Authentic Ethnic Cooking
"Ethnic cookbooks are windows on food preparation in other eras,
offering insight into the diet and lifestyles of these times."
To order any of the hard-to-find cookbooks listed here, download the order form, fill it out and mail or FAX it to the Food Heritage Press. This list was 
on
November 30, 2002.
[Home] [Ordering Information] [Download Order Form]
FAX your order to 1- 978-356-8306
[Afghanistan] [Africa][ Albania]
[Argentina] [Australia]
[Austria] [Balkan Countries] [Belgium] [Brazil] [Central Europe] [Croatia] [ Cuba][Czech Republic] [Dutch]
[Egypt] [England and Wales] [Eritrea] [Finland]
[France] [Hungary] [Iceland]
[India] [Indonesia][Iran]
[Ireland] [Israel] [
Italian
Page] [Japan] [Lao] [Latvia] [ Lithuania] [Malta] [ Mayan] [Mojorca] [Mongolia] [Morocco]
[Norway] [Portugal] [Poland] [Romania] [Russia]
[Scotland] [South Africa] [South America] [Spain] [Sweden]
[Thailand] [Tibet] [Turkey] [Ukraine]
[Uzbekistan]
Afghan Food and Cookery. A New edition by Helen Saberi with the help of Najiba Zaka and Shaima Breshna and drawings by Abdullah Breshna. Helen Saberi, who lived in Afghanistan for ten years and married into an Afghan family, had made this compilation of authentic dishes from a country whose cuisine has never been previously documented in such an illuminating way. Accustomed herself to cooking these dishes in England, she adds practical advice for Western cooks. Much information is supplied on eating habits and traditions, and foodstuffs, in Afghanistan. Hippocrene Books, Inc. NY. © 2000. Paper. 291 pages. Illus. $12.95
Best of Regional African Cooking. By Harva Hachten. 240 recipes that deliver the unique and dramatic flavors of each region of Africa. 274 pages. $11.95 Paper. See also South Africa.
Taste of Eritrea: Recipes from one of Africa’s Most Interesting Little Countries By Olivia Warren. Here are over 100 easy-to-follow recipes that will allow home chefs to bring a real "taste of Eritrea" to their tables. Hippocrene Books, Inc. © 2000 139 pp. Hardcover $22.50
Tastes of North Africa: Recipes from Morocco to the Mediterranean By Sarah Woodward. Tastes of North Africa represents an exquisite melange of cultures, histories and ingredients. . Hippocrene Books, Inc. NY. © 1999. 160 pages. Hardcover. Illustrated. Cholor photos. $27.50
The Best of Albanian Cooking: Favorite Family Recipes. By Klementina and R. John Hysa. Located at the crossroads of East
and West, Albania is a country whose culinary influences include Italy, Greece and Turkey.
This cookbook includes over 100 recipes for the favorite Albanian dishes most
appreciated by visitors to that country. 168 pages. Hardcover © 1998 $22.50
Argentina Cooks! Treasured Recipes From the Nine Regions of Argentina. By Shirley Lomax Brooks. This book is intended to give a sense of the culinary range of that vast land and its extraordinary cuisine by focusing on the specialties of different regions. Hippocrene Books, Inc., NY. 298 pp. b/w photos. ISBN: 0-7818-0829-4. Stock # HP047 $24.95
Good Food From Australia. by Betsy Newman and Graeme Newman. Sample the hearty, distinctive specialties of Australia with this collection of over 150 authentic recipes, all adapted to the American kitchen.Hippocrene Books.284 pages, ©1997 Illustrations, Hardcover $24.95
Best of Austrian Cuisine. By Elisabeth Mayer-Browne. This classic was originally published in Austria, in 1960 includes nearly 200 recipes for traditional family favorites and holiday meals. 224 pages, © 1997 Paper $11.95
The Melting Pot: Balkan Food and Cookery. by Maia Kaneva-Johnson. This is the most exhaustive study in the English language of the food and cookery of the nations south-east of Hungary: paarts of Romania, Bulgaria, former Yugoslavia, Albania, Macedonia and northern Greece and Turkey. 384 pages. Prospect Books. 384 pages. ©1995 Paper $27.50
The Balkan Cookbook. By Vladimir Mirodan. The traditional recipes of romania, Bulgaria, and Yugoslavia -- almost unknown to the West -- have been influenced by the Balkans' unique place in the history of Europe. Learn how to prepare such Balkan delights as chorba, cashcaval, borsh, ghiveci, and papanashi. Pelican Publishing Co., 1989. Hardcover. 207 pp. Illus. B & W. $18.95
The Best of Croatian Cooking. By Liliana Pavicic and Gordana Pirker-Mosher. Croatia, a beautiful and geographically diverse country on Europe's Balkan peninsula, offers sunny Adriatic coastline and breathtaking scenery, as well as a distinctive culinary tradition which combines central European, Mediterranean and near Eastern influences. Photographs, comments and notes throughout give the reader a sense of the rich history of this country. Over 200 easy-to-follow recipes are featured here. Hippocrene Books, Inc. 298 pages, B/W photos. Hardcover. © 2000 $24.95
A Belgian Cookbook. by Juliette Elkon. This classic cookbook celebrates the delicious variations found in Belgian cuisine. Each chapter focuses on a specific geographic region and its specialty dishes. Chapters begin with a cultural and culinary introduction to each area, followed by the distinctive recipes that it holds dear. 224 pgs. $12.95 Paper.
The Art of Brazilian Cookery. by Dolores Botafogo. Over 300 savory and varied recipes fill this authentic cookbook of Brazilian cuisine, ranging from churrasco (barbecued steak) and vatapa (Afro-Brazilian fish porridge from the Amazon) to sweets, and aromatic Brazilian coffees. 240 pgs. $12.95. Paper
All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania, and Bulgaria. by Marina Polvay. For novices and gourmets, this unique cookbook offers a tempting variety of Eastern European dishes from the shores of the Danube River, bringing Old World flavor to today's dishes. 349 pgs. Paper $14.95.
All Along the Rhine: Recipes, Wines and Lore from Germany, France, Switzerland, Austria, Liechtenstein and Holland. Kay ShawNelson, This wonderful collection of over 130 recipes spans the range of home cooking, from appetizers to desserts and beverages. Each chapter covers the culinary history and winemaking tradition of a different Rhine country. The literary excerpts, legends and lore throughout the book will enchant the reader-chef on this culinary cruise down one of the world’s most famous rivers. Hippocrene Books, Inc., NY. 2001. 230 pages. Hardcover. B & W photos. $24.95
Old Havana Cookbook: Cuban Recipes in Spanish and English. Translated by Rafael Marcos and Illustrated by Rosemary Fox. This bookbook recaptures the spirit of Old Havana -- Habana la vieja -- a picturesque and popular winter destination for North American tourists in the 1950s. Besides locally available staples like pork, rice, corn, beans and sugar, Havana's cuisine relies upon fine Gulf Stream fish, crabs and lobsters, and a luscious variety of fruits and vegetables. These 54 recipes, each in Spanish with side-by-side English translation, represent classic Cuban fare and Old Havana specialties. Idea gift for readers in Cuban culinary tradition and culture, as well as for students of the Spanish language. Hippocrene Books. © 1999 123 pages, 5 x 7, Illus. Hardcover. $11.95
The Best of Czech Cooking. by Peter Trnka. Simple yet elegant recipes from this little-known cuisine. 230 pgs. $12.95 Paper
The Art of Dutch Cooking. By C. Countess van Limburg Stirum. This volume offers a complete cross-section of Dutch home cooking, adapted to American kitchens. 192 pages. ©1998 $11.95 Paper
Egyptian Cooking: A Practical Guide. by Samia
Abdennour. The aim of this book is to introduce the foreign reader to recipes commonly
used in Egypt. Egyptian cuisine is a combination of several Mediterranean cuisines,
mainly Turkish, Palestinian, Lebanese, Greek, and Syrian. This book was first
published by The American University in Cairo Press in 1984. 199 pages. Paper ©1998
$11.95
Traditional Recipes of Old England. by Helen Edden. Arranged by county, this charming classic features the favorite dishes and mealtime customs from across England, Scotland, Wales and Ireland. Readers will delight in the regional differences–a source of great pride among residents. 128 pgs. $9.95 Paper.
Traditional Food From Wales. by Bobby Freeman. Here is a unique look at Welsh food and customs through the ages, from 12th century Welsh nobility to 18th century gentry. This book combines over 260 authentic, proven recipes with cultural and social history. Hippocrene Books. 332 pages, b/w photos, Hardcover $24.95
Eritrea
 |
Taste of Eritrea: Recipes from one of Africa’s Most Interesting Little Countries By Olivia Warren. Eritrea, a beautiful, small country in northeast Africa, won its independence from Ethiopia in 1991. The name Eritrea comes from an ancient Greek word for red. Eritrea’s cuisine includes fruits and vegetables brought by the Italians, chili peppers from the Turks, European-style beer from the British, a traditional bean stew from the Egyptians, and many staples from Ethiopian cuisine. Here are over 100 easy-to-follow recipes that will allow home chefs to bring a real "taste of Eritrea" to their tables.Hippocrene Books, Inc. © 2000 139 pp. Hardcover $22.50 |
The Best of Finnish Cooking. by Taimi Previdi. 200 easy-to-follow recipes covering all courses of the meal, along with menu suggestions and cultural background for major holidays and festivities such as Mayday and Midsummer. Some of the classic Finnish recipes included are: beef Lindstrom, glassblowers herring, beer soup, cardamom coffee braid, blueberry soup, and lemon-flavored mead. 242 pgs. $19.95 Hardcover $12.95 Paper
French Food on the Table, on the Page, and in French Culture. Edited by Lawrence R. Schehr and Allen S. Weiss. "French Food...is a Barthesian feast of historical, literary, and semiological insights." -- Phillip Roger. Routledge, New York. © 2001. ISBN: 0-415-93628-4. Paper. 262 pages. Stock # RB008. $22.95.
Haute Cuisine: How the French Invented the Culinary Profession By Amy B. Trubec. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. This book explores the fascinating story of how the traditions of French came to dominate the culinary world. University of Pennsylvania Press, Philadelphia. © 2000. ISBN: 0-8122-3553-3. 178 Hardcover Stock # UP003 $24.95
The Invention of the Restaurant: Paris and Modern Gastronomic Culture By Rebecca L. Spang. "This book about the origins of restaurant culture wouuld have been inconceivable at any time before its recent efflorescence, with its interplay of refinement and abundance, its sense of celebrity and spectacle, its belief that the right restaurant might somehow change your life. Spang's achievement lies in showing hat such things have been from the start hard-wired; that what we want from a restaurant today is exactly what 18th-century Parisians hoped to find in a demitasse of broth." from Michael Gorra's review in The Boston Globe, June 4, 2000. Harvard University Press, Illus. 325 pages. © 2000. Hardcover. Stock # HA003 $35.00
Hungarian Cookbook: Old World Recipes for New World Cooks. By Yolanda Nagy Fintor.This is more than just a collection of 125 enticing Hungarian recipes. Eight chapters also describe the seasonal and ceremonial holidays that Hungarian Americans celebrate today with special foods. Hippocrene Books, Inc., NY. © 2001, Hardcover. 185 pages. b/w photos. $24.95
The Art of Hungarian Cooking, Revised Edition. by Paul Pogany Bennett & Velma R. Clark. Whether you crave Chicken Paprika or Apple Strudel, these 222 authentic Hungarian recipes include a vast array of national favorites, from appetizers through desserts. A special section on typical Feast Day menus is included. 225 pgs. 18 b&w drawings, index. $11.95 Paper.
To Set Before the King: Katharina Schratt's Festive Recipes. Ed. by Gertrud Graubart Champe. Translated by Paula von Haimberger Arno in collaboration with Chef Louis Szathmáry. Foreword by David E. Schoonover. This kitchen notebook, a concrete remnant from the paradoxical world of turn-of-the-century Vienna, belonged to a woman who played an extraordinary role in her society. The book contains an entertaining biography of Schratt and her glittering world and Chef Louis Szathmáry has created almost a hundred updated Austro-Hungarian recipes that will bring the world of a European metropolis to the tables of today's cooks. University of Iowa Press. 15 photos, 208 pp. ©1996 $24.95 Cloth.
Icelandic Food & Cookery. By Nanna Rögnvaldardóttir. More than just 165 recipes for classic Icelandic dishes, this cookbook explores the evolution of Icelandic cuisine over the last two centuries. Hippocrene Books, Inc. New York. ISBN: 0-7818-0878-2. Hardcover. 242 pages. Stock # HP046. $24.95
Art of South Indian Cooking. By Alamelu Vairavan and Patricia Marquardt. Here is an introduction to the flavorful and predominately vegetarian dishes of Southern India, particularly the Madras region. 202 pages. © 1997 Hardcover. $22.50
The Best of Kashmiri Cooking. By Neerja Mattoo. Hippocrene Books, NY. Paper. 131 pages. Color photos, b/w illus. First U.S. Edition. 1998. $9.95
A Historical Dictionary of Indian Food by K. T. Achaya.An unusual diversity of food materials has been produced in India for centuries. This dictionary contains a wealth of information on the food materials, food ethos, cuisine and recipes of India. It draws upon literature, archaeology, historical writing, botany and genetics too situate Indian foods in time and place. Oxford University Press. Delhi © 1998. 347 pages. Hardcover. $29.95
 |
Indonesian Food and Cookery.
Sri Owen. The author was born in Sumatra and has lived or travelled in most parts of Java
and Bali, learned to cook there in the traditional way, by watching and tasting.
This book has become for many people the standard reference on the subject. Prospect
Books. © 1986. 268 pages. Illus. Hardback. $21.50 |
The Art of Persian Cooking. This collection features such traditional Persian dishes as Abgushte Adas (lentil soup), Mosamme Khoreshe (eggplant stew), Lamb Kabab, Cucumber Borani (special cucumber salad), Sugar Halva, and Gol Moraba (flower preserves). 190 pgs. $9.95 Paper.
Feasting Galore Irish-Style. Recipes and food lore from the Emerald Isle. By Maura Laverty. This cookbook, which was originally published in 1952, is back into print for today's readers. Among the 200 recipes are classics like "Irish Stew," and "Mince Pie," which Oliver Cromwell unsuccessfully attempted to ban because of its then-religious shape. 144 pgs. ISBN: 0-7818-0869-3 Stock # HP017 Paper. $14.95.
The Scottish-Irish Pub and Hearth Cookbook. By Kay Shaw Nelson. From hearthy, wholesome recipes for family dinners, to more sophistcated and exotic dishes for entertaining with flair, this book is the perfect source for dining the Celtic way! A collection of 170 recipes of the best of Scottish and Irish pub fare and home cooking. Hippocrene Books, Inc. NY. 1999. ISBN: 0-7818-0741-7. Stock # HP050. 272 pp. Hardcover w DJ. $24.95
The Art of Israeli Cooking. by Chef Aldo Nahoum. All of the 250 recipes are kosher. "[Includes] a host of new indigenous Israeli recipes...with dishes that reflect the eclectic and colorful nature of Israeli cuisine." –Jewish Week. 125 pgs. ISBN: 0-7818-0096-X Stock # HP018 $9.95 Paper.
Japanese Home Cooking. By Hans Kizawa and Rina Goto-Nance. Japanese cuisine is very healthful and is gaining popularity throughout North America. Among these 100 recipes are all varieties of sushi and miso soups, along with other specialties like "Sukiyaki." Hippocrene Books, Inc. ISBN: 0-7818-0881-2. 131 pages. B/W photos. Hardcover. Stock # HP047. $19.95
Traditional Recipes of Laos. By Phia Sing. Prospect Books. Editors: Alan & Jennifer Davidson. Drawings by Thao Soun Vannithone. Blackawton, Totnes, Devon, UK. ISBN: 0-907325-60-2. Second Printing 2000. Paper. 192 pp. Stock # PB071 $20.00
Taste of Latvia. By Siri Lise Doub. Here is a glimpse at the fascinating cuisine and culture of this Baltic country, from the culinary customs of pagan times to the modern cafes of Riga. The author includes 100 easy-to-follow recipes for classic Latvian dishes, along with bits of folk songs, poetry, mythology, historical accounts and local customs that reflect Latvia's rich history and cultural traditions. Hippocrene Books, Inc., NY. Photos by Gill Holland. © 2000. Hardcover. 246 pages. ISBN: 0-7818-0803-0 Stock # HP036 $24.95
Art of Lithuanian Cooking. By Maria
Gieysztor de Gorgey. This volume of over 150 authentic Lithuanian recipes includes such
classic favorites as Fresh Cucumber Soup, Lithuanian Meat Pockets, Hunter's Stew, Potato
Zeppelins, as well as delicacies like Homemade Honey Liqueur and Easter Gypsy Cake. ISBN:
0-7818-0899-5. Stock # HP053. 230 pages. ©1998 Paper Edition ©
2001 $12.95
 |
The Food and Cookery of Malta.By
Anne and Helen Caruana Galizia. The "hinge of the Mediterranean," Malta
and its companion islands of Gozo and Comino, have a language and culture all their own
nurtured by years of Phonecian, Byzantine, Roman, Norman, Knights of Malta, Arab, French,
and English rule. Their Semitic language has its own diacritical marks while its
dishes have their own nuances. Proximity to Italy has colored their table as has
access to the North African coast. Prospect Book's new edition of this 1972 work
contains an updated bibliography. Paper. 208 pp. © 1997 $24.00 |
Taste
of Malta By Claudia M. Caruana. Presented here is a variety of unique and
tempting dishes, from the sunday dinners the author's grandmothers prepared, to classic
recipes from chefs and restaurants in Malta today. More than a cookbook, Taste
of Malta slaso includes a brief history of Malta and Maltese cooking, an appendix
with basic recipes for various doughs, sauces and stocks, along with an extensive section
of resources, to ensure that everything you need to prepare an authentic Maltese meal is
right at your fingertips. 305 pages, 5,1/5 x 8,1/2 Hardcover © 1998 $24.95
Mayan Cooking: Recipes from the Sun Kingdoms of Mexico.
by Cherry Hamman. The author takes you on a culinary journey into the Mexican Yucatan, to
unravel the mysteries of the ancient Mayan diet! Mayan cooking is Mexican cuisine
with a sophisticated and intriguing twist. The book contains over 150 traditional
recipes that date back several centuries, as well as contemporary creations that represent
Maya ingenuity and imagination in borrowing new foods and ideas. The inspiration for
this cookbook is the small village of Acabchen, a remote Maya pueblo where villagers still
follow the customs of their ancestors. With colorful anecdotes about village life,
information about fiestas and ceremonies, and her own charcoal drawings, the author
invites readers to enter a world of ritual, reverence, and a rich and fascinating culinary
tradition. 371 pages. © 1998 Illus. Hardcover. $24.95
 |
Bread & Oil: Majorcan Culture's Last Stand. By Tomas Graves. Illus. by Laetitia Bermejo, Nils Burwitz, Xisco Fuentes,
Enric Irueste, Mati Klarwein, Lusmore, Max, Miquel Oliver, Pere Joan, David Templeton.
Traditional Fare and Contemporary Culture as an alternate sub-title might have described
this book. The author is bass-guitarist in the PA AMB OLI BAND that rocks the nights
away in the villages and cafes of Majorca. Pa amb oli, bread and olive oil, is to
the Majorcan what Yorkshire pudding is to the English Sunday lunch, the hot dog to the
baseball fan, porridge to the Scot: the dietary rock, the doundation. It is also a
marker of identity -- subtly different from mainland Catalonia -- and a resource that
saved the lives of many Majorcan peasants in times of famine. This heartfelt and
eloquent tract tells of its origins and its revival as a bulwark against McDonaldization,
international tourism, the rush and hurry of modern times. Prospect Books. © 2000 Paper. 239 pages. $22.00 |
Majorcan Food and Cookery. by Elizabeth Carter. This is the first book in English on Majorcan food and cookery. The wealth of recipes which the author describes, and which she sets in their historical and geographical contexts, show that there is a great variety in Majorcan cooking which makes the most of the fresh produce found in and around the island. Prospect Books, London. 228 pages. Paper. © 1989 $18.50
Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan. By Marc Cramer. These 120 easy-to-follow recipes encompass a range of dishes from the two dozen countries that Genghis Khan ruled from the Black Sea in Russia to the South China Sea. Hippocrene Books, Inc., NY. ©2001 Hardcover. 211 pages. $24.95
 |
Tastes of North Africa: Recipes from Morocco to the Mediterranean By Sarah Woodward. Tastes of North Africa represents an exquisite melange of cultures, histories and ingredients. Each of the recipes is imbued with a deep sense of Moorish tradition; their very names evoke images of bustling souks, blossom-laden orange trees and bountiful gardens. Hippocrene Books, Inc. NY. © 1999. 160 pages. Hardcover. Illustrated. Cholor photos. $27.50 |
Tastes & Tales of Norway. By Siri Lise Doub. Readers will be enchanted with the historical accounts, local customs, and excerpts from Norwegian folk songs, traditional blessings, poetry, and mythology The auther also wrote Taste of Latvia. Hippocrene Books, Inc. New York. ISBN: 0-7818-0877-4. Hardcover. 288 pages. B/W photos. Stock # HP048 $24.95
 |
A Treasury of Polish Cuisine: Traditional Recipes in Polish & English by Maria de Gorgey. Polish cuisine is noted for its hearty and satisfying offerings, and this charming bilingual cookbook brings the best of Polish cooking to your table! Among the chapters included are Soups and Appetizers, Main Courses, Desserts, and two special holiday chapters–one devoted to "Wigilia," the festive Polish Christmas Eve Dinner, and one to "Wielkanoc," the Polish Easter Luncheon. Each of the 53 recipes is adapted for the North American kitchen. Charming illustrations throughout. Maria de Gorgey is the author of Art of Lithuanian Cooking. 148 pages, Illus. Harcover, 1999. Hippocrene Books, Inc. $11.95 |
 |
Poland’s Gourmet Cuisine. By Bernard Lussiana and Mary Pininska. Photos by Jaroslaw Madejski. Here is Poland’s cuisine as you’ve never seen it before! Bernard Lussiana, Executive Chef of Warsaw’s celebrated Hotel Bristol, has taken traditional Polish dishes, like pierogi, golabki and flaki, and re-interpreted them in fresh, sophisticated and delicious new ways. Along with stunning, full-color food photographs of every recipe, are captivating photographs of the beautiful Polish countryside, and fragments of some of Poland’s most evocative poetry. The recipes are provided in a step-by-step format and all adapted for the North American kitchen. 143 pages, 9,1/4 x 11,1/4 Color photos. Hardcover. Hippocrene Books, Inc. 1999. $35.00 |
Polish
Heritage Cookery. by Robert and Maria Strybel.
"Polish Heritage Cookery is the best [Polish] cookbook printed in English on
the market. It's well-organized, informative, interlaced with historical background on
Polish foods and eating habits, with easy-to-follow recipes readily prepared in American
Kitchens and, above all, it's fun to read." –Polish American Cultural
Network. 895 pgs. $39.95 Hardcover
The Best of Polish Cooking. Revised Edition. by Karen West. "A charming offering of Polish cuisine with lovely woodcuts throughout." –Publishers Weekly "Ethnic cuisine at its best." –The Midwest Book Review. 219 pgs. $8.95 Paper.
 |
Old Polish Traditions in the Kitchen and at the Table. A cookbook and a history of Polish culinary customs. Short essays cover subjects like Polish hospitality, holiday traditions, even the exalted status of the mushroom. The recipes are traditional family fare. 304 pages Paper.$11.95 |
 |
Old Warsaw Cookbook. Rysia. Drawing on her Polish childhood, Rysia presents over 850 mouthwatering recipes which can conveniently be prepared in a modern American kitchen. Dishes are arranged by category, with a special section on holiday foods and customs. 300 pages. Paper $12.95 |
The Art of Polish Cooking. By Alina Zeranska. Contains recipes for all the traditional favorites enjoyed in Poland for more than a thousand years. This edition includes 500 delicious recipes, as well as menus for authentic Polish meals. Special holiday menus are also presented, with charming descriptions of Polish celebrations. Pelican Publishing Co., Gretna, LA. 366 pages. 1997. Hardcover. $18.95
Cuisines of Portuguese Encounters. Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, Săo Tome and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao. By Cherie Y. Hamilton. "What a joy to have access to the marvelous foods generated by Portugal's 15th and 16th-C explosion into the worlds of Asia, Africa, the Americas, and the Southern oceans." -- Nach Waxman, Owner, Kitchen Arts & Letters. Hippocrene Books, Inc. NY. © 2000. 378 pp. b/w photos/drawings. Hardcover. ISBN: 0-7818-0831-6. Stock # HP048. $24.95
Taste of Romania. by Nicolae Klepper. Here is a real taste of both Old World and modern Romanian culture. Romania's cuisine developed with influences from its many invaders – Greeks and Turks, as well as from the cuisine of its Slavic, Germanic and Magyar neighbors. More than 140 recipes, including specialty dishes of Romania's top chefs, are intermingled with fables, poetry, photographs, and charming illustrations. Index in Romanian and English. Hippocrene Books. 320 pages. ©1997 Hardcover $24.95.
The Best of Russian Cooking. Alexandra Kropotkin. 300 easy-to-follow recipes for popular dishes like beef stroganoff and borscht, as well as many lesser-known dishes which are daily fare in Russia: kotleti (meatballs), pirogi (dumplings with meat or vegetables) and tvorojniki (cottage cheese cakes). 270 pgs. $9.95. Paper
Classic Russian Cooking – Elena Molokhovets' A Gift to Young Housewives. Translated, Introduced, & Annotated by Joyce Toomre. Elena Molokhovets' classic cookbook and manual on household management was the "bible" of middle-and upper-class Russian homemakers. "This is an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." Nahum Waxman, owner, Kitchen Arts & Letters. Indiana University Press. 680 pp. © 1992. Paper $27.50 (A bookplate signed by Joyce Toomre will accompany each book.)
Food in Russian History and Culture. Edited by Musya Glants and Joyce Toomre. The first book to survey the social, religious, and cultural significance of food in Russian and Societ life. "The specificity and breadth of this [work] makes it unique...lively reading...particularly recommended for academic collections with strong focus in Russian history." – Library Journal. 280 pages. ©1997. $17.95 Paper.
Traditional Food From Scotland: The Edinburgh Book of Plain Cookery Recipes. A delightful assortment of Scottish recipes and helpful hints for the home–this classic volume offers a window into another era. 336 pgs $11.95 Paper.
The Scottish-Irish Pub and Hearth Cookbook. By Kay Shaw Nelson. From hearthy, wholesome recipes for family dinners,
to more sophistcated and exotic dishes for entertaining with flair, this book is the
perfect source for dining the Celtic way! A collection of 170 recipes of the best of
Scottish and Irish pub fare and home cooking. Hippocrene Books, Inc. NY. 1999. 272 pp.
Hardcover w DJ. $24.95
Traditional South African Cookery. by Hildegonda Duckitt. A collection of recipes culled from two previous books by the author, this volume provides ideas for tasty, British- and Dutch- inspired meals and insight into daily life in colonial Africa. 184 pgs. $10.95 Paper.
The Art of South American Cookery. by Myra Waldo. This cookbook offers delicious recipes for the various courses of a typical South American meal. Dishes show the expected influence of Spanish and Portuguese cuisines, but are enhanced by the use of locally available ingredients. 272 pgs. $11.95 Paper.
A Spanish Family Cookbook. Favorite Family Recipes. by Juan and Susan Serrano. Over 250 recipes covering all aspects of the Spanish meal, from tapas (appetizers through pasteles (cakes and pastries). 247 pgs. $9.95. Paper.
Good Food From Sweden. by Inga Norberg. This classic of Swedish cookery includes recipes for fish and meat dishes, vegetables, breads and sweets, including cookies, cakes, candies and syrups. A large section is dedicated to the savory tidbits included in the traditional Swedish smorgasbord. 192 pgs. $10.95 paper.
The Best of Regional Thai Cuisine. By Chat Mingkwan. Chef Mingkwan takes the reader on a culinary tour of his home country, offering favorites from each of Thailand's four regions: the cool, mountainous North, where "curried Egg Noodles" are the signature dish; the drier Northeast (Isan), the fertile Central region, which is home to Bangkok; and the tropical south. Hippocrene Books, Inc. 216 pages. Hardcover. b/w photos/drawings. ISBN: 0-7818-0880-4. Stock # HP049 $24.95
Thai Food. By David Thompson. This is the most comprehensive account of this ancient and exotic cuisine ever published in English. This magnum opus features all the classic, well-loved Thai recipes, as well as hundreds of lesser-known authentic dishes that will inspire cooks to go beyond green curry of chicken. Ten Speed Press, Hardcover. 2002. 673 pages. ISBN: 1-58008-462-1. Stock # TS002 $40.00
| Food in Tibetan Life. Rinjing Dorje. This is the first book in English to describe Tibetan
foods, their preparation and cookery, and their relation to Tibetan culture. Dorje's
delightful, idiosyncratic, introductory chapters enable readers to place everything in the
appropriate cultural context of food and social customs. Prospect Books, London. ©
1985. 120 pages.Illus. Paper. $20.00 |
 |
The Art of Turkish Cooking Or, Delectable Delights of Topkapi. by Neset Eren. "One of the best and most literate cookbooks ever written in English on Middle Eastern cooking." –Craig Claiborne, The New York Times "Her recipes...are utterly mouthwatering, and I cannot remember a time when a book so inspired me to take pot in hand." –Nika Hazelton, The New York Times Book Review. 308 pgs. $12.95 Paper.
Timeless Tastes: Turkish Culinary Culture. Semahat Arsel, Project Director. Published by Vehbi Koc Vakfi on the occasion of the 40th anniversary of Divan Hotel. Istanbul 1996. Introduction on "Food, Culture and Culture of Eating" by Bozkurt Güvenç; essay on "Eat Sweet, Talk Sweet" by Nezihe Araz; essay on "The Cultural and Historic Context of Turkish Cuisine" by Tugrul Savkay. Chapters on Mezes, Soups, Salads, Egg Dishes, Seafood, Poultry, Meat Dishes, Vegetable Dishes, Zeytinyagli Dishes, Dried Pulses, Pastry and Pasta, Pilafs and Desserts. 297 pages. Hardcover. Illus. Oversize. $65.00 (This is clearly the most beautiful book I sell.)
The Best of Ukrainian Cuisine. by Bohdan Zahny. Everything from tantalizing appetizers through luscious desserts and beverages, including such ukrainian specialties as zakusky (appetizers), ioushky (cabbage soup), kasha (buckwheat groats), pyrizhky (stuffed pastries), and medovyky (honey cakes). 295 pgs $19.95 Hardcover $12.95 Paper.
Festive Ukrainian Cooking. by Marta Pisetska Farley. Far more than a cookbook, Festive Ukrainian Cooking is also a definitive account of traditional Ukrainian culture as perpetuated in family rituals and lovingly celebrated with elegantly prepared food and drink. Working from original sources in Ukrainian, Russian, and Polish, and drawing on long experience as an accomplished cook herself, the author arranges these recipes as they were enjoyed throughout the year, beginning with the Christmas season and ending with succulent dishes made with wild mushrooms gathered in the fall. University of Pittsburgh Press. 232 pgs ©1990. $19.95 Hardcover.
The Art of Uzbek Cooking By Lynn Vison. A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. The 175 authentic Uzbek recipes in this book shows the influence of many cultures, for grape leaves from the Middle East, Turkish quinces and lamb dishes, Persian rice pilafs, noodles from China, the flaky pastries of India and composed salads of Russia have all left their mark on Uzbek cuisine. Rice appeared in Central Asia as early as 4,000 BC, and is indispensable for the plovs, stews and soups of Uzbek cooking. Now these dishes can be tasted without having to circle the globe, since the preparation of Uzbek specialties does not require rare ingredients, complex utensils, or long hours at the stove. 278 pages. Hardback $24.95
Anderson, Susan. Indonesian Flavors. Frog, Ltd. Berkeley, CA. 1995. 132 pages. Paper. Good condition $9.00
Casas, Penelope. Delicioso - The Regional Cooking of Spain. Alfred A. Knopf. NY. 1996. Hardcover. ISBN: 0-679-43055-5. 458 pages. Color photographs by Luis Casas. Signed by the Author. Excellent condition w dj. Stock # 000567. $25.00
Clark, E. Phyllis. West Indian Cookery. 363 Recipes. Published for The Government of Trinidad and Tobago by Thomas Nelson and Sons Ltd. Edinburgh. 1956 edition. Hardcover. Very good condition w dj. 302 pages. Stock # 000486. $17.00.
Gundel, Charles. Hungarian Cookery Book. Published by Simpkin Marshall, London & Dr. George Vajna & Co. Budapest. Second impression, July 1937. Hardcover. 82 pages. plus 5 pages of ads. Very good condition w dj. Stock # 000602 $20.00
Scott, Astrid Karlsen. Ekte Norsk Mat (Authentic Norwegian Cooking), Privately printed. Spiral/Hardcover. 280 pages. 1975 Signed by Author. Excellent condition. Stock # 000695. $23.00
Sek-Hiang, Lie. Indonesian Cookery. Bonanza Books, NY. 1963. 254 pages. Hardcover. Excellent condition w dj. Stock # 000570 $14.00.
Johns, Yohanni. Dishes from Indonesia. Hamish Hamilton, North Pomfret, VT. First published by Thomas Nelson (Australia) Ltd. 1971. New metricated edition 1977. ISBN: 0241-89943-5. 151 pages. Color photos. Stock # 000680 $ 15.00
The Anniversary Slovak-American Cook Book. Edited by The First Catholic Slovak Ladies Association. Twenty-First Printing, 1980. Chicago. 439 pages + 20 additional pages. Hardcover. Excellent condition (no dj). Stock # 000648. $15.00.
Yayinlari, Minyatur. The Famous Turkish Cookery. Published in Istanbul, Turkey. (70s or 80s?) Paper. 160 pages. Illus. English language. $12.00
[Home] [Order Form] [Prospect Books] [Southover Books] [ Beer and Wine] [Historic American Recipes] [New Titles] [Facsimiles and Reprints] [Regional USA Cookbooks] [Culinary History] [American Food Heritage] [Medieval Cookery] [Italian Cookery] [Polish Cookery] [Out of Print & Used Books] [About the Food Heritage Press]