Food - International
Wine Diva cookbooks

Books – Food – International

Books 1 to 20 of 67 – International

Eating with Emperors  by Jake Smith
The world jeered when the Emperor of Iran served roast peacock to celebrate the anniversary of his Empire; guests gasped in delight when Queen Victoria kicked off Christmas Day with a whole stuffed wild boar’s head; and the White House chef resigned when he was asked to cook with frozen vegetables. These are just some of the tales of cooking for our world leaders. Based on original menu cards from the tables of Emperors, Kings, Queens, Presidents, Princes and the occasional Maharajah, Eating with Emperors takes a peek inside the kitchens of the world’s leaders and looks at how cooking for our heads of state has changed over the past 150 years.

Hardback,  304 pp,  $59.99. Buy now

Cravat-A-Licious  by Matt Preston
Here are MasterChef judge Matt Preston’s best stories and columns. This book will take you from the best restaurants in the world to grungy hole in the walls on the wrong side of town; from the ritual of a traditional pig annual kill to lunch at a Sikh temple in the suburbs; basically wherever the world’s best food can be found.

Paperback,   $34.95. Buy now

New Concise Larousse Gastronomique 
Larousse Gastronomique, the world’s classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne in 1938, this essential addition to any kitchen has withstood the test of time and has become an invaluable source of information for every enthusiastic cook and serious gastronome alike. It contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included. This concise edition remains faithful to Prosper Montagne’s original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.

Paperback,  1440 pp,  $65.00. Buy now

The Big Fat Duck Cookbook  by Heston Blumenthal
In this enormous, beautiful book, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant. Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World. The book includes 50 of his signature recipes – sardine on toast sorbet, salmon poached with liquorice, chocolate wine – will inspire home cooks and chefs alike. With incredible colour photographs, illustrations, real cloth binding and a slip case, The Big Fat Duck is a stunning, colourful and joyous work of art.

Hardback,  532 pp,  $299.00. Buy now

Olive Oil  by Peggy Knickerbocker
In this photographic journey through the world’s olive groves, acclaimed food writer Peggy Knickerbocker and photographer Laurie Smith trace the origins of the oil of the gods. Travelling to the orchards of Greece, Spain, Italy, North Africa and California they explore the process of harvesting the fruit and extracting it’s essence. Readers will savour the exquisite results through recipes that range from toast with tapenade to a lavish feast fit for kings

Paperback,  168 pp,  $27.95. Buy now

Dinner in a Basket  by Judith Cullen
Judith Cullen goes to market! From Nelson and Blenheim, from the Hawkes Bay to Central Otago, Parnell to Wellington, Judith has visited the most popular ‘new-old’ alternatives to the supermarket. Drawing from her travels, Judith has created an abundant, vibrant cookbook that embodies everything the outdoor markets have on offer. With her ‘shop locally, cook seasonally’ mantra, Judith trawls through colourful, eclectic, high quality markets, meeting the producers face to face and tracking down the finest fresh produce. In Dinner in a Basket she takes us on a foodie’s journey, introducing each region’s finest produce and providing a tantalizing array of delicious recipes. As with her first highly successful cookbook, Judith encourages food-lo

Paperback,  176 pp,  $49.95. Buy now

Slow Cooking for Vegetarians  by Annette Yates
Many of the dishes are cooked as one-pot meals. Others require a simple accompaniment – rice or pasta for instance. Preparation is simple, using very little fuel, and the results are outstanding. Here, we bring the slow-cooker market the very best of vegetarian eating from around the world – Creole, Caribbean, Mexican, British, Eastern European, Central European, Mediterranean, Lebanese, Indian, Pakistani, Chinese, Japanese and even Australian fusion cookery. This is another certain strong seller in the slow-cooker market that we dominate.

Paperback,  144 pp,  $16.99. Buy now

75 Main Meals  by Linda Fraser
This colourful book contains all your favourite recipes for main course meat, poultry and fish dishes, as well as mouth-watering creations with pasta, vegetables, grains and pulses. Here is an invaluable one-stop cookbook for a new generation of cooks, a reminder of some great traditional dishes and an exciting introduction to the best recipes from around the world. Every recipe is shown step-by-step, and there are informative hints and tips throughout. 75 Main Meal Recipes is as accessible as it is comprehensive. A welcome collection of tasty dishes to try throughout the year.

Paperback,  96 pp,  $12.95. Buy now

500 Best-ever Recipes  by Martha Day
A fabulous collection of 500 classic tried-and-trusted family recipes celebrating the best of world cuisine. There are easy-to-follow recipes for every occasion: substantial everyday dishes, smart dinner party ideas, hearty soups, flavourful side dishes and comforting desserts. Every recipe is photographed in colour, with a wonderful picture of the finished dish. At-a-glance nutritional notes provide a breakdown of fat, calories, fibre and cholesterol, for those on special diets.

Hardback,  256 pp,  $45.00. Buy now

The Melting Pot; The World in Your Kitchen  by Nadia Pendleton
This book is a celebration of our time, a time when we are becoming more confident, culturally curious cooks. Nadia captures the authentic voice of women who, like her, have grown up with parents of English and foreign origin. With more than 130 home cooked recipes from an eclectic mix of global cultures, some familiar and some less so

,  248 pp,  $55.00. Buy now

Slow Cooking from Around the World  by Carolyn Humphries
Slow cookers are building their sales exponentially quickly. This is a lifestyle proposition that needs a strong and growing recipe bank. Slow cookers provide eat-in meals of restaurant quality that are cooked while their owners are out at work. Slow cooker owners understand the need for books – that’s why our slow-cooker titles have performed so strongly. These recipes were researched from slow-cooker favourites around the world – it is unique and eats fantastically well. Many dishes are cooked as one-pot meals. Others require some simple accompaniment – rice or pasta for instance. Preparation is simple, the results outstanding and use very little fuel. Here we bring the slow-cooker market the very best of eating from around the world – Cr

Paperback,  160 pp,  $18.99. Buy now

The 30-minute Cook  by Nigel Slater
This book offers recipes for quick, delicious meals from across the world with ingredients available from your local supermarket – all prepared within thirty minutes. It is the perfect book for the busy cook

Paperback,  256 pp,  $32.95. Buy now

Braise: A Journey Through International Cuisine  by Daniel Boulud
Featuring braising recipes from around the world, this collection from internationally acclaimed chef Boulud is sure to become the definitive cookbook on the technique, bringing one-pot meals to a whole new level. Full color. 0060568437 Caitlin first appeared in the acclaimed “Breathing Underwater” and now tells her own story of moving onward and upward to Diva-dom

,  228 pp,  $46.95. Buy now

The Oxford Companion to Food  by Alan Davidson
Features a repertory of foodstuffs, cooked dishes, and food processes, together with entries that cover the food and foodways of the countries of the world, and the literature of food and cookery. This edition includes articles on topics that reflect the development and universal relevance of food studies

Hardback,  976 pp,  $90.95. Buy now

Big Book of Fish and Shellfish  by Fred Thompson
For those who love fish – or lobster, scallops, mussels, octopus, oysters, or crab – but are in need of a definitive guide to making it at home, here’s a Big Book that’s a whale of a catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps. The book is organised by type of seafood, so if, say, snapper is not available that day, a quick substitution can be made with flounder, or whatever similar fish is freshest. The author’s tips for selection, preparation, and cooking techniques (including poaching, steaming, baking, grilling, frying, and roasting) allow the reader to cook with confidence.

Paperback,  352 pp,  $27.95. Buy now

The Hairy Bikers Cookbook  by Dave Myers
With their zest for adventure and food, the Hairy Bikers travel on their motorbikes to various places in search of great meals to bring home to their friends. The journeys are exciting, the locations and people are fascinating and the food is delicious and unpredictable, and this is a collection of such recipes

Hardback,  256 pp,  $49.95. Buy now

Fork It Over: The Intrepid Adventures Of A Professional Eater   by Alan Richman
He’s sampled pig’s tail in Shanghai, veal stew in Djibouti, and fish burgers in Tel Aviv. He’s wisecracked his way into Louis Farrakhan’s Chicago eatery and flunked out of the Paul Bocuse Institute in Lyon. From his first pastrami sandwich as a kid in Philadelphia to the jungles of Vietnam (where he was “the only soldier he knows who gained weight”), and to three-star restaurants in Paris, Richman has dined in more unlikely locations and devoured more tasting menus than any other three food critics combined. From practical advice to tales of the road (interviewing political dissidents in Cuba and, perhaps more dangerous, sharing a candlelit dinner with Sharon Stone).

Paperback,  336 pp,  $20.95. Buy now

Exploring Taste and Flavour  by Tom Kime
The recipes are inspired by the great classics of world cuisine and incorporate three-dimensional taste in every bite – from Hot and sour green mango salad to Salt-and-spice roasted pork belly with caramelised peanut, chilli and lime sauce to Creme brulee with cinnamon and earl grey.

Hardback,  256 pp,  $49.95. Buy now

World Vegetarian Classics  by Celia Brooks Brown
Bringing together over 220 genuine recipes, ‘World Vegetarian Classics’ is the definitive collection of vegetarian cuisine from around the globe. Organized by area, every continent is featured, and all the recipes are not just classic dishes of each area, adapted for the vegetarian, but historicall

Hardback,  304 pp,  $59.95. Buy now

Classic 1000 Dessert Recipes  by Carolyn Humphries
Eating a great dessert is one of life’s great pleasures. Carolyn Humphries has researched from around the world for the best of the best. Selecting the right dessert to complement and balance a meal is important to a good cook and a reference book full of inspiration is usually required and always helpful. A well-crafted collection, with everything anybody could want to make a dessert – hot, cold, every which way.

Paperback,  384 pp,  $16.95. Buy now