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  • Notes from Madrasby Arthur Robert Kenney-Herbert 'Wyvern'

    Penguin Books Ltd 2011; US$ 11.18

    Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes... more...

  • Egyptian Cookingby Samia Abdennour

    The American University in Cairo Press 2010; US$ 13.99

    A newly revised and expanded edition of a perennial bestselling cookbook more...

  • Egyptian Cookingby Samia Abdennour

    I.B.Tauris 2005; US$ 10.99

    Since its original publication twenty years ago, Samia Abdennour?s Egyptian Cooking has become a true classic?a must-have cookbook for anyone who wants to eat as the Egyptians do. From hearty staples like foul midammis (stewed fava beans) and kushari (a mix of pasta, rice, and lentils under a rich tomato sauce) to more complex meals such as roast leg... more...

  • Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbookby Keith Abel

    HarperCollins Publishers 2010; Not Available

    A cookbook to love, a cookbook to read. Delicious, beautiful, organic, seasonal recipes from Britain?s organic food hero! more...

  • Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbookby Keith Abel

    HarperCollins Publishers 2010; Not Available

    A cookbook to love, a cookbook to read. Delicious, beautiful, organic, seasonal recipes from Britain?s organic food hero! more...

  • The Sorcerer's Apprenticesby Lisa Abend

    Simon & Schuster UK 2011; US$ 29.38

    It was, arguably, the most famous restaurant in the world and perhaps one of the most significant and influential ever: the legendary 'el Bulli' in Catalonia, which closed in 2011, attained a near-mythic reputation for culinary wizardry. But what actually went on behind the scenes? What was the daily reality of life in the world's greatest kitchen?... more...

  • The Sorcerer's Apprenticesby Lisa Abend

    Atria Books 2011; US$ 16.00

    WHAT GOES ON BEHINDTHE SCENES AT ELBULLI? Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrią?s remarkable cuisine comes to life?with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage?millions... more...

  • Enjoy: New veg with dashby Nadine Abensur

    HarperCollins Publishers 2014; Not Available

    Contemporary vegetarian food ? without a lentil in sight. Enjoy will appeal to vegetarians, certainly, but also to the large numbers of people who like eating fresh, full-flavoured, original food ? which just happens not to have meat or fish in it. more...

  • Enjoy: New veg with dashby Nadine Abensur

    HarperCollins Publishers 2014; Not Available

    Contemporary vegetarian food ? without a lentil in sight. Enjoy will appeal to vegetarians, certainly, but also to the large numbers of people who like eating fresh, full-flavoured, original food ? which just happens not to have meat or fish in it. more...

  • The Broad Forkby Hugh Acheson; Rinne Allen

    Potter/TenSpeed/Harmony 2015; US$ 35.00

    From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle.      In  The Broad Fork,  Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And... more...