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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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Featuring over 150 recipes as well as information on Ionian cooking and customs, beautiful photographs and original illustrations, this book is a kitchen addition for anyone with a passion for the beautiful and lyrical Ionian islands.

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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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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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Which dessert is named after the heroic third-century Queen Zenobia of Palmyra How does one make the perfect Baqlawah The authors take us on a culinary journey across Iraq, Syria, Egypt and al-Andalus, presenting readers with clear and easy-to-recreate recipes from across the medieval Arab world.

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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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The foods of each region of France are discussed in relation to local customs and traditional ways of life.

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Chef Nicholas Poulmentis, executive chef based in New York City and Chopped Champion, publishes his first cookbook: The Novelty of Greek Cuisine. These recipes were created to pay homage to his Greek roots while also sharing his evolution as a chef.

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A culinary celebration of Greece, "The Oliver and the Caper" features 325 recipes for everything Greek--from Chicken Neo-Avgolemeno to Baklava--plus dozens of lively essays about the origins of Greek food, history, village life, and more. Photos throughout. 16-page color insert.

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