Enhanced Ebook Edition in Beautiful Color!A Dynamic New Collection of Over 400 Easy and Delicious Raw Food RecipesThe Complete Book of Raw Food, Volume 2 guides you through the process of creating fantastic raw meals. Over 400 favorite recipes from the world’s leading raw chefs have been assembled and curated by acclaimed author Lisa Montgomery. This new collection includes everything from soups and salads to main dishes and dessert...

Cook delicious and authentic Japanese meals in the comfort of your own home with this easy-to-use homestyle Japanese cookbook!At twenty-eight years of age, Sarah Marx Feldner quit her job, sold her house, and moved to Japan to pursue her passion for Japanese food and cooking. A Cook's Journey to Japan is the result of her adventures traveling throughout Japan, sampling home-cooked meals and collecting recipes from Japanese friends and avid cooks she met al...

"Her first cookbook, Silk Road Vegetarian, …is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes celebrating the foods of the Silk Road" —The Food NetworkDiscover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries.This unusual cookbook is filled with richly-flavored vegetarian, vegan and gluten-free recipes that will be a welcome chang...

Thai cuisine is unique, having drawn inspiration from such sources as China and India, Persia and Portugal. This book presents a cross section of Thai recipes from all regions of the country as prepared in private homes, street stalls and even palace kitchens. Produced and photographed entirely in Thailand, this book offers an in-depth look at the unique cultural origins and influences behind Thai cuisine and provides recipes for universal favorites such as Tom Yang Goong and pad Thai, a...

"One of those Indian cookbooks that I see myself actually going to again and again for simple, satisfying weeknight meals, and easy Indian cooking." — Fearless FreshThe premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spices—coriander, cumin, mustard, cayenne pepper, and turmeric—to create auth...

Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master...

Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent taste makers such as James Oseland, the editor-in-chief of Saveur magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, The Food of Singapore presents a glorious cross section of traditional recipes such as Chili Crab, Hokkien Fried Noodles, and Murtabek, as well as innovative recipes...

What if your hobby turned into attending pastry school in Paris-and a surprising career change?For Susan Holding, that’s exactly what happened.Susan was a nurse turned road warrior teaching medical professionals to use computer software. But on the weekends, her hobby was baking-usually while dreaming about mastering French pastry. While searching for a New England baking course, she mistakenly received information about Le Cordon Bleu’s pastry program in P...

A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes.“The Japanese-food expert expands vegans’ repertoire while making tofu appealing to all.”—The New York Times Book ReviewKansha is an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice...

This book is a selection of Surayya Tyabjis classic recipes that was first published in 1975 and has been a best selling title since then. Here are a hundred classics in Indian cookingMoghlai, many from Hyderabad, and a pick of favourites from all overwith the choice of menus that hunt up well-loved native combinations. Not just mirch and masala, but a composite range of recipes that not only tempt your kitchen wit but also help you turn out things that taste as good as they sound.

A NEW YORK TIMES NOTABLE COOKBOOK • From amaranth and buckwheat to quinoa and spelt, discover the versatility, flavor, and sophistication of whole grains with over 75 satisfying recipes that draw on food traditions from across the Mediterranean and northern Europe.“A sensuous love letter to the delicious possibilities of whole grains.”—The KitchnWinner: IACP Julia Child Award, Gourmand World Cookbook Award...

WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARDWINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARDA bold and eye-opening new cookbook with magnificent photos and unforgettable stories.In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of ...