Food - Guides - Food
Wine Diva cookbooks

Books - Food - Guides - Food

Books 41 to 54 of 54 - Guides - Food

Cooking the Southern African Way  by Kari Cornell
TANTALISING RECIPES SEASONED WITH VIBRANT COLOUR PHOTOS AND EASY DIRECTIONS Liberally seasoned with vibrant colour photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients one may already have at home. Each volume include vegetarian recipes, complete menu suggestions and a cultural section highlighting the people and their country, holidays, festivals - and, of course, their food

,  72 pp,  $40.95. Buy now

Cooking the Indian Way  by Vijay Madavan
Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays -- and of course, food

,  72 pp,  $48.95. Buy now

Cooking the Italian Way  by Alphonse Bisignano
Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays -- and of course, food. Before modern transportation methods, the people of Italy were isolated into regions that each developed their own customs -- especially when it came to cooking. For this reason, Italians have created very distinctive cooking styles and recipes

,  72 pp,  $48.95. Buy now

Discovering Korean Cuisine; Recipes from the Best Korean Restaurants in Los Angeles  by Allisa Park
A step-by-step guide to re-creating healthy, delicious, Korean-style dinners, this book unlocks the mysteries behind these delicacies in an approachable, illuminating manner. Featuring contributions from 12 of Los Angeles� most prominent Korean restaurants, this cookbook includes recipes ranging from mainstays such as kimchi, bulgogi (marinated beef), mu-saengchae (spicy Korean radish), and bossam (boiled pork) to specialty dishes such as jjim-dak (vegetable chicken stew), hobak-juk (squash porridge), and jjam-bong (spicy noodle soup with seafood). Besides the typical listing of ingredients and instructions, each recipe contains a progression of photographs illustrating various stages of preparation along with the completed dish. A handy i

Paperback,  169 pp,  $33.95. Buy now

Cheese: A Connoisseur's Guide to the World's Best  by Max McCalman and David Gibbons
The last decade has seen American palates shift from the once ubiquitous green carboard shaker of Parmesan to a growing appreciation of the fine artisinal cheeses increasingly available from restaurants and food markets. At the forefront of this cheese revolution, Max McCalman helped demystify the world of fine cheeses for nearly 30,000 buyers and fans with his 2002 book, "The Cheese Plate, an introduction to serving the world's most distinctive cheeses. "Cheese brings cheese lovers up-to-date and delves even deeper into the upper echelons of cheese, focusing on the 200 best varieties--"each ranked at or near the top of a 100-point quality scale. In addition to describing the history, provenance, producers, production, appearance, strength,

,  304 pp,  $48.95. Buy now

Cooking with Chile Peppers  by Coleen Simmons and Bob Simmons
Contents: All About Chiles; How hot is the chile?; Handling hot chiles; Buying and storage of fresh chiles; Fresh chiles; Dried chiles; The chile pantry; Chile sources; What to drink with spicy chile dishes; Basic preparation techniques; Cooking poultry dishes with chiles; Cooking seafood dishes with chiles; Cooking meat dishes with chiles; Cooking meatless entrees with chiles; Cooking side dishes with chiles; Cooking small dishes with chiles; Salsas, sauces and specialities

Paperback,  176 pp,  $12.95. Buy now

The Cooking Ladies' Recipes from the Road; Stovetop Creations and Travel Adventures  by Phyllis Hinz and Lamont Mackay
The Cooking Ladies share more than 100 recipes and regional specialties discovered on their travels throughout North America

Paperback,  232 pp,  $25.95. Buy now

Food of China  by Murdoch
Gives you a real taste of a country that has one of the world's great cuisines, and takes you on a culinary journey, from the restaurants of Beijing to the kitchens of Shanghai, with accompanying location photography throughout. Each recipe is accompanied by useful hints on methods and ingredients

Paperback,  296 pp,  $45.00. Buy now

Food of India 
The spices, the brilliant colour and the diverse heritage of India are all reflected in its food, one of the world's most distinctive and delicious. Discover the vast array of dishes which make up the cuisine of today's India and be inspired to create the vibrancy and exoticism of India at home

Paperback,  296 pp,  $45.00. Buy now

Food of Thailand  by Murdoch
Gives you a real taste of a country that has one of the world's great cuisines, and takes you on a culinary journey, from the street snacks in Bangkok's markets to the seafood of the Gulf of Thailand, with accompanying location photography. Each recipe is accompanied by useful hints on methods and ingredients

Paperback,  296 pp,  $45.00. Buy now

Sushi Secrets  by Kazuko Masui, Chihiro Masui and Chihiro Mazui and others
Two generations of sushi lovers--mother and daughter--join forces to tell the long and fabulous story of this quintessentially Japanese food, and to offer their differing perspectives. Starting from a simple plate of sushi, they explain the art of making and eating this remarkable cuisine, capture the astonishing atmosphere of the fish market, revel in the uniqueness of each different sushi bar, and discuss the know-how of the "sushiya" (or sushi maker). In addition, they provide more than 40 recipes, all explained in detail and illustrated with wonderful photos

,  200 pp,  $42.95. Buy now

Flavours of Melbourne  by Charmaine O'Brien
Almost every travel or lifestyle article about Melbourne highlights the city�s culinary assets as amongst its most significant attractions. Although I cringe slightly when I read hyperbolic descriptions of Melbourne as a city at the �height of gastronomic excellence�, I generally agree that Melbourne is a great place to eat. There may not be any Michelinbadged restaurants but in terms of diversity of eating places and styles of cuisine, affordability, and the consistent availability of good quality produce, coffee and wine, Melbourne can justifiably claim a ranking amongst the world�s notable food cities

Paperback,  360 pp,  $39.95. Buy now

At Its Best: Cooking with Fresh Seasonal Produce  by Brooker Margaret
A cookbook with a difference - a recipe book and a buyers' guide combined. With the wide range of ingredients that are now available out of season it is easy for us to lose touch with when particular vegetables and fruit are actually at their best.

Paperback,  168 pp,  $32.95. Buy now

Italian Cheese: A Guide to Its Discovery and Appreciation  by Piero Sardo, Angelo Surrusca and Gigi Piumatti and others
Many of the cheeses portrayed in this delightful book?stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina?are not household names and they probably never will be. They?re a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a ?contribution to the conservation of a vast heritage of local products, born of Italy's extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques.? Starting with illustrated descriptions of traditional and industrial cheesemaking, Slow Food's authors take us through the processes of buying, tasting, and storing cheeses. Dictionaries of tasting terms and the language of cheeses and chees

Paperback,  400 pp,  $34.95. Buy now