Other books that might interest you

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  The Restaurant - A 2000-Year...

  William Sitwell

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  The acclaimed food critic’s two-thousand-year history of going out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today.Starting with the surprisingly sophisticated dining scene in the city of Pompeii, William Sitwell embarks on a romp through culinary history, meeting the characters and discovering the events that shape the way we eat today. The Daily Telegraph restaurant critic and famously acerbic MasterChef commentator, Sitwell discusses everything from the far-reaching influences of the Muslim world to the unintended consequences of the French Revolution. He reveals the full hideous glory of Britain’s post-WWII dining scene and fathoms the birth of sensitive gastronomy in the counterculture of 1960’s America. This is a story of human ingenuity as individuals endeavor to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need, and decadent pleasure. The Restaurant is jam-packed with extraordinary facts and colorful episodes; an accessible and humorous history of a truly universal subject.

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  Couscous and Other Good Food...

  Paula Wolfert

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  One of the world's great cuisines lovingly and meticulously presented by an outstanding authority on food. Reveals the variety and flavor of the country itself."The Paula Wolfert I know is an adventuress, a sensualist, a perfectionist cook, a highwire kitchen improvizationalist. And this book is the story of her love affair with Morocco." -Gael Green North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf. 
     

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  The Prepper's Ultimate Food...

  Julie Languille, Daisy Luther,...

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  Take emergency preparedness to the next level with this guide to storing and preserving healthy food for you and your family for a lifetime. 
   
  Be prepared for any catastrophe—whether a pandemic, natural disaster, or other grid-down situation—with this comprehensive food storage bible. It’s with advice from the best preppers on canning, dehydrating, stockpile maintenance, and shelf-stable cooking. This 4-in-1 book collection offers your one-stop-food-shop for everything you need to know, including:Building a long-term stockpile on a budgetMust-have alternative cooking gear for grid-down livingHow to dehydrate everything from meats to fruits and vegetablesTechniques for creative canning, from jams to entire entreesFood-safety guidelines for safe meal-prep and storageHundreds of tasty recipes for nutritious mealsAnd much more 
   
  The Prepper’s Ultimate Food-Storage Guide is the self-reliant solution to a lifesaving food supply that will keep you and your family healthy for a lifetime. Stay safe, and stay prepared!

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  The Shun Lee Cookbook - Recipes...

  Michael Tong

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  Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America.Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home—like Beijing duck—proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere.Chinese favorites such as Hot and Sour Soup, Sichuan  Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions.In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout.Why order takeout when you can take home The Shun Lee Cookbook?

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  Florida Sweets - Key Lime Pie...

  Joy Sheffield Harris

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  “Tells the tales of some of Florida’s most famous desserts, from Key lime pie to citrus candy to the famous feud cake at Captain Anderson’s Restaurant.” —Panama City News Herald  
   
  Sweets and the Sunshine State are a match made in heaven. Centuries ago, native Floridians used honey to sweeten dishes, as well as prickly pears and other wild fruits and berries. Spanish explorers introduced citrus to the area, leading to a major industry. Florida pioneers planted sugar cane and sweet potatoes as basic crops. Cane grinding, taffy pulls and homemade ice cream socials were once beloved community events across the state. The state pie of Florida, the Key lime pie, has been an addition to family affairs and restaurant menus since its inception in the late 1800s. From strawberry festivals to Florida flan, author Joy Sheffield Harris uncovers the state’s unique sweets with a taste of sunshine.

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  Turkey - More than 100 Recipes...

  Leanne Kitchen

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  Experience the tastes and the sights of the Middle Eastern nation of Turkey with this blend of cookbook and travelogue. 
   
  Turkey’s culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to them both with more than 170 glorious photographs of the country’s foods and people that make readers want to drop everything and board the next plane. More than one hundred recipes from across seven diverse regions—including the narrow streets of Istanbul, a fishing village on the Aegean, and the sheep-lined roads near Lake Van—showcase the best of Turkish cuisine. Comforts of the countryside and delicacies from the Ottoman Court span every course, from simple meze dishes such as spiced lentil kofta to sophisticated rose and pistachio sweetmeats for dessert. This enduring travelogue makes a perfect gift for ambitious cooks and armchair travelers alike.

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