The Kerala Kitchen: Recipes and Recollections from the Syrian Christians of South India
by Lathika George
"Here you will find clear recipes for the best of Kerala's fine foods, written with great love by someone who has been a part of that culinary tradition since birth"
-Madhur Jaffrey, author of Flavours of India and Climbing the Mango Trees
"A delightful, evocative, sumptuous menu, redolent of fresh green paddy fields, coconut palms swaying in the breeze, and the pungent spices of the Malabar coast...mouth-watering and heart-warming!"
-Shashi Tharoor, author of The Elephant, the Tiger and the Cell Phone
"I have never read a cookbook from cover to cover in one sitting, but then The Kerala Kitchen is so much more than a cookbook: It is a travelogue, memoir, and food diary. What better way to understand the community of Syrian Christians of Kerala--my community--than through our appetites. The Kerala Kitchen is a must...the easy and elegantly described recipes, the primer on spices and their uses, make these dishes accessible to all. Enjoy!"
-Abraham Verghese author of Cutting for Stone and My Own Country
Turkish Cuisine, Taste of
by Nur Ilkin & Sheilah Kaufman
The traditional dishes featured in A Taste of Turkish Cuisine make use of a variety of beans, grains, fresh fruits, vegetables, herbs, and, of course, yogurt, one of Turkey’s most important contributions to international cuisine. Simple yet rich in flavors, Turkish cuisine resounds of its varied influences, which range from Chinese and Mongolian to Persian and Greek. A history of Turkey’s culinary traditions accompanies the 187 recipes, as well as glossaries of commonly used ingredients and Turkish cooking terms.
Tuscan Kitchen, Tastes from a
by Madeline Armillotta & Diane Nocentini
Tuscany evokes visions of sunflower fields, clear blue skies, and delicious aromas floating through the warm breeze—central Italy at its most beautiful. The Tuscan cuisine is filled with nature’s treasures. Fragrant olive oil, fresh herbs, fresh fish and vegetables, and warm creamy cheeses abound. Over the years, the authors have collected many recipes from friends and relatives living in the Tuscan region and throughout Italy; here, they present over 150 of the best.
Ukrainian Cuisine, Best of, Exp. Ed.
by Bohhdan Zahny
OUT OF STOCK
This compendium of Ukrainian cookery contains more than just your typical babka and borshch--it features more than 200 authentic Ukrainian recipes with the special touch that, until now, only a Ukrainian grandmother could provide. The Best of Ukrainian Cuisine gives away grandmother's trade secrets, enabling cooks to create everything from a simple salad to an entire Ukrainian feast.
Uzbek Cooking, Art of
by Lynn Visson
Out of Print
A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. Meat pies from India, soups and cakes from Russia, and noodles from China coexist with varied spices, dried fruits and nuts, and traditional golden flat breads. The Art of Uzbek Cooking provides an introduction to a little-known and exciting culture through easy-to-follow recipes that have been tested and adapted for American kitchens.