Authors
- Christiane Dabdoub Nasser
Dewey code: 641.5929274
List Price: $19.95
Price: $30.00
Review Classic Palestinian Cookery / Saqi Books:Here is a rich variety of dishes from kitchens of the Eastern Mediterranean. This collection of over 100 mouth-watering recipes include soups, salads, one-dish meals, and desserts, ranging from traditional cuisine to more daring and innovative modern counterparts. The recipes are brought to life by a vivid collection of anecdotes and illustrations scattered throughout the book, giving a sense of the culture that still today takes such pleasure in inventing these wonderful flavors.
Publication date: 2007-08-16
Dewey code: 641
List Price: $26.95
Price: $24.81
Review Campania Region An Italian Food Legacy / The Peppertree Press:This book hands down many recipes that the Iannacone family has enjoyed for 75 years. The authors parents were from the Campania Region of Italy and the recipes in this book reflect that heritage. Between the pages you will find a variety of Italian recipes from all of the regions in Italy.
Publication date: 2007-04-30
Dewey code: 641
Price: $24.97
Review Pork & Sons / Phaidon Verlag GmbH:
Publication date: 1991-11
Dewey code: 641.589
List Price: $20.95
Price: $24.97
Review Lovin' Dutch Ovens: A Cook Book for the Dutch Oven Enthusiast / L F S Pubns:
Edition: Revised
Publication date: 1926
Review Kitchenette cookery / Jonathan Cape:
Publication date: 2007-10-15
Dewey code: 641.812
List Price: $24.95
Price: $24.95
Review Delicious Small Dishes (Flavours) / Formac Publishing Company Limited:Image being transported across Canada from delivious restaurant to delicious restaurant, all top-ranked and respected for their fresh gourmet fare. Delicious Small Dishes features small dishes from twenty of these restaurants that can be created in the home for a special dinner party or simply for the love of great food. The book's format makes it possible to follow the chef's suggested menu from a single restaurant, or to mix it up and create a personal tasting menu using fresh seasonal ingredients. There are new versions of classic dishes, regional specialites, lavish dishes, and simpler tasters. The recipes have been tested and adapted so they can easily be recreated by the home chef.
Publication date: 2001-03-01
Dewey code: 641
List Price: $45.00
Price: $27.95
Review Real Greek Food / Pavilion Books:From a purée of smoked red peppers with feta to roast chicken thighs with walnut sauce, this is a tantalizing collection of authentically prepared Greek dishes. A sumptuous cookbook, featuring 100 recipes and 130 color photos.
Publication date: 1987-11
Dewey code: 641.5944
Price: $25.00
Review French Provincial Cooking / Viking Books:Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French specialty. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelet: 'As everybody knows, there is only one infallible recipe for the perfect omelet: your own. ' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes. [+]The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e. g. , for omelets, eggs 'should not really be beaten at all, but stirred,' whereas for scrambled eggs, they should be 'very well beaten') are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of "French Provincial Cooking" has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling "Elizabeth David Classics".
Publication date: 2001-03-25
Dewey code: 641.59417
List Price: $35.00
Price: $59.95
Review Elegant Irish Cooking: Hundreds of Recipes from the World's Foremost Irish Chefs / Lebhar-Friedman Books:The dishes presented in Elegant Irish Cooking are served in Ireland's best restaurants and homes.
Publication date: 2008-06-30
Dewey code: 641.30943
List Price: $49.95
Price: $24.97
Review Food Culture in Germany (Food Culture around the World) / Greenwood Press:The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food-the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to "normalcy. " Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the KonditereiR. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. [+]Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.
Edition: Revised
Publication date: 2004-11-30
Dewey code: 641
List Price: $50.00
Price: $31.50
Review Gastronomy Of Italy / Pavilion Books:Gastronomy of Italy continues to grace the shelves of home cooks, professional chefs and armchair travellers. A constant seller, the original version of this classic text won the prestigous Duchessa Maria Luigia di Parma prize. This new edition has been totally updated, reorganised and expanded taking into account the culinary changes of the last decade, the move towards healthier eating and today's demand for a fully comprehensive reference for the kitchen. It includes a detailed introduction to the origins and history of Italian cuisine, a cook's tour of the 16 regions of Italy and their specialities, a 200-recipe section, a full A-Z reference guide to Italian Food, an explanation of terms and techniques as well as a survey of Italian wines. Superbly illustrated with historical paintings, frescoes, prints and special food photography, Anna Del Conte's Gastronomy of Italy is an essential companion, which will remain a source of reference for life.
Publication date: 2008-03-31
List Price: $24.95
Price: $24.95
Review Simplemente Kasher / Seven Treasures Publications:Hundreds of great kosher recipes in Spanish by the well known chef Elizabeth Portal. The author is well regarded for her cooking classes, and after years of having her students gently nudge her to organize a cookbook - this is the long awaited result. The very best of her recipes are finally here in this most useful kosher cookbook. NOTE: THIS COOKBOOK IS IN SPANISH.
Publication date: 2007-08-28
Dewey code: 641.5941
List Price: $35.00
Price: $26.13
Review Rick Stein's Food Heroes: Another Helping / BBC Books:This book contains over 100 of Rick's favourite recipes, many of them traditional, all of them with his own special spin. Guaranteed to open your eyes to the wealth of produce available on your doorstep, "Rick Stein's Food Heroes: Another Helping" is both an inspirational collection of recipes and a delightful celebration of British and Irish ingredients and those who create them.
Publication date: 2007-11-15
Dewey code: 641
List Price: $49.95
Price: $28.98
Review Saha: A Chef's Journey Through Lebanon and Syria / Periplus Editions:"There is no doubt that this is a country and a culinary tradition bursting with possibilities. All that's needed now, is for someone to explore them and share them with the rest of us. Fortunately, Greg and Lucy Malouf have. " - Foreword by Anthony Bourdain.
Edition: 1st
Publication date: 2000-10-20
Dewey code: 641.860945
List Price: $14.95
Price: $60.13
Review Sweet Maria's Italian Desserts: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites / St. Martin's Griffin:Sweet Maria's Italian Desserts is baker Maria Bruscino Sanchez's loving tribute to the desserts her family has enjoyed for generations - desserts you'll find in Italy and in Italian-American homes on special occasions and, in many cases, any day of the year. These are festive favorites like Traditional Cannoli, Espresso Cheesecake, Tiramisu, Amaretto Chiffon Cake, Spiced Gelato, and many others. The result of years of baking in Italy, in her popular bakery, and in the kitchens of her grandmother, mother, and aunts (many of whom do the baking at Sweet Maria's), the book includes cookies, cakes, pies, tarts, pastry, sweet breads, frozen desserts, fruit dishes, and other specialties-all made with warmth, tradition, and a love of great desserts. Presented with simple instructions, tips from the bakery, and a dollop of background information on the customs and history of the desserts, these creative, top-notch recipes will bring delicious favorites to your kitchen.
Authors
- Joan T. Tucci
- Mimi S. Taft
- Gianni Scappin
Publication date: 1999-10-06
Dewey code: 641.5945
List Price: $27.50
Price: $49.97
Review Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, And Traditions / William Morrow Cookbooks:Foreword by Stanley TucciJoan Tropiano Tucci - mother of Stanley Tucci, producer and star of the movie Big Night - and Gianni Scappin-who taught Stanley how to cook for his performance as Secondo in Big Night - join together to bring you over 200 of their favorite Italian family recipes. Brimming with family anecdotes and filled with easy and accessible Italian dishes, Cucina & Famiglia is a delightful peek into what it means to grow up in an Italian family. Feel like a member of the clan as you thumb through family photographs and enjoy recipes like Fried Zucchini Fritters, Stuffed Mushrooms, Lasagna Made with Polenta and Gorgonzola Cheese, Linguine with Clam Sauce, Veal Chops Stuffed with Fontina and Prosciutto, Chicken Cacciatore, and Mamma's Little Fritters (flavored with lemon and grappa). You'll never feel so at home. The best Italian food is prepared and enjoyed at home. Understanding this and the profound connection between food and Italian family life, Joan Tropiano Tucci (mother of Stanley Tucci, producer and star of the food-movie hit Big Night) and chef Gianni Scappin (who coached Stanley in food-making for the film) have created Cucina & Famiglia, a celebration of multigenerational Italian home cooking. With food writer Mimi Shanley Taft, they present 200 accessible recipes for every course of an Italian meal, while providing glimpses of the family life from which they and the dishes sprang. Cooks wanting a solid repertoire of at-home Italian dishes and anyone interested in Italian food culture will welcome the book. Beginning with photo-illustrated portraits of the Topiano, Tucci, and Scappin families, the authors present the dishes they grew up on and still make today. Outstanding versions of familiar dishes like Bruschetta with Tomato, Fried Zucchini Fritters, Chicken Cacciatore, and Ricotta Cake are offered with "finds" such as Lasagna Made with Polenta and Gorgonzola Cheese; Farfalle with Artichokes, Potatoes, and Prosciutto; Shellfish and Bean Casserole; and the film-featured Timpano Alla Big Night, a drum of ziti, salami, provolone, meatballs, and more. [+]Each recipe is introduced by the author to whom it "belongs," and these notes are telling. (For example, Scappin writes of Angela's Pear Cake, "My Aunt Angela was like a second mother to me, and every afternoon she baked a different cake. "). To savor such a past, as well as the food that accompanied it, Cucina & Famiglia is indispensable. -Arthur Boehm.
Publication date: 1986-06
Dewey code: 641
Price: $14.25
Review Cooking Italian / Bancroft Sage Pub:
Publication date: 1959
Review Of tales and recipes / F. Rumel:
Publication date: 2002-06
Dewey code: 641
List Price: $45.00
Price: $29.64
Review Darina Allen's Ballymaloe Cooking School Cookbook / Pelican Publishing Company:Under the enthusiastic direction of one of Ireland's most beloved culinary artists, readers can learn over one hundred basic kitchen techniques. Applied to a mouth-watering array of over 500 recipes, these lessons are designed to instill confidence in the beginner, while encouraging experienced cooks to expand their kitchen repertoire.
Publication date: 1933
Review Savouries and hors-d'oeuvre: One hundred & twenty-seven ways of preparing; / W. Heinemann, ltd:
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Classic Palestinian Cookery, Campania Region An Italian Food Legacy, Pork & Sons, Lovin' Dutch Ovens: A Cook Book for the Dutch Oven Enthusiast, Kitchenette cookery, Delicious Small Dishes (Flavours), Real Greek Food, French Provincial Cooking, Elegant Irish Cooking: Hundreds of Recipes from the World's Foremost Irish Chefs, Food Culture in Germany (Food Culture around the World), Gastronomy Of Italy, Simplemente Kasher, Rick Stein's Food Heroes: Another Helping, Saha: A Chef's Journey Through Lebanon and Syria, Sweet Maria's Italian Desserts: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites, Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, And Traditions, Cooking Italian, Of tales and recipes, Darina Allen's Ballymaloe Cooking School Cookbook, Savouries and hors-d'oeuvre: One hundred & twenty-seven ways of preparing;Top headlines: Traveling with dogs? 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