International Cuisines
Showing 1–8 of 36 resultsSorted by latest
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L’Auberge de L’Ill
Marc Haeberlin
Marc Haeberlin has a sublime culinary heritage: following in the footsteps of his father Paul, he is the fourth generation to cook at the Auberge de L’Ill in Illhaeusern, which has been in existence for over 150 years, and has held 3 stars in the Michelin guide for 50 years. Laurent Dupont’s magnificent photographs throughout the book capture not only the elegance of the plated recipes but the beauty of the countryside and especially the Ill, the placid river flowing under the willows past the family’s inn.
£35.00read more > -
Ireland
Joseph Doverman
From hearty breakfasts and comforting stews to the ritual of the Sunday roast, Irish cooking reflects a way of life guided by seasonality, craftsmanship and the bond between land, sea, and table. More than a collection of recipes, Ireland is a celebration of a culture shaped by resilience, tradition, and a profound respect for produce.
£25.00read more > -
Vegan Recipes from Greece
Anna Plumbaum
Vegan Recipes from Greece contains vegan recipes for popular Greek dishes, including feta-style tofu cubes. tzatziki, moussaka, gyros and traditional drinks and desserts. With full-colour photography throughout, this is the perfect cookbook for those looking to introduce more Mediterranean dishes into their diet, whether you’re vegan or not!
£18.99read more > -
Rotis and Naans of India
Purobi Babbar
Rotis and Naans of India is a new edition of a long out-of-print and much-sought-after classic cookbook. Completely redesigned with full-colour photography, Rotis and Naans of India includes 95 recipes for regional rotis, naans, and other breads from across India, along with a selection of complementary chutneys, pickles, and vegetarian dishes.
£18.99read more > -
Middle Eastern Cookery
Arto der Haroutunian
All Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. His Middle Eastern Cookery is regarded as the seminal work on the subject but it had been out of print for twenty years with second hand copies on offer for over four hundred pounds, such was its scarcity and popularity.
£20.00read more > -
The Taste of Belgium
Ruth Van Waerebeek
Here in Ruth Van Waerebeek’s wonderful compendium of 250 delicious recipes, is the best of Belgian cuisine. It is a cuisine that traditionally prizes regional and seasonal ingredients and there are dishes in this comprehensive collection using all the ingredients synonymous with the country: endives, mussels, herrings, white asparagus, Brussels sprouts, mustard, beer and chocolate. There are national dishes such as waterzooi, moules frites, hutsepot, stoemp and of course waffles. For the adventurous cook there is much to explore in this varied and perhaps unfamiliar cuisine.
As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal?
£25.00read more > -
North African Cookery
Arto der Haroutunian
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs.
£25.00read more > -
Complete Arab Cookery
Arto der Haroutunian
Incorporating the history, traditions, and techniques of these countries Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.
£25.00read more >
