Cookbooks of the World

Cookbooks of the World
BEST OF REGIONAL AFRICAN COOKING Harva Hachten Here is a gourmet's tour of Africa, from North African specialties like Chicken Tajin with Olives and Lemon to Zambian Groundnut Soup and Senegalese Couscous. With over 240 recipes that deliver the unique and dramatic flavors of each region: North, East, West, Central and South Africa, this is a comprehensive treasury of African cuisine. paperback 274 pages 5 1/2 x 8 1/2 W 240 ISBN: 0-7818-0598-8

THE BEST OF ALBANIAN COOKING: FAVORITE ALBANIAN RECIPES Klementina and Ramazan Hysa Over 100 recipes Discernible culinary influences from Italy, Greece and Turkey are found in dishes favored by visitors: inviting meze-s (appetizers) and turshi-s (pickles), hearty tave kosi (baked lamb and yogurt), many vegetable dishes and sauces, all adapted for the North American kitchen. The authors are both writers. She writes short stories and he is a lexicographer and translator. They reside in Canada. hardcover 176 pages 5 1/2 x 8 1/2 W Publication Date: 6/1/1998 ISBN: 0-7818-0609-7

SWISS COOKBOOK Nika Standen Hazelton 250 recipes Drawing from her long experience of and affection for Switzerland, the author explains the basic elements of Swiss cooking. The recipes were gathered over many years from peasants, housewives, and chefs through history and are adapted for the American kitchen. Included are such delights as Farina-Cheese Souffl�Minced Veal Bellevoir, and Apfelbroisi, superb dumplings, plain and fancy Fondue. paperback 236 pages 5 1/2 x 8 1/2 W Publication Date: 4/1/1998 ISBN: 0-7818-0587-2

EGYPTIAN COOKING Samia Abdennour Almost 400 recipes Originally published in Egypt, revised for a North American audience. Adapted for the North American kitchen. Some recipes included are �Arnabit musa"a�a (Moussaka cauliflower), Samak bi-l-tahina (Fish with tahina sauce), Kosa matbukha bi-l-zabadi (Zucchini stewed in yogurt), and Lahma muassaga (Savory Minced Beef). With a glossary of Arabic names for ingredients translated into English. paperback 199 pages 5 1/2 x 8 1/2 NA Publication Date: 5/1/1998 ISBN: 0-7818-0643-7

BEST OF RUSSIAN COOKING Alexandra Kropotkin Expanded edition - 300 recipes "Russia has a decided culinary heritage. This book reflects that heritage better than any volume I know." -- Craig Claiborne. Updated with a complete list of menu terms. Easy-to-follow recipes for popular dishes like Beef Stroganoff, borscht, as well as many lesser-known dishes which are daily fare in Russia: piroshki (dumplings with meat or vegetables), and tvorojniki (cottage cheese cakes). paperback 280 pages 5 1/2 x 8 1/2 W ISBN: 0-7818-0131-1

BEST OF UKRAINIAN CUISINE Bohdan Zahny Expanded Edition Updated with a list of menu terms in Ukrainian and English, both traditional and contemporary cuisine from all regions of the Ukraine. Mouthwatering recipes for zakusky (appetizers), numerous varieties of Ukrainian borsht, different ways to prepare kasha (buckwheat groats), pyrozhky (stuffed pastries), medovyky (honey cakes) and a variety of delicious cakes are included. paperback 295 pages 5 1/2 x 8 1/2 W Publication Date: 5/1/1998 ISBN: 0-7818-0654-2

BEST OF SCANDINAVIAN COOKING: Danish, Norwegian and Swedish Shirley Sarvis and Barbara Scott O'Neil 100 recipes Each dish the favorite of a Scandinavian cook covering appetizers, soups, omelets, pancakes, meats and pastries. Also tempting dishes as Norwegian Blueberry Omelet, Danish Butter Cake, Swedish Pancakes with Ligonberries - and a section devoted to those open faced Danish Sandwiches, entitled "A Sm�r�mpling." Each recipe has been carefully tested with American ingredients and measures. paperback 142 pages 5 1/2 x 8 1/2 W Publication Date: 4/1/2000 ISBN: 0-7818-0547-3

GOOD FOOD FROM AUSTRALIA Graeme and Betsy Newman A generous sampling of over 150 Australian culinary favorites. "Steak, Chops, and Snags," "Casseroles and Curries," and "Outback Cooking" are among the intriguing sections included. Plenty of tongue-in-cheek humor. In time for the 2000 Olympics in Sydney! hardcover 284 pages 5 1/2 x 8 1/2 W ISBN: 0-7818-0491-4

THE ART OF PERSIAN COOKING Forough Hekmat This collection features such traditional Persian dishes as Abgushte Adas ! (Lentil soup), Mosamme Khoreshe ! (Eggplant Stew), Lamb Kebab, Cucumber Borani ! (Special Cucumber Salad), Sugar Halva and Gol Moraba ! (Flower Preserves). paperback 190 pages 5 1/2 x 8 1/2 W ISBN: 0-7818-0241-5

ART OF SOUTH AMERICAN COOKERY Myra Waldo This cookbook offers delicious recipes for the various courses of a typical South American meal. Dishes show the expected influence of Spanish and Portuguese cuisines, but are enhanced by the use of locally available ingredients. paperback 272 pages 5 x 8 1/2 ISBN: 0-7818-0485-X

BEST OF FINNISH COOKING Taimi Previdi Bilingual index Two hundred easy to follow recipes covering all courses of the meal, along with menu suggestions and cultural background for major holidays and festivities such as Mayday and Midsummer. Simple natural ingredients are favored by the Finns. paperback 242 pages 5 x 8 1/2 W ISBN: 0-7818-0493-0

POLISH HERITAGE COOKERY, Illustrated and expanded Robert and Maria Strybel �An encyclopedia of Polish cookery and a wonderful thing to have!� - Julia Child �Polish Heritage Cookery is the best Polish cookbook printed in English on the market. It�s well-organized, informative and interlaced with historical background on Polish foods and eating habits, with easy-to-follow recipes readily prepared in American kitchens and, above all, it�s fun to read!� - Polish Cultural News A perennial bestseller, Polish Heritage Cookery is the most extensive and varied Polish cookbook ever published. More than 2,200 recipes use easily available American ingredients and measurements. Modern Polish cuisine is a blend of hearty peasant dishes and more elegant gourmet fare, incorporating a broad cross-section of cultural influences. The book includes numerous cultural notes, historical accounts of Polish culinary traditions, and descriptive line drawings. Its expanded edition includes information on Polish products available in the United States, such as plum butter (powidl\a), honey mushrooms (opie�nka), and kielbasa, and their culinary uses. About the author: Robert Strybel, a native of Hamtramck, Michigan, has a master's degree in Polish Studies from the University of Wisconsin and works teaching, writing, and translating Polish. He is a syndicated columnist, and his �Polish Chef� recipes reach an estimated 250,000 readers each month. His wife and coauthor Maria, who holds a master's degree in Polish linguistics from Warsaw University, is a cookbook author and editor, and has also worked as a TV chef. hardcover 900 pages 7 14 x 9 1/2 W color photos Publication Date: 11/2005 ISBN: 0-7818-1124-4

OLD WARSAW COOKBOOK Rysia Eight hundred fifty mouthwatering Polish recipes. Dishes are presented by category, with a special section on holiday foods and customs. Piquant anecdotes and charming line-drawings by the famous artist relate Poland's cuisine to its fulsome tradition of hospitality, warming body and soul together! paperback 304 pages 5 1/4" x 8 1/2" W ISBN: 0-87052-932-3

OLD POLISH TRADITIONS IN THE KITCHEN AND AT THE TABLE A cookbook and a history of Polish culinary customs. Short essays cover subjects like Polish hospitality, holiday traditions, even the exalted status of the mushroom. The recipes are traditional family fare. paperback 304 pages 5 x 81/2 W ISBN: 0-7818-0488-4

OLD HAVANA COOKBOOK Rafael Marcos Cuban Recipes in Spanish and English This cookbook includes 50 recipes, each in the original Spanish, with side-by-side English translation-all of them classic Cuban fare and Old Havana specialties adapted for the North American kitchen. hardcover 128 pages 5 x 7 W illustrations Publication Date: 9/1/1999 ISBN: 0-7818-0767-0

POLAND'S GOURMET CUSINE Bernard Lussiana and Mary Pininska Here is Poland's cuisine as you've never seen it before! Brenard Lussiana, Executive Chef of Warsaw's celebrated Hotel Bristol, has taken traditional Polish dishes and reinterpreted them in fresh, sophisticated and delicious new ways. Along with the 52 recipes, are stunning full color photographs of every recipe as well as captivating photos of the Polish countryside. hardcover 143 pages 9 1/4 x 11 1/4 NA color photographs throughout Publication Date: 9/1/1999 ISBN: 0-7818-0790-5

TASTE OF ROMANIA Nicolae Klepper Expanded Edition Here is a real taste of both Old World and modern Romanian culture in a unique cookbook that combines over 140 traditional recipes with enchanting examples of Romania's folklore, humor, art, poetry and proverbs. hardcover 330 pages 6 x 9 W photos/illustrations Publication Date: 9/1/1999 ISBN: 0-7818-0766-2

THE ART OF UZBEK COOKING Lynn Visson A Hippocrene original cookbook A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. Meat pies of India, soups and cakes from Russia, noodles from China coexist with varied spices, dried fruits and nuts, and traditional golden flatbreads. The author made several visits to Uzbekistan and published a Russian cookbook. hardcover 200 pages 5 1/2 x 8 1/2 W 175 entries Publication Date: 12/20/1998 ISBN: 0-7818-0669-0

COOKING IN THE FRENCH FASHION Stephanie Ovide Recipes in French and English. Illustrated by Maurita Magner. Popular recipes - both traditional and contemporary - are all adapted for the modern North American kitchen. Enchanting fashion sketches throughout makes this book the perfect gift for any cook, novice or gourmand, who wants to learn more about the French palate, culture and language. Indices in French and English. The author was born in Guadeloupe and is a graduate of the FIT in New York. hardcover 93 pages 5" x 7" W 50 recipes line drawings Publication Date: 4/15/1999 ISBN: 0-7818-0739-5

A TREASURY OF ITALIAN CUISINE Joseph F. Privitera Recipes, Sayings and Proverbs in Italian and English. The basics of hearty and delicious Italian cooking are adapted for the modern North American kitchen. Staples as Minestrone, Ossobuco al Marsala (Veal Shanks in Marsala), Cannoli Siciliani (Sicilian Cannoli) are featured. Proverbs and bits of folk wisdom make this a charming gift for students of the Italian culinary tradition. About the author: Dr. Joseph F. Privitera. is one of America's foremost experts on Sicily. A retired U.S. Foreign Service Officer and former university professor of romance languages, he has devoted a lifetime to language study and research. He is the author of several Hippocrene titles, including Beginner's Sicilian and Italy: An Illustrated History. hardcover 146 pages 5" x 7" W 60 recipes line drawings Publication Date: 4/15/1999 ISBN: 0-7818-0740-9

TREASURY OF POLISH CUISINE Maria de Gorgey Bilingual Traditional recipes in Polish and English. Hearty and satisfying soups, appetizers, main courses and desserts allow you to prepare a complete Polish meal in a modern North American kitchen. Included are special holiday chapters for "wigilia", the festive Polish Christmas Eve dinner, and "wielkanoc", the Polish Easter Luncheon. The author resides in Staten Island NY. hardcover 146 pages 5" x 7" W 60 recipes Publication Date: 5/15/1999 ISBN: 0-7818-0738-7

THE SCOTTISH-IRISH PUB AND HEARTH COOKBOOK Kay Shaw Nelson Recipes and Lore from Celtic Kitchens From hearty, wholesome recipes for family dinners, to more sophisticated and exotic dishes for entertaining with flair, this book is the perfect source for dining the Celtic way! You will find old favorites like Cock-A-Leekie, Avalon Apple Pie as well as new recipes for Tobermory Smoked Salmon Pate, Skibbereen Scallop-Mushroom Pie. Legends and lore about Celtic people precede every chapter. hardcover 260 pages 5 1/2" x 8 1/4" W 170 recipes photos & illustrations Publication Date: 4/15/1999 ISBN: 0-7818-0741-7

A TASTE OF LATVIA Siri Lise Doub The book presents over 100 recipes for classic Latvian dishes like piragi, dumplings, and potato pancakes, along with specialties like "Courland Sour Porridge," "Pike-perch with Green Butter," and "Gooseberry Dessert." Among the chapters included are: Salads, Breads & Piragi, Soups & Porridges, Pancakes, Egg Dishes & Cheeses, Potatoes, Meat Dishes, Fish Dishes, Desserts, Drinks, and Holiday Foods. About the author: Siri Lise Doub is a contributing editor for the International Living, a monthly publication for individuals who are living and working overseas. Her publications include the Official handbook for International Correspondents, Spain: The Owner�s Manual and Taste of Norway. She has contributed feature articles to many magazines, and has lived in Latvia, Norway, the Marinas Islands, France, China, and Poland. She currently resides in Washington, .C. with her husband and son. hardcover 200 pages 5 1/2 x 8 1/4 W Publication Date: 3/1/2000 ISBN: 0-7818-0803-0

AFGHAN FOOD & COOKERY Helen Saberi This cookbook includes over 100 recipes, all adapted for the North American kitchen, for favorites like "Mantu (Pasta filled with Meat and Onion)," and " Shinwaru Kebab (Lamb Chops Kebab)." The author's informative introduction describes traditional Afghan holidays, festivals and celebrations; she also includes a section "The Afghan Kitchen," which provides essentials about cooking utensils, spices, ingredients and methods. About the author: Helen Saberi lived in Afghanistan for 10 years and married into an Afghan family, She resides in London. paperback 160 pages 5 1/2 x 8 1/4 NA Publication Date: 3/1/2000 ISBN: 0-7818-0807-3

THE INDIAN SPICE KITCHEN Monosha Bharadwaj This richly produced, wonderfully readable cookbook, The Indian Spice Kitchen, written by the food consultant to the celebrated London restaurant, Bombay Brasserie, takes you on an unforgettable culinary journey along the spice routes of India with over 200 authentic recipes and stunning color photographs throughout. About the author: Monisha Bharadwaj was born in Bombay. She is a food consultant and an award-winning classical dancer. She divides her time between Bombay and London. paperback 240 pages 8 x 10 1/2 NA Publication Date: 3/1/2000 ISBN: 0-7818-0801-4

THE BEST OF CZECH COOKING Peter Trnka Expanded edition While similar to the cuisines of Russia, Hungary and Poland, Czech cooking is uniquely delicious, practical and elegant. While meat dishes are most often the centerpiece of Czech meals, a variety of delicious soups, salads, dumplings, vegetables and desserts are also popular - and an the recipes rely on the subtle flavors of fresh ingredients. This favorite Hippocrene cookbook is now expanded with 3 new chapters: Pork, Mushrooms, and Drinks. About the author: Peter Trnka was born in Prague and lived in England, India and the U.S. before moving to Canada. E teaches philosophy at Memorial University in Newfoundland, and resides in St. John's. hardcover 248 pages 5 1/2 x 8 1/4 W Publication Date: 7/1/2001 ISBN: 0-7818-0805-7

ALL ALONG THE DANUBE Marina Polway Expanded Edition For novices and gourmets, this unique cookbook offers a tempting variety of Central European dishes from the shores of the Danube River, bringing Old World flavor to today's dishes. Along with a special chapter, "Christmas Along the Danube" which covers holiday specialties of all the countries, the book also includes black and white photographs of menus. paperback 360 pages 5 1/2 x 8 1/4 W Publication Date: 3/1/2000 ISBN: 0-7818-0806-5

IMPERIAL MONGOLIAN COOKING: Marc Cramer Recipes from the Kingdom of Ghengis Khan These 120 easy-to-follow recipes encompass a range of dishes-from Appetizers to Main Courses, Beverages and Desserts. The author's insightful introduction, a glossary of spices and ingredients, and list of sample menus will assist the home chef in creating meals fit for an emperor. There are recipes for "Turkish Swordfish Kabobs" and "Uzbek Walnut Fritters" among many other exotic dishes. About the author: Marc Cramer is a second generation Briton who was born in London. His maternal grandfather, a tempestuous Moscow restaurateur of Russo-Mongolian heritage, served as an officer in the Czar's army. He later settled in London and introduced the author to the cuisine of the steppes. Cramer holds a postgraduate degree in psychology and is a music critic and frequent contributor to European and American magazines. He is currently working on his first novel and resides in Great Britain. hardcover 211 pages 6 x 9 W Publication Date: 12/1/2000 ISBN: 0-7818-0827-8

CUISINES OF PORTUGESE ENCOUNTERS Cherie Hamilton Recipes from Angola, Azores, Brazil, Cape Verde, East Timor, Goa, Guinea-Bissau, Macau, Madeira, Malacca, Mozambique, Portugal, and Sao Tome and Principe This fascinating collection of 225 authentic recipes is the first cookbook to encompass the entire Portuguese-speaking world and explain how Portugal and its former colonies influenced each other's culinary traditions. There are recipes for religious holidays and a bilingual index. The author holds a dual degree in Cultural Anthropology and Business Administration. About the author: Cherie Hamilton is fluent in Portuguese and has traveled extensively throughout the Portuguese-speaking world. She began collecting recipes in Brazil, where she became fascinated by the Portuguese, Native Indian and African influences on Brazilian cuisine, and continued her culinary research in other former Portuguese colonies. Hamilton holds a dual degree in Cultural Anthropology and Business Administration. She and her husband, who is a Professor of Portuguese language at Vanderbilt University, reside in Nashville, Tennessee. hardcover 260 pages 6 x 9 W Publication Date: 4/10/2001 ISBN: 0-7818-0831-6

ARGENTINA COOKS! Shirley Lomax Brooks Treasured Recipes from the Nine Regions of Argentine The 190 easy-to-follow recipes are all adapted for the North American kitchen, and a helpful section on ingredients and the techniques ensures that even novice cooks can produce spectacular results. The author's introduction and commentaries throughout the book offer insights into Argentina's traditions, history, and culture. The author is a writer and caterer married to a native of Buenos Aires. About the author: Shirley Lomax Brooks is a freelance writer and caterer, who is married to a native of Buenos Aires. She resides in Belmont in northern California. hardcover 300 pages 6 x 9 W Publication Date: 5/10/2001 ISBN: 0-7818-0829-4

ALL ALONG THE RHINE Kay Shaw Nelson Recipes, Wine and Lore from Germany, France, Switzerland, Austria, Liechtenstein and Holland This collection presents over 130 recipes of home cooking from Appetizers, Soups and Main Courses, to Desserts and Beverages. Each chapter covers the culinary history and winemaking tradition of a different Rhine region. The literary excerpts and legends throughout the book will enchant the reader-chef on this culinary journey down one of the world's most famous waterways. About the author: Kay Shaw Nelson is author of over fifteen cookbooks, including The Scottish-Irish Pub & Hearth Cookbook . Her articles have appeared in such publications as Gourmet, Woman's Day, House & Garden, Family Circle, Cuisine, and The New York Times. She resides in Bethesda, Maryland. hardcover 220 pages 5 1/2 x 8 1/4 W Publication Date: 11/1/2000 ISBN: 0-7818-0830-8

HUNGARIAN COOKBOOK Yolanda Nagy Fintor Old World Recipes for New World Cooks This is more than just a collection of 125 enticing Hungarian recipes. Eight chapters also describe the seasonal and ceremonial holidays that Hungarian Americans celebrate today with special foods: fall grape festivals; Christmas, New Year's and Easter; summer cookouts; weddings and baptisms. The book also includes culinary tips, a glossary of menu terms, and explanations about Hungarian language. About the author: Yolanda Nagy Fintor is a first generation Hungarian-American who learned Hungarian cooking from her grandmother, mother, and mother-in-law. She is co-author of Super Skinny Soups and conducts workshops on writing and promoting cookbooks. She resides in Northridge, California. hardcover 185 pages 5 1/2 x 8 1/4 W Publication Date: 12/1/2000 ISBN: 0-7818-0828-6

THE BEST OF POLISH COOKING Karen West Expanded Edition In an easy-to-use format, the author arranges complementary and harmonious foods together - all organized in seasonal cycles. Inside are recipes for "Braised Spring Lamb with Cabbage," "Frosty Artichoke Salad," "Apple Raisin Cake" and "Hunter's Stew." The new Light Polish Fare chapter includes low-fat recipes for treats like "Roasted Garlic and Mushroom Soup" and "Twelve-Fruit Brandied Compote." About the author: Karen Hulene Bartell/West, author of The Best of Korean Cuisine and The Best of Taiwanese Cuisine, is a writer whose recent publications include American Business English and The Sovereignty of the Dragons, a novel set in Taiwan. She currently resides in the Austin, Texas area. paperback 240 pages 5 1/2 x 8 1/4 W Publication Date: 8/1/2000 ISBN: 0-7818-0826-X

FEASTING GALORE IRISH-STYLE Maura Laverty Recipes and Food Lore from the Emerald Isle Among 200 recipes are classics like "Irish Stew" and "Mince Pie", and also holiday specialties such as "Christmas Pudding" and traditional Halloween delicacies like "Boxty," and "Colcannon" which contain paper-wrapped charms. This book also offers a chapter entitled "Slainte" (Good Health), which includes homemade wines, liqueurs, and the perfect recipe for famed "Gaelic Coffee." paperback 144 pages 5 1/2 x 8 1/4 W line drawings Publication Date: 5/30/2001 ISBN: 0-7818-0869-3

HEALTHY SOUTH INDIAN CUISINE Alamelu Vairavan and Patricia Marquardt 150 mostly vegetarian recipes will allow home cooks to create fabulous exotic fare like potato-filled dosas with coconut chutney, "Pearl Onion and Tomato Sambhar," and "Eggplant Masala Curry" with ease. These dishes are exceptionally delicious and nutritious, with a focus on wholesome vegetables and legumes flavored with delicate spices. About the author: Alamelu Vairavan was born and raised in south India, but learned the Chettinad cooking tradition from the chef at her aunt's house in New York after she came to the U.S. She holds a degree in Health Information Management and is currently supervisor of Health Information Systems at a long-term care facility. Patricia Marquardt is a tenured Associate Professor of Classical Languages at Marquette University, where she heads the Classical Languages Program. The authors who are neighbors in Milwaukee, Wisconsin, conduct numerous cooking classes and demonstrations. hardcover 220 pages 5 1/2 x 8 1/4 W 8 pages color photos Publication Date: 8/10/2001 ISBN: 0-7818-0867-7

THE BEST OF TAIWANESE CUISINE Karen Hulene Bartell Dishes from the four corners of China are found in Taiwanese kitchens and restaurants: noodles, dumplings, and Mongolian Lamb Barbecue from northern China; sauces and herbs from the east featured in recipes like "Piquant Lime Chicken in Swallow's Nest"; the hot, spicy, fried foods from the Szechuan region; and foods from southern China such as lightly seasoned, fresh seafood, sushi and sashimi. About the author: Karen Hulene Bartell, author of The Best of Korean Cuisine and The Best of Polish Cooking, Expanded Edition, is a writer whose recent publications include American Business English and The Sovereignty of the Dragons, a novel set in Taiwan. She currently resides in the Austin, Texas area. hardcover 124 pages 5 1/2 x 8 1/4 W illustrations Publication Date: 5/10/2001 ISBN: 0-7818-0855-3

THE BEST OF GREEK CUISINE: COOKING WITH GEORGIA GEORGIA SARIANIDES Expanded Edition "Let the Chef Georgia Sarianides introduce you to the world of authentic Greek cuisine, with its emphasis on fresh produce, fragrant olive oil, and liberal use of herbs and spices, all served with classic Mediterranean warmth and gusto." -- The International Cookbook Revue From traditional favorites like spanakopita and baklava to delectable lamb and seafood specialties, Chef Georgia Sarianides outlines over 100 easy-to-follow, health-conscious recipes. Now expanded with a new chapter on mezze (appetizers) and other favorites, The Best of Greek Cuisine continues to be the comprehensive resource on Greek cooking! About the author: Chef Georgia SarianidesOf the Boston area hosts her own top-rated Greek cooking television program, runs a successful catering business, and has just begun to produce her own brand of Greek olive oil. She was born in Amaliada in Peloponnese, Greece. paperback 200 pages 5 1/2 x 8 1/2 W Publication Date: 12/25/2001 ISBN: 0-7818-0883-9

ART OF LITHUANIAN COOKING MARIA GIEYSZTOR DE GORGEY NEW PAPERBACK EDITION! " Here is the collection of Lithuanian recipes that will be welcome on any table" -- The International Cookbook Revue This favorite Hippocrene cookbook includes over 150 authentic Lithuanian recipes such as "Fresh Cucumber Soup," "Lithuanian Meat Pockets," "Hunter's Stew," "Potato Zeppelins," as well as delicacies like "Homemade Honey Liqueur" and "Easter Gypsy Cake." The author's introduction and easy step-by-step directions ensure that even novice cooks can create authentic, delicious Lithuanian recipes. About the author: Maria Gieysztor de Gorgey come from a prominent Polish-Lithuanian family. A travel specialist who resides in Staten Island, New York, she is also author of Treasury of Polish Cuisine (Hippocrene Books, 1999) paperback 225 pages 5 1/2 x 8 1/2 W Publication Date: 6/1/2001 ISBN: 0-7818-0899-5

TASTES AND TALES OF NORWAY Siri Lise Doub Here are over 100 recipes for classic Norwegian specialties such as "Salmon Marinated in Hardanger Apple Cider," "Fruit Soup," "Norwegian Pancakes," and "Cinnamon Wheels." Also included are historical accounts, local customs, and excerpts from Norwegian folk songs, traditional blessings, poetry, and mythology. About the author: Siri Lise Doub is a contributing editor for the International Living, a monthly publication for individuals who are living and working overseas. Her publications include the Official handbook for International Correspondents, Spain: The Owner�s Manual and Taste of Latvia. She has contributed feature articles to many magazines, and has lived in Latvia, Norway, the Marinas Islands, France, China, and Poland. She currently resides in Washington, .C. with her husband and son. hardcover 250 pages 5 1/2 x 8 1/2 W Publication Date: 12/18/2001 ISBN: 0-7818-0877-4

ICELANDIC FOOD & COOKERY Nanna Rognvaldardottir The author includes favorites that have endured through the years and the best of recent dishes that still reflect Icelandic ingredients and cooking methods. Sample such delicacies as "Grilled Rosemary-Flavored Char," "Braised Wild Goose with Fruit Stuffing," and "Bilberry Ice Cream." Home chefs will welcome the helpful chapters on Festive Food Traditions and Icelandic Ingredients. About the author: Nanna Rognavaldardottir was raised on a farm in northern Iceland, where she learned age-old food traditions from her mother. She is a professional editor and author whose 1998 title, Matarast (Food of Love), was short listed for the Icelandic Literary Prize and was named Reference Book of the Year by the Icelandic Librarians Association. She resides in Reykjavik, Iceland. hardcover 200 pages 5 1/2 x 8 1/2 W Publication Date: 11/21/2001 ISBN: 0-7818-0878-2

THE BEST OF REGIONAL THAI CUISINE Chat Mingkwan Here is the first cookbook to explore the specialties of each region of Thailand! Thai cuisine can be classified as hybrids, as it has been influenced by Chinese, Indian, Cambodian, Indonesian, Laotian, Malaysian, Burmese, and Vietnamese cooking traditions. In addition to over 150 recipes, all adapted for the North American kitchen, Mingkwan provides a helpful section on ingredients & techniques. About the author: Chat Mingkwan, originally from Bangkok, is a professional chef and cooking instructor. He holds a degree in architectural design and is also a fully credentialed chef of French cuisine. He resides in the San Francisco area. hardcover 175 pages 5 1/2 x 8 1/2 W Publication Date: 12/10/2001 ISBN: 0-7818-0880-4

JAPANESE HOME COOKING Hans Kizawa and Rina Goto-Nance With its emphasis on fresh seafood and vegetables, Japanese cuisine is very healthful and is gaining popularity throughout North America. Among these 100 recipes are all varieties of sushi and miso soups, along with other specialties like "Sukiyaki," "Cold Somen with Ham and Veggies," "Tofu Steak with Mushroom," and "Squid and Daikon." Photographs illustrating techniques and sections on equipment, basic ingredients, and Japanese pronunciation ensure that even novice cooks can produce spectacular results. Full of little anecdotes and observations, this book will be a delightful additions to any Norht American kitchen. About the authors: Hans Kizawa (a.k.a. Ron Nance is a writer and professional geologist. Rina Goro-Nance is a biochemist and a Japanese national. The authors reside in Guadala (near San Francisco), California. hardcover 160 pages 5 1/2 x 8 1/2 W Publication Date: 11/13/2001 ISBN: 0-7818-0881-2

THE POLISH COUNTRY KITCHEN COOKBOOK Sophie Hodorowicz Knab "Far from being a mere collection of recipes, this book is both journey through Polish culinary history and a stroll-down memory lane, illustrated with more than 100 easy-to-follow recipes" -- Robert Strybel, Polish American Words, June 2002 Included are over 100 easy-to-follow recipes such as "Potato Pancakes with Chives," "Apple Fritters," "White Barszcz," and "Cucumber Soup" - all adapted for the modern North American kitchen. Lovely woodcut illustrations and pearls of practical wisdom ("Household Hints") from the old Polish kitchen will delight readers. About the author: Sophie Hodorowicz Knab is a noted lecturer and author, whose books include Polish Customs, Traditions & Folklore, Polish Herbs, Flowers & Folk Medicine, and Polish Wedding Customs & Traditions, all published by Hippocrene Books. She writes a column for the Polish American Journal and resides in Grand Island, New York. hardcover 200 pages 5 1/2 x 8 1/2 W Publication Date: 12/20/2001 ISBN: 0-7818-0882-0

A TASTE OF QUEBEC, SECOND EDITION Julian Armstrong "Ms Armstrong's slim paperback book is a culinary travelogue. The history of the province, bound closely to the history of New England, is woven through more than 100 recipes, along with intriguing stories about chefs and ordinary home cooks, farmers and shops." -- Marian Burros, The New York Times, August 7, 2002 Now revised and updated, this edition features new recipes and traditional favorites, along with highlights on up-and-coming new chefs, the province's best restaurants, notes of architectural and historical interest, and typical regional menus for a genuine Quebecois feast. With photos illustrating the people, the cuisine and the land sprinkled throughout, this is the food lover's guide to Quebec. About the author: Julian Armstrong is a food editor of The Montreal Gazette, Quebec�s largest English-Language newspaper, and has been sited as one of Canada�s finest food historians. She has been reporting on food in Canadian newspapers and magazines over 40 years and is the recipient of numerous journalism awards in both United States and Canada. She makes her home in Montreal. paperback 200 pages 7 3/1 x 9 3/4 USA 8-pages color insert Publication Date: 5/25/2001 ISBN: 0-7818-0902-9

BEST OF AUSTRIAN CUISINE, expanded edition Elizabeth Mayer-Browne Now expanded with a chapter on Austria's famous wine-making traditions! Austrian cuisine consists of rich, satisfying dishes: roasted meats in cream sauces, hearty soups and stews, tasty dumplings, warm and cold salads, and, of course, the pastries and cakes that remain Vienna's trademark. The Best of Austrian Cuisine includes nearly 200 recipes for traditional family favorites, interesting variations, and menus for everyday meals and holidays. paperback 240 pages 5 1/2 x 8 1/2 W Publication Date: 7/1/2001 ISBN: 0-7818-0884-7

ART OF DUTCH COOKING, expanded edition Countess van Limburg Stirum New chapter on Dutch beers and liqueurs! A chapter devoted to the Dutch Christmas, with recipes for unique cookies and candies that are a traditional part of the festivities. There are separate chapters on potatoes (a national favorite), on party beverages - including several superb champagne punches - and on Indonesian specialties. Many of the 200 recipes can be wholly or partially prepared beforehand. paperback 220 pages 5 1/2 x 8 1/2 W Publication Date: 7/1/2001 ISBN: 0-7818-0885-5

FRENCH CARIBBEAN CUISINE Stephanie Ovide Preface by Maryse Conde This marvelous cookbook contains over 150 authentic recipes from the French islands of Guadeloupe and Martinique. Favorites such as Avocado Charlotte, Fish Crepes Saintoise, and Fish Court Bouillon will beckon everyone to the table. Also included are a chapter on local drinks, a glossary on Caribbean food products and a list of sources where specialty ingredients can be purchased. hardcover 200 pages 6 x 9 W Illustrations Publication Date: 6/1/2002 ISBN: 0-7818-0925-8

A TASTE OF HAITI Mirta Yurnet-Thomas & the Thomas Family "Mirta Yurnet-Thomas and the entire Thomas family have done a magnificent job in making known the secrets of the Haitian kitchen This book is not only a handy reference; it is also a testimony of love, family harmony, and strong determination. Bravo Mirta!" -- Yvon Nicolas, Ha� Progr�br> "A Taste of Haiti provides both connoisseurs and novices of Haitian cuisine a chance to expand their culinary skills." -- Gary Pierre-Pierre, Haitian Times. With African, French, Arabic, and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavor enhancers such as Pikliz (Hot Pepper Vinegar) and Zepis (Ground Spices). This cookbook presents over 100 recipes like Diri ak djondjon (Rice with Black Mushrooms) and Lambi (conch Meat). Also included are traditional holiday foods and the author's favorite drinks and deserts. hardcover 180 pages 5 1/2 x 8 1/2 W black & white illustrations Publication Date: 5/1/2002 ISBN: 0-7818-0927-4

SEPHARDIC ISRAELI CUISINE: A MEDITERRANEAN MOSAIC Sheilah Kaufman These 120 kosher recipes celebrate the flavors of Israeli cuisine - a colorful and delicious mosaic composed of a variety of culinary traditions. Typical Sephardic ingredients include cinnamon, cloves, fenugreek, saffron, almond essence, rose and orange flower water, tahini paste, artichokes, fava beans, olives, fennel, couscous, semolina, and bulgur. Noted cookbook author Sheilah Kaufman guides you through the Israeli kitchen with special sections on the origins and development of Israeli cuisine, kosher dining, Jewish holidays, and food terms. hardcover 240 pages 5 1/2 x 8 1/2 W black & white illustrations Publication Date: 5/1/2002 ISBN: 0-7818-0926-6

THE CUISINE OF THE CAUCASUS MOUNTAINS Kay Shaw Nelson Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia People of the Caucasus are noted for a creative and masterful cuisine that cooks evolved over the years by using fragrant herbs and spices, and tart flavors such as lemons and sour plums. With healthful yet delectable ingredients like pomegranates, saffron, rose water, honey, olive oil, yogurt, onions, garlic, fresh and dried fruits, and a variety of nuts, these 184 authentic recipes provide many delicious options. The literary excerpts, legends, and lore sprinkled throughout the book will also enchant the reader-chef on this culinary journey to one of the world's most famous mountain ranges. hardcover 230 pages 5 1/2 x 8 1/2 W Publication Date: 9/1/2002 ISBN: 0-7818-0928-2

THE BEST OF KOREAN CUISINE Karen Hulene Bartell Food is the soul of every culture and in Korean cuisine, "Seoul" takes on a double meaning. With over 80 authentic recipes, this cookbook blends the rich diversity of Korean cuisine with the seasonal fare, holiday feasts, and auspicious foods suggested by the lunar calendar. Sample such delicacies as Barbecued Beef Sirloin, Capon with Ginseng and Korean Dates, Azalea Pancakes, and Persimmon Punch. About the author: Karen Hulene Bartell, author of The Best of Taiwanese Cuisine and The Best of Polish Cooking, Expanded Edition, is a writer whose recent publications include American Business English and The Sovereignty of the Dragons, a novel set in Taiwan. She currently resides in the Austin, Texas area. hardcover 165 pages 5 1/2 x 8 1/2 W Illustrations Publication Date: 11/1/2002 ISBN: 0-7818-0929-0
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