The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone's favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings some innovative, some classics ...

In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, the author set about to cheer herself - and her audience - up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. This book presents her passionate mixture of recipes, culinary lore, and frank talk.

The first of two books in which Delia Smith presents a straightforward cookery course for people of all ages and abilities. It looks at the techniques and staple ingredients of traditional British cookery and includes 130 recipes.

In this cookbook, Julie Sahni tackles the daunting task of presenting the multiple, complex traditions of Indian cookery to the English-speaking world. Introducing all the basic spices, Julie then explains the techniques employed in using them.

Presents over 350 recipes for various dishes, from simple snacks to dinner-party desserts that can be prepared in 30 minutes or under.

Presents a collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. This book gives the author's views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. It offers an argument for the pleasures of good food and a hearty appetite.

A food book - a feast of the Jewish experience.

In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries .

First published in 1950, this ground-breaking title made cooking easy, it made cooking appealing, and best of all, it made cooking fun.

Chef-owner Judy Rogers offers a collection of 250 diverse recipes along with explanations of each preparation step and ideas on roasting, pastry-making, braising, and the importance of tasting.

Contains over 30 recipes from medieval times - all of which can be reproduced in the modern kitchen. The book also describes the historical background and has information on food, cooking equipment, the serving of meals and the development of taste and etiquette.

Covers all aspects of Japanese cuisine, from its history and underlying philosophy to its unique ingredients, methods of preparation and cooking techniques. Over 100 recipes show how to make well-known Japanese dishes, as well as regional specialties.

Includes 350 vegetarian recipes.

Bread bakers have here 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the taste of her creations should make this book invaluable for home cooks and professional bakers alike.

A collection of recipes and culinary wisdom from the Middle East.

Our aim at wagamama for now and in the future is to serve great, fresh and nutritious food in an elegant, yet simple environment; to provide a helpful, friendly service and value for money. Change for us is in the form of continuous improvement.' the wagamama ethos. True to the positive eating, positive living ethos of wagamama's idiosyncratic chain of noodle restaurants, this official collection

Describes the vast scope of Indian cooking, the regional differences in taste and method, and the special qualities of the food of the author's native Delhi. This title provides a comprehensive list of the various herbs and spices used in India, a glossary of cookery terms and some suggested menus.

A beautifully illustrated book for cookery buffs and lovers of Paris.

Moosewood restaurant in Ithaca, New York, was established in 1973. It has twice won the James Beard Cookbook award.