Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? Cold or hot, sweet or savory, street food is everyone's temptation.

Anissa Helou loves street food. When she travels, she stops at every tea cart, sandwich stand, and candy stall to trade stories with local vendors and learn the recipes that tempt the crowds. Join her on a fascinating adventure around the Mediterranean, where eating on the street is a way of life. Learn the secret ingredients to the perfect Stuffed Mussels sold on the streets of Istanbul. Come along to a Berber woman's Moroccan Bread stall in Marrakech. Buy a sweet, sticky Semolina Cake from a cart in Cairo. From simple salads to fragrant barbecues to irresistible dips and drinks, each dish can be enjoyed on its own, or two or three may be combined to make a meal. With lively black-and-white photographs from Anissa's travels and more than eighty-five fast, flexible, flavorful recipes, Mediterranean Street Food offers home cooks the chance to experience the tastes of distant lands without leaving the kitchen.

Contents:
Preface, Introduction, Chris Gosden. Part I: Food and Culture, Andrew Sherratt, Cash Crops before cash: hunting, farming, manufacture and trade in earlier Eurasia, Christine Hastorf, Cultural Implications of Crop introductions in Andean prehistory, Alejandro Haber, Uywana, the house and its indoor landscape: oblique approaches to, and beyond, domestication, Soren Blau, Of water and oil: exploitation of natural resources and social change in eastern Arabia, Gustavo Politis, Plant exploitation among the Nukak hunter-gathers of Amazonia: between ecology and ideology.
Part II: Introductions, Helen Leach, Food processing technology: its role in inhibiting or promoting change in staple foods, K. Mehra, Subsistence changes in India and Pakistan: the Neolithic and Chalcolithic from the point of view of plant use today, Sarah Nelson, Megalithic monuments and the introduction of rice into Korea, Catherine Andrea, Dispersal of domesticated plants into northeastern Japan, Elizabeth Reitz, Native Americans and animal husbandry in the North American colony of Florida.
Part III: Food and the Landscape, Tim Bayliss-Smith & Jack Golsen, The meaning of ditches: deconstructing the social landscapes of New Guinea, Kuk, phase 4, Chris Godsen & Lesley Head, Different histories: Papua New Guinea and Australia compared, Christophe Sand, From the swamp to the terrace: intensification of horticultural practices in New Caledonia, from first settlement to European contact, Robert Kuhlken, Warfare and intensive agriculture in Fiji, Carol Palmer, Who's land is it anyway? An historical examination of land tenure and agriculture in northern Jordon, Ken Thomas, Getting a life: stability and change in social and subsistence systems on the North-West Frontier (Pakistan) in later prehistory, Yuri Vostretsov, Interaction of maritime and agricultural adaptation in Japan sea basin, Kevin MacDonald, Invisible Pastoralists: sedentists and livestock remains in the later prehistory of arid West Africa, Willem van Zeist, Evidence for agricultural change in the Balikh basin, Northern Syria.
Part IV: Plants and People, Edmond de Langhe & P. de Maret, Tracking the banana: significance to early agriculture, Randi Haaland, Theory and evidence in archaeological interpretation of the transition from gathering to domestication: the puzzle of the late emergence of domesticated sorghum in the Nile Valley, Deborah Pearsall, The impact of maize on subsistence systems in South America: an example from the Jama River Valley, Coastal Equador, Michael Therin, Richard Fullagar & Richard Torrence, Starch in sediments: a new approach to the study of subsistence and land use in Papua New Guinea, A. Butler, Traditional seed cropping systems in the temperate Old World: models for antiquity, George Wilcox, Agrarian change and the beginnings of agriculture in the Near East: evidence from wild projenitors, experimental cultivation and archaeobotanical data.

With more than 250 recipes from our family to yours, The Sunday Dinner Cookbook revives family dinner with nostalgic menus throughout the year! This gorgeous, gift-quality tome was featured in the 2017 City Book Review Gift Guide! Designed for a new and inventive meal for any week of the year, The Sunday Dinner Cookbook brings back classic and nostalgic meals to the modern family! This charming cookbook organizes the weeks of the year with 52 corresponding meal options, encompassing entree, sides, and dessert for the whole family that can be mixed and matched throughout for an unlimited amount of possibilities. Make family event planning easy and memorable with helpful tips and tricks of decor, as well as advice for lovely dinner manners and conversation.

The Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and "homemade love."

Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spetman College President Johnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council's founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie.

Julia Child transformed American cooking, on television and in home kitchens across the country, with joy, passion, humor, and a deep commitment to her craft. This notecard set celebrates Julia Child's unique personality and sense of humor with four iconic quotes that are equal parts funny, empowering, bold, and cheerful. The envelope designs feature stills from her famed TV show and capture the immense joie de vivre she brought to her work and her audiences. The design of the box pays homage to Child's groundbreaking first cookbook, Mastering the Art of French Cooking, and the collection includes a folded insert with a biography and additional information that puts her contributions in context. The set is the first title in a special collaboration with the Julia Child Foundation for Gastronomy and the Culinary Arts and the Smithsonian.

Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.

Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair. The book is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggesting flavour matchings that range from the classic to the bizarre. You can expect to find traditional pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded in the text. Beautifully packaged, The Flavour Thesaurus is not only a highly useful, and covetable, reference book for cooking - it might keep you up at night reading.

No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways. From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of "road food," and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. Food in the United States, 1890-1945 documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history. 25 period photos complement the text Recipes allow students to sample dishes no longer common on American tables A timeline makes clear the changes and new technologies that occurred during the period A selected bibliography facilitates further research

While there are hundred of cheese books available, most are large, weighty tomes with cheeses arranged by country, which means readers have to know where the cheese is from or search through a confusing index to find it. THE CHEESE LOVER'S COMPANION is the most comprehensive, indispensable, user-friendly A-to-Z guide that includes everything about cheese. Included are entries from Asiago to Zamorano; cheese terminology; information on how cheese is made along with tips for pairing cheese with wine and beer. The small, handy format makes it easy to take the book along when choosing and buying cheese.

Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers.

*** 'The secret to great, refreshing, stylish serves first time, every time!' Ian Buxton, author Gin: The Ultimate Companion. From the world's leading premium mixer brand, Fever-Tree Easy Mixing: More than 150 Quick and Delicious Mixed Drinks and Cocktails, is Fever-Tree's follow up to the bestselling Art of Mixing. With clever variations on the classic gin and tonic to a selection of spritzes, mules and mojitos, to some nifty no-and-low alcohol alternatives and a handful of pitchers for when the party really gets started, Fever-Tree Easy Mixing celebrates how easy it is for anyone to enjoy quick and delicious drinks at home.

With over 115 recipes for everything from solo snacking dinners, to dips and platters for entertaining, No-Cook Cookbook will help make the “what’s for dinner?” question fun again.

Approachable and designed for cooks of all skill levels, No-Cook Cookbook arms you with the recipes and techniques to make delicious meals at a moment’s notice, turn pantry staples and prepared foods into dinners fit for company, and stock your kitchen like a pro. Learn to carve a rotisserie chicken, along with 18 recipes to transform it. Make hummus from scratch using canned chickpeas, or buy it at the store and dress it up with herbs, pickles, and finishing oils. Entire sections on to how to eat spoonfuls of cheese(ricotta with buckwheat honey), or charcuterie on a stick(prosciutto with peach and arugula) will help cure those peckish moments standing in front of the fridge with new one-bite wonders. Choose your own modern toast adventure with notes on the perfect toast equation, and some exceptional example combinations. And since no meal is complete without dessert, there’s also a final chapter on speedy “little somethings,” that span stuffed dates to loaded cookies like ginger molasses cookies with mascarpone, crushed blackberries, and honey.

No-Cook Cookbook will teach you to fill your fridge with fresh ingredients and ready-to-eat protein like cold cuts or tinned fish that can easily be turned into budget-friendly family meals or casual dinners for one or two. Whether you’re avoiding the oven on a hot night, working without a full kitchen, or just not that into cooking from scratch tonight, No-Cook Cookbook is here to save the day.

The scent of sugar cookies baking, the sweet sound of children singing carols, a crackling fire in the fireplace...these are some of our favorite comforts at Christmas, and we can't wait until it's that time again! For Christmas Comfort Foods, we've gathered scrumptious recipes for all occasions. Invite friends to a holiday brunch, with Spinach & Swiss Quiche and Pineapple-Nut Coffee Cake on the buffet...yum! Or host an afternoon open house, serving up delicious Brown Sugar Sausages, Roasted Red Pepper Dip and everyone's favorite, Classic Party Mix. For busy weeknights, you'll find warm and hearty dishes like Beef & Broccoli Stir-Fry, Aunt Barb's Pizza Casserole and Easy Turkey Tacos. Slow-Cooker Chicken Noodle Soup is perfect for taking the chill off on a frosty day. And for special family gatherings, a menu of Braised Pork Roast with Onion Gravy, Grandma Miller's Waldorf Salad and Mom's Baked Corn will help you create happy memories together. Sweets are what we really look forward to at Christmas, though! Tie on your apron and bake up a batch of German Chocolate Brownies, Coconut Macaroons or jam-filled Thumbprint Cookies. Gram's Gingerbread & Pear Cobbler and Warm Winter Lemon Cake are special enough for holiday dinners, yet easy enough for weeknights. What are you waiting for? We've included easy-to-follow directions using familiar ingredients, plus tips for every holiday occasion and a collection of sweet Christmas memories.

Wow your guests this Christmas with big flavours from all over the world

Seema Pankhania is in love with food: food that dazzles and excites; food that spurs memory and recalls a time or place in a single bite; food that allows you to travel the world without leaving your kitchen.

In Craveable, Seema’s first book, she shares joyful, flavour-led dishes, that are sure to satisfy every mood and appetite. Inspired by Seema’s travels and the food cravings we all share, this collection of recipes will make every meal a celebration, and show that you too can unleash your creativity in the kitchen and access a whole world of vibrant flavour.

Seema encourages you to make each dish your own - giving you the freedom to break the rules and, most importantly, play with your food and have fun in the kitchen. With chapters organised by craving, Seema will take you on a journey of fresh, comforting, salty, sweet and celebratory meals, as well as a whole chapter of emergency dishes for when you need to break the glass on something delicious and nourishing, but don’t have the time or energy to spend time shopping or cooking.

Dishes include:

• Bombay Fish Finger Sandwich
• Pickled Jalapeno Mac & Cheese
• Aubergine & Mushroom Iskender
• Indian Fried Chicken
• Spiced Chipotle Short Rib Ragù
• Sticky Umami Mushroom Rice Bowl
• Glass-Shatteringly Crispy Kimchi & Potato Pancakes
• Caramelized Honey & Za'atar Cheese Toastie
• Spiced Rum Sticky Toffee Pudding …
• …and even a 30-minute Emergency Birthday Cake