(Paperback)

A unique, heartfelt approach to eating and wellness from the USA.

(Hardback)

Jews have lived in Italy for thousands of years, yet their contributions to Italian cuisine have been largely untold. Cooking alla Giudia shares the recipes, but also the connections of the Jewish people to many beloved Italian dishes and other wonderful delicacies.

(Paperback)

(Paperback)

A celebration and critique of the changes in the French culinary landscape and a gastronomical excursion across the French countryside in search of the unsung cooks who are still doing it right.

(Hardback)

"The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Caurate"--

(Hardback)

Dealing with the cooking of Southern Italy, this book explores the regions of Sicily, Calabria, Basilicata, Puglia, and Campania. It also gives capsule portraits of local features: a fish market, an olive oil press, a bakery, and a shepherd cheese-maker. It includes recipes for focaccias, pizzas and savory pies; soups and minestre; and more.

(Paperback)

Shares Italian-style recipes for soups, salads, pasta, rice, cheese, egg dishes, tarts, vegetables, seafood, meat, poultry, and fruit desserts which are designed to be served at room temperature. Reprint. 10,000 first printing.

(Hardback)

Every chef is a product of a place and a tradition. The author's soul is in the Italian province of Le Marche. This book showcases his signature style of cooking combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels.

(Hardback)

A complete delight for anyone with an interest in epicurean evolution

(Paperback)

Curry tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them.

(Hardback)

Chef Duane Nutter is a storyteller with his Southern-fusion cuisine, his comfortable yet informative writing style, and his humor. Cutting Up In the Kitchen: Food and Fun from Southern Nationals Chef Duane Nutter offers more than 100 Southern-leaning recipes composed of familiar ingredients that are often infused with international flavors.

(Paperback)

This entertaining book takes us on a fascinating exploration of the world of food. Take a journey with the dynamic father and daughter duo, geographer Gary Fuller and chef Tracy Reddekopp, as they travel around the globe into different cultures and traditions, enriching the trip with recipes to extend the experience into our kitchen and homes.

(Paperback)

Award-winning new history of Italy told through its food, by the author of the worldwide bestseller COSA NOSTRA

(Hardback)

(Hardback)

The award-winning author of Every Grain of Rice introduces the Chinese culinary art of dim sum with a collection of sixty simple, authentic recipes for such treats as steamed and fried dumplings, Chinese pastries, meat or shrimp balls, steamed buns, and other savory treats, accompanied by step-by-s

(Paperback)

From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's Rubbed and Almost Fried Turkey Sandwich from Panini Pete's in Fairhope, Alabama, this work showcases the personalities, stories, and food offered by these American treasures.

(Hardback)

A recently revitalised Philadelphia institution, gathering place for an Abruzzi-American community for a hundred years, has become a current hot spot despite a members-only dining room: named Bon Appetit's #4 Best New Restaurant in 2017.

(Paperback)

Maine offers some of the country's best raw materials for rustic, hearty cuisine. Dojny's love for the local produce finds its way into 165 recipes in this volume. Local stories and food lore, historical facts and literary quotes, and a traveler's guide to hidden road food gems make the book a fabulous guide to the salty personality of Maine cuisine.

(Paperback)

Crab cakes may be Maryland's signature flavor, but it's only a part of what the state's culinary menu has to offer. "Dishing Up Maryland" focuses on the rich diversity of Maryland's native foods and includes 150 recipes.

(Paperback)

From the land of 10,000 lakes comes the newest addition to Storey's successful Dishing Up series! Celebrate the distinctive personality of Minnesota's food culture and fresh, local ingredients, with 150 all-new recipes and beautiful photography showcasing the state's farms, chefs, and rich natural resources.

(Paperback)

The Garden State's diversity shines through these recipes, which feature the bounty of tomatoes, corn, and cranberries the state produces, along with boardwalk treats and late-night diner bites.

(Paperback)

(Paperback)

(Paperback)