Building an appetite
one book at a time
The atmosphere, sights and smells make the English Market a shopping experience unlike any other in the city. There is a great mix of traditional Cork fare and exciting new foods from many parts of the world…
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A lively guide to sampling the foodways of the Mississippi Delta from Memphis to Vicksburg
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A collection of stunning and dynamic photos of kitchens, culinary masters, and purveyors from around the world.
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On the shores of the eastern Mediterranean and a gateway to the Middle East, the food of Lebanon blends textures, colours, scents and flavours from both, and has long been regarded as one of the most refined cuisines in the Middle East.
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Jose Garces’ The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru, a cookbook that is part travelogue, part literary food memoir.
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Burma often overlooked when one thinks of Asian cuisine(s). This book will go a great way to change that.
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For over eighty-two years, chefs in the small galley served memorable meals—from fried chicken and crawfish en croute to strawberry shortcake and beignets.
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Chef Hugo Ortega of Hugo’s and Backstreet Cafe in Houston celebrates the authentic cuisine of his homeland, prepared by the true keepers of the country’s artisanal cuisine—Mexico’s home cooks
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Over the course of four decades Chef Jean-André Charial has built his restaurant Oustau de Baumanière into one of Frances true culinary institutions.
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Insights into a endearing friendship that help to create an American masterpiece.
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A charming book, told in her own words, that captures the love and affection that Julia Child had for France and the influences that France had on her.
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On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia
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From festival foods to street fare, Prem Kishore takes readers on a culinary journey across the subcontinent, exploring the diversity and versatility of Indian cooking
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The stamping-ground of Captain Corelli and Lawrence Durrell, the Ionians have always held a particular, almost mystical, fascination for visitors, and, for many of the thousands who travel to the region each year, it is the special nature of Ionian cooking that forms an essential and unforgettable part of their experience.
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Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
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George Motz has made it his personal mission to preserve America’s hamburger heritage, and his travelogue spotlights the nation’s best roadside stands, nostalgic diners, mom-n-pop shops, and college town favorites–all with George’s photographs and commentary throughout.
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Arranged by the authors’ travel itinerary to highlight the uniqueness of nine specific regions in China, Feeding the Dragon is part cookbook and part cultural travelogue, overflowing with sumptuous but easily prepared authentic dishes. From Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet to lamb kebabs served on the scorching desert of Xinjiang Province, one hundred recipes are presented alongside first-person narratives and travel photographs.
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