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Capa do J. M. J. Catenius-van der Meijden: Visser's Nederlandsch-Indisch Vegetarisch Kookboek

J. M. J. Catenius-van der Meijden: Visser’s Nederlandsch-Indisch Vegetarisch Kookboek

J. M. J. Catenius-van der Meijden’s ‘Visser’s Nederlandsch-Indisch Vegetarisch Kookboek’ is a groundbreaking work that combines the culinary traditions of Dutch-Indies cuisine with a focus on …

Capa do J. M. J. Catenius-van der Meijden: Nieuw volledig Oost-Indisch kookboek recepten

J. M. J. Catenius-van der Meijden: Nieuw volledig Oost-Indisch kookboek recepten

Het boek ‘Nieuw volledig Oost-Indisch kookboek recepten’ geschreven door J. M. J. Catenius-van der Meijden is een meesterwerk op het gebied van culinaire literatuur. Het bevat een uitgebreide …

Capa do J Brandt: 'Flavors of the World

J Brandt: ‘Flavors of the World

Embark on a mouthwatering adventure with ‘Flavors of the World: A Global Culinary Journey.’ This captivating book takes you on a gastronomic exploration across continents, immersing you in the vibran …

Capa do Carolyn Q. Tillery: Southern Homecoming Traditions:

Carolyn Q. Tillery: Southern Homecoming Traditions:

From the renowned Tuskegee Institute of Alabama, this classic collection of heritage recipes and anecdotes features more than two hundred mouthwatering African American dishes with pictorial accounts …

Capa do Storm Garner & John Wang: The World Eats Here: Amazing Food and the Inspiring People Who Make It at New York's Queens Night Market

Storm Garner & John Wang: The World Eats Here: Amazing Food and the Inspiring People Who Make It at New York’s Queens Night Market

Prized recipes and tales of home, work, and family—from the immigrant vendor-chefs of NYC’s first and favorite night market On summer Saturday nights in Queens, New York, mouthwatering scents from Mo …

Capa do Najmieh Batmanglij: A Taste of Persia: An Introduction to Persian Cooking

Najmieh Batmanglij: A Taste of Persia: An Introduction to Persian Cooking

A Taste of Persia is a collection of authentic recipes from one of the world’s oldest cuisines, chosen and adapted for today’s lifestyle and kitchen. Here are light appetizers and kababs, hearty …

Capa do Matt McAllester: Eating Mud Crabs in Kandahar

Matt McAllester: Eating Mud Crabs in Kandahar

These sometimes harrowing, frequently funny, and always riveting stories about food and eating under extreme conditions feature the diverse voices of journalists who have reported from dangerous …

Capa do James Calhoun Jr.: Preparing Good Tasting Blue Crabs

James Calhoun Jr.: Preparing Good Tasting Blue Crabs

This book has been written to give anyone wanting to enjoy blue crabs with family and friends a step-by-step instruction guide to a very exciting family meal and celebration. I have been blessed to …

Capa do Oretta Zanini De Vita: Popes, Peasants, and Shepherds

Oretta Zanini De Vita: Popes, Peasants, and Shepherds

The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of …

Capa do Joyce Goldstein: Inside the California Food Revolution

Joyce Goldstein: Inside the California Food Revolution

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the …

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