Michigan's Lake to Lake Bed & Breakfast Association has compiled over 300 recipes from their member inns across the state. Recipes range from Breakfast to Dinner and everything in-between. Detailed descriptions of over 70 inns serve as a useful travel guide.

Malta: Mediterranean Recipes from the Islands takes you to the spectacular archipelago between Italy and the North African coast with over 65 dishes showcasing the country's vibrant cuisine. Exploring his own family heritage, author Simon Bajada (Baltic, The New Nordic) captures Maltese food for the home cook, with recipes including ftira, a sourdough bread drenched in tomato, tuna and olives; aljotta soup, a flavour-packed brew of fish and garlic; and pastizzi, a deliciously addictive pastry. Featuring breathtaking photography and evocative coastal landscapes, Malta is a stunning postcard from the heart of one of Europe’s most captivating hidden gems.

New in paperback! Justin Wilson made his mark as a storyteller and humorist-a goodwill ambassador of the Cajun culture of South Louisiana. He took a culture slur and made it a label of distinction, proudly identifying himself, and his cooking, as "Cajun." For this, his final retrospective, Wilson reminisces about times gone by, the recipes he created, and the evolution of his cooking style. He features delicious original recipes, including some healthy and convenient options, and his famously funny anecdotes. Complementing such tasty tidbits are photos that capture the essence of this loveable Cajun icon. Now in paperback, this classic is sure to help you "pass a good time." I GARONTEE!

Well-known food writer Copeland Marks has a unique talent for going to exotic places and returning with cuisines home cooks can take great pleasure in cooking for themselves. Here is an Indian cookbook that helps us discover delightfully accessible food in unfamiliar kitchens. More than two hundred dishes gloriously represent the range of flavors and cuisines of India s regional groups including: - Anglo-Indians of Calcutta: Hearty, spicy and deeply satisfying foods. - Bengalis: Delicious seafood and vegetarian dishes, and exquisite desserts. - Jews of Calcutta: Imaginative combinations of Middle Eastern and Indian elements that follow the traditional dietary laws. - Kashmiris: Food that combines Hindu and Muslim traditions with creative use of vegetables, fruits and nuts. - Parsis: Piquant and innovative dishes from the descendents of the Persians. -Tibetans of Darjeeling: Food that displays the shared influence of China and India in Tibetan culture; stuffed breads are a particular favorite. Here is an extraordinary experience for the practical, health-conscious cook and the culinary folklorist alike."

This is the fourth of six parts of a facsimile reprint of a compendium of cookery, gardening, animal husbandry and general household medicine which was published in two volumes in about 1760, having first been offered to the public in 41 weekly parts in 1756. The author claimed "upwards of Thirty Years Experience" as housekeeper or cook, possibly in the service of a Lady Hewit, whose manuscript receipt book - cookery and medicinal - is copied into the published work. The work is arranged as a calendar discussing marketing, cooking, preserving, brewing, medicines for men and animals, and tending the orchard, the herb and vegetable garden and the pleasure garden, month by month. Among its features are descriptions of foods bought - spices, sugar, anchovies, olives, soy sauce - as well as foods grown or cooked. Other hints about marketing - buying fish, for instance - are more detailed than in many other manuals of the period, and there are lists of specific varieties of fruits as they are ready for the table.

Third Culture cooking is American cooking: Delicious everyday multicultural recipes, borrowing from our parents and their parents’ homes, melding the old with the new and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks.

The food that author Zaynab Issa cooks—inspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travels—is packed with unique and flavorful riffs. Her affectionate homages to the chain restaurants we love are reflected here: fluffy cinnamon rolls that rival Cinnabon’s, Baskin Robbins–inspired almond fudge squares, and an artichoke dip that recalls TGI Fridays’ delights that will make you want to stay in. To complete the collection, Zaynab looked to her primary inspiration, the women who’ve fed her, and meticulously recorded her favorite traditional dishes from each of them.

Beyond the recipes, Zaynab shares her tips on establishing yourself as a confident cook—one who prepares food consciously, hosts with pride, and is never without a well-stocked pantry.

The book includes sections like "Set Yourself Up for Success," which outlines Zaynab’s essential kitchen tools and ingredients, "On Food & Feelings" to guide the reader through cooking based on their mood, and "Host with the Most" featuring suggested menus and Zaynab’s method for executing any organized dinner. Finally, look to "Eating with Your Eyes" for her philosophy on serving beautiful food. For extravagant entertaining as well as weeknight ease, Third Culture Cooking is a love letter to American home-cooking and the many influences that make it so.

Recipes include:

• French Onion Ramen
• Samosas Two Ways
• Chocolate Cake with Chai Buttercream
• Farzana’s Biryani
• Thai-Style Crispy Salmon
• Steak Sandwich with Date Chutney
• Tandoori Tacos
• Baklava Granola
• Banana Cake with Tahini Fudge
• Chicken Kitchri and many more!

The very first cookbook from the hugely popular Taiwanese-inspired restaurant and cult brand, BAO BAO presents an exciting and unique interpretation of Taiwanese culture through food and design and has established a passionate and devoted following for its restaurants situated across London. Named after the traditional steamed bun, BAO creates dishes and designs restaurants inspired by Taiwanese street food, the late-night grill culture of Taipei and Tokyo and xiao chi houses in Taiwan. The book tells the story behind each of the five BAO restaurants - Soho, Fitzrovia, Borough, King's Cross, and Shoreditch - and explores their individual style of eating and how they are inspired by the team's travels and Asian culture. It takes readers deep into the BAOverse, revealing the inner workings of the brand, the ideas behind the restaurants and also introducing the concepts of the School of BAO, the Lonely Man, and embracing solitude. This playful cookbook-cum-manifesto features 100 recipes, from the traditional steamed buns of its name to noodles, xiao chi, dumplings and drinks, and takes readers to the very heart of the BAO world, telling the fascinating story of the food, heritage, artistry and mastery of BAO's cult restaurants.

James Beard Award-winning author Clifford Wright is your guide to some of the world's most flavorful and spicy cuisines with 75 authentic recipes featuring chili pepper heat. From salsa roja of Mexico to the kimchi of Korea, Cooking with Chiles presents these recipes with delicious accuracy and authenticity. Each recipe is marked with an icon indicating the dish's heat level, so it's easy to identify recipes that will be appropriate for any occasion-from mild to fiery. If you're a spicy-food lover always on the lookout for that next hot thing, then Cooking with Chiles is where your quest ends.

Fresh, flavorful, and full of spices, veggies, and healthy proteins, Indian for Everyone presents over 100 curries, daals, and other classic Indian dishes to make and enjoy. A former chef at the Michelin-starred restaurant Tamarind, as well as a youtube cooking sensation and creator of a popular line of curry kits and sauces, Hari Ghotra's mission is to demystify Indian cooking so everyone can enjoy its benefits. In this strikingly beautiful family cookbook, she explores the many perks of traditional Indian spices-including reducing inflammation, lowering blood pressure, and easing pain-and shows how to stock your pantry with the most versatile ingredients. She covers basics like biryani and rogan josh, as well as street food, snacks, drinks, and holiday specialties. These accessible recipes can be enjoyed by even the most casual of cooks (and their little helpers), with simple step-by-step instructions, affordable ingredients and beautiful photographs of the delicious finished dishes to help inspire and guide you in the kitchen. Many of the recipes are naturally vegan or vegetarian, but can easily be made with meat as well, as detailed in the substitutions section. And she even includes some flavorful Indian twists on beloved classics like mac and cheese and chicken wings. Break out of your food rut with recipes including: Shhmokin' Tandoori Wings Curried Jackfruit Tacos Crispy Chicken Bomb with Fenugreek and Garlic Butter Movie Night Pepperoni Naanza Ricotta Stuffed Shells in Saag Masala Chili Chocolate Pots Blue Moon Milk Get ready for a lifetime of adventurous eating with Indian for Everyone!

This cookbook is an exciting patchwork collection of authentic recipes as varied as the ethnic makeup of Texas.