Food - International
Wine Diva cookbooks

Books - Food - International

Books 41 to 60 of 67 - International

Cooking with Kurma  by Dasa Kurma
Kurma Dasa has travelled the world learning how to prepare a stunning variety of vegetarian dishes. He shares them here in "Cooking with Kurma" - an exciting journey of culinary exploration, and an adventure into new lands of international culture, taste and nutrition. Whether preparing a quick lunch or a five-course dinner, "Cooking With Kurma" will serve you well. Full of enticing soups, breads, salads, drinks, desserts and main courses, it is a vegetarian's delight!

Paperback,  64 pp,  $30.00. Buy now

The Vegetarian Gourmet's Easy International Recipes  by Bobby Hinman
A guick, health-conscious guide to preparing vegetarian cuisine offers 350 low-fat recipes from around the world, including such dishes as Pumpkin-Almond Custard, Corn Fitters with Peanut Dipping Sauce, and Risotto with Asparagus, along with complete nutr

Paperback,  352 pp,  $27.95. Buy now

Savour the Pacific  by Annabel Langbein
We dream of distant white-fringed coral atolls in a tropical, deep blue ocean; a place where sea and wind rule and life is another day of freedom. The daily rhythm of the Pacific is unfettered by modern life - routines and rituals have remained unchanged for centuries. Here, you will find an extraordinary bounty of exotic fruits and vegetables, fresh seafood and, from the rainforest, harvests of wild aromatics such as ginger, galangal, vanilla and chillies. Add in a rich culinary heritage drawn from the entire Pacific Rim and beyond, and discover a new world of exciting flavours and tastes. Annabel Langbein is recognised as one of New Zealand's most innovative culinary figures.

Hardback,   $29.95. Buy now

The Curry Book  by McDermott
Offers more than one hundred curry recipes from Thailand, India, Malaysia, Jamaica, Africa, and the United States, and includes basic recipes for curry pastes and powders.

Paperback,  272 pp,  $25.95. Buy now

Fondues from Around the World  by Eva Klever
Explains how to prepare fondues, tempura, hot pot dishes, and sukiyaki, and provides recipes for cheese sauces, dessert fondues, and other sauces, dips, and condiments.

Paperback,  138 pp,  $20.95. Buy now

Cultural Foods  by Pamela Goyan Kittler
Provides information on the health, culture, and food and nutritional habits of most ethnic and racial groups living in the United States. It is designed to help students, chefs and others in the food service industry as well as health professionals

Paperback,  500 pp,  $140.95. Buy now

Pierre Franey Cooks with His Friends  by Pierre Franey and Claudia Franey Jensen
For this book, the late Pierre Franey, star of the popular PBS cooking show "Cuisine Rapide", traveled throughout Europe, cooking with 17 friends--all top chefs or restaurateurs who have recognized the need to cook in a lighter, healthier way, both for their customers and themselves. The result is an international sampling of delicious health-conscious cooking. 100 color photos

,  224 pp,  $41.95. Buy now

Soups, Stews & Quickbreads: 495 Quick and Easy Recipes from Around the World  by Jan Thomson and Janet Thompson
This book is a lifesaver for the average busy person who needs to get tasty, healthy meals on the table on time, add spice and variety, and would like to enjoy doing it. Jan Thomson has turned simplicity, time saving, and culinary fun into an art all its own. In this book she offers hundreds of light and hearty "meals in a bowl" and a nearly endless choice of breads to be served on the side. She has tested and retested each recipe to reduce it to essential steps while preserving flavor, flair, and good healthy eating. The book includes 450 recipes, from elegant bisques to hearty stews, soups both meaty and vegetarian, and quickbreads plain, sweet, or tangy. Recipes are presented in a clear, convenient format that reduces the errors that are

Paperback,  256 pp,  $20.95. Buy now

Drying Food  by Ricky M. Gribling
Tells you how to get the most out of your dryer - from meats, fish, poultry, vegetables and herbs. And once you are drying happily, you can try the 150 recipes in this book, drawn from all over the world.

Paperback,  112 pp,  $24.95. Buy now

A Little Book of Scottish Baking  by Marion Maxwell

Hardback,  60 pp,  $12.95. Buy now

All Around the World Cookbook  by Sheila Lukins
The author visits 33 countries on a cook's tour of cuisines, ingredients and tastes. The book reinterprets food in 450 original recipes: spices from Sri Lanka perfume a dish of beef ribs; and ginger and lemon grass contribute to a Thai-style ratatouille.

Paperback,  608 pp,  $32.95. Buy now

"New York Times" Cookbook  by Craig Claiborne
Presents nearly fifteen hundred recipes, including traditional American and dishes from twenty countries, from appetizers to desserts.

Hardback,  799 pp,  $52.95. Buy now

The Rustic Table; Simple Fare from the World's Kitchens  by Constance Snow
Countries all over the world have their own kind of "rustic" food -- simple, thrifty, hearty, full of flavour, passed down through generations. In The Rustic Table, Constance Snow shares over 200 easy rustic recipes from more than 25 different countries. For breakfast, try West African Spice Doughnuts or Vietnamese "Happy Pancakes".. Lunch and dinner include French Vegetable Soup with Basil and Garlic, Native American Planked Salmon, and Greek Lamb and Bulgur Meatballs with Cucumber Yogurt Dip. And there's no dessert like a truly rustic one: Creole Praline Bread Pudding with Warm Whiskey Sauce, or Shaker Lemon Pie. A cookbook for home cooks who enjoy using ingredients as close to nature as possible.

,  368 pp,  $34.95. Buy now

Flatbreads and Flavors  by Jeffrey Alford and Naomi Duguid
Flatbreads -- humankind's simplest, oldest, and most remarkably varied form of bread. Jeffrey Alford and Naomi Duguid have travelled and searched out more than 60 recipes for flatbreads: tortillas from Mexico, pita from the Middle East, naan from Afghanistan, chapatti from India and French fougasse. They also provide 150 recipes for traditional accompaniments to the flatbreads, from chutneys and curries, salsas and stews, to such delectable pairings as Chinese Spicy Cumin Kebabs wrapped in Uighur nan or Lentils with Garlic, Onion, and Tomato spooned onto chapatti. Redolent with the tastes and aromas of the world's hearths, Flatbreads and Flavors maps a course through cultures old and intriguing. Winner of the James Beard Award.

Paperback,  441 pp,  $27.95. Buy now

The Reach of a Chef  by Michael Ruhlman
The author of The Soul of a Chef looks at the new role of the chef in contemporary culture. For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as 'the greatest living writer on the subject of chefs' and on the business of preparing food. In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savour this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.

Paperback,  338 pp,  $22.95. Buy now

Cooking, Eating, Thinking: Transformative Philosophies of Food 

Paperback,  408 pp,  $49.00. Buy now

Pasta, Rice and Noodles  by Donna Hay
Australia's best-loved cookbook author brings you pasta� rice + noodles. In all her cookbooks Donna searches for the best produce possible and in these books she shares her tips on how to source the best cuts of meat� and how to jazz up everyday staples like pasta with beautiful� fresh ingredients which are simple to prepare� glorious to eat and lovely to look at. In pasta� rice +noodles� Donna takes you on a food tour from the kitchens of Asia to the Middles East� to the generous heart of Italy with her favourite noodle and rice based recipes. Treat your family and friends. With luscious photography� these are books to give as prized gifts� or to treasure for yourself.

,  96 pp,  $24.99. Buy now

Pasta, Fried Rice, and Matzoh Balls; Immigrant Cooking in America  by Loretta Frances Ichord

,   $48.95. Buy now

The Cheese Companion  by Judy Ridgway
From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to he discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world's most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese's pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made

Paperback,  160 pp,  $26.95. Buy now

A Treasury of Jewish Vegetarian Recipes From Around The World: Soups, Salads, Side Dishes, and Main Courses For Holidays and Every Day  by Marks
'A land of wheat and barley, of grape vines and fig trees and pomegranates a land of olive trees and honey ...you shall eat and be satisfied' - a Deut. 8:8-10. This work celebrates classic Jewish vegetarian cooking from around the world. Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diasporaa from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory

Hardback,  368 pp,  $37.95. Buy now