Takashi Sugimoto
Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in... (read more)
Andrew George
Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in... (read more)
Nigella Lawson
"Hardcover: 256 pages Publisher: Hyperion; 1st edition (April 2, 2003)... (read more)
Fran Osseo-asare
This is the first reference to reveal the everyday food cultures of West, southern, East, and Central African peoples.... (read more)
Ruth Pennington Paget
How 22 young people raised $42,000 to pay for a trip to the People's Republic of China in 1979 is just one secret that Ruth Pennington Paget shares in "China Hand: From the Great Wall to Olive Ball & Beyond." Paget's three-week tour prepared her to... (read more)
Bryant Terry
The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, "bad" fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul... (read more)
Christopher Knuth
"Knuth, a classically trained chef who, with his wife Catherine, owns the German restaurant Das Kaffeehaus outside of Sydney, was raised outside Hamburg. Knuth writes that 'growing up near the sea within a close-knit farming community, my interest in... (read more)
Jewish Home Auxiliar
The Kosher cookbook for the 21st century! The Jewish culinary heritage blossoms out with interesting new tastes and exotic flavors. Recipes for 50 traditional favorites. Alongside are taste-as-good variations that use healthier ingredients and easier... (read more)
