Cookery Books

New York: Hippocrene Books Inc.,U.S., 2005. Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin (a pork and rice sausage), relatively little is known about the history of this fascinating cuisine. "Stir the Pot" explores its origins and evolution from the seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. 208pp. . ISBN: 0781811201. Cloth. New/New. 8vo - over 7¾" - 9¾" tall. USA HISTORY CAJUN CUISINE COOKERY SOCIAL. (more information)

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New York, NY, U.S.A.: Hippocrene Books Inc.,U.S., 2005. This unique cookbook relates the story of the Pied Noir or 'Black feet', Sephardic Jews from the North African nation of Algeria. The cuisine of the Peid Noir reflects a storied history: Expelled from Spain, and later forced to flee Algeria, their cookery was influenced by the nations they inhabited, as well as the trade routes that passed through these areas. Over the centuries, they collected recipes and flavours that came to form a unique and little-known culinary repertoire. The 85 recipes in this fascinating book are accompanied by a history of the Pied Noir and the story of the author's family. A glossary of culinary terms and menus for Pied Noir feasts are also included. 128pp.. ISBN: 0781810825. Cloth. New/New. 8vo - over 7¾" - 9¾" tall. COOKERY FRENCH SEPHARDIC CUISINE ALGERIA. (more information)

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Albuquerque, NM, U.S.A.: University of New Mexico Press, 2002. In an easy-to-follow format, this book provides handy background and travel information about Mexico and some of its ruins before dipping into the ninety-one recipes included here, organised according to meal course. There are recipes that will suit most everyone's palate, from sauces and salsas to soups and sausages; from vegetarian and meat appetisers and main dishes to simple drinks and desserts. Each section begins with a brief description of the course and the types of food involved. The recipes are clear and easy to understand - one need not be a trained chef with a vast kitchen to create a tasty Yucatecan meal. . ISBN: 0826328768. Paperback. As New. 8vo - over 7¾" - 9¾" tall. COOKERY MEXICAN YUCATAN PENINSULA DESCRIPTION TRAVEL COOKING REGIONAL ETHNIC MEXICO. (more information)

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Surrey B.C.: Hancock House Publishers, 2003. Golden, effervescing, historic, sacramental and refreshing. Even before the days of Ancient Greece and Rome there has been beer. The ability to turn a living fungus into a satiating beverage has been a universally revered skill through the ages. And there is a special sense of accomplishment and dedication held by brew masters as they strive to cultivate the perfect beer. House of Suds explores the history of brewing and brew masters in BC, paying particular attention to the Molson Capilano Brewery in Vancouver. Author Bill Hagelund draws upon his memories and knowledge as a brewery engineer to provide readers with historical and technical insight.256PP.. ISBN: 0888395264. Paperback. New. 8vo - over 7¾" - 9¾" tall. CHEMISTRY TECHNICAL SCIENCE INDUSTRIAL CANADA BREWING BEER HISTORY. (more information)

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Canada: Laurier (Wilfrid) University Press, 2006. This book includes Foreword by Wayson Choy with an introduction by Rose Murray. In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook "Food That Really Schmecks". Originally published in 1968, Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler's stories and anecdotes about cooking, Mennonites, her family, and Waterloo Region. Described by Edith Fowke as folklore literature, Staebler's cookbooks have earned her national acclaim.. ISBN: 0889205213. Paperback. New/No d/j as Published. 8vo - over 7¾" - 9¾" tall. MENNONITE COUNTRY COOKING. (more information)

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New York: Hippocrene Books Inc.,U.S., 2005. For centuries Calabrian food has remained relatively undiscovered because few recipes were divulged beyond tightly knit villages or even family circles, but Mary Amabile Palmer has gathered a comprehensive collection of exciting, robust recipes from the home of her ancestors. "Cucina di Calabria" is a celebration of the cuisine she knows intimately and loves, a cuisine that is more adventurous and creative than that of most other parts of Italy. Nearly 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous dishes with a minimum of effort. They are interwoven with anecdotes about Calabrian culture and history, traditions, festivals, folklore, and of course, the primary role that food plays in all aspects of Italian life.159pp.. ISBN: 0781811236. Cloth. New/New. 8vo - over 7¾" - 9¾" tall. COOKERY ITALIAN. (more information)

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