Afghan Food & Cookery
by Helen Saberi
Situated at the crossroads of four major regions—the Middle East, Central Asia, the Indian subcontinent and the Far East—Afghanistan has survived centuries of invasions, whether military, cultural or culinary. Its hearty cuisine includes a tempting variety of offerings: lamb, pasta, chickpeas, rice pilafs, flat breads, kebabs, spinach, okra, lentils, yogurt, pastries and delicious teas, all flavored with delicate spices, are staple ingredients.
Aprovecho: A Mexican-American Border Cookbook (Paperback)
by Teresa Cordero-Cordell and Robert Cordell
This book will entertain and enlighten readers about life along the Border. In addition to more than 250 recipes, Aprovecho includes special sections that relate popular legends such as "La Llorona and the Chupacabra," explain how tequila is made, and provide instructions for making your own festive piñatas. Also included are a glossary of chiles and cooking terms, and a Mexican pantry list so you’ll always be prepared for a fiesta!
Argentina Cooks!: Treasured Recipes From the Nine Regions of Argentina
by Shirley Lomax Brooks
OUT OF PRINT- SEE NEW PAPERBACK EDITION
Argentine cuisine is one of the world’s best-kept culinary secrets. The country’s expansive landscape includes tropical jungles, vast grasslands with sheep and cattle, alpine lakes, and glacier-studded mountains. As a result, a great variety of foods are available—game, lamb, an incredible assortment of fish and seafood, exotic fruits, and prime quality beef. This cookbook highlights recipes from Argentina’s nine regions, including signature recipes from five-star chefs, the author, and other talented home chefs.
Art of Lithuanian Cooking
by Maria Gieysztor de Gorgey
This cookbook contains over 150 authentic Lithuanian recipes. The author gives easy step-by-step directions and a great introduction to ensure that even novice cooks can create authentic, delicious Lithuanian recipes.
Cajun Cuisine, Stir the Pot: The History of
by Marcelle Bienvenue, Carl A. Brasseaux & Ryan A. Brasseaux
Despite the increased popularity of Cajun foods such as gumbo, crawfish étouffée, and boudin (a pork and rice sausage), relatively little is known about the history of this fascinating cuisine. The authors, all Louisiana natives, unlock the mystery of this flavorful and unique American cooking and eating culture.