In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions.

A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking.

Here Marion Cunningham celebrates the simple pleasures of a good breakfast with 288 irresistible recipes for traditional favorites—from scones and sticky buns and popovers and hash browns to all kinds of eggs and pancakes and muffins—as ...

Alla Sacharow's passion for Russian cooking springs from her devotion to her native land. For this unique collection she has assmebled 450 recipes, chosen from among thousands, and creates a culinary tour of her homeland.

Illustrated throughout with 75 drool-worthy photos and Ludwinski’s charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won’t be able to resist this book.

Now, creating your own Blue Zone at home is easier than ever, thanks to plant-forward recipes in this inspiring book--all developed right in our own backyard.

This book is known for pioneering the standardization of measurements in recipe instructions, which made the creation of better meals possible for even the most inexperienced of cooks.

Both a guide to natural health and a cookbook, Rainbow Green Live-Food Cuisine features over 250 revolutionary vegan recipes from chefs at the Tree of Life Cafe, from Buttery Butternut Porridge to Raw-violis to Carob Coconut Cream Eclairs.

This book is a combination of history and how-to that, with the help of some very famous chefs, takes cereal out of the bowl and puts it front and center on the dining room table.

This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery.