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In Destination Flavour, food writer and presenter Adam Liaw curates the best recipes and stories from the acclaimed television series, along with dozens of brand ...
AMERICA: THE COOKBOOK is the first book to document comprehensively - and celebrate - the remarkable diversity of American cuisine and food culture. A thoroughly researched compendium ...
Acclaimed chef Jp McMahon dispels the myths surrounding Irish cuisine, delving into the country's culinary history and its varied influences, from Viking settlers to ...
For acclaimed Australian chef Aaron Turner, hot chicken isn't just food - it's salvation in crispy, fried and devilishly spicy form. In The Hot ...
The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly ...
Over thousands of years, Jews all over the world developed cuisines not only suited to their needs (kashrut, holidays, Shabbat) but also reflecting the influences ...
Fress, in Yiddish, means: "to eat copiously and without restraint". BBC1 Masterchef finalist Emma Spitzer brings together a melting pot of Middle-Eastern and Eastern European ...
Romania is a cultural melting pot. Its character is rooted in many cultures from Greek, Turkish and Slavic in the south and east, to Austrian ...
SALT & TIME will transform perceptions of the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern European and Central Asian ...
"Hey, what would you like today?"
Lonely Planet has taken to the streets to bring you 80 fast, fresh and mouthwatering recipes from the most ...
Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era ...
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.
With its uniquely multicultural, multigenerational ...
Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine ...
