The Belarusian Cookbook
by Alexander Bely
Belarusian cuisine traces its roots back through many centuries and is based on a way of life that has survived from generation to generation. Though it is similar to the hearty, home-style offerings of Russian and Ukrainian cuisine, Belarusian cooking has its own distinctive specialties, including the well-known draniki, potato fritters served with fried mushrooms and sour cream, and all manner of dumplings, soups, and meat dishes.
The Bengali Five Spice Chronicles
by Rinku Bhattacharya
“Contemporary yet traditional, refined yet candid, exuberant yet sublime, The Bengali Five Spice Chronicles is a warm and inviting book of family recipes that convey Rinku Bhattacharya’s passion for the flavors and tastes of West Bengal.”
—Ammini Ramachandran, author of Grains, Greens, and Grated Coconuts
“I am enchanted by the authentic Bengali recipes, sure-fire techniques, and family anecdotes. This is a winning cookbook.”
—Bharti Kirchner, author of The Healthy Cuisine of India and Tulip Season
The Best of Czech Cooking
by Peter Trnka
While similar to the cuisines of Russia, Hungary, and Poland, Czech cooking is uniquely appealing, practical, and elegant. Although meat dishes are most often the centerpiece of Czech meals, a variety of delicious soups, salads, dumplings, vegetables, and desserts are also popular. Here are 240 easy-to-prepare recipes, all adapted for the North American kitchen. This expanded edition also includes a concise guide to Czech aperitifs, wine, and beer.
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy
by Giovanna Bellia La Marca
The Emilia-Romagna region in northern Italy is home to several of the world’s most renowned gastronomic cities—the capital, Bologna, has given its name to the famed Bolognese sauce; from Parma comes proscuitto, the best-known pork product of Italy; Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years; and Modena has been producing unrivaled balsamic vinegar for centuries. This culinary heartland is also well-known for its delicate homemade pastas.
The English Country Kitchen
by Geraldine Duncann