In 1939 a girl was born in the Aspromonte mountains of Calabria, a beautiful land steeped in history and suffused with tradition but weighed down by poverty and the 'Ndrangheta - Calabria's Mafia.
The Ultimate Guide to the One-of-a-Kind Flavors of the Middle EastDelight your senses and excite your palate as Yaniv Cohen, aka The Spice Detective, leads you on a culinary tour through the exciting world of Middle Eastern spices-including turmeric, cumin, sumac, za'atar, clove, cardamom, caraway, baharat, coriander, dukkah, paprika, anise, nigella, allspice and cinnamon.
Cinnamon Kitchen is the sibling of the great Westminster restaurant The Cinnamon Club, where chef Vivek Singh made his name and helped spearhead a new and exciting direction for Indian food.
A chronicle of the beloved base ingredient, from its origins, agricultural riches, and controversy to the passion, pride, and nostalgia it inspires today.
Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking.
Sweeten Any Occasion with Bold, Unforgettable DessertsFrom Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share.
If you've ever ventured seventy miles south of Nashville to the quaint farming town of Lynchburg, you already know that it is justifiably famous for two things: Jack Daniel's Old No.
A new edition of the classic cookbook for groups of six to fifty guestsWhen Cooking for Crowds was first published in 1974, home cooks in America were just waking up to the great foods the rest of the world was eating, from pesto and curries to Ukrainian pork and baklava.
In From Storebought to Homemade, Southern hostess extraordinaire, Emyl Jenkins, shares her top secret collection of 200 fast, foolproof recipes most can be prepared in 30 minutes or less for doctoring up storebought food: from Tell Me It's Homemade Clam Chowder and Everybody's Mother's Pork Chop Casserole to No-Fail Potatoes and Old-Fashioned Lemon Chess Pie.
An information-packed cooking guide filled with tempting recipes, co-written by New York Knicks power forward Amare Stoudemire, and his charismatic, world-class chef Maxcel Hardy.
This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting-and a lot more fun.
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.
Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don't use strawberries in December.
The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient.
