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  • Cooking Timesby Kate Fraser

    HarperCollins Publishers 2010; US$ 23.91

    In a salute to our increasing love affair with nostalgia, Kate Fraser has put together a beguiling collection of recipes and 'anecdotes' from the kitchens of a series of fictitious characters. Between them, these engaging men and women represent a retrospective view of New Zealand kitchens and culinary traditions. While the characters are fictitious,... more...

  • Moroccan & Foods of North Africaby The Australian Women's Weekly

    Octopus 2011; Not Available

    Exotic spices will permeate your kitchen as you cook up these mouth-watering recipes from Morocco and other North African countries. Savour the sweet, rich aromas of roasted meats and tagines, the Mediterranean influences of salads and vegetables, and the syrupy delights of sweet desserts. more...

  • The Philadelphia Cookbookby

    Ebury Publishing 2012; US$ 21.82

    Everyone adores cool, creamy Philadelphia, and it's not just for spreading in a bagel - it's an incredibly versatile cooking ingredient. Here for the first time are 110 fabulous recipes from the Philly team, from Party bites, Breads and bagels, Soups and light lunches, to Salads, Pasta, Fish and seafood dishes, Chicken, Rice and Risotto, and of course... more...

  • Pastaby Theo Randall

    Ebury Publishing 2012; US$ 29.10

    This friendly, accessible and stylish cookbook from a master chef will prove indispensable for all who love unfussy yet utterly delicious food. Simplicity is the keynote in this handsome recipe book, imbued with the flavours of the Italian countryside. For too long the ingredient in the store cupboard brought out for last minute dinner emergencies,... more...

  • Home Smoking and Curingby Keith Erlandson

    Ebury Publishing 2012; US$ 14.56

    Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really... more...

  • New Flavours of the Lebanese Tableby Nada Saleh

    Ebury Publishing 2012; US$ 17.47

    The food of Lebanon has long been rated as one of the great cuisines of the world. Healthy, simple to prepare, full of fresh flavours and sensual aromatics, it makes great use of grains, vegetables, pulses, fruit, nuts, grilled mead, fish, olive oil and yoghurt. In this evocative new book, Nada Saleh, a trained nutritionist and talented cook, presents... more...

  • 200 Tagines & Moroccan Dishesby Hamlyn

    Octopus 2012; US$ 8.53

    Bring the exotic flavours of North Africa home. more...

  • Menu Del Diaby Rohan Daft

    Simon & Schuster 2008; Not Available

    The menú del día is Spain's equivalent of the prix fixe menu of the bistros of France. On it are good, no-nonsense dishes that are as long on flavor and tradition as they are short on pretension and fuss. Influenced by a unique blend of culinary and cultural influences -- wine from the Romans; rice, cinnamon, saffron, and cumin from the Moors; slow-cooked... more...

  • All-American Bean Bookby F.H. Waskey

    Touchstone 2010; Not Available

    The All-American Bean Book offers more than 125 simple, delicious recipes for the wholesome, inexpensive and newly fashionable bean.  The diversity of recipes in the The All-American Bean Book enables both vegetarians and those who enjoy meat to cook delicious meals.  This is an indispensable book for cooks of all ages, for all lifestyles and for... more...

  • Let's Preserve Itby Beryl Wood

    Random House 2012; US$ 14.54

    First published in 1970, Beryl Wood's classic Let's Preserve It is the ultimate preserving bible. In this small encyclopaedia, Wood distils the immense knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to savour. With guidelines on equipment and preparation, useful... more...