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(Hardback)

(Paperback)

When Janet De Neefe first visited Bali in 1984, she didn't expect to fall in love with a Balinese man and make a new life there. In this book, she shares many entertaining stories, as well as delicious recipes handed down through generations of her husband's family.

(Hardback)

Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating.

(Hardback)

Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book.

Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine.

(Paperback)

(Paperback, 2nd edition)

Much more than a cookbook offering a breadth of delicious recipes that honor ethnic traditions and religious customs, this text provides readers with an understanding and appreciation of customs and rites of passage from around the world.

(Hardback)

This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting-and a lot more fun.

(Hardback)

(Paperback)

(Paperback)

(Paperback)

(Paperback)

The food of Lebanon has long been rated as one of the best cuisines of the world. Healthy, simple to prepare, full of fresh flavours and sensual aromatics, it makes great use of grains, vegetables, pulses, fruit, nuts, grilled mead, fish, olive oil and yoghurt. In this book, the author presents 200 recipes from her native Lebanon.

(Paperback)

While Vietnam's cooking traditions have been influenced by those of China, France, and even India, Vietnam has created a cuisine with a spirit and a flavour all its own. With more than 100 recipes, this title offers home cooks the chance to create and savour the authentic flavours of Vietnam in their own kitchen.

(Paperback)

A selection of more than one hundred quick, easy-to-prepare recipes brings to life the unique cultural and culinary traditions of India with dishes ranging from appetizers to desserts, accompanied by a glossary of cooking terms and ingredients, nutritional analyses, sample meal plans, and more. Ori

(Paperback)

"Originally published in Japanese in 2014 by Diamond Inc. as The smiling faces of my guests mean everything."--Title page verso.

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(Hardback)

Increasingly mobile Americans generally have access to the same fast food and supermarket chain offerings, read the same mass market food magazines and watch the cable food shows, and younger generations may have less time to continue family food traditions such as baking the ethnic breads and desserts that their mothers did.

(Paperback)

Renu's Recipes: Delicious and Diabetic-Friendly DishesDiscover a culinary journey where health meets indulgence with Renu's Recipes. This all-in-one cookbook is your gateway to diabetic-friendly cuisine that doesn't compromise on flavour or simplicity. Perfect for home cooks of all levels, this book curates a diverse selection of easy-to-make dishes from various global cuisines.

(Paperback)

Italian-American actors share their secret recipes and stories of growing up in families where a meal is an experience. From Danny Aiello's lentil soup to Lorraine Bracco's stuffed artichokes to Talia Shire's Thanksgiving gnocchi, every recipe is a delight. Photos throughout.

(Hardback)

In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos.

(Paperback)

The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years.

(Paperback)

the food of peasants, labourers, townspeople, the wealthy, the poor and the country gentleman; A ground-breaking book, it is a fascinating and authoritative survey of food production, consumption, fashions and follies over a period of five hundred years.

Reprinted with a new introduction by food editor Tom Jaine.

(Paperback)

From the "New York Times"-bestselling author of "Cod" and "Salt" comes a remarkable portrait of American food before World War II.