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This beautiful new book explores biryanis, nehari, haleem, gol gappay, qormas, kunnas, tikas and more.read more

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Dandelion and Quince features plant profiles--from dandelion to quince--for over 35 uncommon vegetables, fruits, and herbs available in today's markets--with over 150 recipes that explore their flavors. This illustrated cookbook celebrates the abundance at…read more

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Take a culinary tour of Paris and the Riviera in the 1920s, a time when American writers and artists flocked to the Continent. Carol Hilker has collected over 60 recipes inspired by the decadent food and drink enjoyed by F. Scott Fitzgerald and his fellow…read more

Byron: The Diner Cookbook

by Tom Byng

|This title releases August 2, 2016

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Naomi Duguid is a cook, writer, photographer, and great traveler. Her first book, Flatbreads and Flavors: A Baker's Atlas, was the 1996 James Beard Cookbook of the Year and the IACO/Julia Childs Best First Book. Seductions of Rice, her second book, was Cuisine…read more

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A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven  is…read more

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Vibrant recipes for authentic clear broths, soupy noodles and spicy laksas, with 200 inspiring photographs.read more

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China: The Cookbook

by Kei Lum Chan

|This title releases September 19, 2016

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The definitive cookbook bible of the world's most popular and oldest cuisine In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook . Featuring more…read more

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The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook. Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit…read more

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