Let Us Take you AWAY! TRAVEL THE WORLD WITHOUT LEAVING YOUR KITCHEN
If you cannot contain your wonderlust, escape social distancing with these engrossing, food-centric travelogues that explore cuisines from faraway locales. Immerse yourself in new lands, new cultures and communities, and of course, delicious food.
This cultural cookbook defines all forms of Cuban cuisine, from native Havana specialties to delicious Miami staples. Mouthwatering photography and over 120 Cuban recipes, including on-the-go and street food delicacies that have evolved from native Caribbean and Creole dishes.
This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas Viestad shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit.
Luke Nguyen embarks on a personal culinary journey through Vietnam, visiting family and friend’s kitchens. The Australian-Vietnamese chef brings us more than 100 local recipes with photographs that capture the beauty of the country and the connection between the people and the food.
Featuring menu plans, detailed instructions on how to cook the recipes, as well as charming anecdotes throughout from Bethany's own experiences in the Middle East, all set to the backdrop of beautiful location shots, The Jewelled Table is an essential cookbook for anyone who loves the flavors of the Middle East. Find out the secret to nailing hummus once and for all, whip up a Persian herb frittata and make an impressive, delicious Ox cheek, shallot and rhubarb stew.
A former comedy writer, Australian Richard Cornish is now a food writer, author, TV presenter and events host based in Melbourne. Richard is a regular contributor to the Sydney Morning Herald, Gourmet Traveller and The Age and has written several cookbooks, including four in collaboration with Spanish-born chef Frank Camorra.
Wayne Gisslen graduated first in his class from The Culinary Institute of America in 1977. Before turning to full-time food writing, he worked as a chef, cooking instructor and test kitchen supervisor. His is the author of a best-selling series of books on culinary technique including Professional Cooking and Professional Baking.
Multi-talented Singaporean-Australian Melissa Leong is a food and travel writer, broadcaster, TV presenter and blogger. She was a judge on SBS TV’s The Chefs’ Line and has co-authored six cookbooks to date, including The Great Australian Cookbook and Dan Hong’s Mr Hong.
Andrew Dornenburg is a chef, author, photographer and one half of America’s ‘definitive food-writing duo’, with wife Karen Page. Celebrated by chefs and home cooks alike, the pair specialise in books that demystify the world of food and wine, explaining techniques and flavours and chronicling the US restaurant scene.
Australian food and travel photographer Bree Hutchins wrote and photographed the book Hidden Kitchens of Sri Lanka. She has also collaborated with other authors, including Somer Sivrioglu and David Dale for their book, Anatolia, and her work has appeared in magazines such as Delicious, Olive and Gourmet Traveller.
Wisconsin-born Janet Cooper is a cookery writer and teacher who has spent a lifetime perfecting the art of small batch preserving. An expert on techniques including canning, pickling and jam-making, she is the author of the indispensable Home Canning and Preserving.