From appetizers to cakes and desserts, these recipes combine the freshest ingredients—whole grain flour, olive oil, lemons, yogurt and cheese, wild herbs, among others—in ways that will tantalize the palates of both vegetarians and lovers of traditional Greek food. To complement the 200...

FromCambodia

Smoked fish with green mango salad (yoam makah trey ang)

When I saw the carved stone friezes on the temple walls at Angkor Wat, it wasn't the vast baffles and the epic scenes from the ancient scriptures that gripped me most, but the little details...

When people ask Tanya Petrovna, "Are you a strict vegetarian?" she replies, "No, I'm a fun vegetarian!" As head chef of the popular Native Foods chain of restaurants in Southern California, Tanya treats her customers to a vegan cuisine that is so tasty, satisfying, and hearty...

Visually appealing, flavorful, and nutritious sushi has long been one of the most popular foods of Japan and is now a favorite of epicures around the world. Here, the ingredients and utensils for making sushi are introduced and the principles of sushi-making explained through thirty-six recipes...

Good bread needs more than just flower and water, milk, or eggs. It requires nurturing and care.

In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make—and enjoy—breads, pastries, muffins,...

In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. "Ordinary food for ordinary people" is the way Brown once described his approach, but there's nothing ordinary about these culinary...

Here is a superb collection of recipes from across the Indian subcontinent. Each step in preparing Indian food is explained, in a simple manner that will produce delicious results. Recipes from many regions of India are presented. The author also provides a brief history of Indian culture, which...