World Cuisine
Featured Items
Picasso Bon Vivant
Picasso Bon Vivant
Hardcover      ISBN: 0847819698

1996 More than 50 recipes and an engaging text evoke the artist's culinary escapades and his ties to Spain, Paris, and the Midi.

New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran
New Persian Cooking
A Fresh Approach to the Classic Cuisine of Iran
Hardcover      ISBN: 1848855869

From pomegranate soup to saffron ice cream, the subtleties of Persian cuisine and its unique mix of flavors are unlike any other style of cooking. The traditional emphasis on the use of seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit, and spices make for fresh, modern meals based on flavor profiles that have been used for centuries. This highly illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes and ingredients accessible to the everyday cook. As a medical doctor, Jila Dana-Haeri has adapted traditional Persian recipes for today's more health-conscious readers and cooks. Featuring beautiful photographs by award-winning food photographer Jason Lowe, this book is essential for the at-home culinary explorer.

Jerusalem: A Cookbook
Jerusalem
A Cookbook
Hardcover      ISBN: 1607743949
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.
Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects
Creepy Crawly Cuisine
The Gourmet Guide to Edible Insects
Paperback      ISBN: 089281747x

An introduction to the world of edible insects, complete with recipes and color photographs.

Includes an historical look at the use of edible insects in indigenous cultures.

Provides information on where to obtain insects and how to store and prepare them.

Includes over 60 gourmet recipes, complete with stunning color photographs.

The most wholesome source of protein on earth cannot be found in any supermarket in the United States, but it can be found right in your backyard Insects have been a staple food of almost every indigenous culture, not only because of their delicious flavor but also because they provide a more complete protein than soy, meat, or fish, and are concentrated sources of calcium, niacin, magnesium, potassium, the B-vitamins, and many other nutrients. As the world heads for food shortages in the next century insects can help meet humanity's growing nutritional needs.

Creepy Crawly Cuisine tells you everything you need to know to make insects a part of your diet. It includes an overview of the use of edible insects by indigenous cultures, information on where to obtain insects and how to store and prepare them, and over 60 gourmet recipes, complete with stunning color photographs, that let you take the cooking of insects to dazzling culinary heights. As practical as it is unique, Creepy Crawly Cuisine is the ideal gift for followers of the Diet for a Small Planet, adventurous epicures, and cooks who think they have seen it all.
Switzerland a Culinary Tour
Switzerland a Culinary Tour
Hardcover      ISBN: 3893931155
Heavenly Bites: The Best of Muslim Home Cooking
Heavenly Bites
The Best of Muslim Home Cooking
Paperback      ISBN: 1847740316

"Karimah bint Dawood has a passion for food that nourishes the body and pleases the
senses with every bite. What a pleasure to be able to share this passion through the delicious recipes in this wonderful book--it showcases the best of Muslim cooking."--Na'ima B. Robert, editor-in-chief, SISTERS Magazine

Heavenly Bites is the first multinational Muslim cookbook that features the best of Muslim cooking to be found from Morocco to Bangladesh, served up by Karimah bint Dawood, the television presenter and cook and convert to Islam. Featuring fifty recipes for soups, salads, snacks and starters, smoothies, main courses, and sweets, it assembles dishes for all occasions from the international Muslim world. Each recipe is charmingly introduced by Karimah and an index is provided for quick and simple referencing.

With an eclectic Asian, African, Scottish, and English heritage, Karimah bint Dawood is widely traveled and well-versed in global cuisines and cultures. She has worked as a make-up artist for Gucci, Revlon, and Brides magazine, and has traveled and worked as a fashion model around the world, during which time she developed her interest in world cooking. After converting to Islam, Karimah put down her brushes and white stilettos for a while and picked up the henna cone and the Qur'an.


Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
Mastering the Art of Soviet Cooking
A Memoir of Food and Longing
Paperback      ISBN: 0307886824

A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations

Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy--and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.
Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.

Noma: Time and Place in Nordic Cuisine
Noma
Time and Place in Nordic Cuisine
Hardcover      ISBN: 0714859036

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"Noma is the most important cookbook of the year." - The Wall Street Journal

Ren Redzepi has been widely credited with re‐inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World's 50 Best Restaurant awards in April 2010 after receiving the "Chef's Choice" award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth‐century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as Newly‐Ploughed Potato Field or The Snowman from Jukkasjarvi, all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse‐mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 37, Redzepi is one of the most influential chefs in the world.

Noma: Time and Place in Nordic Cuisine offers an exclusive insight into the food, philosophy and creativity of Ren Redzepi. It reveals the first behind the scenes look at the restaurant, Noma, and features over 90 recipes as well as excerpts from Redzepi's diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma's suppliers. The book includes 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It also includes a foreword by the artist Olafur Eliasson.

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Mountain Berries & Desert Spice: Sweet Inspiration from the Hunza Valley to the Arabian Sea
Mountain Berries & Desert Spice
Sweet Inspiration from the Hunza Valley to the Arabian Sea
Hardcover      ISBN: 0711238529

'Wonderfully evocative and ridiculously tempting.' Felicity Cloake

In this eagerly awaited follow up to the Gourmand Debut Cookbook Award winning Summers Under the Tamarind Tree, food writer and cookery teacher Sumayya Usmani continues her journey of discovery through the exotic cuisine of her native Pakistan. Mountain Berries & Desert Spice introduces home cooks to Pakistani desserts and explores their unique significance in the country's culture and traditions. The 70 authentic and family recipes travel from the foothills of the Hindu Kush mountains in the north (where berries and fruits grow in abundance), via the fertile Punjab (with its rice- and grain-based desserts) to the Arabian sea in the south (where saffron- and cardamom-laced sweet recipes are a favourite). From the sweet snacks shared between friends over coffee to sumptuous desserts fit for lavish weddings, Sumayya tempts the reader with beautiful, easily achieved recipes that anyone can savour.
Global Spices for Everyday Cooking
Global Spices for Everyday Cooking
Hardcover      ISBN: 384800934x

The influence of spices is often overlooked when it comes to their place in the modern kitchen. They bring the whole world into our homes and have been transforming bland meals into feasts for our palates for centuries. This richly illustrated book is a must have for those who like to add zest to their cooking. Concise introductory chapters provide an insight into the history of spices, with basic facts to help you with regard to where to buy and, how to store, your seasonings. An additional short description is given to make sure you know when the different spices should be added to your culinary concertos.

The spices themselves are sorted by their different flavor notes into five separate sections. "Powerful and Dynamic: Earthy Spices". This section deals with such household names as coriander, cumin and cinnamon. "Fragrant and Delicate: Floral Spices" is next to come. The focus here is on delicate spices such as lavender, saffron and lemongrass. "Spices with Staying Power: Balsamic flavors" is the next chapter to inspire. Subtle favorites such as basil, rosemary and sage are presented. Penultimately we run into "Spices with Spirit and Sass: The Hot Ones". Chilli, garlic and ginger are just a few examples of the hot herbs and spices which provide great backing vocals for any dish. The final chapter deals with the "Exquisite, Finely Tuned Mixtures: The Big Hitters". These spice blends, such as five-spice powder, Ras el Hanout and curry powder, succeed in bringing the big, wide, world direrctly into your kitchen. Each spice is presented in a concise profile, providing their origins and distribution, and most importantly how they can be best put to use, with more than one-hundred mouthwatering recipes for every taste and occasion.