“The cuisine of Iran, with origins dating back centuries, is arguably one of the most sophisticated in the world, offering an incredible array of dishes.
A serious cookbook with luscious photos and easy-to-follow receipts (more about that later), Stephen and Evie McGee Colbert still manage to have fun, their individual repartee introducing each dish
“When I was growing up my mum would often make Krambosoupa, which translates as cabbage soup,” writes Georgina Hayden in the introduction to her recipe for hard cabbage, lemon and rice soup.
Over 90 years ago, Ginette Mathiot, a French food writer and cookbook author who was awarded the National Order of the Legion of Honor, France’s highest award of merit, for her efforts in promoting
Serious foodies have always raved about Tokyo’s fabulous food finds in a city where no matter the time of the place, there’s always a treat ready to be had.
Beautiful photos, pantry item suggestions, notes on language including the authors’ decision to use Iranian versus Persian, abbreviations noting whether a dish is vegetarian, vegan, and/or gluten-f
“Peináo means ‘I’m hungry’ in Greek,” write Helena Moursellas and Vikki Moursellas, identical twins from Adelaide, South Australia, whose culinary passion goes back to the when their godmother spen
“this book works on many levels—as an entry into different cultures and kitchens and as a way to bring those foods into our home, making them our own.”
“opens the door to what American cookery is—the coming together of cultures, identities, flavors, and tastes that celebrate what is probably one of the most diverse cuisine
“Throughout these pages, I’m going to (politely) refute the claim that Southern food is all bad for you and hopefully breathe new life into some tired, worn-out notions,” writes Lauren McDuffie in
“if you’re already intrigued by Indonesian food traditions or looking to learn a new and unfamiliar style of cooking, The Indonesian Table is an excellent introduction.”
Tapas—delicious tidbits served on tiny dishes that originally served as lids for glasses of wine or sherry—are meant to be just two mouthfuls and were until recently free for those ordering spirits
“For home chefs, this book can be enjoyed just for the recipes or, even for those who make reservations for dinner, as a travel guide and an entry into the food customs, in
