Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. "Russian Cuisine" gracefully combines recipes of two different continents--Europe and Asia--to create unique, immense flavors.

Peter the Great; Ivan the Terrible; Kathryn the Great; and Nicolas the Second, the last Russian Czar, were all gourmets. Kathryn the Great used to have fifty-course dinners just for everyday meals. Her holiday menu could have up to five hundred different dishes just for one dinner.

Most of the unique and extraordinary recipes that constitute "Russian Cuisine" are approximately five hundred to six-hundred-years old. However, all of the recipes are still commonly used in contemporary Russia.

J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. For fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering or braising, the wok is the most versatile pan in the kitchen. Once you master the basics?the mechanics of a stir-fry and how to get smoky wok hei at home?you're ready to cook home-style and restaurant-style dishes from across Asia and the West, from Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic Noodles. Lopez-Alt breaks down the science behind his beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables and seafood and dashi-simmered dishes. Featuring more than 200 recipes?including simple no-cook side dishes?instructions on knife skills and pantry stocking alongside more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner.

The Berlin Cookbook reveals how to make Schnitzel, Currywurst, Eisbein, Doner Kebap, and those jelly donuts known as Berliners-and how easy it is, since Berlin cuisine is simple, wholesome, and down-to-earth. This cookbook offers traditional recipes and also tells stories about the heritage of Berlin food: how Eisbein got its name, why Friedrich II made Prussian farmers plant potatoes, how meatballs were imported by Huguenots, and how Bismarck got his herring.

PREFACE: In publishing the third edition the author has added many more pages, and wholly reconst. ructed it, profiting by the experience gained from the previous editions. Knowing the difficulty of cooking in a high altitude the author, in this book, has endeavored to give the public the benefit obtained from teaching and housekeeping in Denver, making high altitude cooking a special study. Water boils at sea level at 212. In Denrer, where the air is much lighter, it boils at 202. Therefore, it does not reach as great a heat and boiling requires a longer time. It has been the wish to make the recipes practical and easily followed by the most inexperienced cooks. She has not attempted gving much information on chemistry and food values, leaving that for the cooking schools. No girls education is complete without such a course. h intelligent knowledge of cooking will enable thein to feed their family with less expense and giving them the variety the family requires. Food for invalids should be selected and cooked with the greatest care. A chapter is devoted to that kind of cooking. Scientific cooking should fill an important part in the training of a. nurse. The desire of the author will be obtained if the book proves helpful to all who use it and inspires them with the wish for more knowledg in theart of cooking. GENERAL RULES. Be correct in measurements for perfect results. All measurements level excepting baking powder, which is measured rounding with the side of the can. Sift flour before measuring. Use a standard measuring cup. Scald milk over hot water. Cook vegetables in freshly boiled salted water. To butter crumbs-one tablespoonful of melted butter mixed with two tablespoonfuls of crumbs. To extract the juice from onions, cut across the grain, cutting in halves and grate. TABLE OF CONTENTS: Page Breads ............................................... 9 Breads with Baking Powder .......................... 20 Griddle Cakes ........................................ 26 Cereals .............................................. 29 Soups ............................................... 30 Cream Soups ........................................ 39 Summer Soups ....................................... 47 Fruit SOUPS .. ....................................... 47 Fish ................................................. 49 Shell Fish ........................................... 57 Lobsters ............................................ 64 Meats .............................................. 67 Pork .................................................. 77 Mutton and Lamb ................................... 82 Veal ............................................... 87 Poultry ............................................. 94 Game ............................................... 108 Entrees ............................................. 114 Fritters ............................................. 138 Vegetables .......................................... 141 - Sauces .............................................. 169 Puddings and Ice Cream Sauces ........................ 180 Cheese Dishes ....................................... 186 Salads .......

"Dinner was the time we all sat together and enjoyed Mom's cooking, but it was also the place we discussed the day, argued, laughed and basically caught up with each other. One thing Mom and Dad taught us was that "no one" ate before the other. We always waited for each other and we all waited for Dad to sit down to start. What I remember the most was how good everything tasted. With a limited amount of money Mom created an abundance of easy, ethnic, earthy and Italian dishes. I have written this book for her and it is my hope that you will enjoy cooking her recipes as much as she loved Cooking For Her Family."

Jan Braai issued a crowdsourcing call in early 2017, and the response from the South African public was overwhelming – from the hundreds of entries received, Jan Braai has curated, tested and included over 80 favourite South African braai recipes. Each entry tells the story of how the recipe came about, why it is special – and of course celebrates the diversity of shisanyama available in South Africa. Shisanyama literally means ‘to burn meat’ in Zulu, and refers to the act of coming together to cook meat on an open fire.

Discover Mzansi favourites such as Bacon Bombs, Baby Back Ribs, Breakfast Pizza, Chakalaka, Brandy & Coke Short Rib, Red Curried Black Mussels, Corn Bread, Mustard Ice-cream with T-Bone Steak, Thokoza Park Chuck, Watermelon Salad and Lamb Jaffles, with loads of other treasured recipes.

In The Balkan Kitchen, Irina Janakievska gives a voice to the vast and varied dishes and cultural heritage of the Balkan region.

Explore this diverse and expansive region of cuisine with recipes including everything from Aubergine in Walnut Sauce and Leek, Lemon, and Olive Salad to Easter Roast Lamb and Chicken Paprikash, and of course sweet treats such as Vanilici Cookies and Chocolate Baklava. Irina's food is as vibrant and joyful as the stunning location photography and evocative essays, and with over half of the recipes being vegetarian or vegan, this is a book for all to enjoy the flavours of the Balkans.

With cultural anecdotes, history and personal stories, The Balkan Kitchen will be a book that inspires cooks around the world for years to come.

Anyone who has known or loved "Baby Boomer Mothers," the women, wives and girlfriends of the 1940's and 50's, who made magic happen in their kitchens, this cookbook is for you! It contains over 300 recipes written freestyle just as Josie recorded them, featuring recipes for cookies, desserts and cakes, as well as classic home-style Italian foods. View old family photos of Josie's mother, sisters, girlfriends and the old homestead. Read humorous family anecdotes with many of the recipes. It highlights familiar and favorite recipes that came from her family and friends around the neighborhoods of Central New York. Some recipes have been in the family for 100 years. They are kitchen tested! So enjoy! Eat! Eat! Manga! Manga!