Noshe Djan - Afghan Food And Cookery
Helen Saberi writes simply, and with freshness and enthusiasm, of the way of life and of the dishes. Her knowledge and love of the people and the food shine through every page.
Featuring appealing illustrations as well as recipes from around the world, Teatimes shows how tea drinking has become a global obsession.
Trifle is a perennial of English summer lunches, tennis parties, and schoolboy dreams. The authors trace its origins to the earliest recipe of 1596 and the gradual transformation of the dish from a mere cooked cream to the many-layered custardy extravagance that we know today.
A Pudding Book
Great Britain is renowned for its puddings in all their glory and variation. With each county having its own specialties, it is hard to define the term pudding as it can come to mean many things.
The Road to Vindaloo
This charming little historical stocking filler is a collection of the obscure British curry recipes from medieval times to now.
A Sausage Book
This small book gives a feast of classic recipes old and new. It was the first in the series of cookbooks published in celebration of Ludlow’s success as a food town.
From oolong to sencha to chai, tea is one of the world’s most popular beverages. Perhaps that it is because it is a uniquely adaptable drink, consumed in many different varieties and ways by cultures across the globe and in many different setting.
Afghan Food and Cookery
This cookbook includes over 100 recipes, all adapted for the North American kitchen, for favorites like “Mantu” (Pasta filled with Meat and Onion), “Shinwari Kebab” (Lamb Chops Kebab), and “Qabili Pilau” (Yellow Rice with Carrots and Raisins).