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This book has been written to give anyone wanting to enjoy blue crabs with family and friends a step-by-step instruction guide to a very exciting family meal and celebration. I have been blessed to b …

The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of …

Contains over 600 German family recipes going back over two hundred years. These recipes have been translated, and the measurements have been converted to American weights and measures. Included is o …

Simple recipes, humorous anecdotes, and cartoon illustrations detail an African immigrant familys nomadic past. When Arthur Gardiner escaped the blood and mayhem of war-torn Africa thirty years ago a …

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researche …

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the …

For Chef Yoshio Saito, learning to cook traditional Japanese food at his mother’s side was a treasured part of his childhood. When she died when he was fourteen, he decided to honor her memory by lea …

This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology tha …

Current discussions of the ethics around alternative food movements–concepts such as ‘local, ‘ ‘organic, ‘ and ‘fair trade’–tend to focus on their growth and significance in advanced capitalist soc …

Everyone who likes visiting or living in Portugal sooner or later will be interested in knowing something about traditional Portuguese cookery and the little secrets of its preparation. Portuguese co …