In the Kew Book of Sugar Flowers, sugarcraft specialist Cassie Brown teaches you how to craft stunning, authentic-looking flowers and foliage using flower paste (gum paste).
Sugarcraft expert Frances McNaughton has designed twenty wonderful sugar birds that you will want to make using simple techniques and readily available ingredients.
Sugarcraft expert Frances McNaughton has designed 20 wonderful sugar animals that you will want to make using simple techniques and readily available ingredients.
After twenty years of squeezing in trips abroad at the same time as running the World Food Cafe , Chris and Carolyn Caldicott decided to take a sabbatical so that they could go on some longer journeys in search of new recipes.
An essential pizza book from Brooklyns beloved Paulie Gees pizzeria that reveals the secrets behind their most celebrated pies, alongside heartwarming stories from their decades-long culinary adventure.
Barbara Unkovic has always been drawn to the land of her father, the Croatian island of Korcula, and spent several years living there, immersed in the island's way of life, its culture and food.
SHORTLISTED FOR THE 2023 TASTE CANADA AWARD FOR CULINARY NARRATIVESFeatured on The Sunday Magazine onCBC RadioNearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the worlds favorite lump of carbsIf the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America.
Over 100 recipes chosen by Good Food editor Ardyn Bernoth from the outstanding professional cooks she charges every week to bring us recipes for the seasonal food they are passionate about.
Lonely Planet: The world's leading travel guide publisher Lonely Planet presents Spain's most authentic dishes - direct from the kitchens where they were perfected.
From Lonely Planet, the world's leading travel guide publisher, Wine Trails, the first book in Lonely Planet's "e;Perfect Weekends"e; series, introduces the secret gems in well-known regions such as Napa and Sonoma, Tuscany, Burgundy and Rioja, and also explores off-the-beaten-path regions in Georgia, Greece and beyond.
From Lonely Planet, the world's leading travel guide publisher, From the Source is a groundbreaking cookbook series that introduces food lovers and travel enthusiasts to the world's most authentic local dishes by transporting them into the kitchens where they were perfected.
From Lonely Planet, the world's leading travel guide publisher, From the Source is a groundbreaking cookbook series that introduces food lovers and travel enthusiasts to the world's most authentic local dishes by transporting them into the kitchens where they were perfected.
Cake decorating is a richly rewarding skill that anyone can master with a little help, and this fact-packed volume answers all the basic questions that beginners frequently ask: How do I level off a domed cake?
A 1930s collection of more than 300 recipes from South Carolina housewives and the African American cooks they employedFirst published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S.
A New York Times and Food & Wine Best Wine Book of 2019Italy's Native Wine Grape Terroirsis the definitive reference book on the myriad crus and the grand cru wine production areas of Italy's native wine grapes.
*WINNER OF THE JEWISH BOOK COUNCIL'S NATAN NOTABLE BOOK AWARD*Experience the Talmud in a fresh way with recipes and stories that nourish the body and spirit.
Originally created at its namesake the Brown Hotel in Louisville, Kentucky, the Hot Brown began as turkey on bread, covered with Mornay sauce and topped with tomato wedges and two slices of bacon.
Feeding Women of the Bible cookbook features a short compelling narrative of 20 female biblical heroines from the Hebrew bible, paired with two healthy plant-based kosher pareve recipes inspired by the character's experience.
Beautifully photographed and filled with endearing stories of the author's inspiration behind each holiday menu, The Jewish Food Hero Cookbook is not just about the food and the final presentation.
Originally created at its namesake the Brown Hotel in Louisville, Kentucky, the Hot Brown began as turkey on bread, covered with Mornay sauce and topped with tomato wedges and two slices of bacon.
When it comes to Southwestern cuisine, no one can hold a candle to the innovative and simply delicious style of best-selling author Jane Butel, the queen of Southwestern cuisine.
Pasta, Popes and Passion is a travel through time, treasures, and tastes of more than 50years offering a glimpse into Italian life seen through the eyes of an American woman.
You may not know much about the people of Amish, their religion, customs or traditions but you must surely know about their food or would've at least heard someone raving about it.
Nepali kitchens are redolent with pungent spices and herbs, and Nepali cooks are replete with traditional lore about their culinary and therapeutic uses.
