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Abstract: Western society has in recent years developed the capacity to absorb and assimilate foreign culinary methods and tastes on an unprecedented scale. Yet one of the world's greatest culinary traditions-that of the Middle East-has for some mysterious reason remained practically unexplored. Now , in this unique book, against a background of the history of the area, sometimes turbulent, sometimes dazzling in its splendour, and interwoven with ancient stories , poems and charming vignetts of ...; [Read more...] Western society has in recent years developed the capacity to absorb and assimilate foreign culinary methods and tastes on an unprecedented scale. Yet one of the world's greatest culinary traditions-that of the Middle East-has for some mysterious reason remained practically unexplored. Now , in this unique book, against a background of the history of the area, sometimes turbulent, sometimes dazzling in its splendour, and interwoven with ancient stories , poems and charming vignetts of life in the Middle East today , this great tradition at last comes into its own.

Abstract: "Originally published as 'The Art of Charcuterie', this remains the only book that tells you how to make at home all those enticing (and expensive) delights that have heretofore been the exclusive province of charcuteries (the elegant food shops that deal in 'char', meat, that has been 'cuit', cooked). From picnic pâtés to game terrines, from country sausages to chorizos and boudins blancs, from creamy rillettes to studded galantines, from home-cured ham to pressed salt pork, here are ...; [Read more...] "Originally published as 'The Art of Charcuterie', this remains the only book that tells you how to make at home all those enticing (and expensive) delights that have heretofore been the exclusive province of charcuteries (the elegant food shops that deal in 'char', meat, that has been 'cuit', cooked). From picnic pâtés to game terrines, from country sausages to chorizos and boudins blancs, from creamy rillettes to studded galantines, from home-cured ham to pressed salt pork, here are scores of detailed recipes for turning all the various parts of pork into good, naturally preserved products as well as fabulous creations fit for a king."

Abstract: A collection of delicious pasta recipes by a respected chef and the author of Beard on Bread includes all the information necessary for a variety of dishes, including tips on saucing, stuffing, and serving.

Abstract: The gifts of the Great Northwest inspired Janie Hibler to write Dungeness Crabs & Blackberry Cobblers, a celebration of the region’s diverse culinary heritage. With 220 recipes, both old and new, Hibler offers a zesty menu of dishes, some born in the Northwest, other imported by settlers from New England, France, Scandinavia, Germany, Italy, and Asia. Featuring more than 240 historical photographs and illustrations, along with regional legends, personal remembrances, and tips, Hibler’s ...; [Read more...] The gifts of the Great Northwest inspired Janie Hibler to write Dungeness Crabs & Blackberry Cobblers, a celebration of the region’s diverse culinary heritage. With 220 recipes, both old and new, Hibler offers a zesty menu of dishes, some born in the Northwest, other imported by settlers from New England, France, Scandinavia, Germany, Italy, and Asia. Featuring more than 240 historical photographs and illustrations, along with regional legends, personal remembrances, and tips, Hibler’s collection of Northwest flavors is further seasoned with her passion for cooking and love of place.