BraveTart: Iconic American Desserts
BraveTart: Iconic American Desserts Stella Parks, W.W. Norton & Co., 2017 This is one of the few recently…
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A Book of Middle Eastern Food
A Book of Middle Eastern Food Claudia Roden, 1968, Alfred A. Knopf In 1985, while living in New…
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Authentic Mexican: Regional Cooking from the Heart of Mexico
Authentic Mexican: Regional Cooking from the Heart of Mexico Rick Bayless, 1987, William and Morrow Company In 1987,…
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The Key to Chinese Cooking
The Key to Chinese Cooking Irene Kuo, Alfred Knopf, 1977 In the 2015 spring issue of the Gazette,…
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The New Spanish Table
The New Spanish Table Anya Von Bremzen, Workman Publishing, 2005 Anya Von Bremzen was born in Soviet Russia…
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Japanese Cooking: A Simple Art
Japanese Cooking: A Simple Art Shizuo Tsuji, Kodansha, 1980 In 1980, Shizuo Tsuji released the first edition of…
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Jewish Cooking in America
Jewish Cooking in America Joan Nathan, Alfred Knopf, 1994 Food plays a major role in Jewish family and…
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Basmati Rice
Basmati rice is grown in the Himalayan foothills in Northern India and Pakistan. A long-grain needle-shaped rice, it’s…
Read MoreThe Circle of Makluba: A family reunion via Palestine’s most iconic dish
by Jaime Omar Yassin Almost twenty years ago, I travelled to my father’s homeland, Palestine. It was a…
Read MoreJasmine Rice
Jasmine is a variety of long-grain aromatic rice, softer than basmati, with somewhat shorter and fatter kernels. It’s…
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