Author: Anissa Helou
Publisher: St. Martin’s Griffi
Keywords: cuisine, middle, eastern, elegant, recipes, authentic, lebanese
Number of Pages: 256
Published: 1998-06-15
List price: $17.95
ISBN-10: 0312187351
ISBN-13: 9780312187354
More than just a collection of recipes, Lebanese Cuisine offers a richly detailed portrait of the crown jewel of Middle Eastern cuisine. Short-listed for the prestigious Andre Simon award in England, it has garnered rave reviews from both sides of the Atlantic.
Authors:Dalal A. Holmin, M. A. Abba,
Publisher: Book Publishing Company (TN)
Keywords: cuisine, healthy, world, vegetarian, lebanon, traditional, tables
Number of Pages: 192
Published: 1997-06-01
List price: $14.95
ISBN-10: 1570670404
ISBN-13: 9781570670404
The cuisine of Lebanon is one of the most diverse in the world. With its unique landscapes, from Mediterranean beaches to mountainous pine forests, a wide range of foods are grown to supply the bounty for Lebanese tables. Much of the best of Lebanese cuisine is vegetarian, and since the use of olive oil is so extensive, it is one of the most heart-healthy, cancer-preventing vegetarian diets known.
Author: Colman Andrews
Publisher: Harvard Common Press
Keywords: cuisine, catalan
Number of Pages: 352
Published: 2005-12-13
List price: $17.95
ISBN-10: 1558323295
ISBN-13: 9781558323292
Revered writer Colman Andrews explores a once undiscovered gem among Europe’s great culinary traditions. Using many of the same ingredients that other Mediterranean cuisines are known for, Catalonian cooks combine them in fresh and unexpectedly delicious ways. Try "fricando," braised veal with wild mushrooms; "tumbet," a Majorcan vegetable casserole; or "bunyols," a delectable fried pastry. These and many other tempting dishes along with a wealth of information on the history and lore of the region make this the definitive guide to the food culture of Catalan.
Author: Calvin W. Schwabe
Publisher: University of Virginia Press
Keywords: cuisine, unmentionable
Number of Pages: 476
Published: 1988-06-01
List price: $24.50
ISBN-10: 0813911621
ISBN-13: 9780813911625
An engaging look at "food prejudices," or why we eat what we eat and why we reject other food sources as unpalatable--with recipes! "This is a unique and engrossing work and, to my mind, an important contribution to the annals of gastronomy. It will not, of course, appeal to all palates . . . but neither do snails and sweetbreads, brains and other oddments of animals." --Craig Claiborne "I read from cover to cover with huge enjoyment. . . I can recall no other book that has covered the subject of strange foods with quite his flair and authority, and I consider the book required reading f
Author: Jonathan Pearce
Publisher: Infinity Publishing (PA)
Keywords: leftovers, cuisine
Number of Pages: 176
Published: 2000
List price: $13.95
ISBN-10: 0741405784
ISBN-13: 9780741405784
A Cuisine of Leftovers is Book Four in the 11-book (so far) Balona Series. A Cuisine of Leftovers reveals some of the previously best-kept secrets of Balona society and breaks new ground by including excerpts from the never-published epic, Two Gentlemen of Balona and the unpublished novel, A Balona Legacy. Readers will read of Billa Kuhl Runcible Crinkle’s enjoyment of life before Balona; see how Ms Pring Chaud won the publishers’ million-dollar prize (but lost it because of an un-funny mistake made by comedian-philanthropist Jerry Lewis); learn that the second-youngest of Gussy Poone’s
Author: Barbara Santich
Publisher: Wakefield Press
Keywords: cuisine, mediterranean, original
Number of Pages: 192
Published: 1995-07-01
List price: unknow
ISBN-10: 1862543313
ISBN-13: 9781862543317
Author: Clyde Casey
Publisher: Clear Light Pub
Keywords: cuisine, mexico, new, red
Number of Pages: 261
Published: 2007-06-15
List price: $14.95
ISBN-10: 1574160907
ISBN-13: 9781574160901
Winner. New Mexico Book Awards 2008: Best Cookbook "Red or green?" This is the most commonly asked question in New Mexico’s restaurants. In Red or Green: New Mexico Cuisine, author Clyde Casey helps you decide that question, offering more than 200 recipes for traditional and modern dishes from New Mexico. And while this book specializes in chile cuisine, it features wonderful recipes of all kinds.
