Secrets of Heavenly Food, the follow-up to Hajjah Naziha's Heavenly Foods, contains over 150 recipes from a broad range of locales. Ranging from Cyprus, Lebanon, the Indian-subcontinent to Southeast Asia and even the US, these invariably delicious recipes range in difficulty from simple to involved. With step-by-step instructions and pictures it is possible for even a novice to successfully prepare the most complex dishes in this book. Introductions by the author's father, Shaykh Nazim, her husband Shaykh Hisham, and herself, expound upon the connection between food and spirituality. The heart of this book is the legacy it carries from Hajjah Amina, the author's mother, a scholar and a refugee from Russia. During the advent of communism, Hajjah Amina's family fled their native homeland of Kazan, Russia, in order to preserve their right to observe their religious faith. They sacrificed home, country, and language for the sake of their spirituality. Herein are the recipes which Hajjah Naziha has passed down from her blessed mother, Hajjah Amina. A number of recipes are exceedingly rare, and cannot be found in other sources, including the Small Meat-Filled Dumplings in Savory Tomato Broth (Peel Meen), Rose Pastries (Gul), and Golden Fingertip Pastries (Borsok). The Gul and Borsok were famously prepared by Hajjah Amina in celebration of both Eids and Mawlid an-Nabi. Hajjah Amina brought these recipes from her native country and passed them down to her daughter, Hajjah Naziha, who in turn passed them down to her own daughter, Sajeda. Through this work, Hajjah Naziha generously passes down these recipes to her "daughters" in tariqah, the female students who come to learn on the Sufi path."

This is a revised edition of "The Best Of African Cooking." In this edition they are over 130 recipes, illustrated in colour and using a variety of different ingredients from Africa. The book has a collection of African recipes whose origins range through the countries of North, West, East, and Southern Africa. Only the best recipes have been selected from the various African countries, including Egypt, Nigeria, South Africa, Zambia, Mozambique and many others. This is one book you will not want to miss. Here is all you have always wanted to know about African cooking, including different African styles of cooking, equipment used and plenty more. The recipes are easy to follow and the ingredients readily available in most supermarkets all over the world. This book contains some of the best African recipes.

Scotland's larder has some of the world's most sought-after food. Its phenomenal beef, fish and shellfish are unrivalled - from langoustines to black puddings, from hot smoked salmon to Shetland mussels. Now, with his inimitable flair for flavour and expert hands-on approach, Gary Maclean - Scotland's National Chef and MasterChef: The Professionals winner - gathers together the best of Scottish cookery from its historic beginnings to where we are today. With over 100 recipes, Scottish Kitchen will connect you to the landscapes, history and produce that make Scotland's kitchens so distinctive, from treasured family recipes passed down through the ages to innovative new twists on beloved Scottish staples. 'On every page of this book, I was transported back to Scotland' From the foreword by SAM HEUGHAN 'Gary is a very talented chef, and this book is testament to his skillset and knowledge.' MARCUS WAREING on Kitchen Essentials: the Joy of Home Cooking