Travel
Monet’s Palate Cookbook
The farm-to-table tradition lived passionately by Claude Monet has been brought into the 21st century which beckons one to take a culinary journey in Monet’s footsteps.
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The Foods of the Greek Islands
The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award–winner, available for the first time in paperback.
Passed from generation to generation by word of mouth, most of these recipes have never before been written down.
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Fed, White, and Blue
Simon Majumdar is probably not your typical idea of an immigrant. As he says, “I’m well rested, not particularly poor, and the only time I ever encounter ‘huddled masses’ is in line at Costco.” But immigrate he did., Simon sets off on a trek across the United States to find out what it really means to become an American, using what he knows best: food
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Aroma of the World
Combining a travel journal with a selection of exclusive coffee-based recipes, both sweet and savory, Elisabetta Illy—whose family produces the esteemed Illy-brand espresso—pays tribute to this delicious drink.
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1,000 Foods To Eat Before You Die
In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed.
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Mastering the Art of French Eating
The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes.
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A Bowl of Olives
From the author of the international bestseller In and Out of the Garden and the wondrous sketchbook Sara Midda’s South of France comes a long-awaited treasure of a book. Drawn from the artist’s wealth of impressions and memories, it is a book for lovers of food and art and fine gift books—a book for anyone who, upon arriving in a new town, seeks first the local market, or who believes the best thing to do on a given night is to share a table with friends.
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Breakfast in Burgundy
Raymond Blake has admitted to being “fascinated by flavor and how it is created.” Breakfast in Burgundy contains tales from the kitchen, and the answer to the question that begins each day, “What’s for dinner?” will be given ample coverage. The hunt for the best jambon persillé will be related in detail. The same diligence is applied to the search for the best comté cheese, for there’s comté and there’s comté—once nibbled, never forgotten.
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In Search of the Perfect Loaf
Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
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7000 Islands
Despite the Philippines’ location right in the middle of Southeast Asia, most people know very little about the country and even less about the cuisine. For Filipinos, food is more than a pleasurable pursuit; it is the cultural language of the Philippines.
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Singapore Cooking
With this cookbook by your side your acquaintance—or re-acquaintance—with Singaporean food promises to be an exciting and mouthwatering experience.
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A Cook’s Journey to Japan
At twenty-eight years of age, Sarah Marx Feldner quit her job, sold her house, and moved to Japan to pursue her passion for Japanese food and cooking.
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Southern Food
Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
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A Mouthful of Stars
The author’s time in many lands and cooking in many kitchens has inspired this beautiful, unique, exotic, and delicious culinary journey.
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Lake Superior Flavors
Showcasing the wild beauty and rugged authenticity of the places and people along the circle tour, Lake Superior Flavors is ideal for local foodies and for visitors who want to learn about food traditions through delicious eating and lively traveling.
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From a Persian Kitchen
The variety of beautiful, jewelled rice dishes, hearty winter dishes and crisp summer salads showcases the diversity of Iranian regional cooking, from the sweet and sour flavours of the northern Caspian coast to the spicy and aromatic tastes of the south and the Persian Gulf.
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Olive Odyssey
Inspired by her Syrian forebears’ intimate relationship with the olive, Julie Angus embarks on a voyage around the Mediterranean to unlock the secrets of the fruit that meant so much to them.
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