(Hardback)

This eminently browsable, dip-in/dip-out book is an indispensable guide to the most interesting, iconic, and unique foods from 155 different countries.

(Hardback)

(Hardback)

(Hardback)

Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike.

(Paperback)

All the recipes that Julia Child demonstrated on her first public television series, The French Chef -- the 119 shows that made Julia a household name and changed forever the way Americans cook.

(Hardback)

(Hardback)

From Boyle Heights to Malibu, Los Angeles is the most exciting food city in the United States. These 100 recipes from L.A.'s best chefs transport the California Dream to your table.

(Hardback)

Persian cooking is one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs and spices are combined with rice, fish and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain and India.

(Hardback)

(Hardback)

Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province.

The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people.

(Paperback)

Here in Ruth Van Waerebeek's wonderful compendium of 250 delicious recipes, is the best of Belgian cuisine. It is a cuisine that traditionally prizes regional and seasonal ingredients and there are dishes in this comprehensive collection using all the ingredients synonymous with the country including endives, mussels, chocolate and beer!

(Hardback)

Invigorating authentic Southern soul cooking with new inspiration, acclaimed chef Deborah VanTrece elevates classic comfort food into unique, surprising dishes worth celebrating.

(Paperback)

Latest addition to the Street Food series by Tom Vandenberghe and Luk Thys, looking at the best of Tokyo's street food, and including over 50 recipes from the Japanese kitchen, all beautifully photographed and explained in detail.

(Hardback)

The 30 recipes included take a close look at Tuscan traditions and ingredients in the kitchen, by real Tuscans (not chefs) carrying on their culinary heritage day by day.

(Hardback)

(Hardback)

A gastronomic guide to some of India's most celebrated festivals

(Hardback)

This ultimate guide to entertaining with true Southern grace, style, and wit shows readers how to make every moment spent with family, friends, and company delicious, comfortable, and unforgettable from the invitation through to the last bite.

(Paperback)

A gastronomic journey around the world from the English breakfast to Peking Duck.

(Paperback)

Yuletide is a time of delicious smells wafting through the halls: onions sizzling on the stove, a wood fire gently moldering in the grate, and fresh-baked gingerbread ready to hang on the tree. It's a time of tradition, and recipes handed down from one year to the next.

(Paperback)

(Spiral bound)

(Hardback)

(Hardback)

Brazil - exotic, sensual, mysterious - mingles pleasure with high energy, and its cuisine is no different. This book features recipes that blend the native ingredients of manioc, cachaca, pequi, hearts of palm, and Dende palm oil with the rich cultures of Portugal, Africa, Japan, the Middle East, and that of the indigenous population.

(Hardback)

From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the "other" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Nioise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce.