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Since its release twenty-five years ago, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged "bible" of Japanese cooking. Unrivaled in its comprehensive explanation of ingredients, tools, and techniques, the book guides…
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Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the…
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A bold and eye-opening new book of magnificent photos, unforgettable stories and exotic home-cooking from the most ethnically diverse, geographically varied and intriguing regions of China. In the West, when we think about food in China, what usually comes to…

The Complete Asian Cookbook

by Charmaine Soloman

|This title releases March 21, 2017

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The 40th anniversary edition of the most well respected and authentic cookbook on Asian cuisine. This is the latest edition of Charmaine Solomon's influential and iconic The Complete Asian Cookbook . Instantly heralded as a classic when it was first published in…
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A stunning journey in dazzling photos and insightful text through the courses of Japan's most elegant and artistic cuisine "It seems fitting that Kyoto should be the home of a cuisine, which, like the city itself, is born of an intimate communion between…
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No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and…

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An inspiring collection of recipes from one of the world's oldest cities. It is hardly surprising that Aleppo, one of the world?s oldest continuously inhabited cities, is also home to one of the world?s most distinguished and vibrant cuisines. Surrounded by…
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The Real Food of China is the definitive guide to home-style Chinese cuisine. It is inspired by the authors' personal travels to China and the realization that what is commonly perceived as Chinese food" in the Western world, is only part of the story. While…

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When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions,…

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Brash, driven, and dazzlingly inventive, fourteen-star chef Alain Ducasse is a larger-than-life figure. At thirty-three, he was the youngest chef ever to be awarded three Michelin stars; and in 2005 he became the first chef in the world to win three stars for…
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Master Chef Kunio Tokuoka is a magician in the kitchen. Yet his approach to cooking is simple. How can he draw the best flavors for a hearty stock? How can he cook a fish dish so that it becomes a transforming experience for even the most jaded diner? Answer:…
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A stunning and comprehensive compendium of modern Middle Eastern recipes. The recipes in this luminous volume are inspired by countries that make up the Middle East-from North Africa and Moorish Spain through Turkey, Lebanon, Syria, and Jordan to Iran and the…