(Paperback, 2nd ed.)

Chili, the star of cook-offs, is the obsession of societies, and the subject of endless debate over its proper preparation. This book features over 160 recipes, including Reno Red and Navajo Green and Buzzard's Breath Chili, as well as newfangled bowls like Moroccan Chili and White Lobster Chili.

(Hardback)

Presenting a celebration of Jewish cookery from around the world, the riches, traditions, and flavours of Jewish cooking, this book of recipes and stories also showcases a proud and vital culture through words and pictures. The recipes offered range from traditional dumplings, noodles, and soups to biscuits, pastries, and doughnuts.

(Paperback)

Gathers together the dishes that have become the new 'classics' for the home kitchen, a place where food, ingredients and ideas from around the world have been welcomed with open arms and transformed into fresh, new recipes for today.

(Hardback)

Donna Hay brings you fresh, easy to follow recipes and clever styling ideas for entertaining your family and friends.

(Paperback)

No matter which part of the barbecuing world you visit, it is mostly men who wield the tongs. This book takes a blokey barbecue tour around the world. It gathers the best recipes from far flung countries into one volume to allow barbecue cooks to bring food and flavours from around the world into their own backyard.

(Paperback)

This is the handbook of ingredient information, from benas, breads and charcuterie through salt, pepper and olive oil to teas and vinegars: it not only tells you what an ingredient is and what it should look and taste like, it also tells you what it goes with and how to use it.

(Hardback)

Food writer and cook Pippa Kendrick revolutionises allergy-friendly food with an inspired collection of delicious recipes for everyone to make, share and enjoy and just happen to be free from wheat, gluten, yeast, egg, dairy and soya.

(Paperback)

Marries old-style family cooking with the more sophisticated culinary yens of a working couple. Woven throughout the recipes are essays that offer positive insight and advice for surviving the woes of this period in family life.

(Hardback)

(Paperback)

(Paperback)

(Paperback)

Sure to become a go-to book for busy cooks of all levels, 101 One-Dish Dinners offers hearty, well-balanced, no-fuss meals all served up in just one pot, casserole dish, or salad bowl.

(Paperback)

Outlines a seven-day introduction to the Zone diet program and includes a week's worth of recipes, guidelines for vegetarians, shopping lists, and hints for dining out.

(Hardback)

Fully illustrated, "American Pie" is a look into the great pizzas and pizzerias of Italy and America. Included are in-depth pizza-making techniques, more than 40 classic pizza recipes and an engaging narrative of Reinhart's pizza hunts.

(Paperback)

(Hardback)

The author of Soul Food presents a collection of soul food desserts by top African-American cooks from across the country, in a treasury of cake, pie, cobbler, crisp, pudding, and candy recipes complemented by informational sidebars and cultural anecdotes.

(Hardback)

In his follow-up to the award-winning "Think Like a Chef," Colicchio takes readers behind the scenes at Craft, his James Beard Award-winning restaurant, a place famous for its intriguing a la carte menu. 125 full-color photos.

(Paperback)

(Hardback)

Ken Hom brings us 100 inspired recipes for stir fries which are easy-to-follow, delicious dishes designed to appeal to all palates. With 20 new recipes and 80 favourites from his collection, Ken not only covers oriental stir fries but includes non-Asian dishes as well, such as stir-fried fusilli alla carbonara.

(Paperback)

(Hardback)

From Christopher Kimball, one of Epicurious' 100 Greatest Home Cooks of All Time, more than 200 easy weeknight dinners that deliver bold flavor, fast.

(Paperback)

(Paperback)

Presents a collection of simple but delicious recipes for a variety of cakes, cookies, and other dessert treats, ranging from obscene chocolate cake to 7-Up pound cake.

(Paperback)

This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s.