Taste of Greece
Author: Rena Salaman
A fascinating guide to the food and cooking of Greece, with an introduction to the regional classics, the ingredients, preparation techniques and seasonal guidance, and over 75 delicious and inspiring recipes shown in 450 colour photographs.
New interesting textbook: Le Dix-neuvième siècle :l'Europe 1789-1914
Jewish Cooking Jewish Cooks
Author: Ramona Kovel
It's a lot more than just chicken soup and matzo balls! Jewish life and tradition revolve around food—so this collection of delicious, tried-and-true recipes from around the world comes accompanied by stories and superb photos that capture the warmth and atmosphere of Jewish kitchens. From the simplest to the most celebratory dishes, all are founded on ancient laws that stretch beyond countries and continents and belong to a thriving, contemporary food culture. Here are the potato pancakes that make up the Chanukah meal, good old-fashioned chopped liver, gefilte fish (always a part of the Passover seder), roast brisket with sauerkraut, Hungarian goulash, schnitzels of veal or chicken, cholent with potato kugel (the Sabbath stew), and lots of cakes and strudels to top it off. Feast yourself on the authentic food and the fascinating facts. 8 X 9 3/4. All in Color
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