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The seminal work on Italian cooking: its regions, ingredients and techniques.

GASTRONOMY OF ITALY - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography. this classic book leaves no stone un-turned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms.

This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese. there are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics - pasta, polenta, gnocchi, risotto and pizzas - sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassee, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.

Ruth's parents immigrated to Australia from Greece seeking a better life. A Greek at heart, Ruth desired to preserve her heritage by sharing her family's stories and regional specialties of cuisine. Come along this delicious journey through the Peloponnese, Cephalonia, Elefsina and Northern Greece and enjoy Ruth's beautiful photographs of her beloved Greece.
A well-stocked pantry ensures the reader is acquainted with Greek produce and the nutritional benefits of Mediterranean eating. Her recipe chapters are divided into four parts: 'Whetting the appetite', 'the saucepan and the pan', 'baked foods' and 'sweet endings'; easy to follow techniques and foods which have been tried and tested.
With over 80 recipes (half of which are gluten-free) Ruth has cooked, styled and captured a modern yet nostalgic depiction of her life. Family linens, pictures and serving pieces decorate the pages of this book. She has used the abundance of olive oil and spices to achieve authenticity in both main meals and desserts. From a plethora of authentic recipes inclusive of pastry making, pies, feta flat breads, pickled octopus, rabbit stew, yoghurt making, orange and pork sausages, fennel seed bread, vegetarian moussaka, stuffed tomatoes, okra with lamb, lima beans, cumin meat patties, squid with orzo this book will have you salivating. Not to mention the array of desserts such as pumpkin pie, orange apricot semolina pudding, Easter bread, ouzo cookies, olive oil cake with orange blossom syrup, prune stuffed honey soaked biscuits, mouth-watering sesame salted pistachio rose water baklava, honey donuts, milk pie, spoon sweets and Greek coffee!

Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain Cold or hot, sweet or savory, street food is everyone's temptation.Anissa Helou loves street food. When she travels, she stops at every tea cart, sandwich stand, and candy stall to trade stories with local vendors and learn the recipes that tempt the crowds. Join her on a fascinating adventure around the Mediterranean, where eating on the street is a way of life. Learn the secret ingredients to the perfect Stuffed Mussels sold on the streets of Istanbul. Come along to a Berber woman's Moroccan Bread stall in Marrakech. Buy a sweet, sticky Semolina Cake from a cart in Cairo. From simple salads to fragrant barbecues to irresistible dips and drinks, each dish can be enjoyed on its own, or two or three may be combined to make a meal. With lively black-and-white photographs from Anissa's travels and more than eighty-five fast, flexible, flavorful recipes, Mediterranean Street Food offers home cooks the chance to experience the tastes of distant lands without leaving the kitchen.

More than French is the first cookbook from Philippe Mouchel, a chef whose commitment to excellence is matched by his training, technique, and the depth of his cooking skills and recipes. A collection of more than 100 recipes, More than French is a comprehensive cookbook on cooking and preparing French-inspired dishes heavily influenced by Philippe's work experience and travels, especially his time in Japan. Each recipe has been thoroughly tested by renowned food writer Rita Erlich, the cook to Philippe's chef.