Listed on this page are books and media sources that cover the various cuisines of the world.
World Food by
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange. It offers students, teachers, and general readers a comprehensive overview of world food history, social influences, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this unique encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
The Multicultural Cookbook for Students by
An updated and revised edition of the much-requested global cookbook designed to introduce students to worldwide foodways.
* Includes hundreds of recipes from over 150 countries around the world, organized by country within region
* Offers common sense, safety, and cleanliness tips for cooks, introducing students to the proper way to work in the kitchen
* Presents a glossary of key terms
* Provides a comprehensive index including recipes, ingredients, countries, and cooking terminology
The Cambridge World History of Food
A two-volume history of food and nutrition, and their relation to human health and culture. Covers the spectrum of foods; their nutritional makeup and uses; and their impact on cultures and demography. Offers a geographical perspective on the history and culture of food and drink. Includes a dictionary of plant foods.
1900 Ingredients by
Each entry in this guide to the cooking ingredients of the world includes a detailed description of the varieties, appearance, flavour and aroma of the ingredient and offers advice on its preparation and culinary uses. There are also illustrated step-by-step instructions for more complex techniques.
The World Cookbook for Students by
Each article includes foodstuffs (staples, meats, fish, dairy products, vegetables, fruits and seasonings), typical dishes, and styles of eating. Approximately 5 recipes are provided per country or group.
International Dictionary of Gastronomy by
What is garam masala? bourride? genoise? These and 6,500 other food terms are defined in this invaluable reference that belongs in every kitchen. Ideal for home cooks as well as professional chefs, this dictionary demystifies ingredients and culinary techniques to help you create authentic, perfectly prepared recipes. A 5-language glossary at the end of the book provides a quick reference for commonly used food terms with equivalents in English, French, German, Italian, and Spanish. Also listed are representative dishes of countries from Afghanistan to Zimbabwe.
The Foodlover's Atlas of the World by
Food contains the history of the world. Without words, it tells a thousand stories of political struggle, of ethnology, religion, geography and migration. Tastes, flavors and textures uncover centuries-old events; local specialties unlock the mysteries of agriculture and climate; foods foreign to a region reveal the effect of expansion and commerce. The Foodlover's Atlas of the World weaves an intricate portrait of the food regions of the world today and how they came to be.
Congotay! Congotay! a Global History of Caribbean Food by
This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalization.
Paradise Kitchen by
Chef Daniel Orr spent years working in high-stress Manhattan kitchens before shifting gears and heading to the calm, turquoise waters of Anguilla in the British West Indies. Ever the student of world cuisine and an expert in combining the best of his local environment and global training, Orr unleashes the flavors of the island with his inspired dishes in Paradise Kitchen. Tales of island culture, local traditions, and personal discoveries add flavor to the chef's recipes for morning, midday, and evening meals, including tapas.
Jerk from Jamaica by
When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.
Modern Caribbean Cuisine by
A food-fusion experience of spicy and hearty soups, attractive salads, flavorful rice dishes, exotic desserts, and exciting ways of preparing seafood, meat, and poultry recipes, Modern Caribbean Cuisine takes cooks on a gastronomic adventure.
Food Culture in the Caribbean by
Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system.
Food culture in the Caribbean by
Caribbean cooking explained.
Gran Cocina Latina by
The co-owner of two Latin restaurants in Hoboken, New Jersey, presents 500 recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles and flan.
Oaxaca Al Gusto by
Page after page of recipes and color photographs of the ingredients, techniques, and dishes make Kennedy's (The Essential Cuisines of Mexico) latest appear to be a cookbook; however, her goal is not to adapt Mexican food for the American (or other) kitchen. She truly means to show readers the remarkable range of dishes in the state of Oaxaca. Authenticity matters, and if the home cook is likely to be uncomfortable with the recipe (beef brains cooked in banana leaves) or unable to find produce specific to parts of Oaxaca (guachepil flowers), so be it.
Food Culture in Central America by
This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them.
* Photographs
* Maps
* An extensive glossary
* A resource guide
* A selected bibliography to facilitate further research
The Art of Mexican Cooking by
This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, "The Art of Mexican Cooking "is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.
Latino Food Culture by
Latino cuisine has always been a part of American foodways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both the United States and their countries of origin.
World Food markets: Spain by
Come along on a journey through the beautiful markets of Spain, the place to find traditional and exotic produce and other ingredients which provide the rich flavor of Spanish cuisine. Viewers will follow Paulette Mitchell, chef and award winning cookbook author, inside several marketplaces to explore Spanish culture and food.
Daniel by
A chef and restaurateur best known for his eponymous restaurant in Manhattan presents seventy-five signature French recipes along with essays on bread and cheese as well as a humorous take on the preparation of several famous French dishes
Escoffier by
Offers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks.
Au Revoir to All That by
Michael Steinberger recounts his travels through France as he searched for the reasons behind the country's declining culinary traditions and rank as the world's best cuisine.
Essentials of French Cooking by
Long before anyone on this side of the Atlantic was devoted to eating seasonally and locally, the French were doing precisely that, just as they had been for centuries. Although the high-end haute cuisine of Paris exported itself far and wide many decades ago, the varied regional cooking styles of France continue to reveal themselves to the world and dazzle those fortunate enough to experience them firsthand.
Mastering the Art of French Cooking by
Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured
Food Culture in France by
French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health.
The Silver Spoon New Edition by
The Silver Spoon is the bible of authentic Italian cooking. Italy's best-selling cookbook for the last fifty years, it features traditional dishes alongside specially written menus by celebrated chefs. Now translated for the first time into English, The Silver Spoon's 2,000 recipes make it an essential classic for everyone who loves good food.
Tastes and Temptations by
Fruits and vegetables as erotic metaphors in still life paintings, the Florentine Baptistry replicated in sausage and cheese by Andrea del Sarto, a recipe for fish molded in the shape of a goat, the discovery of an Ovidian scene at the bottom of a soup bowl. A feast for the mind and eye, this beautifully illustrated, compellingly readable book is a rich exploration of the little examined interplay between art and cuisine during the Italian Renaissance.
Encyclopedia of Pasta by
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati--pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.
Molto Italiano by
The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.
The Oxford Companion to Italian Food by
A new addition to the best-selling range of Oxford food and drink Companions, The Oxford Companion to Italian Food is the quintessential guide for anyone who enjoys eating or cooking Italian food. A blend of history, anecdote, and practical information, it is a fascinating survey of every aspect of Italian food, exploring the ingredients, dishes, preparation methods, regions, and culture of this most popular of cuisines.
World Food Markets: Italy by
Cookbook author and world traveler Paulette Mitchell visits food markets in Venice, Rome, Sicily, the Tuscan countryside, and Florence. She experiences city and market highlights, savors regional specialties, and meets local residents, who talk about their lives and share the Italian cooks' secret ingredient--passion.
The Jemima Code by
Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate "Aunt Jemima" who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.
A Kitchen Safari by
' & Beyond' has a commitment to African hospitality that has resulted in the establishment of some of the finest lodges and safaris on the continent. This stunning cookbook showcases the heart, soul and very essence of '&Beyondrsquo;s' passion for pampering its guests. Part of this hospitality is its unique way of creating pan-African cuisine, which includes the bite of South East Asia and Portuguese-African-influenced peri-peris, to West African grains and pulses.
High on the Hog by
Acclaimed cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way.
Tastes of Africa by
Africa is a continent of contrasts - not just those reflected in the grandeur of its deserts, mountains, dense forests or pristine white beaches that stretch endlessly to the horizon, but in the cultural variety of its diverse people and their impact on the totality of the continent. Anthropologists tell us that it all began in Africa. And just as Africa has given to the world, so too it has accepted - a pattern reflected in the way its people eat.
Stirring the Pot by
Africa's art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across Africa's diverse human and ecological landscape. McCann
reveals how Africa's tastes and culinary practices are integral to the understanding of African history and more generally to the new literature on food as social history.
What the Slaves Ate by
The powerful, long-neglected testimony of former slaves places African American slave foods and foodways at the center of the complex social dynamics of the plantation South.
Soul Food Junkies by
Filmmaker Byron Hurt looks at the past and future of soul food, covering its roots in Western Africa, its incarnation in the American South, and the role it plays in the health crisis in the African American community. Examines the socioeconomics of the modern American diet, and how the food industry profits from producing cheap calories while healthy options remain expensive and hard to find.
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Falafel Nation by
Examines the role of food in the construction of the Jewish nation, using food from field to table as a lens through which to understand Israeli history, society, and politics
Jerusalem by
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi. Together they explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet.
Kosher and Traditional Jewish Cooking by
Jewish people are scattered all over the world, creating a vibrant culinary tradition that is as varied as the countries they live in: the linking theme is that however widely spread the population has become, the food is universally rich, wholesome, pleasurable.
Jewish American Food Culture by
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is ubiquitous from Midtown Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at the well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group. This is the source to find out what parve on packaging means, the symbolism of particular foods that are essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on how religious one is and the land of one's ancestors, and much more.
Jewish American Food Culture by
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is ubiquitous from Midtown Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at the well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group. This is the source to find out what parve on packaging means, the symbolism of particular foods that are essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on how religious one is and the land of one's ancestors, and much more.
Encyclopedia of Jewish Food by 
A Month in Marrakesh by
As editor of Jamie Oliver’s Jamie magazine, Andy Harris is constantly traveling the globe in search of inspirational food and cooking techniques. It was love at first sight when he landed in Marrakesh over ten years ago, and today it remains his favorite destination. David Loftus is an acclaimed food and lifestyle photographer, recently voted among the most influential photographers of all time.
Turkish Cookbook by
Turkey has made an enduring contribution to the world's cuisine with its diverse and important gastronomic history and classic-simple yet rich in flavors-cuisine. Turkish cuisine is a mosaic, enriched by the recipes and techniques of many ancient cultures-Phoenician, Hittite, Roman, Byzantine, Arab, Persian, Chinese, and Greek. Inspired by the best of regional cooking, this unique and masterful collection of recipes shares a rediscovery of timeless authentic, healthful, refreshing, and easy-to-prepare Turkish dishes-from classics to lesser known family favorites.
Best of Turkish Cooking by
Capturing the essence of Turkish cuisine, this compilation provides both classical and contemporary recipes. Filled with professional photos, thorough instructions, and detailed lists of ingredients, this everyday cookbook is ideal for enthusiasts of healthy Mediterranean food. Featured recipes includekarniyarik, a special eggplant dish since the Ottoman × and wedding soup, a classic item of Turkish hospitality.
The Iraqi Cookbook by
The true richness of Iraqi culture has been hidden for many years, overshadowed by political conflict and war. Yet amid the distraction, Iraq's culture-and not least its cuisine-has remained intact. The Iraqi Cookbook, the first of its kind to be published in North America, is full of authentic recipes that have been handed down through the generations, developed and enriched over time, and infused with cultures of different eras. The result is a rich mixture of history, health, culture, and storytelling.
Artichoke to Za'atar by
This richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking. Written by award-winning chef Greg Malouf and his writing partner, Lucy Malouf, Artichoke to Za'atar covers everything from the basics--almonds, lemons, and yogurt--to less widely known components such as pomegranates, rose water, and sumac. A brief description and history of each ingredient is provided, along with invaluable tips on how to select, prepare, and cook it.
Saha by
In Saha, world renowned chef Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighboring Iran throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf, he embarks on a month-long culinary journey.
Food in the Muslim World by
Food in predominately Muslim countries have both similarities and differences. The DVD shows the food that is cooked in Iran, India and Indonesia. The importance of Islam to its adherents is also shown.
Asian Pickles by
A DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques. For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East's diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 75 of the most sought-after pickle recipes from the East--including Korean Chopped Daikon Kimchi, Japanese Umeboshi, Chinese Spicy Ginger Cucumbers, Indian Coconut-Mint Chutney, and more--Asian Pickles will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources
On the Noodle Road by
A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love.
Memories of Philippine Kitchens by
The essence of Filipino food has always remained somewhat secluded in the family kitchens of Filipino homes, passed down through the generations, melding native traditions with those of Chinese, Spanish, and American cuisines. Here, the owners and chef at Soho's popular Cendrillon restaurant, present a look at Filipino cuisine and culture. They have spent years tracing the traditions of the food of the Philippines, and here they share the results of that research. From lumpia, pancit, and kinilaw to adobo and lehon (the art of the well-roasted pig), the authors document dishes and culinary techniques that are rapidly disappearing and in some cases unknown to Filipinos whether in the Philippines or abroad. In addition to more than 100 unique recipes culled from private Filipino kitchens and their own menu, Besa and Dorotan document the role of food in Filipino society, both old and new.--From publisher description.
Indonesian Cooking by
Indonesian Cooking is Chef Dina Yuen's culinary exploration of the world's largest and most diverse archipelago—the fabled Spice Islands of Indonesia. Dina began her culinary career in Jakarta at the tender age of 12, when she begged her parents to enroll her in a culinary academy. She was not only accepted—but surprised everyone (her parents included) by preparing dishes which tasted better than those of her adult classmates! After returning the US, she began sharing her knowledge and passion for the foods of Indonesia as a chef, a writer, and through her website Asian-Fusion. com
Foods of Afghanistan by
Learn about the food and culture of Afghanistan.
Ani's Raw Food Asia by
Ani breaks new ground with these fresh, delectable, and easy-to-make dishes from Korea, China, Japan, Thailand, Vietnam, India, Indonesia, and Hawaii. She also includes eco-entertaining how-to's, and wine-pairing tips.
Rice and Curry - Sri Lankan Home Cooking by
A terrific introduction to a great culinary tradition about which egregiously little is known. Well researched, authentic, and easy-to-follow recipes."-Anthony BourdainAuthor of Kitchen Confidential and TV host of No Reservations with Anthony Bourdain More than 100 easy-to-follow Sri Lankan recipes with stunning color photos throughout
Complete Book of Indian Cooking by
Indian cuisine is widely revered for its distinctive tastes and ingredients. The sheer size of India, combined with its history and religious diversity, is reflected in the country's cuisine. Complete Book of Indian Cooking provides hundreds of user-friendly and great-tasting recipes from all regions and cultures of this extraordinary country.
My Bombay Kitchen by
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population--descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners.
5 Spices, 50 Dishes by
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love.
Regional Indian Cooking by
Regional Indian Cooking celebrates the cooking styles and regional specialties of the five main regions in India—North, South, East, West and Central—each with its own distinctive geography, lifestyle and culture. In keeping with the Indian philosophy of balance and the ancient principles of Ayurveda, author Ajoy Joshi makes it easy for cooks of all abilities to prepare unusual and delicious Indian dishes using only the freshest ingredients and spices that promote health and well-being. Each of the 120 recipes is presented in simple steps with helpful suggestions for delicious meat or vegetarian menus serving up to eight.
Vij's by
At Vij's, one of North America's most innovative Indian restaurants, owner Vikram Vij and his wife, Meeru Dhalwalla, use the freshest local ingredients and original ideas to create exciting new takes on the cuisines of India. Though far from traditional, the dishes remain true to one glorious hallmark of Indian cooking: fabulous spicing. Among the luscious offerings included here are yogurt and tamarind marinated grilled chicken, seared venison medallions with fig and roasted pomegranate khoa, and marinated lamb popsicles in fenugreek curry.
The Land of the Five Flavors by
Höllmann tracks the growth of good culture in China from its earliest burial rituals to today's Western fast food restaurants. He details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. From the invention of noodles to the causes of moder-day food contamination, he uncovers fascinating aspects of daily Chinese life.
Mastering the Art of Chinese Cooking by
Yin-Fei Lo's latest cookbook is visually stunning-with brush calligraphy, decorative borders, and full-page color photographs-as well as a comprehensive and educational guide that fulfills the promise of how to master Chinese cooking. The Chinese-born author includes 150 classic recipes as well as essays exploring regional and cultural traditions and Chinese history. The Chinese pantry section is a must-read guide to ingredients, while illustrated techniques demystify processes including stuffing bean curd cakes and forming dumplings.
Chop Suey by
In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
Beyond the Great Wall by
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes - from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots.
Martin Yan's China by
The world's foremost expert on Chinese cooking is back with a brand-new cookbook to whet the appetite of anyone who's ever picked up a pair of chopsticks. As the companion volume to the PBS series,Martin Yan's China brings the ancient country's beauty to the table with gorgeous dishes, breathtaking photographs, and fascinating information about the food, history, and culture of China.
Revolutionary Chinese Cookbook by
Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, lore, and anecdotes.
My Japanese Table by
Debra Samuel's invites us to enjoy her lifetime of experiences with the people and cuisine of Japan. The co-author of the bestsellingThe Korean Table, Debra has been teaching cooking classes on Japanese cuisine for over two decades. She is a regular food writer and food stylist for theBoston Globe. When she's not visiting Japan, Debra lives in Lexington, MA with her husband.CookingAtDebras.com
Food and Fantasy in Early Modern Japan by
This volume is a cogent reminder that to truly understand the importance of food in our lives, we must examine not merely its material role, but also its symbolic significance. Japanese historian Rath (Univ. of Kansas) uses culinary texts to examine this symbolic significance in late medieval (1400-1600) and early premodern (1600-1868) Japanese cuisines, and contrasts them with modern Japanese cuisine.
Japanese Foodways, Past and Present by
Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious.
Japanese Hot Pots by
"A collection of 50 recipes for authentic Japanese hot pots, including a primer on hot pot culture, ingredients, condiments, and tools"--Provided by publisher.
Morimoto by
Masaharu Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the Chef calls it, "global cooking for the 21st century." His unique cuisine is characterized by beautiful Japanese colour combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style.
Japanese Foods That Heal by
Small family run shops still make miso, tofu, shoyu, tamari, amazake and other traditional healing foods the same way they were made centuries ago. Perched on ladders, tamari makers gently stir fermenting brew in two-hundred-year-old wood vessels that easily top ten feet. Farmers cultivate shiitake and green tea and harvest sea vegetables according to the ancient, natural ways. These producers use the purest ingredients available, and provide superior foods that promote and sustain health.
Giro Dreams Sushi by
The 85-year-old Jiro Ono is considered by many to be the world's greatest sushi chef. He is the proprietor of a 10-seat sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious 3-star Michelin review, and sushi lovers from around the globe make repeated pilgrimages, calling months in advance and shelling out top dollar for a coveted seat at Jiro's sushi bar.
