David Sax's delightful travelogue is a journey across the United States and around the world that investigates the history, the diaspora, and the next generation of delicatessen. David Sax was alarmed by the state of Jewish delicatessen. As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself--how it's made, who makes it best, and where to go for particular dishes--and, ultimately, what he finds is hope: deli newly and lovingly made in places like Boulder, Colorado, longstanding deli traditions thriving in Montreal, and the resurrection of iconic institutions like New York's 2nd Avenue Deli. No cultural history of food has ever tasted so good.

From celebrated food writer Mark Kurlansky, a savory trip across the globe for parents and kids, with delicious and accessible recipes and tidbits both cultural and historical. Once a week in the Kurlansky home, Mark spins a globe, and wherever his daughter's finger lands becomes the theme of that Friday night's dinner. Their tradition of International Night has afforded Mark an opportunity to share with his daughter, Talia--and now the readers of International Night-- the recipes, stories, and insights he's collected over more than thirty years of traveling the world writing about food, culture, and history, and his charming pen-and-ink drawings, which appear throughout the book. International Night is brimming with recipes for fifty-two special meals--appetizers, a main course, side dishes, and dessert for each--one for every week of the year. Some are old favorites from Mark's repertoire, and others have been gleaned from research. Always, they are his own version, drawn from techniques he learned as a professional chef and from many years of talking to chefs, producers, and household cooks around the world. Despite these insights, every recipe is designed to be carried out--easily--by any amateur chef, and to be completed with the assistance of children. Mark and Talia invite you and your family into their kitchen, outfitted with overflowing packets of exotic spices and aromas of delicacies from Tanzania and Kazakhstan to Cuba and Norway. From there, recipes and toothsome morsels of cultural and historical information will fill your bellies and your minds, and transport you to countries all around the world.

Jewlish by Jamie (the new Jewlish Cookbook) serves up 60 of your favorite Fun, Easy & Authentic Jewish Recipes from around the world. From our desire to recreate the flavors that came out of our grandparent's kitchens this cookbook was born. Eating a meal from the pages of this book is not just eating a meal. Every meal is a reflection of the world. Each bite is composed of cultures and history, land and people. Thousands of years of battles, and different religions pepper each mouthful. At the heart of this recipe collection are simple ingredients with big, sunny, explosive flavors. Each bite is a deep dive into food and faith, inspired by the wandering Jew. Simultaneously ancient and modern our recipes hail from The Middle East, the Far East, North Africa, North America and everywhere around and in-between. We extend our warmest invitation to taste the many, many, many foods and flavors of our people.

This classic cookbook, considered the kitchen "bible" of Jewish cooking, celebrates the very best of Jewish home cooking from around the world. Renowned food and wine expert Evelyn Rose has greatly expanded and fully revised her original encyclopedic volume, presenting family favorites from around the globe. Everything a cook needs to know about preparing for Passover and other holidays is offered through simple instruction, and readers will be fascinated by the author's insight into the symbolism and history of each dish. Indispensable to both the experienced cook and the newcomer alike, this classic guide to Jewish cookery is a treasury of fascinating cooking history, authentic recipes, kosher preparation, and culinary advice.

The QE2's name is synonymous with the very best in elegant service and good taste -- in every sense -- from starters and snacks to puddings, from canapes to more elaborate dishes served at the Captain's table. This unique cook book gathers together the very best recipes from the great ship's talented chefs.Welcome aboard for a voyage that takes advantage of the local produce found at ports-of-call around the world.Ranging from traditional menus to spa specialties, and not overlooking a wide range of vegetarian dishes, this volume offers, among others, recipes for such fare as: -- Shellfish Terrine and Salmon Tartare -- Gravad Lax and the spectacular Lobster QE2 -- Beef Wellington and Duckling a l'orange -- Scottish Cranachan and Salzburger NockerlAboard the luxurious QE2 it is possible to eat caviar morning, noon, and night, but for those who fancy a broader range of gourmet delights, this fascinating cook book brings the full range of cuisine as served aboard the world's greatest liner to home kitchens ashore everywhere.

Real American Food draws from Burt Wolf's lifetime of experiences traveling the country producing programming for PBS. Packed with fascinating trivia and history, this book defines the distinctive contributions of key regions to American cuisine.