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The Azerbaijani Kitchen
Full of mouth-watering recipes, this book is a wonderful introduction to Azerbaijani cuisine and the country.
Culinary Cultures of Europe
The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks at the food culture of 40 European countries describing such things as traditions, customs, festivals, and typical recipes. It illustrates the diversity of the European cultural heritage.
Taste of Persia
Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates,...
National Dish
Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together.” —José Andrés “If you’ve ever contemplated the origins and iconography of classic foods, then National Dish is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within.” —Boston Globe In this engrossing and timely jo...
The World Cookbook [4 volumes]
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are...
Azerbaijan
The nation of Azerbaijan combines rich historical tradition with a modern mindset. As a former part of the Soviet Union, it has had to forge its own path in the 21st century. Readers will explore the successes and setbacks along the way with this informative and engaging guide. The detailed narrative and enlightening sidebars highlight political, cultural, geographical, and economic facts about Azerbaijan. Maps and images of this country's landscapes and people bring its culture into delightful focus. Recipes allow readers to take a hands-on approach to enjoying Azerbaijan.
Turkish Cookery
Turkish recipes and culinary essays by celebrity chefs.
Classic Palestinian Cuisine
Classic Palestinian Cuisine is a collection of over one hundred mouh-watering dishes, such as ful m'dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean. Christiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows to buying the perfect cabbage for stuffing, vividly bring to life the smells and flavours of Palestinian cookery, as practiced in kitchens across the region for generations.
Arak and Mezze
A delicious mouthful of the tastes and traditions of Lebanon.
Cultures culinaires d'Europe
Rien n'est anodin quand il s'agit de nourriture. L'étude des cultures culinaires et de leur histoire éclaire les mutations sociales, politiques et économiques de la société. Dans cet ouvrage apparaissent, en reflet, les grandes transitions traversées par quarante pays européens. C'est donc, à ce titre, un livre d'histoire qui célèbre aussi avec gourmandise un pan extrêmement riche de notre patrimoine culturel. Les saveurs et les arômes de la cuisine traditionnelle d'un pays sont, pour chacun d'entre nous, une voie d'accès concrète à sa mémoire collective. La table est aussi un des moyens les plus simples et les plus directs de promouvoir le dialogue entre les cultures. Ce livre nous initie avec bonheur aux arcanes de la culture culinaire ; il intéressera tous ceux qui souhaitent explorer la diversité du patrimoine culturel européen.
