Thailand the Beautiful Cookbook is a joyous celebration of Thailand its people, and its cuisine. The range and diversity of Thai cooking is showcased in this magnificent collection of authentic recipes from each of the four regions of Thailand. From the South, where the cooking reflects a Malay influence, comes a tantalizing array of curries and delicious seafood dishes. The Central Plains region, with the huge vibrant city of Bangkok as its focus is the most fertile, part of the country and is rich in fresh produce. The North has a very distinctive cuisine based on glutinous rice, and the dishes that accompany it are generally milder than those of the Central and Northeastern regions In the Northeast the influence of nearby Laos is felt and dishes tend to be highly spiced. Thai-born chef and culinary expert Panurat Poladitmontri and his partner, Judy Lew, have prepared this superb collection of authentic, recipes, each of which has been individually photographed by leading food photographer John Hay and beautifully styled by Ann Creber. Internationally renowned photographers Luca Invernizzi Tettoni and John Hay present a spectacular collection of photographs to show Thailand's great scenic diversity, from the beaches and jungles of the South to the misty mountains of the North, and the varied lives of it's people. William Warren, who has spent many years in Thailand, writes with an insider's knowledge. He takes the reader on an absorbing trip around the country discussing the various influences--historical, physical, racial and cultural--that have formed the distinctive culture of the Thai people. An extensive glossary ensures that any cooks who are unfamiliar with oriental ingredients and presentation will have no difficulty in bringing this wonderful selection of Thai dishes to their tables.

A critically acclaimed Passover cookbook discusses the history of the Seder and shares some forty-five classic recipes for appetizers, soups, meat, poultry, vegetables, kugels, and desserts. Reprint. 15,000 first printing.

Provides over two hundred recipes bursting with unexpected flavors and combinations, including chili-orange cold noodles, tea and spice smoked duck breast, spicy tangerine beef, and eggroll-cartwheel soup

With the publication of her ground-breaking books, Feeding the Hungry Heart, and Breaking Free From Compulsive Eating, Geneen Roth has helped hundred of thousands of people win their battle against the destructive binge-diet cycle. Now this remarkable companion workbook shows compulsive eaters?in a constructive, non-judgmental way?how to stop using food as a substitute for handling difficult emotions or situations ? and how to enjoy eating and still lose weight naturally. By using the liberating exercises and techniques developed by Geneen Roth in her highly succesful Breaking Free® workshops, dieters, who've tried every conceivable diet?losing weight again and again, only to gain it back?and bingers, who are harming their health, can learn wholesome, beneficial ways to achieve their goals. This proven program offers reassuring guidlines on: - Letting food become a source of pleasure rather than anxiety - Kicking the scale-watching the habit?forever! - Recognizing the difference between physical and emotional hungers - Learning to say no - Listening to, and trusting, your body's hunger and fullness signals - Distinguishing "forbidden foods" from those you truly want - Uncovering the conflicts that stand between your desire to lose weight and your urge to eat compulsively - Discovering other pleasures besides food

An anecdotal cookbook featuring the cuisine of the eastern Mediterranean furnishes three hundred recipes--for sauces, breads, soups, main dishes, and more--representing the regional specialties of Turkey, Macedonia, Soviet Georgia, and other locales. $50,000 ad/promo. Tour.

Celebrates the many different kinds of bread and how it may be enjoyed all over the world

Step-by-step instructions to make traditional and salt-free pickles and relishes.

Tells the story of Ben & Jerry's ice cream company, and shares recipes for chocolate, fruit, and other flavors of ice cream, sorbets, sundaes, and sauces.

The drama of Mexico's tumultuous history--the rise and fall of the Olmec and Maya civilizations, the magnificent Aztec world that greeted Cortes, the arrival of the Spanish conquistadors, and the turbulent revolutionary years--is vividly reflected in the cuisine of this vast country. Mexican food is history itself, a culinary marriage of native Indian foods such as corn, beans, squash, chocolate and chiles with the Spanish contribution of wheat, rice and meats. The merger resulted in one of the world's most intriguing and least understood cuisines. Mexico the Beautiful Cookbook captures the fascinating culinary heritage of Mexico in one stunning volume. The recipes, prepared by Acapulco-based Susanna Palazuelos, represent a vast selection of authentic Mexican dishes, from all of the states of Mexico. Many of them are unusual regional dishes that have been passed along by word of mouth, such as garlic chicken from Veracruz, and San Luis Potosi's own version of enchiladas. The traditional favorites are here--chiles en nogada, tamales, pozole, tortilla soup--along with some contemporary surprises such as tequila mousse, cilantro soup and lobster crepes. With pine nut sauce. Other well-known Mexican cooks have also contributed their own special recipes to the book. All 250 recipes have been photographed by Ignacio Urquiza, one of Mexico's foremost food and travel photographers. He also provided the scenic photographs, which lead the reader through the regions of Mexico, revealing the markets, the countryside, the way the people live and eat in this varied and beautiful country. Marilyn Tausend's text provides an informative accompaniment to the recipes and photos, exploring Mexico's dramatic history through its food. Mexico the Beautiful Cookbook is the essential cookbook for anyone interested in Mexico and Mexican food.