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By Ruth Paget
My sister worked as a waitress at the Ho-Ho Inn, a Chinese restaurant, on Cass Street in Detroit. She sat a plate of Egg Foo Yung in front of five-year-old me. I had a way with words and quickly renamed this Egg Foo "Yuck." Tears ran down my cheeks as I thought about eating this worm-like mess of food. The Chinese waiter called George came in and looked at me. He took the Egg Foo "Yuck" and threw it in the garbage. Then he went to the freezer and got me one of those ice cream treats that Chinese restaurants serve; a coconut flavored outer shell of ice cream surrounding a mango core. My sister came in and glared at me. George said, "She ate everything, so I gave her an ice cream." I smiled sweetly at George. My love for the Chinese, if not their food, began at that instant. -The Edible Tao
FORMAT: Softcover
By Robert Meyers-Lussier
From Europe to the Far East, Robert Meyers-Lussier's travels have tantalized his taste buds with delectable delights. With over 250 recipes and 75 photographs, he has captured the cozy essence of the most comforting dishes uncovered from cuisines around the world. From France there is a soothing Vichyssoise and Germany a gratifying Neu Sauerbraten. Along the Mediterranean is a relaxing dish called Pastitsa, from Greece. Crossing the sea to the Middle East is an Apple Baklava that strengthens the after-dinner spirit. Traveling through Russia, Borscht satisfies the beet lover. Across the Asian continent, Sunomono refreshes from Japan. Down the coast, the Thai offer their palatial dish, Pad Thai. Sailing the Pacific, a luscious Tropical Cheesecake beckons. While many of the dishes are inspired from their native counterparts, Meyers-Lussier has developed versions that are easy to recreate and within the comfort zone of most American's palates. His background in teaching has aided him in designing recipes that make it easy to prepare the most delicious meals possible! Robert Meyers-Lussier ultimately offers these recipes with hope it empowers one and all to transcend the meals themselves and discover what's true in each other.
FORMAT: Softcover
By Robert Meyers-Lussier
From Europe to the Far East, Robert Meyers-Lussier's travels have tantalized his taste buds with delectable delights. With over 250 recipes and 75 photographs, he has captured the cozy essence of the most comforting dishes uncovered from cuisines around the world. From France there is a soothing Vichyssoise and Germany a gratifying Neu Sauerbraten. Along the Mediterranean is a relaxing dish called Pastitsa, from Greece. Crossing the sea to the Middle East is an Apple Baklava that strengthens the after-dinner spirit. Traveling through Russia, Borscht satisfies the beet lover. Across the Asian continent, Sunomono refreshes from Japan. Down the coast, the Thai offer their palatial dish, Pad Thai. Sailing the Pacific, a luscious Tropical Cheesecake beckons. While many of the dishes are inspired from their native counterparts, Meyers-Lussier has developed versions that are easy to recreate and within the comfort zone of most American's palates. His background in teaching has aided him in designing recipes that make it easy to prepare the most delicious meals possible! Robert Meyers-Lussier ultimately offers these recipes with hope it empowers one and all to transcend the meals themselves and discover what's true in each other.
FORMAT: E-Book
By Dawn Marie Schrandt
Dawn Schrandt the author of Just Me Cookin brings you her new exciting cookbook called Just Me Cookin In Germany. A complete cookbook, from brunch to soups and salads to entrees and desserts, this cookbook is filled with more than two hundred eighty easy-to-follow German recipes adapted for the American kitchen. A combination of traditional and contemporary recipes blending the best of the country's old and new cuisines.
FORMAT: Softcover
By Dawn Marie Schrandt
No Description Available.
FORMAT: Softcover
By Ramona Abella
This is Cuban food in its proper context. Let Cuban-born author and experienced chef Ramona Abella take you on a multilevel tour of her homeland. Learn about the roots of Cuban cuisine within the framework of the culture, humor, and psychology of her people. You will find this collection of family pictures and anecdotes to be as interesting, digestible, and satisfying as their favorite dishes. And the recipes-from delicious appetizers to fantastic desserts-all graced with a Cuban accent, will bring you pleasure and give you a glimpse into the heart of the Cuban experience.
FORMAT: Softcover
By Ramona Abella
This is Cuban food in its proper context. Let Cuban-born author and experienced chef Ramona Abella take you on a multilevel tour of her homeland. Learn about the roots of Cuban cuisine within the framework of the culture, humor, and psychology of her people. You will find this collection of family pictures and anecdotes to be as interesting, digestible, and satisfying as their favorite dishes. And the recipes-from delicious appetizers to fantastic desserts-all graced with a Cuban accent, will bring you pleasure and give you a glimpse into the heart of the Cuban experience.
FORMAT: Hardcover
By Jill Donenfeld
This is the first and only cookbook on cuisine from Madagascar. Donenfeld traveled there in 2005 and stayed for five months. She stayed with various families and lived in many parts of the island. The book is a cohesive collection of recipes from all parts of the island-highlands and lowlands, mountains and beaches, north and south. She discusses the importance of rice, give recipes for street foods, and give recipes for everyday home cooking as well. Malagasy cuisine is quite rich, with an abundance of vanilla, coconut, and seafood. Donenfeld endearingly tells of her travels through her recipes, introducing us to family and friends she, and surely readers, will never forget. It was a journey for her to write this book and now her readers will be able to take part in the journey as they read and prepare the recipes.
FORMAT: Softcover
By Anthony Vitalone
Inspired by his traditional Italian upbringing, travels to over 50 countries and living in New York City, Anthony Michael Vitalone created The Big City Small Kitchen Cookbook to offer a healthy alternative to some popular ethnic dishes. However, the main purpose was to provide recipes for everyday foods that do not require specialized ingredients, much time or a large kitchen. Meant to inspire the home chef, The Big City Small Kitchen Cookbook illustrates that, despite time and space constraints, anyone can cook. Each recipe contains a base recipe, typically with a focus on reduced fat, sugar and calories. Each one-page recipe also provides a Note and Variation section. The Note provides cooking tips, additional information or safety guidelines. The Variation section of each recipe lists additional ingredients that can be used or food substitutions. Both sections are meant to inspire the reader to experiment and alter a recipe to suit their own taste or dietary needs. The recipes in this book are written specifically to serve two to four people. These scaled-down recipes are an ideal way to reduce preparation and cooking times. "A perfect companion for any Big City, Small Kitchen Chef."
FORMAT: Softcover
By James Rusk
Astrological Gastronomy is based on the thesis that cooking and eating are idiosyncratic and that effectiveness in partaking in culinary activities is enhanced if it is grounded in a culture and complemented by an understanding of personal attributes. This unique approach should appeal to the community of cookbook readers from a variety of perspectives. The idea of "temperamental cooking and eating explained" is an invitation to readers of astrology columns as well as to all observers of popular culture. The focus upon dishes from Africa, Latin America, and Asia should appeal to experimental cooks, while the regional and ethnic character of American recipes should draw the attention of people who prefer provincial cuisine. Finally, the personalization of recipes in the setting of their evolution and relationships with foods in other cultures lends a humane quality to the collection that is enriched with numerous related explanatory notes and suggestions for accompaniments.
FORMAT: Softcover
By Malvi Doshi
Cooking Along the Ganges gathers hundreds of recipes that featured on the menu of the renowned Ganges Restaurant in San Francisco. Including a combination of both authentic North Western (Gujarati) and other, regional-Indian recipes, the book offers a unique panorama of the extremely diverse, Indian tradition of vegetarian cooking. For both the novice cook and the expert chef, Cooking Along the Ganges will serve as a detailed guide that will both demystify the intricacies of Indian cookery and illuminate the health-conscious, flavorful recipes for which the Ganges Restaurant is famous. “All Indian food is not hot; rather it is the variety of spices, and how and when they are added that makes Indian food distinctive.”
-Malvi Doshi …Malvi, with her generosity of spirit, is as wonderful a teacher as she is a cook. She presents her recipes in clear, accessible language that allows both the novice and the accomplished cook to achieve authentic flavors again and again.
-Michele Anna Jordan, from the Foreword to Cooking Along the Ganges Reviews for the Ganges Restaurant: …Hindu vegetarians ascribe important healing properties to certain foods… Too complex for me, I ignored therapeutics at the Ganges and concentrated on the pure pleasure of eating. Malvi Doshi, it turned out, is a genius.
-Sharon Silva, San Francisco Focus Magazine I’d been enjoying Indian food for more than 30 years, but in this unheralded restaurant on a dark, cold street I tasted dishes I’d only read about.
-Jim Wood, on the Ganges Restaurant, San Francisco Examiner Image Magazine. Cover illustration ©2002 Arun Kamat
Cover design by Rodwin Pabello (www.rodwin.com)
FORMAT: Softcover
By James Rusk
Astrological Gastronomy is based on the thesis that cooking and eating are idiosyncratic and that effectiveness in partaking in culinary activities is enhanced if it is grounded in a culture and complemented by an understanding of personal attributes. This unique approach should appeal to the community of cookbook readers from a variety of perspectives. The idea of "temperamental cooking and eating explained" is an invitation to readers of astrology columns as well as to all observers of popular culture. The focus upon dishes from Africa, Latin America, and Asia should appeal to experimental cooks, while the regional and ethnic character of American recipes should draw the attention of people who prefer provincial cuisine. Finally, the personalization of recipes in the setting of their evolution and relationships with foods in other cultures lends a humane quality to the collection that is enriched with numerous related explanatory notes and suggestions for accompaniments.
FORMAT: E-Book
By Tatiana Lawson
Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. Russian Cuisine gracefully combines recipes of two different continents-Europe and Asia-to create unique, immense flavors. Peter the Great; Ivan the Terrible; Kathryn the Great; and Nicolas the Second, the last Russian Czar, were all gourmets. Kathryn the Great used to have fifty-course dinners just for everyday meals. Her holiday menu could have up to five hundred different dishes just for one dinner. Most of the unique and extraordinary recipes that constitute Russian Cuisine are approximately five hundred to six-hundred-years old. However, all of the recipes are still commonly used in contemporary Russia.
FORMAT: Softcover
By Tatiana Lawson
Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. Russian Cuisine gracefully combines recipes of two different continents-Europe and Asia-to create unique, immense flavors. Peter the Great; Ivan the Terrible; Kathryn the Great; and Nicolas the Second, the last Russian Czar, were all gourmets. Kathryn the Great used to have fifty-course dinners just for everyday meals. Her holiday menu could have up to five hundred different dishes just for one dinner. Most of the unique and extraordinary recipes that constitute Russian Cuisine are approximately five hundred to six-hundred-years old. However, all of the recipes are still commonly used in contemporary Russia.
FORMAT: E-Book
By Tatiana Lawson
Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. Russian Cuisine gracefully combines recipes of two different continents-Europe and Asia-to create unique, immense flavors. Peter the Great; Ivan the Terrible; Kathryn the Great; and Nicolas the Second, the last Russian Czar, were all gourmets. Kathryn the Great used to have fifty-course dinners just for everyday meals. Her holiday menu could have up to five hundred different dishes just for one dinner. Most of the unique and extraordinary recipes that constitute Russian Cuisine are approximately five hundred to six-hundred-years old. However, all of the recipes are still commonly used in contemporary Russia.
FORMAT: Hardcover
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