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Synopsis coming soon.......

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Food has always played a crucial role in Jewish culture, with numerous celebratory feast days marking important occasions throughout the year. This book includes recipes which draw on the variety of flavours that comprise the global nature of Jewish food. It takes us from appetisers such as Baba Ganoush to desserts like Chocolate macaroon cake.

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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.

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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.

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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

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New Orleans celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography.

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"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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Presenting the history of Australia gastronomically, this work challenges myths such as that Australia is 'too young' for a national cuisine, and that immigration caused the restaurant boom. It shows us that Australia is unique because its citizens have not developed a true contact with the land, have not had a peasant society.

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There is more than a slight malaise in the air these days about French food and cooking. Taking as his starting point the great tradition of French food, William tackles years of received wisdom and parochial food snobbery head on, though with his mind (and his mouth) firmly open...

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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.

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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.

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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.

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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.

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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.

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In years gone by, the traveller in France could rely on coming across a restaurant where the tables were ready-laid with heavy cotton napkins, a carafe of wine and a basket of freshly baked bread, and where the ensuing meal would encompass recipes of remarkable local dishes handed down from generation to generation.

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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.

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

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For eight years Campanile's handsome interior and matchless cuisine have drawn breakfast, lunch and dinner crowds, loyal customers, and rave reviews. Anyone who appreciates the art of eating well will want to own this essential, and beautiful cookbook, in which Campanile chefs Nancy Silverton and Mark Peel share the recipes for their most popular dishes. Illustrations throughout.