Authors
- Holy Resurrection Serbian Orthodox Cathedral
Dewey code: 641.594971
List Price: $21.95
Price: $85.00
Review The Serbian Family Table / Seraphim Press/Pendragon Pub:A delightful fusion of Mediterranean and Slavic cuisine, this cookbook is a treasure trove of mouth-watering and heart-warming traditional and family recipes as passed down from generation to generation. Compiled from the parish of Holy Resurrection Serbian Orthodox Cathedral in Chicago.
Authors
- Trish Davies
- Catherine Atkinson
Price: $14.95
Review The Balkan Cookbook : Traditional Cooking from Romania, Bulgaria and the Balkan Countries / Southwater:More than 70 recipes exploring the cuisines of Romania, Bulgaria and the former Yugoslavia, including soups and apppetizers, meat and poultry.
Edition: Unabridged
Publication date: 2008-08
Dewey code: 947
List Price: $59.99
Price: $59.99
Review The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice: Library Edition / Playaway:
Publication date: 2005-12-25
Dewey code: 641
List Price: $10.99
Price: $65.38
Review Cooking Around the World: Romanian, Bulgarian & Balkan (Cooking Around the World) / Lorenz Books:This comprehensive guide to the food and cooking of a largely unexplored cuisine presents a superb group of recipes full of surprises.
Authors
- Constance B. Hieatt
- Sharon Butler
- Brenda Hosington
Publication date: 1996-02-14
Dewey code: 641.5940902
Price: $29.50
Review Pleyn Delit: Medieval Cookery for Modern Cooks / University of Toronto Press:This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates. The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern. [+]Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.
Publication date: 1995-09
Dewey code: 641.59409
List Price: $45.00
Price: $398.38
Review The Art of Cookery in the Middle Ages / Boydell & Brewer:The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.
Edition: Spi Sub
Publication date: 1986-01
Dewey code: 641.65655
List Price: $49.95
Price: $61.95
Review Tempeh Production: A Craft and Technical Manual (Soyfoods Production, 3) / Soyfoods Center:Tempeh is one of Indonesia's most extraordinary gifts to the world. A cultured soyfood, it tastes like Southern fried chicken and is the best vegetarian source of vitamin B-12. More importantly, tempeh is a delicious, natural source of high-quality, cholesterol-free protein, making it an excellent aid to reducing cholesterol as well as a light, tasty treat. Beautifully illustrated and immensely informative, THE BOOK OF TEMPEH showcases this hearty, versatile ingredient in delectable recipes such as Tempeh Guacamole, Spicy Curried Tempeh, Tempeh Jambalaya, and Tempeh Burger with Coriander and Garlic Crisp Tempeh. Whether you're a veteran vegetarian eager for a new source of essential protein and vitamins, just looking for ways to lead a healthier life, or simply interested in adding some variety to your menus, this book is sure to please.
Publication date: 2008-02
Dewey code: 641
Price: $37.95
Review EUROPEAN PEASANT COOKERY / Grub Street Cookery:Peasant cookery is the foundation on which all subsequent cuisine is based. A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago. In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. It is an enormous compendium which covers Vegetables dishes, Potato dishes, Beans, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.
Publication date: 2007-11-25
List Price: $99.50
Price: $87.17
Review La Rive: The Taste of Amstel / Stichting Kunstboek:The Amstel Intercontinental Hotel has been the best known and most prestigious hotel of the Netherlands for 135 years. The regular visits of world figures or members of royal families have over the years given the hotel an almost mythical value. One of the reasons why so many guests from all over the world want to reside in the Amstel Hotel is without any doubt the culinary mastery of Edwin Kats, Chef of Restaurant La Rive. La Rive, situated on the shores of the Amstel, forms the ultimate location for a refreshing lunch or unique dinner. Recently, chef Edwin Kats and his 32 team members have received a second Michelin star for the many gastronomic top moments they offer their international guests time and time again. In this publication Alma Huisken (winner of the Wina Born-prize 2002) takes the reader on a walk from the chef's table to the wine room, everything situated in the most glorious setting of Amsterdam. This publication deals with everything that makes La Rive what it is and is richly ill.
Publication date: 1997-04
Dewey code: 641.59415
List Price: $18.95
Price: $59.99
Review Gourmet Ireland / Cole Group:
Publication date: 1998-01
Price: $129.42
Review The Concise Mrs. Beeton's Book of Cookery / Ward Lock Limited.:
Authors
- Ruprecht Stempell
- Christoph Buechel
- Aniko Gergely
Publication date: 2000-01
Dewey code: 641.59439
List Price: $19.95
Price: $340.77
Review Hungary (Culinaria) / Konemann:
Authors
- Gordana Pirker-Mosher
- Liliana Pavicic
Dewey code: 641.5949
Price: $24.95
Review The Best of Croatian Cooking (Hippocrene International Cookbooks) / Hippocrene Books:Croatia, a beautiful and geographically diverse country on Europe's Balkan peninsula, offers sunny Adriatic coastline and breathtaking scenery, as well as a distinctive culinary tradition that combines central European, Mediterranean and Near Eastern influences. Meat lovers and vegetarians alike will find favorites among the over 200 easy-to-follow recipes featured here, from classic dishes like Strudel with Sautéed Cabbage and Potatoes with Swiss Chard to the famous Dalmatian specialty, Stewed Beef and Black Risotto, which is prepared with cuttlefish ink. Also included are over 50 dessert recipes for all variety of strudels, fine tortes, and cookies. The author's introduction to Croatia and its cuisine provides insight into the development of the culinary tradition through the centuries, as well as into the specialties of the various regions in Croatia. The addition of a chapter on Croatian wines completes the culinary tour offered though the pages of this book. Complete with b/w photographs. 10% of the proceeds from this book will be donated to War Child Canada for projects in support of children in the former Yugoslavia.
Authors
- Maria Gieysztor De Gorgey
Publication date: 2001-07
Dewey code: 641
List Price: $14.95
Price: $59.77
Review Art of Lithuanian Cooking / Hippocrene Books:
Publication date: 2004-06-30
Dewey code: 641
List Price: $82.95
Price: $60.55
Review Vega Sicilia (Fondos Distribuidos) / Grupo Anaya Comercial:
Authors
- Sylvia Lorinc
- Sylvia Galova-Lorinc
- John Lorinc
Dewey code: 641.594373
List Price: $22.50
Price: $219.42
Review The Best of Slovak Cooking (New Hippocrene Original Cookbooks) / Hippocrene Books:
Publication date: 1999-06-25
Dewey code: 641
List Price: $40.00
Price: $64.95
Review The Practical Encyclopedia of East European Cooking / Lorenz Books:
Publication date: 2007-01-30
Dewey code: 641
List Price: $45.00
Price: $161.67
Review Cooking in Europe, 1650-1900 (Daily Life Through History) / Greenwood Pub Group:
Publication date: 1995-01-24
Dewey code: 641.013
Price: $14.95
Review Between Meals: An Appetite for Paris (Modern Library) / Modern Library:A man of Rabelaisian appetite, with the exquisite palate of the true gastronome and the literary flair to match, A. J. Liebling (1904-1963) was a formidable eater and a remarkable man, and his nostalgic recitation of his years and meals in Paris is a pleasure to read, dream on, and drool about. Liebling treasured a good appetite as a prerequisite for writing about food, as his accounts of substantial meals (two portions of cassoulet, one steak topped with beef marrow, and a dozen or so oysters, for example) attest. For the poised, precise, literary, and humorous flavor of his writing, you need only crack open the book-any page will do. Liebling recounts how to dine superbly without being lead astray by too much money, and he digresses magnificently on the evils of abstemiousness ("No sane man can afford to dispense with debilitating pleasures; no ascetic can be considered reliably sane"). In this age of diets and pragmatic health care, it's refreshing to read such an inspired and inspiring ode to pleasure. As a means of savoring a love affair with Paris, sparking an interest in a trip to France, restructuring your priorities for the trip you've already planned, or gearing up on the flight over for the gastronomic debauches to come, Liebling is unsurpassed. -Stephanie Gold New Yorker writer A. J. [+]Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.
Edition: 2nd ed
Publication date: 1997-01
List Price: $27.00
Price: $115.16
Review Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian Ms. 279, Harleian Ms. 4016, and Extracts of Ashmole Ms. 1439, Laud Ms. / C. Renfrow:
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The Serbian Family Table, The Balkan Cookbook : Traditional Cooking from Romania, Bulgaria and the Balkan Countries, The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice: Library Edition, Cooking Around the World: Romanian, Bulgarian & Balkan (Cooking Around the World), Pleyn Delit: Medieval Cookery for Modern Cooks, The Art of Cookery in the Middle Ages, Tempeh Production: A Craft and Technical Manual (Soyfoods Production, 3), EUROPEAN PEASANT COOKERY, La Rive: The Taste of Amstel, Gourmet Ireland, The Concise Mrs. Beeton's Book of Cookery, Hungary (Culinaria), The Best of Croatian Cooking (Hippocrene International Cookbooks), Art of Lithuanian Cooking, Vega Sicilia (Fondos Distribuidos), The Best of Slovak Cooking (New Hippocrene Original Cookbooks), The Practical Encyclopedia of East European Cooking, Cooking in Europe, 1650-1900 (Daily Life Through History), Between Meals: An Appetite for Paris (Modern Library), Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian Ms. 279, Harleian Ms. 4016, and Extracts of Ashmole Ms. 1439, Laud Ms.Top headlines: Zimbabwe officer films forced vote: A Zimbabwe prison officer used a hidden camera given to him by a British newspaper to film how he and his colleagues were forced to vote for Robert Mugabe. ›19:20 Slide show: The week in celebrity sightings: Jay-Z courts controversy, Kim Cattrall finds puppy love, Motley Crue rocks out, and more. ›11:37 1 Jul, Tue 148 African boat migrants reach Canary Islands: A small boat packed with at least 148 African migrants landed Saturday on a beach in the Canary Islands, the Interior Ministry said Saturday. ›20:36 French-inspired burger from 12-year-old champ: Looking for a creative burger recipe that's kid-approved? 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