New National & Regional Cuisine Books

If you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the coun...

This is a book for lovers of French food and for every home cook who has ever dreamed of creating the perfect nicoise, bavarois, beef bourguignon or tarte tatin.; French-born Australian chef and television star Manu Feildel introduces you to the absolute classics of the French kitchen and to the hom...

Not only is Gok Wan one of the UK's top fashion stylists, but he can cook too! Gok's fantastic new book, "Gok Cooks Chinese", contains 80 personal and family recipes, which are not only delicious and healthy but incredibly simple to make. His love and passion for Chinese food and cooking techniques ...

The 125 dishes in Quick-Fix Indian are modern and fresh, yet rooted in tradition. They are bright, modern, and complex tasting, belying the fact that they only took 30 minutes or less to prepare. The recipes range from quick breakfasts and soups, to curries, snacks, and sweet drinks. Some of the rec...

From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has be...

Cooking from this cookbook will assure that anyone anywhere can enjoy the South's all-time favorite recipes, with more than 400 southern recipes personally selected by editors Gwen McKee and Barbara Moseley.

Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices,...

Food is nothing without the love of the people who share it. As a young girl, Helen Tsanos Sheinman grew up eating and cooking with a large and boisterous Cypriot family, and developed a passion for food as a gateway to reconnect with her heritage. For Helen, food is also an unfaltering opportunity ...

When the farmers' markets start in earnest in April and May, Minnesotans' pent-up desire for fresh, flavorful produce is answered immediately by rhubarb, spring onions, and tender lettuces. Within just a few weeks, the bounty has expanded exponentially and, before too long, those connected to a crop...

The textbook begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking i...

No one ever said being a Christian would be easy, but it can be funny! Find out just how funny in Jambalaya for the Soul, a light-hearted celebration of the Christian experience. Dr. Jesse Duplantis, a fiery Louisiana Cajun, shares side-splitting stores from his own life. From the bayous of Louisian...

The hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South--circa now--through the prism of its food and the people who grow, make, serve, and eat it. The modern South serves up a groaning board of international cuisines virtually unknown to previous gener...

In "Beard on Food," one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. It's a phil...

This title presents few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace the roots of New Mexico's traditional and contemporary cooking to corn and other crops first planted by the ancestors of the Pueblos, to the frontier resourcefulness of ea...

Not so long ago, Italian food was regarded as a poor man's gruel--little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became...

Luscious photography illustrates 40 recipes for weeknight meals that can be made in 30 minutes or less, or made in large batches for future meals, requiring minimal effort and delivering irresistible results. Tried and tested, "Meals in Minutes: Everyday Asian" recipes include Beef with Ginger and C...

World renowned Rao's restaurant now takes on barbecuing with a new cookbook that gets you out of the kitchen and onto the patioThe Pellegrino family knows what America wants to eat--and in Rao's On The Grill son Frank, Jr. reveals their family's summer entertaining secrets. This simple, fresh, happy...

From Tex-Mex essentials to fiery appetizers, family-style fiestas, and Forth Worth fancy foods, Jon Bonnell shares his best recipes for parties and family gatherings-and don't forget the ever-popular tailgate party fare and wild fish and game. Wind down the party with a variety of liquor-infused des...

Including the chef's guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices. ...

From the renowned kitchen of Umbria's celebrated Country House Montali comes "Vegeterranean," a collection of gourmet vegetarian dishes steeped in the flavors of Italy and the Mediterranean. These recipes evoke the very essence of the region's cooking: the heavy fragrance of thyme and rosemary; the ...

Good Housekeeping Book of British Food is a superb collection of imaginatively prepared, home-produced fare, using fresh ingredients and high-quality produce. The vast array of delectable ingredients that Britain has to offer are all included - succulent Scottish beef, tender Welsh lamb, Stilton and...

Following in the footsteps of "Connecticut Farmer & Feast," this second book in the series is a cordial invitation to meet fifty passionate farmers and producers who generate food from the bustling urban landscapes of New York City. "NYC Farmer & Feast" is a welcoming expose into the lives of NYC fo...

The food experts at Southern Living put a lot of love into thisvalue-packed, softcover version of their first-ever cookbook of the South's favorite desserts. A must-have for any kitchen, Classic Southern Desserts is as much a look-book as it is a cookbook, with gorgeous, full-color photos accompanyi...

A lively and thorough history of Detroits culinary icon: the coney island hot dog.

This title helps you discover the fabulous wealth of India's aromatic and exciting meat-free recipes, ranging from world-renowned classics such as Onion Bhajiyas, Vegetable Pilau and Samosas to less well-known treats such as Wild Fig Kebabs and Duck Eggs with Cauliflower. It is an evocative introduc...

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. With Memories of Philippine Kitchens Amy Besa and Romy Dorotan, owners and...

A culinary memoir that brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside.Dryansky 's stories are the stuff of legend evenings with Coco Chanel and Yves Saint Laurent, historic wine auctions a...

Brother Jimmy's is the incredibly successful and popular chain of southern cooking and BBQ cuisine that has been a Manhattan institution for over 20 years. The incredible ribs, country fried steak, pulled pork sandwiches, blackened chicken, fried red snapper and of course the delicious sides from ma...

The family that eats together stays together! That's what Lisa Caponigri believes and she has created this book to give real families recipes they can easily cook and enjoy together. She has devised 52 delicious Italian menus, one for each Sunday of the year, with beautiful photographs that feature ...

Delicious, local, sustainable food, made with style: that's Seattle cooking, and it's a shining example of what the "Edible" community is all about. "Edible Seattle" features all the fresh flavors of the northwest: crab, salmon, and Shigoku oysters; chanterelles, and apples and pears, to name just a...

As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number...

The Pike Place Market sits in the center of downtown Seattle and at the center of the Seattle food scene. With its famous seafood and locally grown produce, it is seven acres of wonderful ingredients and inspiration for the home cook. Cookbook author Jess Thomson has prowled the Market's stalls, sho...

In this beautifully illustrated book, discover hundreds of delicious recipes for salads. Each is photographed in exquisite, hand-decorated bowls that reflect the unique regional designs from which the recipe originates. Discover hearty and wholesome salads for every occasion. Includes classics such...

In this beautifully illustrated book, discover hundreds of delicious recipes for soups. Each is photographed in exquisite, hand-decorated bowls that reflect the unique regional designs from which the recipe originates. Features classics, such as Gazpacho, Minestrone, Goulash, Leek & Potato Soup, an...

As a nation, we are in love with Italian food. Over the years, "Gourmet "helped shape our tastes, expanding our repertoire from pizza and spaghetti with red sauce to risotto, osso buco, and panna cotta. For this sterling collection, the editors chose their best from the hundreds of Italian recipes p...

Mediterranean food is the home cooking of many local cultures, a way of cooking derived from generous people, rustic foods, and simple pleasures. Its clear, robust flavors and uncomplicated preparations have made it a favorite of Americans and have earned it an honored place in our culinary traditio...