Features over 1,000 classic and contemporary recipes, more than 300 color photos, menus, instructions and helpful tips for Halloween, Thanksgiving, Hanukkah, Christmas and New Year's.

The bad boy of the restaurant world takes us behind the scenes of the industry and exposes all kind of secret behaviour that will certainly shock and may even appal you.

For this book, the author, known for her work on Indian cuisine, has gathered together vegetarian recipes from Turkey, Japan, China, India, Korea and the Philippines, to create a display of flavours, textures and colours. It includes suggestions for menus.

Juxtaposes two tales about mothers, trans-sexuality, kitchens, love, tragedy, and the terms they all come to in the minds of a pair of free-spirited young women in contemporary Japan.

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

Contains a long essay on French cuisine and offers background stories and sketches of recipes. This book starts with a short essay on each of the major culinary regions of France. It consists of chapters on cuisine by type of dish such as: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, and others.

Provides information about the science, history and culture of food and cooking. This book is for those, who have ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; why chopping onions makes you cry; and about the health benefits of chocolate and alcohol.

The second volume in this cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. This new edition features colour photographs, five additional recipes and a new section on how to make fresh pasta at home.

Sendak's hero Mickey falls through the dark into the Night Kitchen where three fat bakers are making the morning cake. Thus begins an intoxicating dream fantasy, described by the artist himself.

Intends to convey the richness, colour and variety of the Italian cooking tradition.

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.

Whatever occasion you are cooking for, you will find the perfect recipe within these pages. Classic family favourites are represented along with unusual or more exotic dishes for special celebrations.

Aims to give confidence to the ordinary home cook by providing hundreds of recipes and menus and by encouraging the reader to see cooking in context and, most importantly, to acquire a real understanding. Coverage includes kitchen basics, children's food, everyday cooking, weekend lunch and the last minute dinner party.

A revised and updated edition of Madhur Jaffrey's classic Indian cookery book. As well as recipes, she includes comprehensive background information on spices and seasonings, equipment, authentic preparation techniques and suggested menus.

Second edition.

From the internationally acclaimed author Isabel Allende, comes a magical, fascinating book exploring the intimate relationship between food and sex.

Bill Buford worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, and finally, in a town in Northern Italy, becoming an Italian butcher. This is a memoir of Buford's kitchen adventure.