also provide wonderful serving suggestions that follow their simple, step-by-step instructions. The Spice Routes is a culinary travel guide through some of the most exotic and thrilling corners of the globe. The dazzling photographs and rich narrative will let your imagination wander to foreign nations, while the inspired recipes will allow your tastebuds to effortlessly follow.

In the World Kitchen by California Culinary Academy

World cuisine is one of the hottest topics in cooking today and has become the focus of the curriculum at California Culinary Academy. In its newest TV series and publishing venture, the Academy now offers an extraordinary collection of recipes that both novice and experienced home cooks can use to make gourmet-quality dishes from cultures around the world. The new series The Academy's World Cuisine will soon be seen on public television. The TV series features ten expert Academy chefs demonstrating the preparation of mouth-watering dishes from international cuisines while also providing insight into both regional food ingredients and cooking techniques. In addition, wine connoisseur Gina Gallo suggests wines from various countries and regions to complement the featured dishes. The full-color companion book, In the World Kitchen, containing 120 international recipes, is conveniently organized by courses, from appetizers to desserts. There are unusual recipes such as B'Steeya, Spicy Noodles Beijing, Indonesian Curried Lamb, Javanese Pickled Vegetables, and Mexican Rice Pudding, but it also includes classic favorites such as Garlic Mashed Potatoes, Quiche Lorraine, Southern Fried Chicken, and Chocolate Mousse Cake. Thirty luscious full-color photographs by one of today's leading food photographers, Maren Caruso, bring the dishes to life. In addition, her twenty black-and-white candid photographs capture the excitement and energy of California Culinary Academy's hands-on learning environment as chefs and students interact to create their fabulous dishes.

Diabetic Cooking from Around the World by Chantiles

CHANTILES

International Pantry Cookbook by Cusick, Heidy

Terrific building block approach to stocking your pantry with international ingredients. 50 quick & easy master recipes, 275 exciting variations. 272 pgs. Paper (List 18.95)

Vegetarian Planet (hard) by Emmons, Didi

Vibrant flavors from every corner of the earth & straightforward cooking techniques add up to 350 vegetarian dishes at once bold & delicious, soothing & homey.

Vegetarian Planet by Emmons, Didi

Vibrant flavors from every corner of the earth and straightforward cooking techniques add up to 350 vegetarian dishes at once bold and delicious, soothing and homey.

Lumiere by Feenie, Rob

Foreward by Charlie Trotter. In French, LumiÃ¨re means light, in its purest, most transcendent form. In Vancouver, LumiÃ¨re means Rob Feenie's almost electric food. With a dazzling combination of European sophistication, Asian simplicity, and North American resourcefulness, the cuisine of LumiÃ¨re ranks among the finest pioneering restaurants. In his debut cookbook, Feenie shares the original culinary inventions and methods that have won him international accolades. Fresh ingredients, impeccable techniques, and exquisite presentation make the food as luscious as it is luminous. Organized seasonally, the recipes range from Young Garlic VeloutÃ© Soup and Herb-Crusted Beef Tenderloin with Chanterelles and a Shallot and Caper Jus to Butter-Braised Atlantic Lobster with Lobster Bisque and Mascarpone Risotto and Walnut Cake with Maple Ice Cream. Illustrated with gorgeous, light-infused color photograpy, this resplendent cookbook reflects the polished luster that has earned LumiÃ¨re its name.

LumiÃ¨re Light by Feenie, Rob and Coldham, Marnie

Here are 90 of the most popular dishes and drinks from the LumiÃ¨re Tasting Bar in Vancouver, an international culinary hot spot with a seductive glow, tapa-sized portions of sublime cuisine, and sophisticated cocktails. Now home cooks can reproduce these tantalizing tidbits for their own entertaining: Short Rib Sandwich, Duck Breast Salad with Vanilla-Poached Quince and Pomegranate, Truffled Raw Milk Camembert with Roasted Figs and Brioche, and India Spice Ice Cream. The drinks section includes the Sidecar, the French 75, and the Sazerac.

Street Food by Ferguson, Clare

Vietnam's noodle stalls, Italy's gelaterias, India's roadside truckstop dabbahwallas. Each one turns out easy, delicious street food loved by locals and tourists alike. This beautiful book is your doorway to the back streets of the world best walk away foods.

Remarkable Feasts by Forbes

A collection of drawings, menus, recipes, and recollections of daily life in this worldwide adventure on the food trail from Baton Rouge to Old Peking.

International Soup Book by Friedland, Ed

Amazing variety of ingredients & flavors in delectable tour of world soup, from those you sip to those you eat with knife and fork.

The International Slim Gourmet Cookbook by Gibbons, Barbara

In hundreds of uncomplicated, original recipes, Gibbons shows you how to create fabulous food with a foreign flair. Rich in flavors and variety, all these delectable dishes are delightfully free of unnecessary fats, starches, and sugars.

Street Food by Grant, Rose

From steet fairs and festivals around the world comes this exciting colection of over 100 recipes guaranteed to bring the authentic taste of travel into your won kitchen. Now, in your own kitchen, you can replicate the enticing tastes and smells of familiar and exotic street foods from the world over.

Mary's Recipe Box by Gubser, Mary

America's popular bread lady opens her personal recipe box and shares a lifetime of favorite dishes. Many, like Fourteen Boy Curry, are souvenirs of world travel that became celebration food or family staples in the Gubser household. Some were handed down through generations of traditional farm cooking. And others were perfected under special circumstances, such as galley cooking aboard the Gubser family houseboat. All make for wholesome, delectable, and well-tested fine home cooking.

Eating Around the World In Your Neighborhood by Halvorsen, Francine

Handy guide to world's cuisines now available in the U.S.: dining protocols, interviews with chefs, explanations of dishes, sources for ingredients, more. 200 recipes.

Food Around the World by Heller, Holly and Mcwilliams, Margaret

For courses in cultural foods for dietetics / general education. Appreciation and understanding of cultures around the world and techniques for effective communication are the challenging goals of this text. Food is featured prominently because of its universal appeal and the meaningful ways that geography, climate, economics, and religion have combined with history and culture to define the ingredients and food patterns unique to countries and regions around the world. Dietetics students need this knowledge as they prepare to counsel clients in our increasingly inter-cultural milieu. All students require a sound fundamental knowledge of the world's nations and the uniqueness of today's rich cultural patterns as they prepare to become citizens of the world.

International Cooking : A Culinary Journey by Heyman, Patricia A.

For courses in International Cookery, Continental Cookery, Cuisines of the World, World Cookery. Unique in its breadth, depth, and perspective, this comprehensive text on international cookery covers cuisines from around the world--providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. Each cuisine is explored in terms of its general characteristics as well as issues including the history and effects from invaders and bordering countries; topography, geography, and climate; indigenous foods, culture, and influences from religion and other groups of people; foods and flavorings frequently used; common cooking methods and their origins in the area; and regional variations. Each chapter contains tested recipes representing foods and dishes from all segments of the menu and wine suggestions (provided by Beringer Blass Vineyards) for each first course, soup, and entrÃ©e.

Vegetarian Gourmet's Easy International Recipes, Second Edition by Hinman, Bobbie

In this revised edition, there are more than 350 recipes from around the world adapted fro people who appreciate low-maintenance cooking. Recipes include Pumpkin-Almond Custard, Corn Fritters with Peanut Dipping sauce, and Risotto with Asparagus. The book also includes complete nutritional information.

International Breakfast Book by Hollis, Martha

Explore breakfast menus from Europe, Africa, Asia, Australia and the Americas through recipes, rituals, and anecdotes.

Extreme Cuisine by Hopkins, Jerry with Bourdain, Anthony (forword)

Sit down for a meal with the locals on six continents-what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another! From the foreword by Anthony Bourdain: 'I could not have written A Cook's Tour without this book. There is so much I would have missed. And experience has shown me that no matter how frightening a dish may look on the page, in front of you, on the table, with a proud host watching your first tasting-and the accompaniment of much local beverage, it's almost always worth the ride. For truly-how bad can it be? 'So dig in. Enjoy. Eat without fear or prejudice, secure in the knowledge that millions of people have been enjoying this fare for centuries without ill effect. Get away from your hotel dining room-and the tourist terror domes and range wild and free. Eat. Eat adventurously. Miss nothing. It's all here in these pages. Jerry Hopkins is the author of 27 books, and co-author of the bestselling biography of Jim Morrison, No One Here Gets Out Alive, which was No. 1 on the New York Times bestseller list in 1980 and has more than 2 million copies in print. He has a Thai family and divides his time between Bangkok and a small village in Surin in Northeast Thailand. Anthony Bourdain is the host of A Cook's Tour on the Food Network and the executive chef at the brasserie Les Halles in New York. His books include A Cook's Tour and the best-selling Kitchen Confidential.

International Home Cooking New! by Iascaro, Rita

50th-anniversary fund-raiser from United Nations International School offers 300+ recipes from astounding range of 50+ countries. 232 pgs. List 20.00

Jaffreys World Of East Vegetar by Jaffrey, Madh

JAFFREY

World Vegetarian by Jaffrey, Madhur

New in Paper! More than 750 meatless recipes are drawn from virtually all the world's culinary traditions, from dishes Madhur enjoyed as a child in India and those she has created for friends and family to delights she discovered in travels through East Asia, North Africa, Europe, Central America and the Caribbean.

World Vegetarian by Jaffrey, Madhur

More than 750 meatless recipes are drawn from virtually all the world's culinary traditions, from dishes Madhur enjoyed as a child in India and those she has created for friends and family to delights she discovered in travels through East Asia, North Africa, Europe, Central America and the Caribbean.

World's Best Recipes by Larousse,

Over 350 delicious dishes for all occasions.

Sacred Food by Luard, Elisabeth

Food nourishes our souls and is a vital part of our religious ceremonies and secular celebrations. Sacred Food explores the dishes that are traditionally served at significant moments in human life-birth, puberty, courtship, betrothal and marriage, death, burial, and remembrance-and unravels why and how we celebrate with food. More than 40 recipes include pan de muertos, prepared for the Mexican Day of the Dead; piroshki from Slovakia, to celebrate the birth of a baby; cassava with chili and peanuts, to mark an African girl's coming-of-age; and the honey cake, prepared for a Turkish wedding feast. One hundred stunning images bring to life a wealth of recipes and myriad cultures including those of Mexico, Japan, Spain, Italy, Indonesia, North America, the Middle East, Germany, Scandinavia, and Britain.

Sacred Food by Luard, Elisabeth

Celebrating the power of food to nourish souls and its vital part in religious ceremonies and secular celebrations, this cookbook offers insights into food that go far beyond recipes. It explores the dishes that are traditionally served at significant moments in human life-birth, puberty, courtship, betrothal and marriage, death, burial, and remembrance-and explains why and how we celebrate with food. More than 40 recipes include pan de muertos, prepared for the Mexican Day of the Dead; piroshki from Slovakia, to celebrate the birth of a baby; cassava with chili and peanuts, to mark an African girl's coming-of-age; and honey cake, prepared for a Turkish wedding feast. The vibrant ceremonies and dishes are lavishly illustrated with color photographs, bringing to life a wealth of recipes and myriad cultures including those of Mexico, Japan, Spain, Italy, Indonesia, North America, the Middle East, Germany, Scandinavia, and Britain.

Book of Jewish Cooking by Phillips, Denise

Now, this delightful cookbook provides lighter, less fatty versions of these lip-smacking delicacies--and the basics behind this classic cuisine.

Rachael Ray Best Eats in Town on $40 A Day by Ray, Rachael

A delightful scrapbook for fans of Rachael Ray's popular 40 A Day show. Rachael's revisits over 50 cities. Illustrated with color photos and selected recipes from her favorite restaurants.

Book of Jewish Food by Roden, Claudia

Beard Cookbook of the Year Award! Claudia Roden's monumental work tells the story of the Jewish people through stories of Jewish cooking around the world. 800 magnificent recipes, many never before documented, and eye-opening essays.

Taste by Rosengarten, David

Food Networkâ€™s David Rosengarten teaches how to cook AND taste the best with 100+ classic recipes for worldâ€™s greatest dishes. Extensive information on ingredients and techniques.

Taste by Rosengarten, David

Food Networkâ€™s David Rosengarten teaches how to cook AND taste the best with 100+ classic recipes for worldâ€™s greatest dishes & extensive info on ingredients & techniques. Color photos. Julia Child Award Finalist 30 Off

Universal Kitchen by Rozin, Elisabeth

Elisabeth Rozin traces world's culinary principles thru 250 recipes in chapters structured by universal technique, presentation or type of dish.

Crossroads Cooking by Rozin, Elizabeth

Hybrid cuisines from cross cultural hot spots like Singapore, Israel, the Balkans, Alsace, the Phillipines and more. 200 recipes with historical context.

Savoring Spices and Herbs by Sahni, Julie

Julie Sahni shares must-know secrets of flavor, aroma and color for 100+ spices and herbs. 200 recipes. Exceptionally good.

Light Basics Cookbook by Shulman, Martha Rose

Martha Rose Shulman teaches healthy low-fat cooking with comprehensive how-tos, basic recipes and fundamental no-fat techniques plus 250 flavorful international recipes. Nutrition counts.

Worlds Finest Chicken Dishes by Slyer, Sonia

SLYER

Royal Caribbean Holiday and Entertaining Cookbook by Sodamin, Rudi

Master chef Rudi Sodamin presents his favorite recipes to make holidays and special occasions memorable. There are detailed menus for delectable holiday meals in addition to imaginative tips to create the perfect holiday ambiance with uniquely tailored place-setting, centerpiece, decorating, and lighting ideas. Included are fascinating facts about the holidays and step-by-step, manageable recipes for each course. Seventeen diverse secular and non-secular holidays and occasions are included.

Royal Caribbean International Cookbook by Sodamin, Rudi

Under the direction of internationally renowned chef Rudi Sodamin, the Royal Caribbean Cruise Lines has become one of the top destinations not only for vacation cruises, but for eating, as well. The line has consistently been recognized for its high caliber and diverse cuisine. This book is a mouthwatering collection of Sodamin's best-loved meals, created from his own experience and interaction with the cruise lines' 145 worldwide destinations and 15 ships kitchens that he oversees. The eighty-six recipes in the book are delectable, innovative, and easy to prepare, and can be served to two or two thousand. Clear and concise instructions, replete with photographs demonstrating the final version of the dish accompany each recipe, along with Cook's Notes, that include a glossary of terms, information on measurements, advice on ingredients and substitutions, and equipment.

Sun Drenched Cuisine by Spieler, Marlena

Food for the senses, aromatic & powerful, from North Africa & the Mediterranean to India & Southeast Asia. The recipes give the reader a delightful insight into the cooking styles and way of life of other lands.

Elegant Peasant by Thomas, Marguerite

Light and simple variations on traditional country fare.

Diabetic Ckg With Intl Flair by Watson

WATSON

Global Vegetarian Cooking by Wells, Troth

The flavorful vegatrian cuisine of Africa, Asia, the Middle East, Latin America and the Caribbean is highlighted in more than 130 quick and easy recipes and nearly as many evocative color photogrpahs of the diverse food and the people who produce and eat it.

Eating Well by Wolf, Burt

An international collection of recipes, food lore, facts, and tips from one of the world's best-known TV chefs.

Eating Well by Wolf, Burt

An international collection of recipes, food lore, facts, and tips from one of the world's best-known TV chefs.

Cooking Around the World All-in-One For Dummies by Yan, Martin; Casella,Cesare; Feniger, Susan; Milli

Easy-to-follow recipes for favorite foods from around the world. The majority of today's consumers are cuisine literate but not yet culinary literate. They know about a wide variety of foods and cuisines, but they don't know how to prepare these dishes at home. Cooking Around the World All-in-One For Dummies offers easy-to-follow recipes from the best of the world's cuisines, including dishes from Mexico, Italy, China, Japan, Thailand, France, India, Greece, and the Middle East. Perfect for home cooks who love world foods but don't want to invest in cookbooks for each cuisine, this fun and friendly guide will give readers the know-how they need to creatively expand their culinary repertoires. Martin Yan, a certified master chef and host of TV's Yan Can Cook, has authored twenty-four bestselling cookbooks. Cesare Casella transformed his family's restaurant in Lucca, Italy, Il Vipore, into a world-class establishment, earning a Michelin star. He is the coauthor of Diary of a Tuscan Chef. Susan Feniger and Mary Sue Milliken opened the celebrated City Cafi in Los Angeles in 1981 and now divide their time between their restaurants in Las Vegas, Santa Monica, and L.A.

Judy Zeidler's International Deli Cookbook by Zeidler, Judy

Over 225 deli-style recipes, inspired by Italian, Jewish, Scandinavian, French, German, Mediterranean & Asian cuisines.

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