Parragon Mouthwatering recipes in an easy-to-use spiral book. October 1, 2003 by Parragon Book Service Ltd

Nicola GraimesThis suberb book is the complete guide to whole-food vegetarian cooking. It features over 300 classic and original recipes, from hearty soups and nutritious weekday meals to a tempting...

Paul Fehribach An original look at southern heirloom cooking with a focus on history, heritage, and variety.You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting...

Claudia Roden 'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for...

Anne SheasbyThis dazzling array of sauce recipes for meats, vegetables, pasta, and desserts that are low in fat and calories, as well as reduced-fat salad dressings, offers flavorful combinations so...

Bernard Clayton, Jr An instant classic upon publication in 1978, THE BREADS OF FRANCE introduced American bakers to the pleasures of French artisanal breads. Author Bernard Clayton spent years visiting...

Penelope Ody with Alice Lyon and Dragana Vilinac Provides 120 recipes which include Chinese herbal ingredients or Western herbs adapted for use in a therapeutic way, and based on the...

Diana Kuan America's love affair with Chinese food dates back more than a century. Today, such dishes as General Tso's Chicken, Sweet and Sour Pork, and Egg Rolls are as...

Donna Klein Colorful, aromatic, and flavorful—and as simple as ordering in.The harmonious blending of color, aroma, and flavor has made Chinese cuisine one of the most popular on the planet....

Sara PerryFeatures a brief history of chocolate, recipes for cookies, cakes, candies, pies, ice creams, and sauces, and tips for cooking and storing.

Giuliano Hazan Features more than 100 recipes from all regions of Italy. January 1, 1993 by Dorling Kindersley

Bernard Clayton, Jr Bernard Clayton, Jr.'s, first book, "The Complete Book of Breads," won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book...