{"title":"International \u0026 Ethnic Cookbooks","description":"\u003cscript type=\"application\/ld+json\"\u003e\n    {\n      \"@context\": \"https:\/\/schema.org\",\n      \"@type\": \"OfferCatalog\",\n      \"itemListElement\": [\n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"1\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/flavors-of-slovenia-food-and-wine-from-central-europes-hidden-gem\", \n            \"name\": \"Flavors of Slovenia: Food and Wine from Central Europe's Hidden Gem\" \n          },\n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"2\",\n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/food-of-the-italian-islands\",\n            \"name\": \"Food of the Italian Islands: Recipes from the Sun-Baked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond\"\n          }, \n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"3\",\n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/saudi-feast\",\n            \"name\": \"Saudi Feast: Flavours and Recipies\"\n          },\n                                        {\n            \"@type\": \"ListItem\",\n            \"position\": \"4\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/why-cook\", \n            \"name\": \"Why Cook: Timeless Stories and Life Lessons from Inspiring Women\" \n          },\n\n                                        {\n            \"@type\": \"ListItem\",\n            \"position\": \"5\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/mamacita-recipes-celebrating-life-as-a-mexican-immigrant-in-america\", \n            \"name\": \"Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America\"\n          },\n\n\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"6\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/please-to-the-table-the-russian-cookbook\", \n            \"name\": \"Please to the Table: The Russian Cookbook\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"7\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/pasta-grannies-comfort-cooking\", \n            \"name\": \"Pasta Grannies Comfort Cooking: Traditional Family Recipes from Italy's Best Home Cooks\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"8\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/budmo\", \n            \"name\": \"Budmo! Recipes from a Ukrainian Kitchen\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"9\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/rambutan-recipes-from-sri-lanka\", \n            \"name\": \"Rambutan: Recipes from Sri Lanka\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"10\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/salt-time-recipes-from-a-russian-kitchen\", \n            \"name\": \"Salt \u0026 Time: Recipes from a Russian Kitchen (paperback)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"11\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/that-noodle-life-soulful-savory-spicy-slurpy\", \n            \"name\": \"That Noodle Life: Soulful, Savory, Spicy, Slurpy\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"12\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/copy-of-water-wood-wild-things-learning-craft-and-cultivation-in-a-japanese-mountain-town\", \n            \"name\": \"Water, Wood \u0026 Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town (paperback)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"13\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/le-gout-de-la-famille-mon-carnet-de-recettes\", \n            \"name\": \"Le Goût de la Famille: Mon Carnet de Recettes\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"14\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/historias-de-cocina\", \n            \"name\": \"Historias de Cocina\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"15\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/composicion-italiana\", \n            \"name\": \"Composicion Italiana: Recetas de Familia\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"16\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/growing-up-in-a-nonya-kitchen-singapore-recipes-from-my-mother\", \n            \"name\": \"Growing Up In A Nonya Kitchen: Asian Recipes From My Mother\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"17\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/summer-kitchens-recipes-and-reminiscences-from-every-corner-of-ukraine\", \n            \"name\": \"Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"18\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/belgian-cafe-culture-a-portrait-of-the-iconic-beer-cafe\", \n            \"name\": \"Belgian Cafe Culture: A Portrait of the Iconic Beer Cafe\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"19\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/culinary-chronicle-volume-9-hungary-limited-edition\", \n            \"name\": \"Culinary Chronicle Volume 9: Hungary (Very Limited Edition)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"20\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/culinary-chronicle-volume-9-hungary\", \n            \"name\": \"Culinary Chronicle Volume 9: Hungary\" \n          }\n      ] \n    }\n\u003c\/script\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe international cookbook category is largely composed of books which focus on the food of a particular country or ethnic group. There are some truly international cookbooks here which encompass the food of a region or even an entire continent, but many of the most exciting books offer you a deep dive into a national cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTo our way of thinking, a great international cookbook offers you more than just a recipe collection. It should tell you about the history of a cuisine and answer many kinds of questions about the food of a country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor example, is the dish strongly associated with a particular part of a country, like risotto in northern Italy or mole in Oaxaca, Mexico?  Is it important to a holiday, the way matzoh is at Jewish Passover or rice dishes are in some Muslim countries during the observation of Eid al-Fitr?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA good international cookbook should help you understand how a dish may have changed over time. A good example is gazpacho, the Spanish cold soup. The most common way it is made now is with tomatoes, but there were no tomatoes in Spain before the sixteenth century and the soup was originally made with bread or almonds and other fresh vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe think this kind of perspective is important because it helps a cook understand a cuisine the way someone who grew up in a country does. For example, if you’re American and you visit someone in another country and they offer to cook American food for you, what would you think of being served a dinner of pizza, tuna casserole, and jambalaya? Those are all American foods. But you would know from having grown up here that putting the three of them together for dinner is just weird.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSo a good international cookbook helps you begin to understand how people in another country think about what makes a good meal. It should always give you more than just recipes, and after you spend some time with it, you should have an idea about what’s important to cooks and diners in another part of the world.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOf course, sometimes you're just thinking about enjoying the flavors from a certain country and we offer those books as well. Look for descriptive words such as \u003cem\u003esimple\u003c\/em\u003e, \u003cem\u003eaccessible\u003c\/em\u003e, or \u003cem\u003eweeknight\u003c\/em\u003e to help identify books like that.\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"alpine-cooking-recipes-and-stories-from-europes-grand-mountaintops-c","title":"Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops","description":"\u003cp\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cmeta charset=\"utf-8\"\u003eFrom the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters.\u003c\/p\u003e\n\u003cp\u003eIn Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table.\u003c\/p\u003e\n\u003cp\u003eOrganized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks.\"\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"TSP","offers":[{"title":"Default Title","offer_id":34812461482117,"sku":"Meredith Erickson","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/91sfpMw_XxL.jpg?v=1742237576"},{"product_id":"alpine-flavours-authentic-recipes-from-the-dolomites-the-heart-of-the-alps-c","title":"Alpine Flavours: Authentic Recipes from the Dolomites, the Heart of the Alps","description":"\u003cp\u003e\u003cem\u003eFrom the publisher:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cmeta charset=\"utf-8\"\u003eThe traditional dishes of the Italian region of Dolomites stem from traditional farm cooking and are still cooked and enjoyed today. Their history, which spans centuries, is kept alive thanks to families who have handed down these recipes from one generation to the next. There are delicious first courses, hearty meat dishes, doughnuts and desserts, cold and warm delicacies. \u003cem\u003eAlpine Flavours\u003c\/em\u003e includes 80 traditional recipes that anyone can prepare.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe extraordinary photographs, detailed glimpses into Dolomites and its inhabitants, enrich the book, giving a clear sense of the traditions, landscapes, regional products, mountains, and valleys of South Tirol.\"\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"SIME","offers":[{"title":"Default Title","offer_id":34812461514885,"sku":"Miriam Bacher","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/51HJ-qWBobL._AC_UL600_SR600_600.jpg?v=1742237578"},{"product_id":"amboy-recipes-from-the-filipino-american-dream","title":"Amboy: Recipes from the Filipino-American Dream","description":"\u003cp\u003eAlvin Cailan built a wildly successful food truck into a group of esteemed restaurants featuring his personal flavor-packed take on Filipino-America food. In \u003cem\u003eAmboy\u003c\/em\u003e, he shares his food and his personal story.\u003c\/p\u003e\n\u003cp\u003eCailan's family and heritage are evident everywhere in the book, But so is his relentless search for flavor and his willingness to rethink just about any dish he encounters. Although the book begins with a recipe for cooking oh-so-indispensable rice and traditional Filipino dishes that Cailan's parents and other relatives made family staples, it's not long before its sweep encompasses all kinds of other ideas. There are hot dogs with garlic fried rice, beet-cured hard-cooked eggs, biscuits and gravy, and \u003cem\u003edinuguan\u003c\/em\u003e, a stew of pork and pig's blood with cream and jalapeños. Any list of such recipes is going to be inadequate to convey the range of Cailan's curiosity and invention, which are worth paying attention to.\u003c\/p\u003e\n\u003cp\u003eThe chef's personal narrative runs through the book. It's moving, and colorful, and thoughtful and makes it very clear that Cailan's success is something he created himself.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812461777029,"sku":"Alvin Cailan","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Cailan.jpg?v=1625950230"},{"product_id":"andalusia-recipes-from-seville-and-beyond-c","title":"Andalusia: Recipes from Seville and Beyond","description":"\u003cp\u003eSunny and mountainous, with Spain's tallest peaks as well as a dramatic coastline, Andalusia is the home to storied cities such as Seville, Cadiz, Cordoba, Granada, and Marbella. Its cuisine shows strong evidence of the land's Moorish past, as well as the influences of many other cultures.\u003c\/p\u003e\n\n\u003cp\u003eThe Spanish-born José Pizarro, now the chef of a cluster of successful London restaurants, presents a hearty guide to Andalusian cooking, handsomely illustrated with photos of both the food and the countryside. For us, it's easy to find dishes here that don't turn up routinely in other Spanish cookbooks: lamb sweetbreads with chilli and rosemary; baby artichokes with jamón Ibérico and egg yolk; potatoes with peppers, onion, and vinegar; apricot sorbet with almond cookies.\u003c\/p\u003e\n\n\u003cp\u003eIt's great to see some fresh coverage of this region, which has been somewhat neglected by English-language publishers of late.\u003c\/p\u003e\n\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"HGUS","offers":[{"title":"Default Title","offer_id":34812463218821,"sku":"Jose Pizarro","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Pizarro.jpg?v=1625950232"},{"product_id":"appetite-for-lombardy-an-the-people-the-places-the-food-p","title":"An Appetite for Lombardy: The People, the Places, the Food","description":"\u003cp\u003eThis adventurous gastronomic tour of the northern Italian region that includes Milan, Italy’s most populous city, is both cookbook and guide book.\u003c\/p\u003e\n\u003cp\u003eOrganized into chapters for different cities, towns, and villages, it profiles leading local restaurants and offers recipes drawn from them. Smallwood, a British food and travel writer, is interested in traditional establishments as well as the occasional innovator.\u003c\/p\u003e\n\u003cp\u003eIn Madello de Lario, a small town on Lake Como that is most famous for being the site of the Moto Guzzi motorcycle factory, she writes about Osteria Sale e Tabacchi, which focus on local fish. Da Vittoria, in Brusaporto, just southeast of Bergamo, is a lush oasis of alta cucina where you might find pigeon with candied tomatoes and taggiasche olives.\u003c\/p\u003e\n\u003cp\u003eEarlier companion volumes are available on \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/appetite-for-umbria-an-the-people-the-places-the-food-p\"\u003eUmbria \u003c\/a\u003eand \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/appetite-for-puglia-an-the-people-the-places-the-food-p\"\u003ePuglia\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eHandsome color photographs throughout depict people and landscapes as well as the food. Paperback.\u003c\/p\u003e","brand":"QSMP","offers":[{"title":"Default Title","offer_id":34812464267397,"sku":"Christine Smallwood","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AfL.jpg?v=1625950234"},{"product_id":"appetite-for-puglia-an-the-people-the-places-the-food-p","title":"An Appetite for Puglia: The People, the Places, the Food","description":"\u003cp\u003eBoth a guidebook and a cookbook, \u003cem\u003eAppetite for Puglia\u003c\/em\u003e was first published in 2008. It profiles 20 restaurants throughout the Italian region, introducing would-be travelers and diners to the chefs or cooks of a range of establishments, and presenting several typical dishes from each.\u003c\/p\u003e\n\u003cp\u003eWait, you say. \u003cstrong\u003e2008\u003c\/strong\u003e? Let us testify for a moment to the enduring quality of both restaurants in Italy and author Christine Smallwood's taste in establishments. As of March, 2022, our internet sleuthing determined that 17 of the restaurants are still operating, 2 seem immune enough to electronic hustling not to have anything like a web or social media presence, and only 1 has definitely closed. That's endurance.\u003c\/p\u003e\n\u003cp\u003eFrom Gallipoli on the coast of the Gulf of Taranto in the south to Monte Sant' Angelo on the Adriatic Sea in the north of the region, Smallwood, a longtime travel writer who has taken a similar approach in \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/appetite-for-umbria-an-the-people-the-places-the-food-p\"\u003eUmbria\u003c\/a\u003e and \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/appetite-for-lombardy-an-the-people-the-places-the-food-p\"\u003eLombardy\u003c\/a\u003e, captures the spirit of mult-generational family restaurants and Michelin-starred destination spots.\u003c\/p\u003e\n\u003cp\u003eAttractive photographs of the restaurants' food, as well as of streets, harbors, and residents help conjure a the spirit of a distinctive place.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"QSMP","offers":[{"title":"Default Title","offer_id":34812464300165,"sku":"Christine Smallwood","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/SmalwoodP.jpg?v=1647375517"},{"product_id":"appetite-for-umbria-an-the-people-the-places-the-food-p","title":"An Appetite for Umbria: The People, the Places, the Food","description":"\u003cp\u003eThis travel-guide-with-recipes profiles 28 restaurants in the Italian region of Umbria, home to storied towns such as Assisi, Orvieto, Perugia, and Spoleto.\u003c\/p\u003e\n\u003cp\u003eAmazingly for a book published in 2005, 19 of the restaurants are operating in March, 2022. (Six are definitely closed, one has been reincarnated elsewhere, and the status of the last is unclear).\u003c\/p\u003e\n\u003cp\u003eAuthor Christine Smallwood, a veteran travel writer, is as interested in the people who run the restaurants and how these places fit within their communities, as she is in the recipes, though the latter are clearly written.\u003c\/p\u003e\n\u003cp\u003eAt Il Granaro del Monte in Norcia, a mountain town famed for its wild boar products, six generations of the Bianconi family have worked the restaurant (and a seventh has probably joined by now). At Caffe Sandri in Perugia, you can enjoy pastry in a shop that has been serving visitors and locals since 1860.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHandsome color photographs throughout depict people and landscapes as well as the food. Paperback.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCompanion volumes are available for \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/appetite-for-lombardy-an-the-people-the-places-the-food-p\"\u003eLombardy \u003c\/a\u003eand \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/appetite-for-puglia-an-the-people-the-places-the-food-p\"\u003ePuglia\u003c\/a\u003e.\u003c\/p\u003e","brand":"QSMP","offers":[{"title":"Default Title","offer_id":34812464332933,"sku":"Christine Smallwood","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/SmallwoodAfU.jpg?v=1647378654"},{"product_id":"arabesque-a-taste-of-morocco-turkey-and-lebanon-c","title":"Arabesque: A Taste of Morocco, Turkey \u0026 Lebanon","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMuch credit is owed to the legendary Claudia Roden (1936– ) for helping usher Middle Eastern home cooking into the mainstream for western cooks and diners. Born in a Jewish-Egyptian community in Cairo, Roden has been writing about food, particularly that of the Mediterranean and Middle East, for more than 50 years. Roden’s fist book, \u003c\/span\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/new-book-of-middle-eastern-food-2000-c\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eA Book of Middle Eastern Food \u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e(1968), is such an enduring classic that it remains in print, revised and updated three times. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eArabesque (\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e2005), Roden sharpens her focus onto Morocco, Turkey, and Lebanon. An appreciation for and application of historical context is evident among Roden’s personal observations. And, true to form, she presents largely traditional and simple dishes known to home cooks. As a result, the dimensionality and range of Middle Eastern cuisine, even among those countries bordering the Mediterranean, emerges.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou will find the fragrant tagine and couscous dishes of Morocco in addition to cod marinated in chermoula and roasted with potatoes and tomatoes. Hearty pilafs, kebabs, and stuffed fillo and puff pastries shine as Turkish offerings. Light and bright dishes—baba ghanouj, hummus, moussaka—represent Lebanon. All inspire creativity and variety for weeknight cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812464693381,"sku":"Claudia Roden","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/roden_9780307264985.jpg?v=1660147541"},{"product_id":"baltic-new-and-old-recipes-estonia-latvia-and-lithuania","title":"Baltic, New \u0026 Old Recipes: Estonia, Latvia \u0026 Lithuania","description":"\u003cp\u003e\u003cem\u003eBaltic\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis an attractive and serious look at the traditional and modern fare of Estonia, Latvia, and Lithuania. The countries have received scanty attention in recent English-language publishing and Bajada, a food writer and photographer based in Stockholm, does an effective job here of shining light on their distinctive foodways.\u003c\/p\u003e\n\u003cp\u003eWe’re impressed by his attention to cultural details. For example, in his introduction to a simple Lithuanian dish of cucumber and honey, he notes that, in the Lithuanian language, bees are treated almost reverently: “The words are loaded with personal sentiment—words like ‘mother’ and ‘family’ appear in place of ‘queen’ and ‘colony’… there are separate words used for death depending on whether you’re talking about people or animals, but for bees the word for humans is used.”\u003c\/p\u003e\n\u003cp\u003eThe food itself makes frequent use of dairy and fish, along with greens, potatoes, and grains such as barley and buckwheat. You can find here traditional dishes such as a smoked cod and potato hot pot from Latvia, Lithuanian cabbage rolls stuffed with pork and cranberry, and an Estonian barley soda bread called\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eodrajahukarask,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eoften eaten warm from the pan. Modernity rears its head in recipes that seem entirely consistent with the region: beer-cured salmon served with buckwheat and poppy pancakes; roast carrot soup with smoked cheese and rye crumble; lamb, beer, and honey stew served over endives. Hearty without being stodgy.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"HGUS","offers":[{"title":"Default Title","offer_id":34812471443589,"sku":"Simon Bajada","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Bajada.jpg?v=1625950241"},{"product_id":"basque-book-the-a-love-letter-in-recipes-from-the-kitchen-of-txikito-c","title":"The Basque Book; A Love Letter in Recipes from the Kitchen of Txikito","description":"\u003cp\u003eReflecting both the earthy and maritime flavors of the Basque country, this handsome collection of traditional food comes from the chefs at a trio of NYC restaurants: Txikito, La Vara, El Quinto Pino. Simple ingredients are treated carefully to coax out their best flavors, and once in a while the chefs offer a thoughtful riff on a classic dish. In addition to the likes of the hearty fisherman’s stew known as marmitako and creamy croquetas de pollo, you will discover periwinkles dressed in a vibrant sauce of garlic, ginger, jalapeños, and cilantro inspired by a visit to Manhattan’s Chinatown. There’s also a sardine “lasagna” in which the fish are layered with blue cheese and tomato sauce, invented on the fly to satisfy a customer. It’s great to see such an authoritative book with so much personality. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. 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But on the menu you'll also find the likes of roasted corn with chili sambal, fresh lime juice, and cilantro.\u003c\/p\u003e\n\n\u003cp\u003eThe restaurant is famed for pasta dishes such as ricotta cavatelli with tomato broth, bacon, and fava beans. But in this book, as at Little Owl, you can also find horseradish-crusted cod or a salad of spinach, avocado, and strawberries. There's an easy, low-key willingness to offer food that may not be strictly traditional but just makes sense.\u003c\/p\u003e\n\n\u003cp\u003eHardcover. 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Hardcover.\u003c\/p\u003e","brand":"GFN","offers":[{"title":"Default Title","offer_id":34812477538437,"sku":"Sue Spertus Larkey","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Larkey.jpg?v=1625950250"},{"product_id":"book-of-jewish-food-the-an-odyssey-from-samarkand-to-new-york-c","title":"Book of Jewish Food, The: An Odyssey from Samarkand to New York","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe Book of Jewish Food\u003c\/i\u003e\u003cspan\u003e traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. Includes 50 photos \u0026amp; illustrations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover.\u003c\/span\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812478193797,"sku":"Claudia Roden","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/roden_9780394532585.jpg?v=1660155486"},{"product_id":"bottom-of-the-pot-persian-recipes-and-stories-c","title":"Bottom of the Pot: Persian Recipes and Stories","description":"\u003cp\u003eThis rich and affectionate tribute to Persian home cooking in America combines traditional dishes with contemporary adaptations that reflect the cuisine's hallmarks transposed to a new place.\u003c\/p\u003e\n\u003cp\u003eYes, there is \u003cem\u003etahdig,\u003c\/em\u003e the crunchy rice crust from the bottom of the pot, and \u003ci\u003emaheecheh, \u003c\/i\u003elamb shanks braised in wine, saffron, and citrus zest. There are also pickles, breads, and a host of other traditional foods, But Deravian also includes dishes that she and her family have created since their departure from Iran, such as an arugula, orange, and fennel salad; a California version of \u003cem\u003edalaar\u003c\/em\u003e, a green herb salt that uses cilantro, mint, and savory to replace the local herbs of northern Iran; and even a sour cherry and feta crostini—served as an appetizer or brunch dish, not dessert—that highlights the Persian affection for the combination of tart, sweet, and savory flavors.\u003c\/p\u003e\n\u003cp\u003eDeravian is a lively storyteller, happy to share everything from a dish's regional origins to the tale of the home cooks who have opened their homes and kitchens to her and her family. She makes it clear just how traditional foods and family meals have been important to Persian expats in re-establishing a sense of community. Her charming attention to detail extends to the recipes as well, where she may tell you that a certain step can be skipped for convenience, but at the loss of a prized quality that sets a great cook's food apart.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout. 384 pages.\u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":34812479144069,"sku":"Naz Deravian","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/DeravianCover-1.jpg?v=1625950254"},{"product_id":"bread-and-salt-between-us-recipes-and-stories-from-a-syrian-refugees-kitchenh","title":"The Bread and Salt Between Us","description":"\u003cp\u003eAnjari and her family settled in New Jersey after fleeing Syria. Since then she has been cooking fund-raising dinners at the Rutgers church that sponsored them. 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Hardcover.\u003c\/p\u003e","brand":"LKI","offers":[{"title":"Default Title","offer_id":34812479996037,"sku":"Mayada Anjari with Jennifer Sit","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Anjari.jpg?v=1625950254"},{"product_id":"breath-of-a-wok-c","title":"Breath of a Wok","description":"\u003cp\u003e\u003cem\u003eWok hay\u003c\/em\u003e (or the breath of a wok) is the prized taste detected by connoisseurs of wok cooking when the food has been properly prepared. Working with award-winning photographer Alan Richardson, Grace Young creates a fascinating guide to the creation of \u003cem\u003ewok hay \u003c\/em\u003eand the techniques and sensibilities that underlie it.\u003c\/p\u003e\n\u003cp\u003eWok cooking at its finest is so much more than a quick sauté and it depends on proper preparation and selection of ingredients, understanding of all the ways in which a wok can be used, and the selection and informed care of fine-quality wok itself.\u003c\/p\u003e\n\u003cp\u003eDrawing on lessons from renowned teachers and chefs, and offering recipes gleaned from and inspired by her travels in Hong Kong and China, Young makes it clear that a wok can be a tremendously versatile and rewarding tool, as well as a window into Chinese cultural attitudes toward food, both there and in the United States.\u003c\/p\u003e\n\u003cp\u003eRewarding and fascinating.\u003c\/p\u003e\n\u003cp\u003eHardcover. 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Each in its own way is “a breakthrough book . . . a major contribution” (\u003cem data-mce-fragment=\"1\"\u003eThe New York Times\u003c\/em\u003e). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of \u003cem data-mce-fragment=\"1\"\u003eHot Sour Salty Sweet\u003c\/em\u003e—to introduce the country and its food and flavors to the West.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLocated at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. 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Color Photography throughout. \u003c\/p\u003e","brand":"WOR","offers":[{"title":"Default Title","offer_id":34812481994885,"sku":"Naomi Duguid","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Dugid_cover.jpg?v=1698524677"},{"product_id":"buvette-la-recipes-and-wine-notes-from-paris","title":"La Buvette: Recipes \u0026 Wine Notes from Paris","description":"\u003cp data-mce-fragment=\"1\"\u003eLa Buvette is a very small wine shop and cafe (a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ecave à manger\u003c\/em\u003e) in Paris’s 11th Arrondissement that has an outsized reputation based on owner Camille Fourmont’s highly personal approach to both wine and food. There is no wine list: instead she has a conversation with guests about what they would like to drink. And there is no true kitchen “just a refrigerator, a wooden cutting board, and a portable burner that I carry up from the basement when needed.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFourmont’s ever-changing menu often relies on cheese and charcuterie but the imagination she brings to serving them or many other composed dishes is inspired. Tender large white beans with olive oil and seasonal citrus zest; smoked fish dressed with sliced pears and pomelo pulp; anchovy, egg yolk, and hazelnut pasta.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFourmont rounds out her book with recipes from her home repertoire, as well as extensive sidebars that help evoke a sense of a vibrant and evolving Parisian food scene.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. 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Color photographs throughout.\u003c\/p\u003e","brand":"ILK","offers":[{"title":"Default Title","offer_id":34812485238917,"sku":"Irina Georgescu","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Georgescu.jpg?v=1627406026"},{"product_id":"chicken-and-charcoal-yakitori-yardbird-hong-kong-c","title":"Chicken and Charcoal: Yakitori, Yardbird, Hong Kong","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eHere is what the publisher tells us about this book: \u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. 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Color photos throughout.\u003c\/p\u003e","brand":"PHAI","offers":[{"title":"Default Title","offer_id":34812488351877,"sku":"Matt Abergel","price":44.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Abergel_Cover.jpg?v=1693676945"},{"product_id":"chicken-soup-manifesto-the-recipes-from-around-the-world","title":"The Chicken Soup Manifesto: Recipes from Around the World","description":"\u003cp data-mce-fragment=\"1\"\u003eCould you use a little comfort food right now? All around the world, people turn to chicken soup for sustenance, and Jenn Louis’ collection of more than 100 recipes demonstrates just how many wonderful ways they make it.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCulinary adventurers will be delighted to know that Louis has arranged her book by continent, and then by country, creating regional portraits of how chicken is turned into soup from Algeria to Vietnam. Her coverage is impressive. 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Color photographs throughout.\u003c\/p\u003e","brand":"HGUS","offers":[{"title":"Default Title","offer_id":34812488482949,"sku":"Jenn Louis","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/LouisChickenBorder.jpg?v=1626803604"},{"product_id":"chilean-kitchen-the-75-seasonal-recipes-for-stews-breads-salads-cocktails","title":"The Chilean Kitchen: 75 Seasonal Recipes for Stews, Breads, Salads, Cocktails, Desserts, and More","description":"\u003cp\u003eGiven the paucity of books in English on Chilean food, it's encouraging to find this thoughtful, context rich book.\u003c\/p\u003e\n\u003cp\u003eChile stretches 2,300 miles along the Pacific coast, a distance equivalent to that between Alaska and Guatemala. That span of miles north to south means tremendous diversity of climate and local foods, as well as local traditions.\u003c\/p\u003e\n\u003cp\u003eHernandez, a Chilean expat and award-winning blogger, and Smith, a former New Yorker now living in Santiago, bring details of Chilean culinary culture to life in their head notes. Lentils, beans, and chickpeas are all eaten, but never mixed together in the same dish. Chileans very rarely eat food with their hands. And when it comes to a summery tomato and meat sauté called \u003cem\u003etomaticán\u003c\/em\u003e, members of the same family are often divided not only over whether it should be served with rice or potatoes, but whether the \u003cem\u003etomaticán \u003c\/em\u003eshould be served \u003cem\u003ebeside\u003c\/em\u003e or on \u003cem\u003etop\u003c\/em\u003e of its accompanying starch.\u003c\/p\u003e\n\u003cp\u003eAs for the dishes themselves, they feature indigenous ingredients such as potatoes and quinoa, but signs of influence from elsewhere as well. Cauliflower with walnut sauce; a double-crusted spinach pie; a brothy seafood stew typically served on weekends; noodles with an avocado pesto; a sweet Christmas bread enriched with three different nuts and dulce de leche in the batter itself. Quite appealing, though it's worth noting that the head note text is printed in a slender type.\u003c\/p\u003e\n\u003cp\u003eHardcover. 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No doubt buoyed up by the gregarious author’s reputation, the book went through more than 65 printings in Asia and the United States.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis edition, shepherded into print by the author’s great-great niece, includes brief additional commentary on table manners (which she feels have not always changed for the better), as well as the addition of full Chinese text.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA fascinating document.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Line drawings. 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From these islands come one of the most diverse cuisines in the world, weaving flavours of lemongrass, chilli, tamarind and coconut into dishes that are fragrant, colourful and bold.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCoconut \u0026amp; Sambal\u003c\/i\u003e Australian-born chef Lara Lee takes us on a journey to trace her family’s Indonesian roots, and in the kitchens of her grandmother, extended family and welcoming strangers alike, she discovers the secrets to real Indonesian cookery. Now she shares more than 80 authentic, mouth-watering recipes that have been passed down through the generations, so you can recreate dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake. There are also recipes for a variety of sambals: fragrant, spicy relishes – ranging from mild to fiery – that are undoubtedly the heart and soul of every meal.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe recipes in\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCoconut \u0026amp; Sambal\u003c\/i\u003e use easily accessible ingredients and simple techniques and are interwoven with beguiling tales of life on the islands and vibrant food and travel photography,\u003ci data-mce-fragment=\"1\"\u003e \u003c\/i\u003eshining a light on the magnificent but little-known cuisine of Indonesia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"BBY","offers":[{"title":"Default Title","offer_id":34812491661445,"sku":"Lara Lee","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/LeeCoconut.jpg?v=1625950270"},{"product_id":"comidas-del-ecuador-p","title":"Comidas Del Ecuador","description":"\u003cp\u003eIn print for nearly thirty years through five editions, this collection of Ecuadorian home recipes is simple, straightforward, and good. 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Food of Life was followed by six more cookbooks including Silk Road Cooking, which according to the New York Times, read like “a good novel—once you start it’s hard to put down.” But as she worked on these books at home in America, a fantastical dream took hold—a craving to revisit Iran and celebrate the specialties and traditional dishes of each region.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe challenges that faced her—emotional, political, and logistical—were daunting, but she felt she had to do it. She knew from her Silk Road research trip to China twenty years earlier that, under the bulldozer of modernity, Iran too would soon lose many of its traditional ways, special cooking techniques, and small artisanal workshops. 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Dropping south, to Bandar Abbas on the coast, she teases our palate with rice cooked in date juice and served with spicy fish, while in Baluchistan she cooks spiced goat in a pit overnight and celebrates the age-old method of making bread in hot ashes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt every village and off-the-beaten-track community, Najmieh unearths traditional recipes and makes surprising new discoveries, giving us a glimpse along the way of the places where many of the ingredients for the recipes are grown. 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Well ahead of his time, Olney champions a seasonal approach to cooking and provides thoughtful, intriguing wine pairings. This revolutionary text offers masterfully arranged menus for every occasion, from casual dinners for two to decadent soirees. 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The frasca is a signal that new wine is for sale. Both the restaurant and this book perpetuate that tradition with thoughtful food and wine pairings that reflect an abundance of influences that make the cuisine of Friuli distinctive.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTucked in the far northeast of Italy, with a seacoast and Alpine regions and historic connections to Central Europe, Friuli’s food and drink can be eye-opening to those who expect it to be the same as the sunny South. Bobby Stuckey—former wine director at The French Laundry—and Lachlan Mackinnon-Patterson, a multi-award winning chef, do a remarkable here making the differences clear and appealing.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMentioning “food and wine” in the title of a book is enough of a trope that the wine aspect is often paid little more than lip service. 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