Charmingly illustrated throughout, this practical guide will transport readers to the delightful sites and discoveries of Paris. Vibrant watercolors illustrate destinations including architectural marvels, gardens, historical highlights, cultural hubs, markets, food and wine favorites, and lots of little "je ne sais quoi's" that make Paris so magical. Cultural musings, accessible histories, anecdotes, and informative details accompany the illustrations throughout, making this volume truly as practical as it is beautiful.The book features seven specially curated daylong walking tours. Winsome watercolor maps of the "promenades" with colorful icons of suggested sites guide readers through the romantic, winding Parisian streets, passing cafes, historical sights, small galleries, outdoor markets, and the kind of authentic and timeless places that one hopes to find when imagining the city. The careful artistry, insider's musings, and approachable readability--both visually and texturally--in this book will delight and inspire tourists and armchair travelers alike.

    The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac. Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home.

    What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy?Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate—The World on a Plate serves up a mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike.

    Born in the East. Raised in the East End. In keeping with its contemporary twist on authentic Thai cuisine (sometimes based on western ingredients), Rosa's Thai Cafe celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa's as well as family favourites and regional dishes from founder Saiphin Moore's regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.

    In this collection, Bill has simplified his favourite classics to create the very best that Asian food has to offer, drawing on his own colourful and varied experiences.

    When they fall in love with the village of La Montagne Noire, they find themselves buying a fixer-upper and starting all over again-but this time, in French McAdams recounts their mishaps and misadventures with humor, capturing the essence of French village life, the awkwardness of being foreigners in a close-knit town, the couple's hilarious linguistic pratfalls, and how the mammoth undertaking that threatens to tear their new marriage apart ultimately brings them closer together and helps them find a place in the community they have grown to love.

    From chef Janette Desautel's own Crawfish Ravioli and LaDonna Batiste-Williams's Smothered Turnip Soup to the city's finest Sazerac, New Orleans' cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, "seasoned with delicious nostalgia." As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city's heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the 6 million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world's greatest cities.

    Thirty years ago, James Beard Award-winning author Georgeanne Brennan set out to realize the dream of a peaceful, rural existence en Provence. She and her husband, with their young daughter in tow, bought a small farmhouse with a little land, and a few goats and pigs and so began a life-affirming journey. Filled with delicious recipes and local color, this evocative and passionate memoir describes her life cooking and living in the Provenal tradition. An entrancing tale that will whet the appetite and the spirit. Perfect for foodies, Francophiles, or anyone who's dreamed of packing their bags and buying a ticket to the good life.

    There is no other book on Indian cooking as persuasive as this invitation from award-winning cookbook author Madhur Jaffrey. Focusing on the flavorful cooking of her native Delhi, Jaffrey offers more than 165 easy-to-follow recipes, with detailed instructions designed for those who have never cooked Indian cuisine. Learn how to make common Indian foods such as Samosas, Fried Eggplant, Naan, and Tandoori Chicken, as well as the more adventurous Tomato Tamarind Chutney, Stuffed Whole Okra, and Lamb Korma with Almonds. Eleven chapters provide recipes for Soups and Appetizers; Meats; Chicken, Other Birds, and Eggs; Fish and Shellfish; Summer Cooking and Barbequed Foods; Vegetables; Rice; Dals; Chutneys, Pickles, and Other Relishes; Breads; and Desserts. With a helpful introduction and beautiful decorative drawings by Jaffrey, An Invitation to Indian Cooking also includes sample menus for meat-eaters and vegetarians, notes on flavorings and utensils, a glossary of Indian cooking terms, and a list of sources for purchasing special ingredients. Whether you already love Indian food or are looking for something new to try, learn from the best; let Madhur Jaffrey take you on a culinary journey you will never forget.

    Just show her a wedge of oozy French cheese or a slightly dilapidated Mansard roof, and she’ll swoon every time. Before moving to New York, Phillips lived in Paris, and she still travels to her apartment there frequently. But through these experiences, she learned that—as in so many things in life—fantasy is often better than reality.Filled with historical tidbits, motivational nuggets, and honest insight, chapters such as “La Vie Est Belle,” “The Paris Syndrome,” and “Jacques-in-the-Box” reveal the truth of what it’s really like to live in the most beautiful city in the world.Whether you’re headed to Paris next week or never make it there at all, this chatty and information-packed book will introduce you to the real City of Light—beyond the fantasy of the Instagram version.

    An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.

    Featuring nearly 100 authentic dishes plus lavish photography accompanying every recipe, this stunning cookbook is the definitive guide to Thailand’s culinary street culture. The recipes, such as Steamed Fish with Chilli and Lime Sauce, Pork Satay, Roast Duck and Egg Noodle Soup, and Sweet Banana Roti illuminate the beguiling world of food so integral to the Thais.  Scholar and chef David Thompson lives with a singular passion for Thailand’s customs, culture, and people. Although he claims “It’s all about the food,” this ambitious work shares his insights into the rhythms and nuances of Thai daily life along with a fascinating history of its richly diverse street cuisine. This cookbook is a tempting, inspiring, and authoritative account of Thai street food, the vibrant culinary mosaic rich with community.

    Rose holds a passionate philosophy that, “life is improved by great food and great food can be achieved by everyone.” Simplicity, freshness and the ability to choose the right things to cook are the keys to success and, with Rose’s guidance and recipes, perfection and pleasure are easily attainable.This book includes recipes for over 100 of Rose Bakery’s most popular dishes, from breakfast staples such as crispy granola to afternoon treats, including sticky toffee pudding and carrot cake, as well as soups, risottos and other dishes perfect for a light lunch.

    Decrypting French ideas about land, privacy and language, Nadeau and Barlow weave together the threads of French society--from centralization and the Napoleonic Code to elite education and even street protests--giving us, for the first time, a complete picture of the French.

    From the opening lines of its introduction, her literary gifts are as evident as her passion for good food. Since this work combines recipes with her essays about Monsieur Milbert (the gardener at the Chateau du Fey in Burgundy, where Hesser worked as the cook), readers get to enjoy both of her talents. Hesser worked hard to get M. Milbert to talk with her. She shares the careful, deliberate way she wooed him, sometimes by bringing freshly baked bread to his less mobile wife, sometimes by holding back questions she wanted to ask, just to win his tolerance of her presence. Crusty, surly, and tradition-bound, he is the quintessential French peasant. Fortunately, Hesser--who is respectful and patient even when M. Milbert's stubborn ways exasperated her--knows he is an almost-vanished breed. None of his children, or anyone else, is likely to work as he has, continuing to live mainly off the land for nearly 60 years. Each chapter covers a month, starting with March, when the nearly 400-year-old walled garden comes to life. Hesser talks about the garden, how she used the bounty gathered by M. Milbert, and muses on life in and around Burgundy. In September, "the rains seemed to clean off and illuminate the plants' colors ... everything seemed to wake up, as after a hot, cranky nap." The final tomatoes are harvested, as are the green and butter beans, with Milbert sneakily keeping the best for himself. Hesser visits a neighbor's Portuguese-style garden, as exuberant and vivid as Milbert's is restrained and disciplined. She cooks sautéed red snapper with tomatoes, fennel, and vermouth; makes a profound Tomato Consommé; and slow roasts tomatoes into meltingly tender mounds. Sepia drawings by Kate Gridley add to the low-key charm of this information-packed work. (It even includes a history of purslane going back to the Middle Ages.) The knowledge and maturity of this work belie Hesser's youth. Not yet 30 at the time of writing, she's a wise cook worth following. --Dana Jacobi