Presents meatless dishes from the world of Greek cuisine, including soups, salads, main courses, and desserts

Offer advice on using an automatic bread machine, and gathers recipes for white breads, wheat breads, rye breads, corn breads, oat breads, multiple-grain breads, and sponge breads

Here again is the extraordinary bestselling book that taught America the social and personal significance of a new way of eating-- one that remains a complete guide for eating well in the 90s. Featuring: simple rules for a healthy diet; a streamlined, easy-to-use format; delicious food combinations of protein-rich meals without meat; hundreds of wonderful recipes, and much more.

More than 250 seafood recipes are complemented by instructions for selecting, preparing, and cooking fish; a lexicon describing hundreds of sea creatures; and interesting digressions about fish and those who harvest them

Presents recipes for vegetarian dishes from a variety of cultures, including soups, breads, entrees, salads, beverages, and desserts

Contains instructions for preparing a wealth of Indian culinary delights suggests menus, flavorings, and utensils, and lists retail shops throughout the United States that supply ingredients

Provides instructions for preparing Chinese-style appetizers, meat, poultry, seafood, egg dishes, vegetables, rice dishes, egg rolls, and sauces, and gives information on menus and cooking techniques

It is said that Cuban food reflects the Cuban spirit—a hearty appetite for the sweetness and richness of life, and a respect for tradition spiced with the spark of adventure. Here are enticing spiced fish and seafood dishes: sweet, creamy flans; savory paella; warm, hearty black beans and rice; and tropical rum drinks. You’ll find almost 200 recipes for appetizers, soups, salads, breads, entrees, vegetables, desserts, and drinks that celebrate the colorful cuisine of Cuba, bringing its flavorful, tropical tastes to your table. Cuban cooking honors the melding of Spanish, Portuguese, and indigenous Cuban culinary traditions in dishes that have become uniquely Cuban. There are many recipes for authentic Cuban specialties, such as pasteles (spiced meat patties), tostones (fried green plantains), churros (fried dough with sugar), and refreshing batidos (fruit milkshakes), as well as gourmet-style recipes for the contemporary Caribbean dishes found in Cuban restaurants. Included too, is an invaluable guide to finding uniquely Cuban ingredients, such as plantain, yucca, malaga, and calabaza. A Taste of Cuba is flavorsome testimony to the ever-growing popularity of Cuban cuisine!

The author recounts her first experiences with various foods, recalls memorable meals, and describes her travels